1 |
Jang HS, Rhee SJ, Woo MH, Cho SH. 2007. Anti-thrombogenic and anti-inflammatory effects of solvent fractions from leaves of Zanthoxylum Schinifolium (Sancho Namu) in rats fed high fat diets. Korean J Nutr 40: 606-615
|
2 |
Mun SI, Ryu HS, Lee HJ, Choi JS. 1994. Further screening for antioxidant activity of vegetable plants and its active principles from Zanthoxylum achinifolium. J Korean Soc Food Nutr 23: 466-471
과학기술학회마을
|
3 |
Katayama T. 1958. Chemical significance of the volatile components of spices in the food preservative viewpoint I. On the volatile components of Xanthoxylum pipperitum. Bull Japan Soc Sci Fish 24: 511-514
DOI
|
4 |
Civille GV, Szczesniak AS. 1973. Guidelines to training a texture profile panel. J Tex Study 6: 19-28
DOI
|
5 |
Yug HS, Jeong YJ, Song HP, Lee JU, Byeon MU. 2004. Genotoxicological safety of gamma-irradiated Kwamegi (semi-dried Colobabis seira). J Korean Soc Food Sci Nutr 33: 182-192
과학기술학회마을
DOI
ScienceOn
|
6 |
Oh SH. 2006. Manufacturing method of Kwameggi by surface treatment of deep sea water. 2006. Int. Cl A23L 1/325 (2006.01), Pat No. 10-2006-0119540
|
7 |
Jang HS. 2007. Study on the bio-activities related to antioxidant and lipid modulating functions of various parts of Zanthoxylum schinifolium in rats fed high fat diet. PhD Dissertation. Catholic University of Daegu, Gyeongbuk, Korea
|
8 |
Tokunaga T. 1974. The effect of decomposed products of trimethylamine oxide on quality of frozen Alaska pollack fillet. Bull Japan Soc Sci Fish 40: 167-175
DOI
|
9 |
Lee HJ, Oh SH, Jeong JS, Choi KH. 2008. Studies on the rancidity of pacific saury, Cololabis saira Kwamegi on the storage temperatures and durations. Korean J Food & Nutr 21: 477-484
과학기술학회마을
|
10 |
Lee HJ, Oh SH, Choi KH. 2008. Studies on the general composition, rheometric and microbiological change of pacific saury, Coloabis saira Kwamegi on the storage temperatures and durations. Korean J Food & Nutr 21: 165-175
과학기술학회마을
|
11 |
Oh SH. 2005. Rapid preparation method of Kwamegi containing anti-cholesterol functionality coated with chitosan by drying under sub-atmosphere. Pat. No. 10-2005- 0109799
|
12 |
Shin KO, Oh SH, Kim SD. 2007. Quality characteristics of chitosan-ascorbate treated Kwamegi prepared by vacuum drying, and lowering effect of serum lipids in rats fed high fat diets. 2007. Korean J Food Preserv 14: 669-675
|
13 |
Jang MJ, Woo MH, Kim YH, Jun DY, Rhee SJ. 2005. Effects of antioxidative, DPPH radical scavenging activity and antithrombogenic by the extract of sancho (Zanthoxylum schinifolium). Korean J Nutr 38: 386-394
과학기술학회마을
|
14 |
Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method from the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37: 44-48
DOI
|
15 |
Kurita N, Koike S. 1982. Synergistic antimicrobial effect of sodium chloride and essential oil components. Agric Biol Chem 46: 159-165
DOI
|
16 |
AOCS. 1973. Official and Tentative Methods of Americal Oil Chemists' Society. 3rd ed. Champaign, IL, USA
|
17 |
AOAC. 1990. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemist, Washington, DC, USA. p 956
|
18 |
Kawabata T, Ishibashi T, Nakamura M. 1973. Studies on secondary amines in foods; I. Modified Cu-dithiocrbamate colorimetric method for the determination of secondary amines. Jan J Food Hyg 14: 31-37
DOI
|
19 |
Hashimoto Y, Okaichi T. 1957. On the determination of TMA and TMAO; A modification of the Dyer method. Bull Japan Soc Sci Fish 23: 269-276
DOI
|
20 |
Oh SH, Kim DJ, Choi KH. 1998. Changes in compositions of pacific saury (Cololabis seira) flesh during drying for production of Kwamegi-1. Changes in general composition and lipid components. J Korean Soc Food Sci Nutr 27: 386-392
과학기술학회마을
|
21 |
Cho KH, Lee JW, Kim JH, Ryu GH, Yook HS, Byun MW. 2000. Improvement of the hygienic quality and shelf-life of Kwamegi from Cololabis seira by gamma irradiation. Korean J Food Sci Technol 31: 1102-1106
과학기술학회마을
|
22 |
Kim DJ, Lee JW, Cho KH, Yook HS, Byun MW. 2000. Quality properties of gamma irradiated Kwamegi (semi- dried Cololabis seira). Korean J Food Sci Technol 31: 1128-1134
과학기술학회마을
|
23 |
Jang MJ, Rhee SJ, Cho SH, Woo MH, Choi JH. 2006. A study on the antioxidative, anti-inflammatory and anti-thrombogenic effects of Zanthoxylum piperitum DC. extract. J Korean Soc Food Sci Nutr 35: 21-27
과학기술학회마을
DOI
ScienceOn
|