연구동향 분석

ARTICLE : Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties

( Han Seul Cho ) ( Woo Joon Park ) ( Go Eun Hong ) ( Ji Han Kim ) ( Min Gu Ju ) ( Chi Ho Lee ) 2015년

논문상세정보
인용/피인용
' ARTICLE : Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • allium hookeri
  • antioxidant activity
  • lipid oxidation
  • pork patty
  • sulfur-fed pig
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,139 0

0.0%

' ARTICLE : Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties' 의 참고문헌

  • 식이유황(硫黃)을 급여한 돈육 등심의 저온저장 중 품질특성 변화
    이정일 한국축산식품학회지 29 (2) : 229 ~ 237 [2009]
  • 노지 및 시설재배 삼채 뿌리 및 잎의 이화학 성분, DPPH 라디칼 소거능 및 Nitric Oxide 생성 억제효과
    원준연 한국식품영양과학회지 42 (9) : 1351 ~ 1356 [2013]
  • 국내산 삼채 에탄올 추출물의 항염증 효과
    배기춘 대한본초학회지 27 (6) : 55 ~ 61 [2012]
  • Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties
    Peña-Ramos, E. A. Meat Sci 64 : 259 ~ 263 [2003]
  • Thermal processing enhances anti-radical activity and reduces pro-oxidant activity in water-soluble fraction of selected Allium vegetables
    Roy, M. K. J. Sci. Food Agr 87 : 2259 ~ 2265 [2007]
  • The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
    Sánchez-Escalante, A. Meat Sci 58 : 421 ~ 429 [2001]
  • The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation
    Lee, M. A. Meat Sci 84 : 498 ~ 504 [2010]
  • The antioxidative properties of Holy basil and Galangal in cooked ground pork
    Juntachote, T. Meat Sci 72 : 446 ~ 456 [2006]
  • Studies on the antioxidant potential of flavones of Allium vineale isolated from its water-soluble fraction
    Demirtas, I. Food Chem 136 : 34 ~ 40 [2013]
  • Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method
    Mensor, L. L. Phytother. Res 15 : 127 ~ 130 [2001]
  • Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends
    Ellis, D. I. Trends Food Sci. Technol 12 : 414 ~ 424 [2001]
  • Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
    Naczk, M. J. Pharm. Biomed. Anal 41 : 1523 ~ 1542 [2006]
  • Phenolic constituents, antioxidant and antimicrobial activities of rosy (Allium roseum var. odoratissimum)
    Dziri, S. J. Funct. Food 4 : 423 ~ 432 [2012]
  • Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage
    Choe, J. H. Meat Sci 87 : 12 ~ 18 [2011]
  • Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
    Wu, X. J. Agric. Food Chem 52 : 4026 ~ 4037 [2004]
  • Growth inhibition of extract from sulfur fed duck carcass against various cancer cell lines
    Choi, G. H. Korean J. Food Sci. An 22 : 348 ~ 351 [2002]
  • Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C
    Jo, C. Meat Sci 64 : 13 ~ 17 [2003]
  • Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
    McCarthy, T. L. Meat Sci 58 : 45 ~ 52 [2001]
  • Efficacy of methylsulfonylmethane (MSM) in osteoarthritis pain of the knee: a pilot clinical trial
    Kim, L. S. Osteoarthr. Cartilage 14 : 286 ~ 294 [2006]
  • Effects of onion on physicochemical properties, lipid oxidation and microbial growth of fresh pork patties
    Park, S. Y. Int. J. Food Sci. Tech 45 : 1153 ~ 1160 [2010]
  • Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
    Jongberg, S. Food Chem 128 : 276 ~ 283 [2011]
  • Effect of rosemary extract on lipid oxidation and sensory evaluation of frozen, precooked beef patties
    Thongtan, K. Food Serv. Res. Int 16 : 93 ~ 104 [2005]
  • Effect of extraction solvent/technique on the antioxidant activity of selected medicinal plant extracts
    Sultana, B. Molecules 14 : 2167 ~ 2180 [2009]
  • Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity
    Meda, A. Food Chem 91 : 571 ~ 577 [2005]
  • Cytological status of Allium hookeri Thwaites (2n=22)
    Sharma, G. Genet. Resour. Crop Ev 58 : 1041 ~ 1050 [2011]
  • Characterization of Alkyl Thiosulfinate in Allium hookeri Root Using HPLC-ESI-MS
    류동영 Applied Biological Chemistry 56 (4) : 457 ~ 459 [2013]
  • Biogenic amine sources in cooked cured shoulder pork
    Hernández-Jover, T. J. Agr. Food Chem 44 : 3097 ~ 3101 [1996]
  • Antioxidant properties of phenolic compounds
    Rice-Evans, C. Trends Plant Sci 2 : 152 ~ 159 [1997]
  • Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat
    Kanatt, S. R. Food Chem 100 : 451 ~ 458 [2007]
  • Antioxidant effects of sulfur-containing amino acids
    Atmaca, G. Yonsei Med J 45 : 776 ~ 788 [2004]
  • Antioxidant activity of sulfur and selenium: a review of reactive oxygen species scavenging, glutathione peroxidase, and metal-binding antioxidant mechanisms
    Battin, E. E. Cell Biochem. Biophys 55 : 1 ~ 23 [2009]
  • Antioxidant activity applying an improved ABTS radical cation decolorization assay
    Re, R. Free Radical Bio. Med 26 : 1231 ~ 1237 [1999]
  • Antimicrobial properties of allium species
    Kyung, K. H. Curr. Opin. Chem. Biol 23 : 142 ~ 147 [2012]
  • Anti-oxidant activity and total phenolic content of some Asian vegetables
    Kaur, C. Int. J. Food Sci. Tech 37 : 153 ~ 161 [2002]
  • Anti-inflammatory effect of Allium hookeri root methanol extract in LPS-induced RAW264.7 cells
    Kim, C. H. J. Korean Soc. Food Sci. Nutr 41 : 1645 ~ 1648 [2012]
  • Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
    Singleton, V. L. Method Enzymol 299 : 152 ~ 178 [1999]
  • An investigation of antioxidant capacity of fruits in Singapore markets
    Leong, L. P. Food Chem 76 : 69 ~ 75 [2002]
  • Allium hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur
    Ayam, V. S. Afr. J. Food Agric. Nutr. Dev 11 : 5389 ~ 5412 [2011]
  • ARTICLES:Effect of grape pomace powder addition on TBARS and color of cooked pork sausages during storage
    Ryu, K. S. Korean J. Food Sci. An 34 : 200 ~ 206 [2014]
  • A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage
    Witte, V. C. J. Food Sci 35 : 582 ~ 585 [1970]