1 |
Park JB, Lee KY, Lee HG. 2021. Physicochemical and antioxidant properties of muffins with acai berry concentrate-loaded nanocapsules. J. Korean Soc. Food Sci. Nutr., 53(2):181-186
|
2 |
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(9-10):1231-1237
DOI
|
3 |
Seo SH, Lee HJ, Kim JW. 2008. Nutrition transition in Korea and other countries. J. Korean Elem. Educ., 19(1):31-55
DOI
|
4 |
Sung NJ, Kim SH, Shin JH, Kang MJ, Yang SM. 2010. Quality characteristics of functional muffins containing black garlic extract powder. Korean J. Food Cook. Sci., 26(6):737-744
|
5 |
Ministry of Food and Drug Safety. 2022. Korean food standards codex. Available from:http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263, [accessed 18 April 2022]
|
6 |
Hong JY. 2019. Quality characteristics of muffin added with Elaeagnus multiflora powder. Korean J. Food Preserv., 26(1):74-82
DOI
|
7 |
Oyaizu M. 1986. Studies on products of browning reaction: antioxidant activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr., 986(44):307-315
DOI
|
8 |
Katsube T. Tabata H. Ohta Y. Yamasaki Y. Anuurad E, Shiwaku K. Yamane Y. 2004. Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. J. Agric. Food Chem., 52:2391-2396
DOI
|
9 |
Kyung CH. 2021. This is thistle. BookLab, Seoul, Korea, pp. 149-154
|
10 |
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181(4617):1199-1200
DOI
|
11 |
Chang SY, Song JH, Kwak YS, Han MJ. 2012. Quality characteristics of gondre tofu by the level of Cirsium setldens powder and storage. J. Korean Soc. Food Cult., 27(6):737-742
DOI
|
12 |
Choi SH. 2015. Quality characteristics of muffins added with kale powder. Korean J. Culin. Res., 21(2):187-200
|
13 |
Chung ES, An SH. 2015. Physicochemical and sensory characteristics of muffins added with wheat sprout powder. Korean J. Culin. Res., 21(4):207-220
|
14 |
Chung MS, Um HJ, Kim CK, Kim GH. 2007. Development of functional tea product using Cirsium japonicum. J. Korean Soc. Food Cult., 22(2):261-265
|
15 |
Hae JH, Jung IC. 2013. Quality characteristics of muffin added with buckwheat powder. J. East Asian Soc. Diet. Life, 23(4):430-436
|
16 |
Hwang YK, An HL. 2020. Quality characteristics of muffins with molasses. Korean J. Culin. Res., 26(3):55-66
|
17 |
Jang MR, Park HJ, Hong EY, Kim GH. 2014. Comparison of the antibacterial activity of domestic Cirsium japonicum collected from different regions. Korean J. Food Cook. Sci., 30(3):278-283
DOI
|
18 |
Choi SH. 2016. Quality characteristics of muffins added with amaranth leaf powder. Korean J. Culin. Res., 22(4):51-64
|
19 |
Joo SY. 2013. Antioxidant activities of medicinal plant extracts. J. Korean Soc. Food Sci. Nutr., 42(4):512-519
DOI
|
20 |
Jeon SY, Jeong SH, Kim HC, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzoic acid. Korean J. Food Cook. Sci., 18(5):121-126
|
21 |
Lee JK, Lee KJ, Jo HJ, Kim KI, Yoon JA, Chung KH, Song BC, An JH. 2013. Quality characteristics of muffins containing Akebia quinata leaves powder. Korean J. Food Nutr., 26(4):879-885
DOI
|
22 |
Baik OD, Marcotte M, Castaigne F. 2000. Cake baking in tunnel type multi-zone industrial ovens part II. Evaluation of quality parameters. Food Res. Int., 33(7):599-607
DOI
|
23 |
Nagae S, Imai S, Sato T, Kaneko Y, Otsubo H. 1976. Quality characteristics of soft wheats and their use in Japan, 1: Methods of assessing wheat suitability for Japanese products. Cereal Chem., 53(6):988-997
|
24 |
Park HY, Kim BK. 2014. Manufacturing optimization of wet noodle added with leaf powder of freeze-dried Cirsium setidens Nakai. Food Eng. Prog., 18(2):130-139
DOI
|
25 |
Lee BB, Park SR, Han CS, Han DY, Park EJ, Park HR, Lee SC. 2008. Antioxidant activity and inhibition activity against α-Amylase and α-Glucosidase of viola mandshurica extracts. J. Korean Soc. Food Sci. Nutr., 37(4):405-409
DOI
|
26 |
Lee HY, Jung HA, Kim DH, Kwon HJ, Lee MH, Kim AN, Park CS, Yang KM, Bae HJ. 2011. Studies on functional properties of mulberry leaf extracts and quality characteristics of mulberry leaf muffins. Korean J. Food Cook. Sci., 27(4):27-34
DOI
|
27 |
Lee SE, Lee JH. 2013. Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J. Food Sci. Technol., 45(1):53-58
DOI
|
28 |
Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. 2005. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J. Food Sci. Technol., 37(2):233-240
|
29 |
Joung YM. 2019. Baking characteristics of white bread containing added varieties of rice powder. Korean J. Food Preserv., 26(1):83-89
DOI
|
30 |
Jeon SY, Kim MY, Han YS. 2021. Effects of Cirsium nipponicum powder on the quality and antioxidant activities of pork patties. Korean J. Food Nutr., 34(4):347-355
DOI
|
31 |
Jun HI, Kim YA, Kim YS. 2014. Antioxidant activities of Rubus coreanus miquel and Morus alba L. fruits. J. Korean Soc. Food Sci. Nutr., 43(3):381-388
DOI
|
32 |
Jung YM, Oh HS, Kang ST. 2015. Quality characteristics of muffins added with red ginseng marc powder. J. Korean Soc. Food Sci. Nutr., 44(7):1050-1057
DOI
|
33 |
Kang NE, Wu XB, Kim EK, Kim HY. 2020. Antioxidant and sensory quality characteristic of muffin with fermented turmeric powder. J. Korean Soc. Food Cult., 35(1):117-125
DOI
|
34 |
Kim DS, Choi BB, Kim YS. 2020. The effect of kaniwa (Chenopodium pallidicaule) flour addition on physical properties and retarding retrogradation by shelf-life of muffin. Korean J. Culin. Res., 26(12):150-163
|
35 |
Kim EM, Won SI. 2009. Functional composition and antioxidative activity from different organs of native Cirsium and Carduus Genera. Korean J. Food Cook. Sci., 25(4):406-414
|
36 |
Kim MH. 2022. Quality characteristics of muffin added with Taraxacum coreanum powder. Korean J. Culin. Res., 28(3):13-21
|
37 |
Kim SY. 2020. Quality characteristics and antioxidant activities of muffins with curry powder. Korean J. Culin. Res., 26(12):197-204
|
38 |
Lee SW, Lee SJ, Kim YH, 2018. Development of specific SNP molecular marker from thistle using DNA sequences of ITS region. J. Plant Biotechnol., 45(2):102-109
DOI
|
39 |
Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo NM. 2008. Optimization of muffins containing dried leek powder using response surface methodology. J. Korean Diet Assoc., 14(2):105-113
|
40 |
Swain T, Hillis WE. 1959. The phenolic constituents of Prunus domestica. I. - The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10(1):63-68
DOI
|
41 |
No JH, Yoon HN, Park SR, Yoo SJ, Shin MS. 2016. Color stability of chlorophyll in young barley leaf. J. East Asian Soc. Diet. Life, 26(4):314-324
DOI
|
42 |
Kim SJ, Kim HY. 2019. Effect of hibiscus powder (Hibiscus sabdariffa L.) on the quality of muffins. Korean J. Community Living Sci., 30(4):517-527
DOI
|