1 |
Sastry, S.K., Baird, C.D. and Buffington, D.E. (1978) Transpiration rates of certain fruits and vegetable. ASHRAE Transactions, 84, 237-255
|
2 |
Ahn, H.J., Cho, M.J. and Cho, Y.O. (2000) Evaluation of the antioxidant contents of Korean wild leaf vegetables. Nutr. Sci., 3, 98-102
|
3 |
Park, J.S. and Lee, W.J. (1994) Dietary fiber contents and physical properties of wild vegetables. J. Korean Soc. Food Nutr., 23, 120-124
과학기술학회마을
|
4 |
Kang, Y.C., Choi, K.K., Kim, K.H. and Kim, H.K. (2002) Microencapsulation of Aster scaber and Aster glehni by spray drying. Korean J. Food Preserv., 9, 212-220
|
5 |
Villanueva, M.J., Tenorio, M.D., Sagardoy, M., Redondo, A. and Saco, M.D. (2005) Physical, chemical, histological and microbiological changes in fresh green asparagus stored in modified atmosphere packaging. Food Chem., 91, 609-619
DOI
ScienceOn
|
6 |
Oh, D., Ham, S.S., Lee, S.Y., Park, B.K., Chung, C.K., Kang, I.J. and Kong, Y.J. (1999) Effect of irradiation on the quality of mixed mountain edible herb drinks. Korean J. Postharv. Sci. Technol., 6, 48-54
|
7 |
Yam, K.L., Kim, H.K. and Lee, D.S. (1994) Designing modified atmosphere packaging for fresh produce. Korean J. Postharvest Sci. Technol., 1, 125-131
|
8 |
Kim, Y.D. and Yang, W.M. (1986) Studies on the components of wild vegetables in Korea. J. Korean Soc. Food Nutr., 15, 10-16
과학기술학회마을
|
9 |
Choi, D.J., Kim, C.B., Lee, S.H., Yoon, J.T., Choi, B.S. and Kim, H.K. (2000) Effects of precooling and packaging film materials on quality of water dropwort at low temperature storage. J. Korean Soc. Hort. Sci., 41, 379-382
|
10 |
Kim, E.M. and Kim, G.H. (2004) Physicochemical and sensory characteristics of Aster glehni kimchi during storage at different fermentation temperatures. Korean J. Food Cookery Sci., 20, 11-16
|
11 |
Jayas, D.S. and Jeyamkondan, S. (2002) Modified atmosphere storage of grains meats fruits and vegetables. Biosyst. Eng., 82, 235-251
DOI
ScienceOn
|
12 |
Beaudry, R.M. (1999) Effect of and partial pressure on selected phenomena affecting fruit and vegetable quality. Postharvest Biol. Technol., 15, 293-303
DOI
ScienceOn
|
13 |
Ulleung-Gun Agriculture Technology Center (2002) Cultivation of Ulleungdo wild vegetables. p.135-141
|
14 |
Lee, S.O., Lee, H.J., Yu, M.H., Im, H.G. and Lee, I.S. (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
|
15 |
Barth, M.M., Kerbel, E.L., Perry, A.K. and Schmidt, S.J. (1993) Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli. J. Food Sci., 58, 140-143
DOI
ScienceOn
|
16 |
Cho, Y.O. (2002) Antioxidative activity of the Korean wild leafy vegetables: Aster scaber and Ligularia fischeri. Nutraceuticals Food, 7, 146-150
과학기술학회마을
|
17 |
Lee, J.M., Park, Y.J. and Lee, S.M. (2001) Sensory and physicochemical attributes of glutinous rice Dduk added Chamchwi. Korean J. Dietary Culture, 16, 180-186
과학기술학회마을
|
18 |
Hong, S.I., Kim, Y.J. and Park, N.H. (1993) Modified atmosphere packaging of leaf lettuce. Korean J. Food Sci. Technol., 25, 270-276
과학기술학회마을
|
19 |
Kang, I.J., Ham, S.S., Chung, C.K., Lee, S.Y., Oh, D.H. and Do, J.J. (1999) Production and characteristics of fermented soy sauce from mountain herbs. Korean J. Food Sci. Technol., 31, 1203-1210
과학기술학회마을
|
20 |
Yang, Y.J., Jeong, J.C. and Chang, T.J. (1993) production and trimming loss affected by storage temperature and packaging methods in Chinese cabbage grown in spring. J. Korean Soc. Hort. Sci., 34, 267-272
|