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鈴木誠:高僑恭一,坂本堅五,有賀動:機能性食品に關する共同硏究報告.(2)134:137,1996
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J. Maury, T. Issad, D. Perdereau, B. Goubot, P. Ferre and J.Girard Effect of acarbose on glucose homeostasis, lipogenesis and lipogenic enzyme gene expression in adipose tissue of weaned rats, 27:1881-1892,1889
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Asano N, Oseki K, Tomioka E, Kszu H and Matsui K: N- containing sugar from the Morus alba and their glycosidase inhibitory acdvities. Carbohydrate Res. 259: 243-255,1994
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Lee SW. Korean Food Chronology, 121:125, Kyomunsa. 1985
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Kang YH, Park YK, Ha TY and Moon KD. Effects of pine needle extracts on enzyme activities of serum and liver morphology in rats feds high fat diet. J Korean Soc Food Nutr 25(3): 374,1996
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Kang YH, Park YK, Oh SR and Moon KD. Studies on he Physiological Fuctionality of Pine Needle and Mugwort Extracts. Korean J Food Sci Technol 27(6): 978-984,1995
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Lee BY, Lee CH and Lee CH. Effed of Moisture Content on Viscosity of Starch Dough. Korean J Food Sci Technol 27(4): 582-592,1995
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Yoshikumi, Y. Inhibition of intestinal -glucosidase activity and postprandial hyperglycemia by moranoline and its N-alkyl derivatives. Agric. Biol. Chem, 52:121-126, 1994
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Choi NS. The study on change of Quality Properties and Biological Activities of Korean Wild Vegetables by Cultivation Blanching and Drying Method. Ewha Womans University, Seoul, 1999
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Kim KO, Kim SS, Simg NK and Lee SC. Methods and Application of Sensory Evaluation. Shinkwang Pub1ishing Co., 2000
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Youn SS. Korean Food. The History and Cookery. 307: 309,1996
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Jang HJ. A Bibliographieal Study on the Main Dishes. Korean J Dietary culture. (4)201,1989
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Antioxidative Substances in Mulberry Leaves Shin, Doo-HO, J. of Korean 0.1 Chemists' Soc., 16(3) Sep. 27:31, 1998
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Lee SC, Prosky L, DeVhes JW. Determination of total,soluble, and insoluble dietary fiber m foods -enzymatic-gravimethc method, MES-TRIS buffer Collaborative study. J. Assoc. Off.Anal. Chem. 75:395.1992
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鈴木誠:神奈川試驗硏究報告書論文集.p.40:44,1995
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Basnet P, Kodota S, Terashima S, Shimizu M and Namba, T. Two New 2-Aryl-benzofuran Derivatives from Hypoglycemic Activity-Beaiing of Morus insignis. Chem, Pharm. Bull. 41(7): 1238, 1993
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17 |
Lee CH. A Literature Review on Traditional Korean Cookies. Hankwa. Korean J Dietary culture (2)55, 1987
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18 |
Hwang HS. Korean Cooking encyclopedia, 225: 227, Samjungdang. 1976
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19 |
Lee JM, Park YJ and Lee SM. Sensory and Physicochmical Attributes of Glutinous Rice Dduk added Cham-Chwi. Korean J Dietary culture 16(2): 180, 2001
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Kang IH. Savor of Korean food, 108:115, Daehan textbook Co.,1995
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