연구동향 분석

연구논문 : 천마가루를 이용한 조청의 항산화 활성 및 품질 특성

이기원(Ki-Won Lee) 이미영(Mi Young Lee) 2015년

논문상세정보
인용/피인용
' 연구논문 : 천마가루를 이용한 조청의 항산화 활성 및 품질 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • antioxidant
  • gastrodiaelatapowder
  • glutionousrice
  • jochung
  • multivariate analysis
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,323 0

0.0%

' 연구논문 : 천마가루를 이용한 조청의 항산화 활성 및 품질 특성' 의 참고문헌

  • 표고버섯 추출액을 이용한 조청의 품질특성
    박정숙 한국식품영양과학회지 34 (7) : 1082 ~ 1090 [2005]
  • 표고버섯 가루를 이용한 조청의 품질 특성
    박정숙 한국식품과학회지 37 (5) : 768 ~ 775 [2005]
  • 천마추출액 농축 비율을 달리하여 제조한 천마음료의 품질특성
    이수원 한국식품저장유통학회지 17 (1) : 58 ~ 65 [2010]
  • 천마의 식품학적 성분 분석 및 건조방법에 따른 특성 변화
    이부용 한국식품과학회지 34 (1) : 37 ~ 42 [2002]
  • 천마 농축액 첨가량에 따른 젤리의 품질 특성
    문재남 한국식품조리과학회지 27 (5) : 545 ~ 556 [2011]
  • 습식 미분과 증미로 제조한 쌀조청의 특성
    이정은 한국식품영양학회지 25 (3) : 637 ~ 643 [2012]
  • 사과 첨가 조청의 제조 및 특성
    양혜진 한국식품영양과학회지 39 (1) : 132 ~ 137 [2010]
  • 건조방법의 차이에 따른 천마의 품질 및 성분 변화
    최소라 한국약용작물학회지 19 (5) : 354 ~ 361 [2011]
  • Use of dinitrosalicylic acid reagent for determination of reducing sugar
    Miller, G.L. Anal. Chem. 31 : 426 ~ [1959]
  • The method of jochung preparation with fruits
    Lee KH Korean Patent : 62 ~ 369 [1999]
  • The Academy of Korean studies
    Lee HJ Woongjin press : 462 ~ 464 [1991]
  • Statistical tools for high-throughput data analysis
  • Sinnong herbs
    O, J. Inmin Hygiene Publishing Co : 200 ~ 201 [1986]
  • Quality characteristics of jochung added with burdock roots powder
    Shin SI Myongj University [2011]
  • Quality characteristics of Jochung containing various of steamed garlic powder
    Kang MJ Korean J. Food Cook. Sci. 28 (6) : 865 ~ 870 [2012]
  • Quality characteristics of Jochung containing various level of Helianthus tuberosus L powder
    Lee AJ Sejong University [2015]
  • Quality characteristics and preference as beverage of Gastrodia elata Blume
    Choi DG Sangju University [2003]
  • Present status and future of functional oligosaccharide development in JAPAN
    Nakakuki T Pure Appl. Chem. 74 (7) : 1245 ~ 1251 [2002]
  • Preparation and characterization of Jochung with sweet persimmons
    Bae SM J. Korean Soc. Agric. Chem. Biotechnol. 44 (2) : 88 ~ 91 [2001]
  • Polyphenols: antioxidants and beyond
    Scalbert A Am. Soc. Clin. Nutr. 81 : 215S ~ 217S [2005]
  • Plant polyphenols as dietary antioxidants in human health and disease
    Pandey KB Oxid. Med. Cell Longev. 2 (5) : 270 ~ 278 [2009]
  • Official Methods of Analysis of AOAC Intl
    AOAC Association of Official Analytical Communities [1990]
  • Morphological changes of cooked rice kernel during saccharification for Sikhe
    Jeon ER Korean J. Soc. Food Sci. 14 (1) : 91 ~ 96 [1998]
  • Korea food and drug administraion
    KFDA Munyoungsa : 154 ~ 155 [2007]
  • Jubangmun
    Lee HJ Kyomunsa [2013]
  • High performance liquid chromatographic analysis of phenolic compounds andtheir antioxidant activities in rice varieties
    Vichapong J LWT-Food Sci. Technol. 43 : 1325 ~ 1330 [2010]
  • Food chemistry
    Ha JO Dooyangsa : 218 ~ 344 [2004]
  • Food Code
    KFDA [2013]
  • FactoMine-R : An R package for multivariate analysis
    Sebastien Le J. Stat. Softw. 25 (1) : 1 ~ 18 [2008]
  • Evolution of acidity of honeys from continental climates: Inuence of induced granulation
    Cavia MM Food Chem. 100 : 1728 ~ 1733 [2007]
  • Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
    Bertoncelj J Food Chem. 105 (27) : 822 ~ 828 [2007]
  • Effect of rice varities on saccharification in producing Sikhe
    Lee SK Korean J. Food Sci. Technol. 29 (3) : 37 ~ 42 [1997]
  • Current Protocols in Food Analytical Chemistry
    Waterhouse AL University of California : 1.1.1 ~ 1.1.8 [2002]
  • Composition and functionality of Chonma
    Chung HS Korean J. Food Sci. Technol. 28 : 53 ~ 57 [1996]
  • Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
    Thaipong K J. Food Compos. Anal. 19 (6-7) : 669 ~ 675 [2006]
  • Characterization of Monofloral Honeys with Multivariate Analysis of Their Chemical Profile and Antioxidant Activity
    Sant’Ana LDO J. Food Sci. 71 (1) : c135 ~ c140
  • Changes of polyphenol contents in unripe apples according to heat treatments
    Lee JJ Korean J. Food Sci. Tech. 31 (1) : 147 ~ 152 [1999]
  • Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
    Mine Y Blackwell : 341 ~ 358 [2010]
  • Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing
    Walter M Food Res. Int. 50 : 698 ~ 703 [2013]
  • Antioxidant activity applying an improved ABTS radical cation decolourization assay
    Re R Free Radical Bio. Med. 26 : 1231 ~ 1237 [1999]
  • Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay
    Raquel, P. J. Agric. Food Chem. 48 : 3396 ~ 3402 [2000]
  • A study on the recipe and the characteristic of Yeots by microwave oven
    Kim TH J Korean Home Econo. Assoc. 23 (3) : 55 ~ 61 [1985]