1 |
Ishida H, Suzuno H, Sugiyama N, Innami S, Tadokoro T, Maekawa A (2000) Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir). Food Chem, 68, 359-367
DOI
|
2 |
Islam I, Shaikh AU, Shahidul IM (2009) Antioxidative and antimutagenic potentials of phytochemicals from Ipomoea batatas (L) Lam. Intl J Cancer Res, 5, 83-94
DOI
|
3 |
Johnson M, Pace RD (2010) Sweet potato leaves : properties and synergistic interactions that promote health and prevent disease. Nutr Rev, 68, 604-615
DOI
|
4 |
Lee JS, Park YK, Ahn YH, Kim HS, Chung MN, Jeong BC, Bang JK (2007) Antioxidative and biological activities of extracts of sweetpotato tips. Korean J Crop Sci, 52, 411-420
|
5 |
Islam S (2006) Sweetpotato (Ipomoea batatas L.) leaf : its potential effect on human health and nutrition. J Food Sci, 71, 13-121
|
6 |
Ko N (2015) Quality characteristic and antioxidant activity of cookies applying with sweet potato (Ipomoea batatas L.) leaf powder. MS Thesis. Sejong University, Korea
|
7 |
Ishiguro K, Toyama J, Islam MS, Yoshimoto M, Kumagai T, Kai Y, Nakazawa Y, Yamakawa O (2004) A new sweet potato cultivar for utilization in vegetable greens. Acta Hort, 637, 339-345
|
8 |
Paaver U, Matto V, Raal A (2010) Total tannin content in distinct Quercus robur L. galls. J Med Plants Res, 4, 702-705
|
9 |
NFRI (1990) Manuals of quality characteristic analysis for food quality evaluation. National Food Research Institute, Japan, 61
|
10 |
Lee HK, Hwang IG, Kim HY, Woo KS, Lee SH, Woo SH, Lee J, Jeong HS (2010) Physicochemical characteristic and antioxidant activities of cereals and legumes in Korea. J Korean Soc Food Sci Nutr, 39, 1399-1404
DOI
|
11 |
Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200
DOI
|
12 |
Thaipong K, Boonprakob U, Crosby K, Cisneros- Zevallos L, Byrne DH (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Comp Anal, 19, 669-675
DOI
|
13 |
Kato H, Lee IE, Chyuen NV, Kim SB, Hayase F (1987) Inhibitory of nitrosamine formation by nondialyzble melanoidins. Agric Biol Chem, 51, 1333-1338
DOI
|
14 |
Nakagawa M, Amano I (1974) Evaluation method of green tea grade by nitrogen analysis. Nippon Shokuhin Kogyo Gakkaishi, 21, 57-63
DOI
|
15 |
Kim DY, Jung GH, Kim K, Ree CO, Park KH (1979) Studies on the special components of the Korean tea-leaves, J Korean Soc Agric Chem Biotechnol, 22, 97-103
|
16 |
Kim CM, Cho, JH, Oh SK (1983) Chemical changes of major tea constituents during tea manufacture, Korean J Food Nutr, 12, 99-104
|
17 |
Lee S, Moon HK, Lee SW, Moon JN, Kim JK (2014) Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis Baillon), Korean J Food Preserv, 21, 341-349
DOI
|
18 |
Kim NM, Kim DH (2000) Quality change of cinnamon extract prepared with various drying methods. Korean J Food Nutr, 13, 152-157
|
19 |
Kang YH, Park YK, Lee GD (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol, 28, 232-239
|
20 |
Kwak CS, Lee KJ, Chang JH, Park JH, Cho JH, Park JH, Kim KM, Lee MS (2013) In vitro antioxidant, anti-allergic and anti-inflammatory effects of ethanol extracts from Korean sweet potato leaves and stalks. J Korean Soc Food Sci Nutr, 42, 369-377
DOI
|
21 |
Li M (2013) Physicochemical characteristics and optimization of functional components extraction in sweet potato (Ipomoea batatas L.) leaves and stalks. MS Thesis. Chungbuk National University, Cheongju, Korea
|
22 |
Park HS, Shin HC, Kim BS, Lee KY, Choi WS, Shin JA, Nam YD, Bae SP, Que F, Mao L, Zhu C, Xie G (2006) Antioxidant properties of Chineses yellow wine, its concentrate, and volatiles. LWT-Food Sci Technol, 39, 111-117
DOI
|
23 |
Chang Y, Kim J (2011) Effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. J Korean Soc Food Sci Nutr, 40, 1680-1687
DOI
|
24 |
Roberty R, Anna P, Anna P, Catherine RE, Min P, Icoletta P (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med, 26, 1231-1237
DOI
|
25 |
Jeong HN, Lim SH, Kim HY, Kim KD, Park YH, Ham HJ, Lee KJ, Kim KH, Ahn YS (2010) Quality changes in Eleutherococcus senticosus cortex processed by different pretreatment and drying method. J Korean Medicinal Crop Sci, 18, 98-104
|
26 |
Peter FS (1975) The toxicology of nitrate and N-nitroso compounds. J Sci Food Agric, 26, 1761-1770
DOI
|
27 |
Kim SB, Do JR, Lee YW, Gu YS, Kim CN, Park YH (1990) Nitrite-scavenging effects of roasted-barley extracts according to processing conditions. Korean J Food Sci Technol, 22, 748-752
|