최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.8, 2005년, pp.1130 - 1135
유미영 (한국화학연구원 생명의약연구부) , 정윤주 (부경대학교 수상과학대학 식품생명공학부) , 양지영 (부경대학교 수산과학대학 식품생명공학부)
The objective of this study was to evaluate the antimicrobial activity of four herb extracts from lavender, patchouli, rosemary and eucalyptus possibly used as food preservatives. Minimum inhibitory concentration of France rosemary extracts was 29.1 mg/mL against C. albicans ATCC 10231 and 14.5 mg/m...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Lee KH, Lee SS. 1998. The Illustrated Book of New Vegetable. 1 st ed. Herbworld Press, Seoul. p 239-258
Circle study of cooking in Korea. 1997. Herb and salad. 1st ed. Hyungseol Publisher Co, Seoul. p 12-21
Cho TD. 1998. Herb. 1st ed. Deawon Publishing Co, Seoul. p 62-65
Chung HY. 1997. Screening of herb extracts containing the scavenging activity of superoxide anion produced by xanthine oxidase. PhD Dissertation. Hankyong National University, Ansung. p 123-127
Boxer A, Back P. 1980. The herb book. 1st ed. Chancellor Press, London. p 57-68
Clevaly A, Richmond K. 1995. The complete book of herbs. 2nd ed. Smithmark Publishing Inc, New York. p 1-52
Bremness L. 1988. The complete book of herbs. A practical guide to growing and using herbs. 1st ed. Viking Studio Book, New York. p 238-242
Chapman A. 1992. Country kitchen herbs. 1st ed. Weldon Publishing Inc, Willoughby. p 6-7
Ody P. 1995. Home herbal. 1st ed. Darling Kindersley Publishing Inc, New York. p 29-47
Choi YJ. 2000. Herb Iife. 1st ed. Yega Publishering Co, Seoul. p 177-204
Bouseta A, Scheirman V, Collin S. 1996. Flavor and free amino acid composition of lavender and eucalyptus honey. J Food Sci 61: 683-694
Amr A. 1995. Antioxidative role of some aromatic herbs in refrigerated ground beef patties. Pure Applied Sci 22: 1475-1487
Jung DH. 2001. Control offood microorganism. 1st ed. Daekwang Publishering Co, Seoul. p 35-312
Editors of food and development publisher. 2005. Trends in the market for preservatives. Food and Development 40: 51-56
McSwane D, Rue N, Linton R. 2000. Essential offood safety and sanitation. Prentice-Hall, Upper Saddle River, NJ. p 45-76
Cho YH, Park HS, Choi MK, Chiang MH. 2001. Anti-microbial activities of Korean herb plants. Kor J Hort Sci & Supplement 19: 80
Offord EA, Mace K, Avanti OM, Pfeifer AMA. 1997. Mechanisms involved in the chemoprotective effects of rosemary extract studied in human liver and bronchial cells. Cancer Letters 114: 275-281
Sagdie O, Ozen M. 2003. Antibacterial acitity of Turkish spice hydrosols, Food Control 14: 141-143
Seo KI, Park SK, Park JR, Kim HC, Choi JS, Shim KH. 1996. Changes in antimicrobial activity of hydrolyzate from mustard seed (Brassica juncea). J Korean Soc Food Nutr 25: 129-134
Kang SK, Sung NK, Kim YD, Shin SC, Seo JS, Choi KS, Park SK. 1994. Screening of antimicrobial activity of leaf mustard (Brassica juncea) extract. J Korean Soc Food Nutr 23: 1008-1013
Chung SK, Jung JD, Cho SH. 1999. Antimicrobial activities of chopi (Zanthoxylum piperitum DC.) extract. J Korean Soc Food Sci Nutr 28: 371-377
Tabak M, Armom R, Potasman I, Neeman I. 1996. In vitro inhibition of Helicobacter pylori by extracts of thyme. J Appl Bacteriol 80: 667-672
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.