1 |
Jung JY, Cho EJ. 2002. The effect of green tea powder levels on storage characteristics of tofu. Korean J Soc Food Cookery Sci 18: 129-134
과학기술학회마을
|
2 |
Kim KT, Im JS, Kim SS. 1996. A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants. Korean J Food Sci Technol 28: 965-969
과학기술학회마을
|
3 |
Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis ruprecht (omija) and Prunus mume (maesil). Korean J Food Sci Technol 32: 1087-1092
과학기술학회마을
|
4 |
Park YJ, Oh NS, Han MS, Park MK, In MJ. 2004. Effects of coagulants on the yield and textural properties of soybean curd (tofu) containing garlic. J Korean Soc Appl Biol Chem 47: 370-372
과학기술학회마을
|
5 |
Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Soc Food Cookery Sci 20: 144-150
과학기술학회마을
|
6 |
Joo GJ, Hur SS, Choi YH, Rhee IK. 1998. Characterization and identification of bacteria from putrefying soybean curd. Korean J Postharvest Sci Technol 5: 292-298
과학기술학회마을
|
7 |
Ryu YG. 2005. Tofu's manufacturing system and market situations. Food Industry and Nutrition 10: 6-10
과학기술학회마을
|
8 |
Kim ID, Park MJ, Ryu KC, Kim MK, Lee NH, Kim SD, Kim KS. 1998. Shelf-life of soybean curd prepared with ozone-treated soybeans. Korean J Postharvest Sci Technol 5: 73-80
과학기술학회마을
|
9 |
Park CK, Hwang IK. 1994. Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybean curd. Korean J Food Sci Technol 26: 355-358
과학기술학회마을
|
10 |
Lu JY, Canter E, Chang RA, 1980. Use of calcium salts for soybean curd preparation. J Food Sci 45: 32-34
DOI
|
11 |
Baik EK, Koo HJ, Kim KS, Kim DS, Baik MY. 2004. Characteristics of functional soybean curd with ginseng, polydextrose, and DHA. Institute of Life Science & Resources 23: 22-26
|
12 |
Kim DH, Lim MS, Kim YO. 1996. Effect of seaweeds addition on the physicochemical characteristics of soybean curd. J Korean Soc Food Nutr 25: 249-254.
과학기술학회마을
|
13 |
Jeon MK, Kim MR. 2006. Quality characteristics of tofu prepared with herbs. Korean J Food Cookery Sci 22: 30-36
과학기술학회마을
|
14 |
Kim JM, Kim HT, Choi YB, Hwang HS, Kim TY. 1993. Effects of cow's milk addition on the quality of soybean curd. J Korean Soc Food Nutr 22: 437-442
과학기술학회마을
|
15 |
Hwang TI, Kim SK, Park YS, Byoun KE. 2001. Studies on the storage of functional red soybean curd. J Korean Soc Food Sci Nutr 30: 1115-1119
과학기술학회마을
|
16 |
Nam SH. 1979. Studies on the effect of Korean ginseng components on acetic acid fermentation. MS Thesis. Korea University
|
17 |
Choi YO, Chung HS, Youn KS. 2000. Effects of various concentrations of natural materials on the manufacturing of soybean curd. Korean J Postharvest Sci Technol 7: 256-261
과학기술학회마을
|
18 |
Park SJ, Cho YJ, Pyee JH, Hong HD. 2006. Meta-analysis of studies and patents on Korean ginseng in recent 5 years in korea and prospective needs. J Ginseng Res 30: 212-219
과학기술학회마을
DOI
ScienceOn
|
19 |
Park CK, Jeon BS, Yang JW. 2003. The chemical components of Korean ginseng. Food Industry and Nutrition 8: 10-23
과학기술학회마을
|
20 |
Kwak YS, Hwang MS, Kim SC, Kim CS, Do JH, Park CK. 2006. A growth inhibition effect of saponin from red ginseng on some pathogenic microorganisms. J Ginseng Res 30: 128-131
과학기술학회마을
DOI
ScienceOn
|
21 |
Kwak HK, Blumberg JB, Chen CY, Milbury PE. 2006. Microplate-based oxygen radical absorbance capacity (ORAC) assay of hydrophilic and lipophilic compartments in plasma. Nutr Sci 9: 48-54
과학기술학회마을
|
22 |
Cao G, Sofic E, Prior RL. 1997. Antioxidant and prooxidant behavior of flavonoids: structure-activity relationship. Free Radic Biol Med 22: 749-760
DOI
ScienceOn
|
23 |
Galati G, O'Brien PJ. 2004. Potential toxicity of flavonoids and other dietary phenolics: significance for their chemopreventive and anticancer properties. Free Radic Biol Med 37: 287-303
DOI
ScienceOn
|
24 |
Azam S, Hadi N, Khan NU, Hadi SM. 2004. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties. Toxicol In Vitro 18: 555-561
DOI
ScienceOn
|
25 |
Yang G, Kaio J, Kin K, Yurkow ES, Yang CS. 1998. Inhibition of growth and induction of apoptosis in human cancer cell lines by tea polyphenols. Carcinogensis 19: 611-616
DOI
ScienceOn
|
26 |
Song TH, Kim SS. 1991. A study on the effect of ginseng on quality characteristics of kimchi. Korean J Soc Food Sci 7: 81-88
과학기술학회마을
|
27 |
Davies KJA. 2000. Oxidative stress, antioxidant defenses, and damage removal, repair, and replacement systems. IUBMB Life 50: 279-289
DOI
|
28 |
Chun KH, Kim BY, Hahm YT. 1999. Extension of tofu shelf-life with water soluble degraded chitosan as a coagulant. J Korean Soc Food Sci Nutr 28: 161-166
과학기술학회마을
|
29 |
Shin DH, Kim MS, Bae KS, Kho YH. 1992. Identification of putrefactive bacteria related to soybean curd. Korean J Food Sci Technol 24: 29-30
과학기술학회마을
|
30 |
Kladna A, Aboul-Enein HY, Kruk I, Michalska T, Lichszteld K. 2006. Anti-oxidant and pro-oxidant behaviour of bucillamine. Luminescence 21: 90-97
DOI
ScienceOn
|
31 |
Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Korean Soc Agric Chem Biotechnol 46: 12-15
과학기술학회마을
|
32 |
Oh SW, Lee YC, Hong HD. 2002. Effects on the shelf-life of tofu with ethanol extracts of Rubus coreanus miquel, Therminalia chebula retz and Rhus javanica. Korean J Food Sci Technol 34: 746-749
과학기술학회마을
|
33 |
Chang YS, Chang YH, Sung JH. 2006. The effect of ginseng and caffeine products on the antioxidative activities of mouse kidney. J Ginseng Res 30: 15-21
과학기술학회마을
DOI
ScienceOn
|
34 |
Cho TH, Oh SW, Yu IH, Yu TJ. 1986. Influences of Fusarium solani and Phytophthora cactorum on the changes in saponin components of Korean ginseng (Panax ginseng C. A. Meyer). J Ginseng Res 10: 180-189
|
35 |
Bae EA, Kwon TW, Moon GS. 1997. Isoflavone contents and antioxidative effects of soybeans, soybean curd and their by-products. J Korean Soc Food Sci Nutr 26: 371-375
과학기술학회마을
|
36 |
Kurihara H, Fukami H, Asami S, Totoda Y, Nakai M, Shibata h, Yao XS. 2004. Effects of oolong tea on plasma antioxidative capacity in mice loaded with restraint stress assessed using the oxygen radical absorbance capacity (ORAC) assay. Biol Pharm Bull 27: 1093-1098
DOI
ScienceOn
|
37 |
Park EY, Noh BS, Ko SH. 2002. Prediction of shelf life for soybean curd by the electronic nose and artificial neural network system. Food Sci Biotechnol 11: 245-251
|
38 |
Chang KS, Kim MJ, Kim SD. 1995. Effect of ginseng on the preservability and quality of chinese cabbage kimchi. J Korean Soc Food Nutr 24: 313-322
과학기술학회마을
|
39 |
Lee JW, Do JH. 2006. Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J Ginseng Res 30: 41-48
과학기술학회마을
DOI
ScienceOn
|
40 |
Ryu GH. 2003. Present status of red ginseng products and its manufacturing process. Food Industry and Nutrition 8: 38-42
과학기술학회마을
|
41 |
Choi EJ. 2006. The prooxidant, rather than antioxidant, acts of daidzein in vivo and in vitro: Daidzein suppresses glutathione metabolism. Eur J Pharmacol 542: 162-169
DOI
ScienceOn
|