1 |
Kim HJ, Shim EK, Kim HR, Kim MR. 2010. Antioxidant activities of Riceyeotgangjung with added spirulina powder. Korean J Food Culture 25: 795-800.
과학기술학회마을
|
2 |
Jung HA, Kim AR, Chung HY, Choi JS. 2002. In vitro antioxidant activity of some selected Prunus species in Korea. Arch Pharm Res 25: 865-872.
과학기술학회마을
DOI
ScienceOn
|
3 |
Paik JE, Chun HJ. 1989. A study on Ju-ak as affected by adlay flour. Korean J Soc Food Sci 5: 19-25.
과학기술학회마을
|
4 |
Park BH, Cho HS, Kim KH, Kim SS, Kim HA. 2008. The oxidative stability of solvent extracts of Sea Tangle powder (STP) and Maejakgwa made with STP. Korean J Food Cookery Sci 24: 452-459.
과학기술학회마을
|
5 |
Lee DH, Kim JH, Lee JS. 2009. Effect of pears on the quality and physiological functionality of Makgeoly. Korean J Food & Nutr 22: 606-611.
과학기술학회마을
|
6 |
Kim KH, Kim SJ, Yoon MH, Byun MW, Jang SA, Yook HS. 2011. Change of anti-oxidative activity and quality characteristics of Maejakgwa with mugwort powder during the storage period. J Korean Soc Food Sci Nutr 40: 335-342.
과학기술학회마을
DOI
ScienceOn
|
7 |
Park BH, Yang HH, Cho HS. 2012. Quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder. J Korean Soc Food Sci Nutr 41: 745-751.
과학기술학회마을
DOI
ScienceOn
|
8 |
Cho HS, Park BH. 2000. Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel (Astroconger myriaster). Korean J Soc Food Sci 16: 135-142.
과학기술학회마을
|
9 |
KFDA. 2013. Specification for individual food product. In Food Code (4-1-1). Korea Food & Drug Administration, Cheongwon-gun, Korea. p 39.
|
10 |
Heo YJ, Sim KH, Choi HY, Kim SI. 2010. Antioxidative activity of crackers made with a guava (Psidium guajava Linn.) leaf extract harvested in Korea. Korean J Food Cookery Sci 26: 171-179.
과학기술학회마을
|
11 |
Kang BS, Moon SW. 2009. Effect of rosemary powder on the physicochemical characteristics of sponge cake during storage. Korean J Food Preserv 16: 155-159.
과학기술학회마을
|
12 |
Park SS, Kim SI, Sim KH. 2011. The quality characteristics and antioxidative activity of Sulgidduk supplemented with ramie leaf powder. Korean J Food Cookery Sci 27: 763-772.
과학기술학회마을
DOI
ScienceOn
|
13 |
Kim HS, Kim SN. 2001. Effects of addition of green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa. Korean J Food Cookery Sci 17: 246-254.
과학기술학회마을
|
14 |
Choi IS, Choi SK, Lee YS. 2011. Analysis of free fatty acid formation and oxidative rancidity for deep frying oil produced by traditional and modified fryers. Korean J Culinary Res 17: 316-325.
|
15 |
Lee SJ, Shin JH, Seo JK, Sung NJ. 2009. Effect of wa-song (Orostachys japonicus A. Berger) extract on the oxidative stability of edible oil during its heating. J Fd Hyg Safety 24: 12-18.
과학기술학회마을
|
16 |
Lee BY, Kim NH, Kim SI, Kim SG, Kim JS, Surh JH. 2011. Preparation and characterization of physicochemical and sensory properties of Hwajeon added with wild grape extract. Korean J Food Sci Technol 43: 588-596.
과학기술학회마을
DOI
ScienceOn
|
17 |
Park JS, Na HS. 2007. Properties of Jeonbyeong containing Letinus edodes powder. Korean J Food Preserv 14: 337-344.
과학기술학회마을
|
18 |
Folch J, Lees M, Sloane Stanley GH. 1957. A simple method for the isolation and purification of total lipid from animal tissues. J Biol Chem 226: 497-509.
|
19 |
Lee BB, Lee JW, Park JW, Chung YK, Lee HJ. 2013. Effect of frying methods under reduced pressures on the oxidative stability of frying oils. Korean J Food & Nutr 26: 15-21.
과학기술학회마을
DOI
ScienceOn
|
20 |
AOCS. 1988. Official Methods and Recommended Practices of the AOCS. Method Cd 18-90. American Oil Chemists Society, Champaign, IL, USA.
|
21 |
Yang S, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J Food Cookery Sci 24: 340-348.
과학기술학회마을
|
22 |
Lee YL, Huang GW, Liang ZC, Mau JL. 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT-Food Sci Technol 40: 823-833.
DOI
ScienceOn
|
23 |
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.
DOI
ScienceOn
|
24 |
Oyaizu M. 1986. Studies on product of browning reaction prepared from glucose amine. Jpn J Nutr 44: 307-315.
DOI
|
25 |
Kim CH, Lee KY, Moon MO, Hyun HJ, Ihm BS, Kim MH. 1998. Natural habitat of Prunus yedoensis Matsumura and its morphological variation. Kor J Plant Tax 28: 117-137.
DOI
|
26 |
Lee JY. 2008. Anti-inflammatory effect of Prunus yedoensis bark through inhibition of nuclear factor- in macrophages. MS Thesis. Kyung Hee University, Seoul, Korea.
|
27 |
Kang GJ. 2006. Inhibitory effect of organic extracts from Prunus yedoensis Matsumura barks on the atopic dermatitis- like inflammation. MS Thesis. Cheju National University, Jeju, Korea.
|
28 |
Matsuda H, Nakamura S, Kubo M. 1994. Studies of cuticle drugs from natural sources. II. Inhibitory effects of Prunus plants on melanin biosynthesis. Biol Pharm Bull 17: 1417-1420.
DOI
ScienceOn
|
29 |
Kang IH. 1997. The rice cake and sweets of Korea. Daehanetextbook, Seoul, Korea. p 1-4.
|
30 |
Choi YO, Kim GS, Park GS. 2009. Characteristics quality of Juak with Chrysanthemum indicum L. J East Asian Soc Dietary Life 19: 935-942.
과학기술학회마을
|
31 |
Park ES, Shin MK, Song HJ. 1998. A study on the antiallergin effect of Cortex Betula Platyphyllae or Cortex Pruni Serrulatae extract. Kor J Herbology 13: 57-68.
|
32 |
Kim MA. 2000. Effect of flour and frying temperature on quality of Gaeseong-Juak (doughnut of waxy rice). Korean J Soc Food Sci 16: 316-320.
과학기술학회마을
|
33 |
Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS. 2011. The quality characteristics of Curcuma longa L. powder Sulgitteok. Korean J Culinary Res 17: 184-192.
과학기술학회마을
|
34 |
Kim JH, Kim MY. 2011. Quality characteristics of Sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40: 993-998.
과학기술학회마을
DOI
ScienceOn
|
35 |
Lee JM, Lee SH, Kim HM. 2000. Use of oriental herbs as medicinal food. Food Industry and Nutrition 5(1): 50-56.
|
36 |
Nam JH. 1994. Effects of dietary polyunsaturated fatty acids on tocopherol contents and lipid peroxidation of plasma and tissues in rats fed high fat diet. Korean J Food Nutr 7:373-382.
과학기술학회마을
|
37 |
Park BH, Cho HS, Kim DH. 2005. Antioxidative effects of solvent extracts of Lycii fructus powder (LFP) and Maejakgwa made with LFP. J Korean Soc Food Sci Nutr 34: 1314-1319.
과학기술학회마을
DOI
ScienceOn
|
38 |
Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. 2005. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J Food Sci Technol 37: 233-240.
과학기술학회마을
|