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Lee CH, Kim SY (1991) Literature review on the Korean traditional non alcoholic beverage II. Recent status of research and developments, Korean J Dietary Culture, 6, 55-60
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Kim HH, Park GS (2006) A study on the prefer and actual condition of the utilization of traditional Sikhe. J East Asian Soc Dietary Life, 16, 506-514
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Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of Sikhe prepared with extracts from Hovenia dulcis THUNB. Korean J Food Cookery Sci, 23, 848-857
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Park SI (2006) Application of green tea powder for Sikhe preparation. Korean J Food & Nutr, 19, 227-233
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Lee JH (2011) Quality of Sikhe incorporated with hot water extract of Omija(Schisandra chinensis Ballon) Fruit. Food Engineering Progress, 15, 80-84
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Hur SS (2007) Change in the composition of ginseng Sikhye during the saccharification process. Korean J Food Preserve, 14, 650-654
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Kim CM, Shin MG, Ann DK, Lee KS (1997) The encyclopedia of oriental herbal medicine, Publication Jungdam, p2438-2439
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Matsuzaki T, Nara Y (1985) Antioxidative of tea leaf catechins. Nippon Nogeikaga Kogyo Kaishi, 59, 129-134
DOI
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Yang YL, Kim YJ, Kim KH, Oh EG (2001) Separation of glycoprotein and its anticancer immunostimulating activity from dried barks of Slippery Elm(Ulmus Parvifolla). Korean J Biotechnol Bioeng, 16, 547-553
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Yun JH, Lee JH, Kim TH, Lyu YS, Kang HW (2008) Study on antigastritic and anti Helicobacter pylory effect from water extract of Ulmus davidiana var. japonica Nakai. Korean J Oriental Physiol & Pathology, 22, 108-114
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Jo EY, Jeong JC (2008) The inhibitory effects of Ulmus davidiana on the reactive species and proinflammatory proteins. Korean J Orientint Med, 29, 421-431
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Kim DW, Kim KS (2003) Bread properties utilizing of extracts from Ulmus devidiana. Korean J Culinary Res, 9, 1-10
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Yang Y, Hyun JW, Lim KH, Sung MS, Kang SS, Paik WH, Bae KW, Cho H, Kim HJ, Woo ER (1996) Antineoplastic effect of extracts from traditional medical plants and various plants (III). Korean J Pharmacogn, 27, 105-110
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Han SH, Woo NRY, Lee SD, Kang MH (2006) Antioxidative and antibacterial activity of endemic plants extracts in korea. Korean j Medicinal Crop Sci, 14, 49-55
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Kim HK and Noh BS (2002) Optimization of Shikye Processing using the obtained data by biosensor. Korean J Food Sci Technol, 34. 65-72
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Kim MR, Seo JH, Heo OS, Oh SH, Lee KS (2002) Physicochemical and sensory qualities of commercial sikhes. J Korean Soc Food Sci, 31, 728-732
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DOI
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Kim BS, Lee TS, Lee MW (1984) Changes of component in sikhe during saccharification. Korean J Appl Micriol Bioeng, 12, 125-129
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Lee SW (1978) The history of korean food. Hyangmoonsa, Seoul. p 136
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Lee SW (1987) Study on the korean society of dietary. Hyangmoonsa, Seoul, p 19
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Kim SK, Kim JM, Choi YB (2000) Effect of sikhye manufacturing conditions on the rice shape. Korean J Dietary Culture, 15, 1-8
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