1 |
Ahn SH. 2003. Extraction of glycosaminglycans from Styela clava tunic. Biotechnol Bioproc Eng 18: 180-185
|
2 |
Lehrer RI. 2001. Clavanins and styelins, alpha-helical antimicrobial peptides from the hemocytes of Styela clava. Adv Exp Med Biol 484: 71-76
DOI
|
3 |
Taylor SW, Craig AG, Fischer WH, Park M, Lehrer RI. 2000. Styelin D, an extensively modified antimicrobial peptide from ascidian haemolytic. J Biol Chem 275: 38417- 38426
DOI
ScienceOn
|
4 |
Chung KH, Lee CH. 1994. Function of nonfish proteins in surimi-based gel products. Korean J Soc Food Sci 10: 146-150
과학기술학회마을
|
5 |
Lee IH, Zhao C, Nguyen T, Menzel L, Waring AJ, Sherman MA, Lehrer RI. 2001. Clavaspirin, an antibacterial and haemolytic peptide from Styela clava. J Pept Res 58: 445-456
DOI
ScienceOn
|
6 |
Raphaelides SN, Ambatzidou A, Petridis D. 1996. Sugar composition effects on textural parameters of peach jam. J Food Sci 61: 942-946
DOI
ScienceOn
|
7 |
Auh JH, Lee KS, Lee HG. 1999. Development of branched oligosaccharides as a cryoprotectant in surimi. Korean J Food Sci Technol 31: 952-956
과학기술학회마을
|
8 |
Chung KH, Lee CH. 1996. Moisture-dependent gelation characteristics of nonfish protein affect the surimi gel texture. Korean J Soc Food Sci 12: 571-576
|
9 |
Chang DS, Cho HR, Lee HS, Park MY, Lim SM. 1998. Development of alginic acid hydrolysate as a natural food preservative for fish meat paste products. Korean J Food Sci Technol 30: 823-826
|
10 |
Cho HO, Kwon JH, Byun MW, Lee MK. 1985. Preservation of fried fish meat paste by irradiation. Korean J Food Sci Technol 17: 474-481
과학기술학회마을
|
11 |
Ha JU, Koo SG, Lee HY, Hwang YM, Lee SC. 2001. Physical properties of fish paste containing Agaricus bisporus. Korean J Food Sci Technol 33: 451-454
과학기술학회마을
|
12 |
Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish paste containing enoki mushroom (Flammulina velutipes). J Korean Soc Food Sci Nutr 30: 288-291
과학기술학회마을
|
13 |
Ha JU, Koo SK, Hwang YM, Lee SC. 2001. Quality properties of fish paste containing oyster mushroom (Pleurotus ostreatus). J KASBIR 1: 32-36
|
14 |
Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Tokyo, Japan. p 333
|
15 |
Kim JJ, Kim SJ, Kim SH, Park HR, Lee SC. 2006. Antioxidant and anticancer activities of extracts from Styela clava according to the processing methods and solvents. J Korean Soc Food Sci Nutr 35: 278-283
과학기술학회마을
DOI
ScienceOn
|
16 |
Kang KH, No BS, Seo JH, Hu WD. 1998. Food Analysis. Sung Kyun Kwan University Academic press, Seoul, Korea. p 387-394
|
17 |
SAS Institute. 1995. SAS/STAT Use's Guide. SAS Institute Inc., Cary, NC
|
18 |
Kim YY, Cho YJ. 1992. Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc 25: 73-78
|
19 |
Chen JY, Piva M, Labuza TP. 1984. Evaluation of water binding capacity (WBC) of food fiber sources. J Food Sci 49: 59-63
DOI
|
20 |
Kim JS, Choi JD. 1998. Quality stability of emulsion curd-added surimi gel from fish with a red muscle during storage. Food Engineering Progress 2: 102-107
|
21 |
Cho SH, Joo IS, Seo IW, Kim ZW. 1991. Preservative effect of grapefruit seed extract on fish meat product. Korean J Food Hygiene 6: 67-72
과학기술학회마을
|
22 |
Menzel LP, Lee IH, Sjostrand B, Lehrer RI. 2002. Immunolocalization of clavanins in Styela clava hemocytes. Dev Comp Immunol 26: 505-515
DOI
ScienceOn
|
23 |
Yook HS, Lee JW, Lee HJ, Cha BS, Lee SY, Byun MW. 2000. Quality properties of fish paste prepared with refined dietary fiber from ascidian (Halocynthia reretzi) tunic. J Korean Soc Food Sci Nutr 29: 642-646
과학기술학회마을
|
24 |
KFDA. 2006. Food Code. Korea Food and Drug Administration, Seoul, Korea
|
25 |
Jo YG. 1978. The sterol composition of Styela clava. Kor Fish Soc 11: 97-101
|
26 |
Choi BD, Kang SJ, Choi YJ, Youm MG, Lee KH. 1994. Utilization of ascidian (Halocynthia roretzi) tunic. 3. Carotenoid compositions of ascidian tunic. Bull Korean Fish Soc 27: 344-350
|