연구동향 분석

중국산 녹두의 항산화 활성

전기숙(Ki-Suk Jeon) 서윤룡(Yun-Long Xu) 박신인(Shin-In Park) 2015년

논문상세정보
인용/피인용
' 중국산 녹두의 항산화 활성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • abts
  • antioxidant
  • chinesemungbean
  • dpph
  • flavonoids
  • phenolic compounds
  • phenolics
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
3,265 0

0.0%

' 중국산 녹두의 항산화 활성' 의 참고문헌

  • 한국산과 중국산 녹두로부터 방법을 달리하여 분리한 전분의 이화학적 및 겔 특성에 미치는 영향
    전옥윤 한국식품조리과학회지 28 (6) : 871 ~ 882 [2012]
  • 한국산 잡곡류의 이화학적 특성과 항산화활성
    이하규 한국식품영양과학회지 39 (9) : 1399 ~ 1404 [2010]
  • 팥과 녹두의 이소플라빈 함량과 항산화 및 혈전용해 활성
    오혜숙 한국식품조리과학회지 19 (3) : 263 ~ 270 [2003]
  • 진달래꽃(Rhododendron mucronulatum Turcz. Flower) 추출물의 생리활성 탐색
    조영제 한국식품영양과학회지 37 (3) : 276 ~ 281 [2008]
  • 연근가루를 첨가한 청포묵의 품질 특성 변화
    박진희 한국조리학회지 16 (1) : 180 ~ 190 [2010]
  • 신선초에서 분리된 flavonoid glycosides의 생리활성
    심재석 한국식품과학회지 37 (1) : 78 ~ 83 [2005]
  • 식물 40종 고압용매 추출물의 통합적 항산화 능력 및 항균 활성
    강미애 한국식품영양과학회지 39 (9) : 1249 ~ 1256 [2010]
  • 생력재배에 적합한 녹두 품종의 특성
    김동관 한국작물학회지 55 (3) : 239 ~ 244 [2010]
  • 로스팅 온도에 따른 녹두의 항산화 활성 변화 및 일반 성분 분석
    김윤태 동아시아식생활학회지 24 (2) : 217 ~ 223 [2014]
  • 로스팅 시간에 따른 녹두의 생리활성 변화
    송유빈 한국식품영양학회지 26 (3) : 502 ~ 507 [2013]
  • 노지 식량작물 재배면적
  • 국내산 품종의 녹두껍질 추출물의 산화방지활성에 미치는 추출방법의 영향
    노준희 한국식품조리과학회지 28 (5) : 605 ~ 612 [2012]
  • 고랭지 지역에서 재배한 녹두 품종들의 항산화 활성 및 아미노산 조성 비교
    진용익 한국환경농학회지 29 (4) : 381 ~ 387 [2010]
  • Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene
    Branen AL J Am Oil Chem Soc 52 (2) : 59 ~ 63 [1975]
  • Toxicological studies of antioxidants butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)
    Choe SY Korean J Food Sci Technol 14 (3) : 283 ~ 288 [1982]
  • Studies on the textural properties of Chinese mungbean starch
    Lee CS Korean J Soc Food Sci 8 (1) : 1 ~ 7 [1992]
  • Studies on the composition of Korean mungbean
    Kim YS Korean J Food Sci Technol 13 (2) : 146 ~ 152 [1981]
  • Status and future perspectives of Vigna(mungbean and zauki bean)production and research in China
    Cheng Z The 14th NIAS International Workshop on Genetic Resources-Genetic Resources and cOmparative Genomics of Legumes : 83 ~ 86 [2011]
  • Source of antioxidant activity of soybeans and products
    Pratt DE J Food Sci 44 (6) : 1720 ~ 1722 [1979]
  • Processed sweet corn has higher antioxidant activity
    Dewanto V J Agric Food Chem 50 (17) : 4959 ~ 4964 [2002]
  • Portulaca oleracea의 생리활성과 항균활성
    조영제 Applied Biological Chemistry 51 (1) : 49 ~ 54 [2008]
  • Polyphenols: antioxidants and beyond
    Scalbert A Am J Clin Nutr 81 (1) : 215S ~ 217S [2005]
  • Plant phenolic antioxidant and prooxidant activities : phenolics-induced oxidative damage mediated by metals in plants
    Sakihama Y Toxicology 177 (1) : 67 ~ 80 [2002]
  • Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean
    Koh KJ Korean J Food Sci Technol 29 (5) : 854 ~ 859 [1997]
  • Physicochemical properties and gel-forming properties of corn and red bean crude starches
    Roh JH Korean J Soc Food Sci 4 (1) : 1 ~ 8 [1988]
  • Phenolic constituents of Prunus domestica. I. The Quantitative Analysis of phenolic constituents
    Swain T J Sci Food Agric 10 (1) : 83 ~ 88 [1959]
  • Phenolic compounds in food and their effects on healthⅡ. Antioxidants and cancer prevention
    Ho, Chi-Tang ACS Symposium series 507 : 54 ~ 71 [1992]
  • Overview of dietary flavonoids: nomenclature, occurrence and intake
    Beecher GR J Nutr 133 (10) : 3248 ~ 3254 [2003]
  • Official methods of analysis
    AOAC Method 950.46, Method 981.10, Method 960.39, Method 920.153. Association of Official Analytical Communities [2000]
  • Kinetics and mechanism of antioxidant activity using the DPPH free radical method
    Bondet V Lebensm Wiss Technol 30 (6) : 609 ~ 615 [1997]
  • Isolation and characterization of two isoperoxidases from mung bean seeding
    Lee SK J Korean Agricultural Chemical Society 29 (3) : 279 ~ 287 [1986]
  • Improved DPPH determination for antioxidant activity spectrophotometric assay
    Szabo MR Chem Pap 61 (3) : 214 ~ 216 [2007]
  • Food Material Science
    Song JC Kyomoon Publishing Co. : 247 ~ 249 [1994]
  • Comparison of chemical composition and gelatinization property of mungbean flour and starch
    Kim AK Korean J Soc Food Sci 11 (5) : 472 ~ 478 [1995]
  • Comparison of DPPH and ABTS assays for determining antioxidant potential of water and methanol extracts of Spirulina platensis
    Shalaby EA Indian J Mar Sci 42 (5) : 556 ~ 564 [2013]
  • Comparison of Biochemical Characterization of Korean and Chinese Mung Bean Lectin
    노광수 생명과학회지 24 (6) : 603 ~ 611 [2014]
  • Comparative effects of gamma irradiation and methyl bromide fumigation on disinfestation and physicochemical properties of mung bean
    Noh MJ J Korean Soc Food Sci Nutr 30 (3) : 444 ~ 449 [2001]
  • Changes in peroxidase activity and its isozymes of soybean, red-bean and mung-bean during germination
    Jun TH J Korean Agricultural Chemical Society 26 (3) : 151 ~ 156 [1983]
  • Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures
    Van den Berg R Food Chem 66 (4) : 511 ~ 517 [1999]
  • Antioxidant potentials and quantification of flavonoids in mung bean (Vigna radiata L.)seeds
    Kim DK Korean J Plant Res 8 (2) : 122 ~ 129 [2005]
  • Antioxidant determinations by the use of a stable free radical
    Blois MS Nature 181 (4671) : 1199 ~ 1200 [1958]
  • Antioxidant activity applying an improved ABTS radical cation decolorization assay
    Roberta R Free Radical Bio Med 26 (9-10) : 1231 ~ 1237 [1996]
  • Analytical chemistry of fruit bioflavonoids
    Robards K Analyst 122 (2) : 11R ~ 34R [1997]
  • Analysis of phenolic substances content in Korean plant foods
    Lee JH Korean J Food Sci Technol 26 (3) : 310 ~ 316 [1994]
  • A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata)
    Tang DY Chem Cent J 8 (1) : 4 ~ 12 [2014]
  • 2013년도 농림축산물 시장접근물량 증량