1 |
Stoilova I, Krastanov A, Stoyanova A, Denev P, Gargova S. 2007. Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry 102: 764-770.
DOI
|
2 |
Jo KS, Kim HK, Kwon DJ, Park MH, Shin HS. 1990. Preparation and keeping quality of garlic oleoresin. Korean J Food Sci Technol 22: 846-851.
과학기술학회마을
|
3 |
Kim YP, Lee GW, Oh HI. 2006. Optimization of extraction conditions for garlic oleoresin and changes in the quality characteristics of oleoresin during storage. Korean J Food & Nutr 19: 219-226.
과학기술학회마을
|
4 |
Jo KS, Kim HK, Kwon DJ, Park MH, Shin HS. 1990. Preparation and keeping quality of garlic oleoresin. Korean J Food Sci Technol 22: 846-851.
과학기술학회마을
|
5 |
Chaibi A, Ababouch LH, Belasri K, Boucetta S, Busta FF. 1997. Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulium 62A spores by essential oils. Food Microbiol 14: 161-174.
DOI
|
6 |
Khanum F, Anilakumar KR, Viswanathan KR. 2004. Anticarcinogenic properties of garlic: A review. Crit Rev Food Sci Nutr 44: 479-488.
DOI
|
7 |
Slowing K, Ganado P, Sanz M, Ruiz E, Tejerima T. 2001. Study of garlic extracts and fractions on cholesterol plasma levels and vascular reactivity in cholesterol-fed rats. J Nutr 131: 219-225.
|
8 |
Farag RS, Badei AZMA, Hewedi FM, El-Baroty GSA. 1989. Antioxidant activity of some spice essential oils on linoleic acid and oxidation in aqueous media. JAOCS 66: 792-799.
DOI
|
9 |
JOCS. 1984. Standard methods for the analysis of fats, oils and related materials. Japan Oil Chemists' Society, Tokyo, Japan. 2.4.12-2.4.71.
|
10 |
SAS. Institute, Inc. 1990. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA.
|
11 |
Shon MY, Park SK. 2006. Chemical components and nitrite scavenging activity of various solvent extracts from onions. Korean J Food Preserv 13: 762-768.
과학기술학회마을
|
12 |
Byun PH, Kim WJ, Yoon SK. 2001. Effects of extraction conditions on the functional properties of garlic extracts. Korean J Food Sci Technol 33: 507-513.
과학기술학회마을
|
13 |
Lee GD, Chang HG, Kim HK. 1997. Antioxidative and nitritescavenging activities of edible mushrooms. Korean J Food Sci Technol 29: 432-436.
|
14 |
Im KJ, Lee SK, Park DK, Rhee MS, Lee JK. 2000. Inhibitory effects of garlics on the nitrosation. Agric Chem Biotechnol 43: 110-115.
|
15 |
AOCS. 1990. Official and Tentative Methods of the American Oil Chemists Society. American Oil Chemists' Society, Illinois, USA. Cd 8-53.
|
16 |
Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem 51: 1333-1338.
DOI
|
17 |
Kim MS, Lee DC, Hong JE, Chang KS, Cho HY, Kwon YK, Kim HY. 2000. Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J Food Sci Technol 32: 949-958.
과학기술학회마을
|
18 |
Blois, MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.
DOI
|
19 |
Fukuda Y, Koizumi Y, Ito R, Namiki M. 1996. Synergistic action of the antioxidative components in roasted sesame seed oil. Nippon Shokuhin Kagaku Kaishi 43: 1272-1277.
DOI
ScienceOn
|
20 |
Chung CK, Park OK, Yoo IJ, Park KM, Choi CU. 1990. Antimicrobial activity of essential oils of curry spices. Korean J Food Sci Technol 22: 716-719.
과학기술학회마을
|
21 |
Shin JH, Lee JY, Ju JC, Lee SJ, Cho HS, Sang NJ. 2005. Chemical properties and nitrate scavenging ability of citron (Citrus junos). J Korean Soc Food Sci Nutr 34: 496-502.
DOI
|
22 |
Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J Food Sci Technol 27: 978-984.
과학기술학회마을
|
23 |
Kang JH, Ahn BW, Lee DH, Byun HS, Kim SB, Park YH. 1988. Inhibitory effects of ginger and garlic extract on the DNA damage. Korean J Food Sci Technol 20: 287-292.
|
24 |
Teresa-Satue M, Huang SW, Frankel EN. 1995. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J Am Oil Chem Soc 72: 1131-1137.
DOI
|
25 |
Ahn CK, Lee YC, Yeom CA. 2000. Antioxidant and mixture effects of curry spices extracts obtained by solvent extraction. Korean J Food Sci Technol 32: 491-499.
과학기술학회마을
|
26 |
Hur SS, Bae DH, Kim Su, Choi YH. 1998. Properties of Chopi oleoresin extracted with various solvents and effects of extraction conditions on volatile components J Korean Soc Food Sci Nutr 27: 406-412.
과학기술학회마을
|
27 |
Chung JY, Kim CS. 2008. Antioxidant activities of domestic garlic (Allium sativum L.) stems from different areas. J Korean Soc Food Sci Nutr 37: 972-978.
과학기술학회마을
DOI
|
28 |
Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239.
과학기술학회마을
|
29 |
Vinson JA, Hontz BA. 1995. Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines. J Agric Food Chem 43: 401-403.
DOI
|
30 |
Wan J, Wilcock A, Coventry ML. 1998. The effect of essential oils basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. J Appl Microbiol 84: 152-158.
DOI
|
31 |
Ji WD, Jeong MS, Chung HC, Lee SJ, Chung YG. 1997. Antimicrobial activity and distilled components of garlic (Allium sativum L.) and ginger (Zingber officiale Roscoe). Agric Chem Biotechnol 40: 514-518.
|
32 |
Kim HK, Kwon YJ, Kwak HJ, Kwon JH. 1999. Oleoresin content and functional characteristics of fresh garlic by microwave-assisted extraction. Korean J Food Sci Technol 31: 329-335.
과학기술학회마을
|