최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.20 no.2, 2004년, pp.204 - 210
이옥환 (충북대학교 식품공학과 생물건강산업개발연구센터) , 이희봉 (충북대학교 식품공학과 생물건강산업개발연구센터) , 손종연 (한경대학교 식품생물공학과 식품생물산업연구소)
This study was performed to provide basic physiological activities data to predict the usefulness of olive leaves as a food material. Total flavonoid and total phenol contents of 80% ethanol extract of olive leaf were 5.81% and 14.8%, respectively. Total flavonoid and total phenol contents were mark...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Fernandez-Escobar, R, Moreno, R and Garcia-Creus, M : Sesonal changes of mineral nutrients in olive leaves during the alternate-bearing cycle. Scientia Horticulture, 82(1):25-45, 1999
Hertog, MGL, Feskeens, EJM, Hollman, CH, Katan, MB and Kromhout, D : Dietary antioxidant flavonoids and risk of coronary heart disease. Lancet., 342(5):1007-1011, 1993
Zarzuelo, A : Vasoliator effect of olive leaf. Planta medica, 57(1):417-419, 1991
Samuelsson, G : The blood pressure lowering factor in leaves of Olea europaea. Farmacevtisk Revy., 15(1):229-239, 1951
Aziz, NH, Farag, SE, Mousa, LA and Abo-Zaid, MA : Comparative antibacterial and antifungal effects of some phenolic compounds, Microbios., 93(1):43-54, 1998
Ryan, D, Antolovich, M, Prenzler, P, Robards, K and Lavee, S : Biotransformations of phenolic compounds in Olea europaea L. Scientia Horticulture, 92(1):147-176, 2002
Bianco, A and Uccella, N : Biophenolic components of olives. Food Research International, 33(2):475-485, 2000
Floch, FL, Tena, MT, Rios, A and Valcarcel, M : Supercritical fluid extraction of phenol compounds from olive leaves. Talanta., 46(5):1123-1130, 1998
Lee-Huang, S, Zhang, L, Huang, PL, Chang, YT and Huang, PL : Anti-Hiv activity of olive leaf extract(OLE) and modulation of host cell gene expression by HlV-I infection and OLE treatment. Biochemical and Biophysical Research Communications, 307(5): 1029-1037, 2003
Benavente-Garcia, O, Castillo, J, Lorente, J, Ortuno, A and Del Rio, JA : Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chem., 68(1): 457-462, 2000
Delgado-Pertinez, M, Gomez-Cabrera, A and Garrido, A : Predicting the nutritive value of the olive leaf(Olea europaea): digestibility and chemistry composition and in vitro studies. Animal Feed Sci. and Technol., 87(1): 187-201, 2000
Kang, YH, Park, YK and Lee, GD : The nitrte scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol., 28(1):232-239, 1996
Teresa-Satue, M, Huang, SW and Frankel, EN : Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized oilve oil. J. Am. Oil Chem. Soc., 72(4):1131-1137, 1995
Kim, MS, Lee, DC, Hong, JE, Chang, KS, Cho, HY, Kwon, YK and Kim, HY : Antimicrobial effects of ethanol extracts from Korean and Indonesian plants.Korean J. Food Sci. Technol., 32(5):949-958, 2000
Cushman, DW and Cheung, HS : Sectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacology., 20(6):1637-1648, 1971
Gray, JI and Dugan, JLR : Inhibition of N-nitrosamine formation in model food system. J. Food Sci., 40(4):981-985, 1975
SAS : SAS/STAT guide for personal computer. version 6th ed., SAS Institute Inc. cary, North Carolina, p.60, 1987
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.