1 |
Oh HL, Ahn MH, Kim NY, Song JE, Lee SY, Song MR, Park JY, Kim MR (2012) Quality characteristics and antioxidant activities of Yanggeng with added Rehmanniae radix preparata concentrate. Korean J Food Cookery Sci, 28, 1-8
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2 |
Min SH, Park OJ (2008) Quality characteristics of Yanggeng prepared with different amounts of Astragalus membranaceus powder. J East Asian Soc Dietary Life, 18, 9-13
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3 |
Jeon MR, Kim MH, Son CW, Kim MR (2009) Quality characteristics and antioxidant activity of calcium-added garlic Yanggeng. J Korean Soc Food Sci Nutr, 38, 195-200
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4 |
Park ML, Byun GI (2005) Quality characteristics of pine mushroom Yanggeng prepared by different addition of frozen pine mushroom according to different pretreatment. Korean J Food Culture, 20, 738-743
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5 |
Choi EM, Jung BM (2004) Quality characteristics of Yanggeng prepared by different ratio of pumpkin. Korean J Food Cookery Sci, 20, 138-143
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6 |
Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD (2002) Effect of addition of various mesh sifted powders from safflower seed on quality characteristic of Yanggeng. Korean J Food Preserv, 9, 309-314
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7 |
Park SH, Cho EJ (1995) Instrumental and sensory characteristics of Yanggeng mixed with kidney bean sediment. Korean J Dietary Culture, 10, 247-253
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8 |
Kwak ES, Kim HR, Lee KJ, Kim MR (2009) Antioxidant activities and quality characteristics of fermented and aged garlic Yanggeng. Korean J Food Cookery Sci, 25, 739-746
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9 |
Joo SY, Choi HY (2012) Antioxidant activity and quality characteristics of cookies with chestnut inner shell. J Korean Food Nutr, 25, 224-232
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10 |
Jeong HR, Kim JH, Jo YN, Jeong JH, Heo HJ (2011) Characterization as cosmetic substances of chestnut inner skin extracts with antioxidant activity. J Agric Life Sci, 45, 183-191
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11 |
Han JM, Chung HJ (2013) Quality characteristics of Yanggeng added with blueberry powder. Korean J food Preserv, 20, 265-271
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12 |
Jun DH, Jang YA, Kim HY, Kim SJ, Kim JC, Kim SH, Kweon DJ, Han SI, Lee JT (2013) Inhibitory effects of chestnut inner shell cytokine production from human mast cell line. Kor j Herbology, 28, 55-60
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13 |
Kim MR (2017) Quality Characteristics and Antioxidant Activities of Aged Black Chestnut Inner Shell. J Korean Soc Food Sci Nutr, 46, 343-349
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14 |
Jeon BG, Park CK (2000) A study on the production of chestnut powder in the inner shell (endo carp) of a chestnut from its treatment plant - study on the utilities of separated powder from chestnut inner shell-. J KOWREC, 8, 111-120
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15 |
Choi EJ, Kim SI, Kim SH (2010) Quality characteristics of Yanggeng by the addition of green tea powder. J East Asian Soc Dietary Life, 20, 415-422
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16 |
Han EJ, Kim JM (2011) Quality characteristics of Yanggeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life, 21, 360-366
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17 |
Ku SK, Choi HY (2009) Antioxidant activity and quality characteristics of red ginseng sweet jelly (Yanggeng). Korean J Food Cookery Sci, 25, 219-226
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18 |
Hwang ES, Lee YJ (2013) Quality characteristics and antioxdant activities of Yanggeng with aronia juice. J Korean Soc Food Sci Nutr, 42, 1220-1226
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19 |
Park EY, Kang SG, Jeong CH, Choi SD, Shim KH (2009) Quality characteristics of Yanggeng added with paprika powder. J Agric Life Sci, 43, 37-43
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20 |
Kim MH, Chae HS (2011) A study of the quality characteristics of Yanggeng supplemented with Codonopsis lanceolata Traut (Benth et Hook). J East Asian Soc Dietary Life, 21, 228-234
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21 |
Oh SH, Kim YW, Kim MA (2004) The antioxidant activities of acetone extracts of chestnut inner shell, pine needle and hop. Korean J Food Culture, 19, 399-406
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22 |
Seo HM, Lee JH (2013) Physicochemical and antioxidant properties of Yanggeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr, 42, 143-147
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