1 |
연합뉴스. 2013.4.10.일자. 韓 음주량 OECD 34개 회원국 중 22위
|
2 |
Ancin-Azpilicueta C, Gonzalez-Marco A, Jimenez-Moreno N. 2008. Current knowledge about the presence of amines in wine. J Food Protection 48(3):257-275
|
3 |
Chung H, Yoon MK, Kim MH, Park SK, Lee JG, Kim YS. 2012. Volatile hazardous compounds in alcoholic beverages. J Appl Biol Chem 55(3):141-148
과학기술학회마을
DOI
ScienceOn
|
4 |
Ellen K. 2007. Alternative Medicine Magazine's Definitive Guide to Weight Loss. 2nd eds, Celestial Arts. pp. 14
|
5 |
Han KH, Ban KN, Son YO, Jang MR, Le CH, Kim SH, Kim DB, Kim SB. 2007. Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang). Kor J Food Sci Technol 39(5):541-545
과학기술학회마을
|
6 |
Jansen SC, van Dusseldorp M, Bottema KC, Dubois AE. 2003. Intolerance to dietary biogenic amines: a review. Ann Allergy Asthma Immunol 91(3):233-240
DOI
ScienceOn
|
7 |
Kanny G, Bauza T, Fremont S, Guillemin F, Blaise A, Daumas F, Cabanis JC, Nicolas JP, Moneret-Vautrin DA. 1999. Histamine content does not influence the tolerance of wine in normal subjects. Allergy Immunol 31(2):45-48
|
8 |
Kenny G, Gerbaux V, Olszewski A, Fremont S, Empereur F, Nabet F, Cabanis J, Moneret-Vautrin D. 2001. No correlation between wine intolerance and histamine content of wine. J Allergy Clin Immunol 107(2):375-378
DOI
ScienceOn
|
9 |
Kim JH, Won HS, Kwon HJ, Lee MJ, Paek JE, Kim SH, Kwon OR, Kim JY, Kim MK, Lee EK. 2011a. Research for the preparation of guideline for the design of human study of health functional food. The R & D Annual Report of KFDA. pp 108-191
|
10 |
Kim JY, Kim DH, Park PJ, Kang HI, Ryu EK, Kim SM. 2011b. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli. Food Chemistry, 128:87-92
DOI
ScienceOn
|
11 |
Landete JM, Ferrer S, Polo L, Pardo I. 2005. Biogenic amines in wines from three Spanish regions. J Agric Food Chem 53(4):1119-1124
DOI
ScienceOn
|
12 |
Lee HS, Kwak HJ, Kim JY, Cho WK, Kim SM. 2010. A survey of drinking habits and health perception of makgeolli. Korean J Food Culture 25(5):544-557
과학기술학회마을
|
13 |
Lehtonen P. 1996. Determination of amines and amino acids in wine-a review. Am J Enol Vitic 47(2):316-326
|
14 |
Lonvaud-Funel A. 2001. Biogenic amines in wineds: role of lactic acid bacteria. FEMS Microbiology Letters 199(1):9-13
DOI
|
15 |
Marcobal A, Martin-Alvarez PJ, Polo MC, Munoz R, Moreno-Arribas MV. 2006. Formation of biogenic amines throughout the industrial manufacture of red wine. 69(2):397-404
DOI
|
16 |
Medina MA, Quesada AR, de Castro IN, Sanchez-Jimenez F. 1999. Histamine, polyamines, and cancer. Biochem Pharmacol 57(12):1341-1344
DOI
ScienceOn
|
17 |
Park JR. 2010. Makgeolli, the revival of a thousand years! a trend, not fad. Morning Brief, Hanwha Securities, 2010.03.22
|
18 |
Pittler MH, White AR, Stevinson C, Ernst E. 2003. Effectiveness of artichoke extract in preventing alcohol-induced hangovers: a randomized controlled trial. CMAJ 169(12):1269-1273
|
19 |
Santos MHS. 1996. Biogenic amines: Their importance in foods. International J Food Biol 29(2):213-231
|
20 |
Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Research International 29(7):675-690
DOI
ScienceOn
|
21 |
Soufleros E, Barrios M, Bertrand A. 1998. Correlation between the content of biogenic amines and other wine compounds. Am J Enol Vitic 49(3):266-278
|
22 |
Silla Santos MH. 1996. Biogenic amines: their importance in foods. Int J Food Microbiol 29(2):213-231
DOI
ScienceOn
|
23 |
Smit AY, Du Toit WJ, Du Toit M. 2008. Biogenic amines in wine: understanding the headache. S Afr J Enol Vitic 29(2):109-127
|
24 |
Song JC, Park HJ. 2003. Takju brewing using the uncooked germed brown rice at second stage mash. J Korean Soc Food Sci Nutr 32(6):847-854
과학기술학회마을
DOI
ScienceOn
|
25 |
Swift R, Davidson D. Alcohol hangover. 1998. Mechanisms and mediators. Alcohol Health & Research World 22(1):54-60
|
26 |
Ten Brink B, Damink C, Joosten HMLJ, Huis in't Veld JHJ. 1990. Occurrence and formation of biologically active amines in foods. Int J Food Microbiol 11(1):73-84
DOI
ScienceOn
|
27 |
Til HP, Falke HE, Prinsen MK, Willems MI. 1997. Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats. Food & Chemical Toxicology 35(3-4):337-348
DOI
ScienceOn
|
28 |
Yang JY, Lee KH. 1996. Shelf-life and microbiological study of Sansung Takju. Korean J Food Sci Technol 28(4):779-785
과학기술학회마을
|