1 |
Kang HJ, Park JD, Lee HY, Kum JS (2012) Quality characteristics of muffin added with rice bran. Korean J Food Preserv, 19, 681-687
과학기술학회마을
DOI
|
2 |
Choi JS, Kim H (2014) Quality characteristics of muffins by the addition of dried barley sprout powder. Korean J Food Cook Sci, 30, 1-10
과학기술학회마을
DOI
|
3 |
Bae JH, Jung IC (2013) Quality characteristics of muffin added with buckwheat powder. J East Asian Soc Dietary Life, 23, 430-436
과학기술학회마을
|
4 |
Lee YS, Chung HJ (2013) Quality characteristics of muffins supplemented with freeze-dried apricot powder. J Korean Soc Food Sci Nutr, 42, 957-963
과학기술학회마을
DOI
ScienceOn
|
5 |
Seo EO, Kim KO, Ko SH (2011) Quality characteristics of muffins containing domestic dropwort powder (Oentanthe stolonifera DC.). J East Asian Soc Dietary Life, 2, 338-344
과학기술학회마을
|
6 |
Lee HY, Jung HA, Kim DH, Kwon HJ, Lee MH, Kim AN, Park CS, Yang KM, Bae HJ (2011) Studies on functional properties of mulberry leaf extracts and quality characteristics of mulberry leaf muffins. Korean J Food Cookery Sci, 2, 737-744
|
7 |
Ko SH, Seo EO (2010) Quality characteristics of muffins containing purple colored sweet potato powder. J East Asian Soc Dietary Life, 20, 272-278
|
8 |
Wu X, Gu L, Prior RL, McKay S (2004) Characterization of anthocyanins and proanthocyanidins in some cultivars of rives, aronia and sambucus and their antioxidant capacity. J Agric Food Chem, 52, 7846-7856
DOI
ScienceOn
|
9 |
Hou DX (2003) Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med, 3, 149-159
DOI
ScienceOn
|
10 |
Lee YC, Hwang KH, Han DH (1997) Compositions of Opuntia ficus-indica. Korean J Food Sci Technol, 29, 847-853
과학기술학회마을
|
11 |
Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200
DOI
ScienceOn
|
12 |
Kim EJ, Lee JH (2012) Qualities of muffins with Jujube powder. J Korean Soc Food Sci Nutr, 41, 1792-1797
과학기술학회마을
DOI
ScienceOn
|
13 |
Gulcin I (2006) Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). Toxicol, 217, 213-220
DOI
ScienceOn
|
14 |
Wong JY, Chye FY (2009) Antioxidant properties of selected tropical wild edible mushrooms. J Food Compos Anal, 22, 269-277
DOI
ScienceOn
|
15 |
Ko DY, Hong HY (2011) Quality characteristics of muffins containing Bokbunja (Rubus coreus Miquel) powder. J East Asian Soc Dietary Life, 21, 863-870
과학기술학회마을
|
16 |
Kim DH, kang CS (2012) Qualitative characteristics of muffins prepared with freeze dried lotus root powder. J Hotel Resort, 11, 10-15
|
17 |
Han EJ (2012) Quality characteristics of muffins containing ginger juice. Korean J Culinary Res, 18, 256-266
과학기술학회마을
|
18 |
Lee JA, Choi SA (2011) Quality characteristics of muffins added with mulberry concentrate. Korean J Culinary Res, 17, 285-294
과학기술학회마을
|
19 |
Seo EO, Ko SH, Kim KO (2009) Quality characteristics of muffin containing Chungkukjang powder. J East Asian Soc Dietary Life, 19, 635-640
|
20 |
Hwang SH, Ko SH (2010) Quality characteristics of muffins containing domestic blueberry (V. corymbosum). J East Asian Soc Dietary Life, 20, 727-734
과학기술학회마을
|
21 |
Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ (2014) Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr, 43, 273-280
과학기술학회마을
DOI
ScienceOn
|
22 |
Kim KH, Lee SY, Yook HS (2009) Quality characteristics of muffins prepared with flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J Korean Soc Food Sci Nutr, 38, 750-756
과학기술학회마을
DOI
|
23 |
Jang SJ (2012) Quality characteristics of muffins prepared with freeze dried-mugwort powder. Korean J Food Nutr, 25, 903-910
과학기술학회마을
DOI
ScienceOn
|
24 |
Park SH, Lim SI (2007) Quality characteristics of muffin added red yeast rice flour. Korean J Food Sci Technol, 39, 272-275
과학기술학회마을
|
25 |
Kim MA, Lee EJ, Jin SY (2014) Quality characteristics and antioxidant activities of bread added with Cedrela sinensis powder. Korean J Food Culture, 29, 111-118
과학기술학회마을
DOI
|
26 |
Lu Y, Foo LY (2000) Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem, 68, 81-85
DOI
ScienceOn
|
27 |
Kalt W, Hanneken A, Milbury P, Tremblay F (2010) Recent research on polyphenolics in vision and eye health. J Agric Food Chem, 58, 4001-4007
DOI
|
28 |
Kim KB, Yoo KH, Park HY, Jeong JM (2006) Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J Korean Soc Appl Biol Chem, 49, 328-333
과학기술학회마을
|
29 |
Gulcin I, Berashvili D, Gepdiremen A (2005) Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. J Ethmopharmacol, 101, 287-293
DOI
ScienceOn
|
30 |
Hwang ES, Lee YJ (2013) Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J Korean Soc Food Sci Nutr, 42, 1220-1226
과학기술학회마을
DOI
ScienceOn
|
31 |
Kulling SE, Rawel HM (2008) Chokeberry (Aronia melanocarpa)-A review on the characteristic components and potential health effects. Planta Med, 74, 1625-1634
DOI
ScienceOn
|
32 |
Tsuneo T, Akira T (2001) Chemical components and characteristics of black chokeberry. Nippon Shokuhin Kagaku Kaishi, 48, 606-610
DOI
ScienceOn
|
33 |
Park HJ, Chung HJ (2014) Quality characteristics of muffin added with aronia powder. MS Thesis. Daejin University, Pocheon, Korea, p 4
|
34 |
AOAC (1990) Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC. p 31
|
35 |
Jeon SY, Kim HC, Kim MR (2003) Quality characteristics of functional muffins containing hesperetin. Korean J Food Cookery Sci, 19, 324-327
과학기술학회마을
|
36 |
Jung JY, Kim SA, Chung HJ (2005) Quality characteristics of low-fat muffin containing corn bran fiber. J Korean Soc Food Sci Nutr, 34, 694-699
과학기술학회마을
DOI
|
37 |
Pyler EJ (1979) Physical and Chemical Test Methods. Baking science and Technology, Vol II, Sosland Pub Co, Manhattan Kansas, USA, p 891-895
|
38 |
Dewanto V, Wu X, Liu RH (2002) Processed sweet corn has higher antioxidant activity. J Agric Food Chem, 50, 4959-4964
DOI
ScienceOn
|
39 |
Seo EO, Ko SH (2014) Quality characteristics of muffins containing beet powder. Korean J Culinary Res, 20, 27-37
과학기술학회마을
|
40 |
Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS (2011) Quality characteristics of muffin prepared with freeze dried-Perilla leaves (Perilla frutescens var. Japonica HARA) powder. J Korean Soc Food Sci Nutr, 40, 581-585
과학기술학회마을
DOI
|