1 |
Kwon YR, Youn KS (2012) Quality and antioxidant characterisitcs of granule tea prepared with sea tangle (Laminaria japonica) and sea mustard (Undaria pinnatifida) powder as affected by extraction method. Korean J Food Preserv, 19, 525-531
DOI
|
2 |
Jang GY, Kim HY, Lee SH, Kang YR, Hwang IG, Woo KS, Kang TS, Lee JS, Jeong HS (2012) Effect of heat treatment and extraction method on antioxidant activity of several medicinal plants. J Korean Soc Food Sci Nutr, 41, 914-920
DOI
|
3 |
Yoshino M, Murakami K (1998) Interaction of iron with polyphenolic compounds, application to antioxidant characterization. Anal Biochem, 257, 40-44
DOI
|
4 |
Kwon YR, Cho SM, Hwang SP, Kwon GM, Kim JW, Youn KS (2014) Antioxidant, physiological activities, and acetylcholinesterase inhibitory activity of Portulaca oleracea extracts with different extraction methods. J Korean Soc Food Sci Nutr, 43, 389-396
DOI
|
5 |
Kim JW, Kwon YR, Youn KS (2012) Quality characteristics and antioxidant properties in spray-dried and freeze-dried powder prepared with powdered seaweed extracts. Korean J Food Sci Technol, 44, 716-721
DOI
|
6 |
Yamada T, Yamamoto M, Tanimura A (1978) Studies on the formation of nitrosamines; The effects of some polyphenols on nitrosation of diethylamine. J Food Hyg Soc Jpn, 19, 224-227
DOI
|
7 |
Park YB (2005) Determination of nitrite-scavenging activity of seaweed. J Korean Soc Food Sci Nutr, 34, 1293-1296
DOI
|
8 |
Kim JW, Kim JK, Song IS, Kwon ES, Youn KS (2013) Comparison of antioxidant and physiological properties of jerusalem artichoke leaves with different extraction processes. J Korean Soc Food Sci Nutr, 42, 68-75
DOI
|
9 |
Kim MY, Lee SH, Jang GY, Park HJ, Li M, Kim SJ, Lee YR, Lee JS, Jeong HS (2014) The enzyme inhibitory activity of ethanol extracts derived from germinated rough rice (Oryza sativar L.) treated by high pressure. Korean J Food Sci Technol, 46, 44-50
DOI
|
10 |
Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014
DOI
|
11 |
Abdel-Hameed ESS (2008) Total phenolic contents and free radical scavenging activity of certain egyptian ficus species leaf samples. Food Chem, 114, 1271-1277
|
12 |
Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200
DOI
|
13 |
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237
DOI
|
14 |
Saeedeh AD, Asna U (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem, 102, 1233-1240
DOI
|
15 |
Yen GC, Duh PD, Tsai HL (2002) Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem, 79, 307-313
DOI
|
16 |
Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Methods Enzymol, 52, 302-310
|
17 |
Stirpe F, Della Corte E (1969) The regulation of rat liver xanthine oxidase. Conversion in vitro of the enzyme activity from dehydrogenase (type D) to oxidase (type O). J Biol Chem, 244, 3855-3863
|
18 |
Jung SW, Lee NK, Kim SJ, Han DS (1995) Screening of tyrosinase inhibitor from plants. Korean J Food Sci Technol, 27, 891-896
|
19 |
Kraunsoe JAE, Claridge TDW, Lowe G (1996) Inhibition of human leukocyte and porcine pancreatic elastase by homologues of bovine pancreatic tyrosinase inhibitors. Biochem, 35, 9090-9096
DOI
|
20 |
Ueda Y, Sakaguchi M, Hirayama K, Miyajima R, Kimizuka A (1999) Characteristic flavor constituents and water extract of garlic. Agric Biol Chem, 54, 163-169
|
21 |
Baek G, Goo BG, Ahn BJ, Park JK (2013) Effects of water-soluble polysaccharides from Tott on lipid absorption and animal body weight. J Korean Soc Food Sci Nutr, 42, 556-562
DOI
|
22 |
Kobayashi T, Urabe K, Winder AJ, Jimenez-Cervantes C, Imokawa G, Brewington T, Solano F, Garcia-Borron JC, Hearing VJ (1992) Tyrosinase related protein-1 (TRP-1) function as a DHICA oxidase in melanin biosynthesis. EMBO J, 13, 5818-5825
|
23 |
Na HS, Kim JY, Park JS, Choi GC, Yang SI, Lee JH, Cho JY, Ma SJ (2014) Characteristics of marine algae extracts using subcritical water extract method. Korean J Food Preserv, 21, 62-68
DOI
|
24 |
Park JC, Choi JW (1996) Screening of marine natural products on inhibitory effect of the formation of lipid peroxidation. Kor J Pharmacogn, 27, 117-122
|
25 |
Park HJ, Ryu HS (2013) Effect of Hizikia fusiforme water extracts on splenocyte proliferation and cytokine production in mice. J Korean Soc Food Scid Nutr, 42, 1924-1929
DOI
|
26 |
Park KE, Jang MS, Lim CW, Kim YK, Seo YW, Park HY (2005) Antioxidant activity on ethanol extract from boiled-water of Hijikia fusiformis. J Korean Soc Appl Biol Chem, 48, 435-439
|
27 |
Dewitt DL, Rollins TE, Day JS, Gauger JA, Smith WL (1981) Orientation of the active site, and antigenic determinants of prostaglandin endoperoxide synthase in the endoplasmic reticulum. J Biol Chem, 256, 10375-10382
|
28 |
Shouqin Z, Junjie Z, Changzhen W (2004) Novel high pressure extraction technology. Int J Pharm, 278, 471-474
DOI
|
29 |
Cho DM, Kim DS, Lee DS, Kim HR, Pyeun JH (1995) Trace component and functional saccharides in seaweed-1 changes in proximate composition and trace element according to the harvest season and places. Bull Korean Fish Soc, 28, 49-59
|
30 |
Kumari P, Reddy CRK, Jha B (2011) Comparative evaluation and selection of a method for lipid and fatty acid extraction from macroalgae. Anal Biochem, 415, 134-144
DOI
|
31 |
Cho YJ, Lee SK, Ahn YH, Pyee JH (2003) Development of ultrasonication-assisted extraction process for manufacturing extracts with high content of pinosylvin from pine leaves. J of Biosysttems Eng, 28, 325-334
DOI
|
32 |
Shin SL, Lee CH (2011) Antioxidant activities of ostrich fern by different extraction methods and solvents. Journal of Life Science, 21, 56-61
DOI
|
33 |
Shoudin Z, Junjie Z, Changzhen W (2004) Novel high pressure extraction technology. Int J Pharm, 278, 471-474
DOI
|
34 |
Koo SY, Cha KH, Lee DU (2007) Effects of high hydrostatic pressure of foods and biological system. Food Science and Industry, 40, 23-30
|