1 |
Won, M.H. (2005) The physiological function characteristic improvement due to the germination of the soybean and will reach and the product development which it uses. Report of Technology Development Program for Agriculture and Forestry, Ministry of Agriculture and Forestry, Korea
|
2 |
Hur, D. (2007) Physicochemical properties and functionality of Glycine Semen Germinatum. MS thesis, Daegu Haany University, Daegu, Korea
|
3 |
Kim, S.O. (2006) Research and industrial trend of the functional components of soybean. Food Sci. Ind., 39, 2-10
|
4 |
Kim, J.S., Kim, J.G. and Kim, W.J. (2004) Changes in isoflavone and oligosccharides of soybeans during germination. Korean J. Food Sci., Technol., 36, 294-298
과학기술학회마을
|
5 |
Oyaizu, M. (1986) Studies on products of browning reactions : antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr., 44, 307-315
DOI
|
6 |
Chi, Y.S., Cheon, B.S. and Kim, H.P. (2001) Effect of wogonin, a plant flavone from Scutellafia radix, on the suppression of cyclooxygenase-2 and the induction of inducile nitric oxide synthase in lipopolysaccharide- treated RAW264.7 cell. Biochem. Pharmacol., 61, 1195-1203
DOI
ScienceOn
|
7 |
Blois, M.S. (1958) Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199-1200
|
8 |
Wu, C.C. (2004) Nitric oxide and inflammation. Curr. Med. Chem. Anti- Inflammatory Anti-Allergy Agents, 3, 217-222
DOI
ScienceOn
|
9 |
식품의약품안전청 (2002) 대한약전외 한약(생약) 규정집. 의약품각조 - 대두황권. p. 116
|
10 |
Lee, D.Y. (2005) In-vitro study the effect of heat clearing herbs(淸熱藥) on the skin. MS thesis, Pochon CHA University, Pochon, Korea
|
11 |
Lee, H.S., Eom, K.Y., Choi, H.S., Kim, D.H., Yoo S.H. and Kim, W.J. (2006) Functional properties of germinated whole soy flour. Korean J. Food Sci. Technol., 38, 483-487
과학기술학회마을
|
12 |
Wettasinghe, M. and Shahdi, F. (1999) Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage(Borago officinalis L.) seeds. Food Chem., 67, 399-414
DOI
ScienceOn
|
13 |
Hwang, K.H. (2003) Development of new food materials for anti-stress and promoting effect. Inhibitory activities of MAO(moamine oxidase) from extracts of Glycine Semen Germinatum (NP20-031). Annual Report of Ministry of Science and Technology, p.58-66
|
14 |
Kim, S.R. (2000) Studies on functional and physiological properties of bioactive components in soybean and its application. Report of Technology Development Program for Agriculture and Forestry, Ministry of Agriculture and Forestry, Korea
|
15 |
Song Y.S. (2005) Functional properties of soybean. Spring scientific meeting of Korea Society of Food & Cookery Science. Program and abstracts, Seoul, Korea. p.2-51
|
16 |
Yang, C.B. and Kim, Z.U. (1980) Changes in nitrogen compounds in soybean sprout. J. Korean Agric. Chem. Soc., 23, 7-13
과학기술학회마을
|
17 |
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 medicinal plants. Korean J. Food Sci. Technol., 27, 80-85
|
18 |
Korean Society of Food Science & Technology (2000) International symposium on soybean and human health. Food Sci. Ind., 33, 60-64
|
19 |
Kang, Y.H,, Park, Y.K. and Lee, G.D. (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol., 28, 232-239
과학기술학회마을
|
20 |
Kim, W.J., Lee, H.Y., Won, M.H. and Yoo, S.H. (2005) Germination effect of soybean on its contents of isoflavone and oligosaccharides. Food Sci. Biotechnol., 14, 498-502
|
21 |
Kim, HY. 2006. Health food for the skin-aging protection containing extract of Glycine Semen Germinatum. Korean Patent 10-0572025
|
22 |
Park, Y.K., Kim, H.M., Park, MW., Kim, S.R. and Choi, I.W.. (1999) Physicochemical and functional properties of Turnip. J. Korean Soc. Food Sci. Nutr., 28, 333-341
과학기술학회마을
|
23 |
Kang, J.L., Park, W., Pack, I.S., Lee, H.S., Kim, M.J. and Lim, C.M. (2002) Inhaled nitric oxide attenuates acute lung injury via inhibition of nuclear factor-kappa B and inflammation. J. Appl. Physiol., 92, 793-801
DOI
ScienceOn
|
24 |
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant activity applying improved ABTS radical cation decolorization assay. Free Radical Biol. Med., 26, 1231-1237
DOI
ScienceOn
|
25 |
Aoshima, H., Tsunoue, H., Koda, H. and Kiso, Y. (2004) Aging of whisky increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. J. Agric. Food Chem., 52, 5240-5244
DOI
ScienceOn
|
26 |
장지현 (1993) 한국 전래 대두이용 음식의 조리.가공사적 연구. 명가 김치박물관 학술총서 1, 수학사, 서울. p.46
|
27 |
Hansen, M.B., Neilsen, S.E. and Berg, K. (1989) Reexamination and further development of a precise and rapid dye method for measuring cell growth/cell kill. J. Immunol. Methods, 119, 203-210
DOI
ScienceOn
|
28 |
Jim, Q., Park, J.R., Kim, J.B. and Cha, M.H. (1999) Physiological activity of Zizyphus jujaba leaf extracts. J. Korean Soc. Food Sci. Nutr., 28, 593-599
과학기술학회마을
|
29 |
Lee, Y.S. (2005) Effect of the intake of germinated soybeans on physiological and cognition activities in mice. Ph.D thesis, Hallym University, Chuncheon, Korea
|