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Jeon ER, Kim KA, Jung LH. 1998. Morphological changes of cooked rice kernel during saccharification for Sikhe. Korean J Soc Food Sci 14: 91-96.
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Nam SJ, Kim KO. 1989. Characteristics of Sikhye (Korean traditional drink) made with different amount of cooked rice and malt and with different sweeteners. Korean J Food Sci Technol 21: 197-202.
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Lee JY, Hwang WI, Lim ST. 1998. Effect of Platycodon grandiflorum DC extract on the growth of cancer cell lines. Koren J Food Sci Technol 30: 13-21.
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Jang JR, Hwang SY, Lim SY. 2011. Inhibitory effect of extracts of Platycodon grandiflorum (the Ballon flower) on oxidation and nitric oxide production. Korean J Food Preserv 18: 65-71.
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Kim YP, Lee EB, Kim SY, Li D, Ban HS, Lim SS, Shin KH, Ohuchi K. 2001. Inhibition of prostaglandin E2 production by platycodin D isolated from the root of Platycodon grandiflorum. Planta Med 67: 362-364.
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Shin CY, Lee WY, Lee EB, Choi EY, Ko KH. 2002. Platycodin D and D3 increase airway mucin release in vivo and in vitro in rats and hamsters. Planta Med 68: 221-225.
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Lee KJ, Jeong HG. 2002. Protective effect of Platycodi radix on carbon tetracholoride-induced hepatotoxicity. Food Chem Toxicol 40: 517-525.
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Choi CY, Kim JY, Kim YS, Chung YC, Seo JK, Jeong HG. 2001. Aqueous extract isolated from Platycodon grandiflorum elicits the release of nitric oxide and tumor necrosis factor- from murine macrophages. Int Immunopharmacol 1: 1141-1151.
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Kim YS, Kim JS, Choi SU, Kim JS, Lee HS, Roh SH, Jeong YC, Kim YK, Ryu SY. 2005. Isolation of a new saponin and cytotoxic effects of saponins from the root of Platycodon grandiflorum on human tumor cell lines. Planta Med 71: 566-568.
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Kim MS, Kim WG, Chung HS, Park BW, Ahn KS, Kim JJ, Bae H. 2012. Improvement of atopic dermatitis-like skin lesions by Platycodon grandiflorum fermented by Lactoba cillus plantarum in NC/Nga mice. Biol Pharm Bull 35:1222-1129.
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Chung JH, Shin PG, Ryu JC, Jang DS, Cho SH. 1997. Pharmaceutical substances of Platycodon grandiflorus (jacquin) A. De Candolle. Agric Chem Biotechnol 40: 152-156.
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Choi YH, Yoo DS, Choi CW, Cha MR, Kim YS, Lee HS, Lee KR, Ryu SY. 2008. Platyconic acid A, a genuine triterpenoid saponin from the roots of Platycodon grandiflorum. Molecules 13: 2871-2879.
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Lee ST, Kim MB, Kim DK, Ryu JS, Lee HJ, Heo JS. 1998. Production of curd yogurt from Platycodon granflorum(Jacq.) A.DC. Korean J Medicinal Crop Sci 6: 265-270.
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Lee GD, Joo GJ, Kwon JH. 2000. Optimization for roast flavour formation of Platycodon grandiflorum tea. J Korean Soc Food Sci Nutr 29: 752-757.
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Lee ST, Lee YH, Choi YJ, Son GM, Shim KH, Heo JS. 2001. Preparation and characteristics of candy using Doraji (Platycodon granflorum (Jacq.)). Korean J Postharvest Sci Technol 8: 146-150.
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Hwang SJ, Kim JW. 2007. Effects of roots powder of balloonflowers on general composition and quality characteristics of Sulgidduk. Korean J Food Culture 22: 77-82.
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Lee CH, Kim SY. 1991. Literature review on the Korean traditional non-alcoholic beverages. I. Types and processing methods. Korean J Dietary Culture 6: 43-54.
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Kim AJ, Han MR, Jeong KH, Cho JC, Park WJ, Han CW, Jang KH. 2008. Physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Korean J Food & Nutr 21:443-447.
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Lee HG. 1998. Cultural Food of Korea. Shingwang, Seoul, Korea. p 338.
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Jeong KY, Lee EJ, Kim ML. 2012. Storage properties and sensory characteristics of Sikhe added Ulmus pumalia L. extract. Korean J Food Preserv 19: 12-18.
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Park SI. 2006. Application of green tea powder for sikhe preparation. Korean J Food & Nutr 19: 227-233.
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Kim HH, Park GS, Jeon JR. 2007. Quality characteristics and storage properties of Sikhe prepared with extracts from Hovenia dulcis THUNB. Korean J Food Cookery Sci 23:848-857.
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Hur SS. 2007. Change in the composition of Ginseng sikhe during the saccharification process. Korean J Food Preserv 14: 650-654.
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Min SH. 2009. Quality characteristics of Sikhe prepared with Astragalus membranaceus water extracts. J East Asian Soc Dietary Life 19: 216-223.
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Cho KM, Joo OS. 2010. Manufacture of Sikhe (a traditional Korean baverage) using corn silk extracts. Korean J Food Preserv 17: 644-651.
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Lee JH. 2011. Quality of Sikhe incorporated with hot water extract of Omija (Schisandra chinensis Ballion) fruit. Food Engineering Progress 15: 80-84.
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An YH, Lee IS, Kim HS. 2011. Quality characteristics of sikhye with varied levels of sweet pumpkin during storage. Korean J Food Cookery Sci 27: 803-814.
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Kim JS. 2012. Quality characteristics of Sikhea with mulberry fruit. Korean J Culinary Res 18: 206-215.
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Park CG, Lee SC, Kim GS, Sung JS, Kim DH, Park CB, Lee JH. 2010. Agronomic characteristics of Platycodon grandiflorum (Jacq.) A.DC. collected from East-Asia. Korean J Intl Agric 22: 158-163.
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Noh KH, Kim ES. 1984. Effect of dietary bellflower (Platycodon glandiflorum) and red ginseng on hypercholesterolemic rats. J Korean Soc Food Nutr 13: 413-420.
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Kim SY, Kim HS, Seo IS, Lee HS, Kim HS, Jeong SY. 1993. Effects of the feeding Platycodon grandiflorum and Codonopsis lanceolata on the lipid components of serum and liver in rats. J Korean Soc Food Nutr 22: 517-523.
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Byun BH, Seo BI. 2001. Effects of platycodi radix powder on serum lipid component of rats fed high fat diet. Kor J Herbology 16: 35-40.
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Kim HS, Kim GJ, Kim HS. 1998. Effects of the feeding Platycodon grandiflorum on lipid components of liver and liver function in hypercholesterolemia rats. Korean J Food & Nutr 11: 312-318.
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Jhee OH, Jegal SA, Choi YS. 2010. Quality and sensory characteristics of soybean dasiks by adding Platycodon grandiflorum (Jacq.) A. DC. flour powder. Korean J Culinary Res 16: 238-246.
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Park MS, Park DY, Son KH, Koh BK. 2009. A study on quality characteristics of Doraji (Platycodon granflorum) Yanggeng using by different pre-tretment methods and amounts adding levels of Doraji. J East Asian Soc Dietary Life 19: 78-88.
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Kwon HJ, Park CS. 2009. Quality characteristics of bellflower and lotus root J eonggwa added Omija (Schizandra chinensis Bailln) extract. Korean J Food Preserv 16: 53-59.
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Kwon HJ, Park CS. 2011. Development and quality characteristics of bellflower root J eonggwa added Omija (Schizandra chinensis Bailln) during storage. Korean J Food Preserv 18: 279-287.
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Kim SK, Kim JM, Choi YB. 2000. Effect of Sikhye manufacturing conditions on the rice shape. Korean J Dietary Culture 15: 1-8.
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