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Hwang, Y.K., Kim, D.C., Hwang, W.I. and Han, Y.B. (1998) Inhibitory effect of Artemisia princeps Pampan. extract on growth of cancer cell lines. Korean Nutr. Sci., 31, 799-808
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Kim, K.S. and Lee, M.Y. (1996) Effects of Artemisia selengensis methanol extract on ethanol - Induced hepatotoxicity in rat liver. J. Korean Soc. Food Sci. Nutr., 25, 581-587
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Ahn, B.Y. (1992) Antimicrobial activity of the essential oils of Artemsia princeps var. orientalis. Korean J. Food Hygiene, 7, 157-160
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Kim, J.H. (2005) Effect of replacing concentrate with mugwort pellet on nutrient utilization and ruminal fermentation characteristics in sheep. J. Anim. Sci. & Technol., 47, 419-428
DOI
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Kim, B.K, Woo, S.C., Kim, Y.J. and Park, C.I. (2002) Effect of feeding mugwort level on pork quality. Korean J. Food Sci. Ani. Resour., 22, 310-315
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Kim, B.K., Kim, Y.J. and Kim, S.M. (2004) Effects of feeding mugwort pelleted diet on the meat quality in pigs. Korean J. Food Sci. Ani. Resour., 24, 393-398
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Ryu, C.H., Cheigh, H.S. and Kwon, T.W. (1997) A note on the preparation and evaluation of ramyon(deep fat fried instant noodle) using barley-wheat composite flours. Korean J. Food Sci. Techonl., 9, 81-83
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Koh, B.K. (2000) Effects of cysteine on the texture and color of wheat flour noodle. Korean J. Soc. Food Sci., 16. 128-134
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Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature 26, 1198-1202
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Do, J.R., Kim, K.J., Jo, J.H., Kim, Y.M., Kim, B.S., Kim, H.K., Lim, S.D. and Lee, S.W. (2005) Antimicrobial, antihypertensive and anticancer activities of medicinal herbs. Korean J. Food Sci. Technol., 37, 206-213
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Kim, M.L. (2005) Functional properties of Brassica oleracea L. extracts and quality characteristics of Korean wheat noodles with Brassica oleracea L. J. Korean Soc. Food Sci. Nutr., 34, 1443-1449
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DOI
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Lee, J.L., Jeong, J.D., Ha, Y.J., Lee, J.U., Lee, J.J., Kim, G.S. and Lee, J.D. (2004) Animal products and processing : Effects of addition of mugwort powder on the quality characteristics of emulsion-type sausage. J. Anim. Sci. & Technol., 46, 209-216
DOI
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Jung, H.S., Cha, M.K., Kwon, Y.J. and So, J.S. (2005) Differential inhibitory effect of Artemisia extract between Staphylococcus aureus and vaginal Lactobacillus spp. Korean J. Biotechnol, Bioeng., 20, 228-232
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Kim, M.L. (2005) Sensory characteristics of Korean wheat noodles with pine pollen and antioxidant activities of pine pollen extracts. Korean J. Food Cookery Sci., 21, 717-724
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Kim, H.Y. and Lim, H.Y. (2005) Manufacturing and quality characteristics of low calori Kimchi noodle. Korean J. Food Culture, 20, 315-322
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Kato, H., Lee, C.Y., Kim, S.B. and Hayase, F. (1987) Inhibition of nitrosamine formmation by nondialyzable melanoidins. Agric. Biol. Chem. 51, 1333-1337
DOI
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Cho, H.W. and Ryo, K.S. (1976) Pharmacognostical investigation on the oriental medicine(II). Botanical origin of usual vegetable drugs. Korean J. Pharmacogn. 7, 73-84
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Kim, Y.S., Ha, T.Y., Lee, S.H. and Lee, H.Y. (1997) Effect of rice bran dietary fiver on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol., 29, 90-95
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Lee, S.H., Woo, S.J., Koo, Y.J. and Shin, H.K. (1995) Effects of mugwort, onion and polygalae radix on the intestinal environment of rats. Korean J. Food Sci. Technol., 27, 598-604
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Yang, H.C., Suk, K.S. and Lim, M.H. (1982) Studies on the processing of raw material for noodles. Korean J. Food Sci. Technol. 14, 146-150
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Kee, H.J., Lee, S.T. and Park, Y.K. (2000) Preparation and quality characteristics of Korean wheat noodles made of brown glutinous rice flour with and without aroma. Korean J. Food Sci. Technol., 32, 799-805
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Kim, Y.S., Ha, T.Y, Lee, S.H. and Lee, H.Y. (1997) Effect of rice bran dietary fiver on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol., 29, 90-95
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Kim, H.K., Kim, Y.E., Do, J.R., Lee, Y.C. and Lee, B.Y. (1995) Antioxidative activity and physiological activity of some korean medical plants. Korean J. Food Sci. Technol., 27, 80-85
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원색 천연 약물대사전(상). 1984, 남산당, p. 62
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Kim, Y.M., Kim, J.H., Kim, S.C., Lee, M.D., Sin, J.H. and Go, Y.D. (2003) Effects of dietary wormwood (Artemisia montana Pampan) powder supplementation on growing performance and fecal noxious gas emission in weanling pig. J. Anim. Sci. & Technol., 45, 551-558
DOI
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Kim, Y.S. (1998) Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol., 30, 1373-1380
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Haw, I.W., Lee, S.D. and Hwang, W.I. (1985) A study on nutritional effects in rats by feeding basal diet supplemented with mugwort powder. J. Korean Soc. Food Nutr., 14, 123-130
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Hyeon, J.S., Mun, Y.H., Kang, S.J., Kim, J.G. and Jeong, I.C. (2003) Quality characteristics of sausage prepared with mugwort powder and different carcass grade. Korean J. Food Sci. Ani. Resour., 23, 292-298
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Kim, E.J., Jung, S.W., Choi, K.P. and Han S.S. (1998) Cytotoxic effect of the pine needle extracts. Korean J. Food Sci. Technol., 30, 213-217
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Kim, J.I. and Park, S.I. (1999) The Effects of mugwort extract on the characteristics of curd yogurt. J. Fd Hyg. Safety, 14, 352-357
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Kim, H.R., Hong, J.S., Choi, J.S., Han, G.J., Kim, T.Y., Kim, S.B. and Chun, H.K. (2005) Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J. Food Sci. Technol., 37, 579-583
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Kim, S.M., Cho, Y.S. and Sung, S.K. (2001) The antioxidant ability and nitrate scavenging ability of plant extract. Korean J. Food Sci. Technol., 33, 626-632
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Kim, S.I., Kim, K.J., Jung, H.O. and Han, Y.S. (1998) Effect of the extension of shelf-life of bread and rice cake. Korean J. Food Cookery Sci., 14, 106-113
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Jung, H., Kim, S.G., Kim, S.K., Seong, M.Y., Kim, H.J., Xue, J.F. and Kim, Y.Y. (2004) The effects of extracts from ginseng, wormwood and pine needle in pulmonary structure and anti-oxidant enzyme in smoking. Korean J. Biotechnol. Bioeng., 19, 138-142
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