1 |
Han, S.Y, Park, M.S. and Seo, K.L. (2002) Changes in the food components during storage of oyster mushroom kimchi. Korean J. Food Preserv., 9, 51-55
|
2 |
Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200
DOI
ScienceOn
|
3 |
Jeon, T.W., Jo, C.H., Kim, K.H. and Byun, M.W. (2002) Inhibitory effect on tyrosinase and xanthine oxidase, and nitrite scavenging activities of Schizandrae Fructus extract by gamma irradiation. J. Korean Food Preserv, 9, 369-374
과학기술학회마을
|
4 |
Jeong, S.J., Lee, J.H., Song, H.N., Seong, N.S., Lee, S.E. and Baeg, N.I. (2004) Screening for antioxidant activity of plant medicinal extracts. J. Korean Soc. Appl. Biol. Chem., 47, 135-140
과학기술학회마을
|
5 |
Tammeveski, K., Tenno, T.T. and Mashirin, A.A. (1998) Hillhouse, E. W.; Manning, P.; McNeil, P. Superoxide electrode based on covalently immobilized cytochrome c : Modelling studies. Free Radical Biology & Medicine, 25, 973-978
DOI
ScienceOn
|
6 |
Park, M.J., Jeon, Y.S. and Han, J.S. (2001) Antioxidative activity of mustard leaf kimchi added green tea and pumpkin powder. J. Korean Soc. Food Sci. Nutr., 30, 1053-1059
|
7 |
Oh, S.H., Lee, I.T., Park, K.B. and Kim, B.J. (2002) Changes in the levels of water soluble protein and free amino acids in brown rice germinated in a chitosan/glutamic acid solution. Korean J. Biotechnol. Bioeng., 17, 515-519
과학기술학회마을
|
8 |
Lee, K.E, Choi, U.H. and Ji, G.E. (1996) Effect of kimchi intake on the composition of human large intestinal bacteria. Korean J. Food Sci. Technol., 28, 981-986
과학기술학회마을
|
9 |
Choi, S.K., Hwang, S.Y and Jo, J.S. (1997) Standardization of kimchi and related products (3). Korean J. Dietary culture, 12, 531-548
|
10 |
Shahidi, F. and Wanasundara, P.K. (1992) Phenolic antioxidant. Crit Pev. Food Sci. Nutr., 32, 67-103
DOI
ScienceOn
|
11 |
Woo, S.M. and Jeong, Y.J. (2006) Effect of germinated brown rice concentrate on free amino acid levels and antioxidant and nitrite scavenging activity in kimchi. Food Sci. Biotechnol., 15, 351-356
과학기술학회마을
|
12 |
Amerine, M.A. and Ough, C.S. (1980) Methods for analysis of musts and win. Wiley & Sons, New York, p.176-180
|
13 |
Song, T.H. and Kim, S.S. (1991) A study on the effect of ginseng on quality characteristics of kimchi. Korean J. Soc. Food Sci., 7, 81-88
|
14 |
Woo, S.M and Jeong, Y.J. (2005) Changes in the quality of Korean cabbage kimchi added with germinated brown rice extract powder during fermentation. Korean J. Food Sci. Technol., 38, 12-17
|
15 |
Oh, Y.A., Kim, S.D. and Kim, K,H. (1997) Changes of sugars, organic acids and amino acids content during fermentation of pine needle added kimchi. J. Food Sci. and Technol., 9, 45-50
|
16 |
Park, J.D., Choi, B.K., Kum, J.S. and Lee, H.Y. (2005) Quality properties of cooked germinated brown rice. Korean J. Food Preserv., 12, 101-106
과학기술학회마을
|
17 |
Park, D.C., Park, J.H, Gu, Y.S., Han, J.H, Byun, D.S., Kim, E.M., Kim, Y.M. and Kim, S.B. (2000) Effect of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of kimchi during fermentation. Korean J. Food Sci. Technol., 32, 920-927
|
18 |
Park, W.P. and Park, K.D. (2004) Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preserv., 11, 34-37
|
19 |
Park, D.C., Park, J.H, Gu, Y.S., Han, J.H, Byun, D.S., Kim, E.M., Kim, Y.M. and Kim, S.B. (2000) Effect of salted-fermented fish products and their alternatives on nitrite scavenging activity of kimchi during fermentation. Korean J. Food Sci. Technol., 32, 942-948
|
20 |
Ko, Y.T. and Lee, J.Y. (2006) Quality of licorice (Glycyrrhiza uralensis) powder added kimchi. Korean J. Food Sci. Technol., 38, 143-146
과학기술학회마을
|
21 |
조무호, 김석중 (2005) 현미와 발아현미의 항산화 효과. 대구가톨릭대학교 자연과학논문집, 3, 87-92
|
22 |
Choi, J.H. (2001) Quality characteristics of the bread with sprouted brown rice flour. Korean J. Soc. Food Cookery Sci., 17, 323-328
|
23 |
Juliano, B.O. (1985) Production and utilization of rice. In rice, Chemistry and Technology, 2nd ed, Am. Assoc. Cereal Chem., p.1-7
|
24 |
Noh, K.S., Yang, M.O. and Cho, E.J. (2002) Nitrite scavenging effect of Umbelliferaeceae, Korean J. Soc. Food Cookery Sci., 18, 8-12
|
25 |
Lee, Y.O., Park, K.Y and Cheigh, H.S. (1996) Antioxidative effect of kimchi with various fermentation period on the lipid oxidation of cooked ground meat. J. Korean Soc. Food Nutr., 25, 261-266
과학기술학회마을
|
26 |
Noh, K.A., Kim, D.H, Choi, N.S. and Kim, S.H (1999) Isolation of fibrinolytic enzyme producing strains from kimchi. Korean J. Food Sci. Technol., 31, 219-223
과학기술학회마을
|
27 |
Iio, M., Moriyama, A., Matsumoto, Y., Takai, N. and Fukumoto, M. (1985) Inhibition of xanthine oxidase by flavonoids. Agric. Biol. Chem., 49, 2173
DOI
|
28 |
Kum, J.S., Choi, B.K., Lee, H.Y., Park, J.D. and Park, H.J. (2004) Physicochemical properties of germinated brown rice. Korean J. Food Preserv, 11, 182-188
과학기술학회마을
|