1 |
Kim YH, Cho NJ. Effects of mulberry leaf powder on physicochemical properties of bread dough. Korean J. Food Sci. Technol. 42: 705713 (2010)
|
2 |
Lee SI, Lee YK, Choi JK, Yang SH, Lee IA, Suh JW, Kim SD. Quality characteristics and antioxidant activity of mulberry leaf tea fermented by Monascus pilosus. J. Korean Soc. Food Sci. Nutr. 41: 706-713 (2012)
DOI
ScienceOn
|
3 |
Bae MJ, Ye EJ. Antioxidant activity and in vitro for anticancer effects of manufactured fermented mulberry leaf tea. J. Korean Soc. Food Sci. Nutr. 39: 796-804 (2010)
DOI
ScienceOn
|
4 |
Bae MJ, Ye EJ. Analyses of active components and quality characteristics in the manufacturing of fermented mulberry leaf (Morus alba) tea. J. Korean Soc. Food Sci. Nutr. 39: 859-863 (2010)
DOI
|
5 |
Ye EJ, Yee ST, Bae MJ. Anti-allergy activity and in vivo for S-180 solid anti-cancer effects in manufacturing fermented mulberry leaf tea. J. Korean Soc. Food Sci. Nutr. 39: 337-342 (2010)
DOI
|
6 |
Ye EJ, Bae MJ. Comparison of components between mulberry leaf tea and fermented mulberry leaf tea. J. Korean Soc. Food Sci. Nutr. 39: 421-427 (2010)
DOI
|
7 |
Bae HA, Baek H, Park HI, Choung MG, Sohn EH, Kim SH, Kim DS, Chung IM, Seong ES, Yu CY, Lim JD. Effect of fermentation time on the chemical composition of mulberry (Morus alba L.) leaf teas. Korean J. Medicinal Crop Sci. 19: 276-286 (2011)
DOI
|
8 |
Kim DC, In MJ, Chae HJ. Preparation of mulberry leaves tea and its quality characteristics. J. Appl. Biol. Chem. 53: 56-59 (2010)
DOI
|
9 |
Jang EY, Jin TY, Eun JB. Properties of puffed mulberry-rice snack, ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J. Food Sci. Technol. 38: 756-761 (2006)
|
10 |
Chen F, Nakashima N, Kimura I, Kimura M. Hypoglycemic activity and mechanisms of extracts from mulberry leaves (Folium mori) and cortex mori radicis in streptozotocin-induced diabetic mice. J. Pharm. Soc. Japan 115: 476-482 (1995)
|
11 |
Yang JH, Han JS. Effect of mulberry leaf extract supplement on blood glucose, glycated hemoglobin and serum lipids in Type II diabetic patients. J. Korean Soc. Food Sci. Nutr. 35: 549-556 (2006)
DOI
|
12 |
Park SH, Jang MJ, Hong JH, Rhee SJ, Choi KH, Park MR. Effects of mulberry leaf extract feeding on lipid status of rats fed high cholesterol diets. J. Korean Soc. Food Sci. Nutr. 36: 43-50 (2007)
DOI
|
13 |
Chang JS, Lee BS, Kim YG. Changes in -aminobutyric acid (GABA) and the main constituents by a treatment conditions and of anaerobically treated green tea leaves. Korean J. Food Sci. Technol. 24: 315-319 (1992)
|
14 |
Stanton HC. Mode of action of gamma amino butyric acid on the cardiovascular system. Arch. Int. Pharmacodyn. 143: 195-204 (1963)
|
15 |
Narayan VS, Nair PM. Metabolism, enzymology and possible roles of 4-aminobutyrate in higher plants. Phytochemistry 29: 367-375 (1990)
DOI
|
16 |
Tsushida T, Murai T. Conversion of glutamic acid to -aminobutyric acid in tea leaves under anaerobic conditions. Agr. Biol. Chem. 51: 2865-2871 (1987)
DOI
|
17 |
Hakamata K. Anaerobically treated tea and its hypotensive effects. JAQR-Jpn. Agr. Res. Q. 24: 105-110 (1990)
|
18 |
Park JH. Effect of anaerobic treatments on the -aminobutyric acid and quality of green tea (Camellia sinensis var. sinensis). Korean J. Medicinal Crop Sci. 9: 26-32 (2001)
|
19 |
Han YS. Gamma-aminobutyric acid content in commercial green tea. Korean J. Food Cook. Sci. 23: 409-412 (2007)
|
20 |
Kwak EJ. Development of brown colored rice tea with high GABA content. J. Korean Soc. Food Sci. Nutr. 39: 1201-1205 (2010)
DOI
ScienceOn
|
21 |
AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Method 920.39, 955.04, 942.05, 934.01. Association of Official Analytical Chemists, Arlington, VA, USA (1995)
|
22 |
Gutfinger T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 58: 966-968 (1981)
DOI
|
23 |
Kim BS, Yang WM, Choi J. Comparison of caffeine, free amino acid, vitamin C and catechins content of commercial green tea in Bosung, Sunchon, Kwangyang, Hadong. J. Korean Tea Soc. 8: 55-62 (2002)
|
24 |
Mukherjee S, Vaidyanathan K, Vasudevan DM, Das SK. Role of plasma amino acids and GABA in alcoholic and non-alcoholic fatty liver disease-a pilot study. Indian J. Clin. Biochem. 25: 37-42 (2010)
DOI
|
25 |
Weisburger JH. Tea and health: The underlying mechanisms. Exp. Biol. Med. 220: 271-275 (1999)
DOI
|
26 |
Kawakami M, Uchida H, Kobayashi A. Correlation between caffeine and total nitrogen in small tea leaf species (var. sinensis) and large tea leaf species (var. assamica). J. Agric. Chem. Soc. Jpn. 61: 365-367 (1987)
|
27 |
Cho CH, Jo DH, Kim SI, Jo DH. Changes in some compounds by heat treatment of green tea. KSBB J. 4: 40-47 (1989)
|