참고문헌 (29)

1. Kadim, I.T., Sahi, A.B.A., Health aspects of camel meat: a？review of literature. Adv. Anim. Vet. Sci., 6, 271-272 (2018). 

2. Mazhangara, I.R., Chivandi, E., Mupangwa, J.F., Muchenje,？V., The potential of goat meat in the red meat industry. Sustainability, 11, 3671 (2019). 

3. Lee, J.A., Kim, H.W., Seol, K., Cho, S., Kang, S.M., Effect？of cooking method on the nutritional composition and tenderness of loin from Korean black goat crossbreed. Resour.？Sci. Res., 4, 105-114 (2022). 

4. Ivanovic, S., Pavlovic, I., Pasinov, B., The quality of goat？meat and it's impact on human health. Biotechnol. Anim.？Husb., 32, 111-122 (2016). 

5. Madruga, M., Bressan, M.C., Goat meats: Description, rational use, certification, processing and technological developments. Small Rumin. Res., 98, 39-45 (2011). 

   상세보기

6. Kim, H.J., Kim, H.J., Jang, A., Nutritional and antioxidative？properties of black goat meat cuts. Asian-Australas. J. Anim.？Sci., 32, 1423-1429 (2019). 

7. Gil, B., Song, H., Establishment of quality index on the？black-goat meat extracts. Korean J. Food Nutr., 14, 322-328？(2001). 

8. Lalhriatpuii, M., Singh, A.K., 2021. Goat meat: No less？source of protein in comparison to other meat for human consumption. In: (Ed.), Goat science - environment, health and？economy. Intech Open, London, UK. 

9. Choi, S.H., Park, B.Y., Cho, Y.M., Choi, C.Y., Kwon, E.G.,？Kim, Y.K., Hur, S.N., Effects of feeding browses on growth？and meat quality of Korean native goats. J. Anim. Sci. Biotechnol., 45, 819-824 (2003). 

10. Choi, S.H., Kim, S.W., Park, B.Y., Sang, B.D., Kim, Y.K.,？Myung, J.H., Hur, S.N., Effects of dietary crude protein level？on growth and meat quality of Korean native goats. J. Anim.？Sci. Biotechnol., 47, 783- 788 (2005). 

11. Jeong, C.H., Soe, K.I., Shim, K.H., Effects of fermented？grape feeds on physio-chemical properties of Korean goat？meat. J. Korean Soc. Food Sci. Nutr., 35, 145-149 (2006). 

12. Panayotov, D., Study on chemical composition, fatty acid？composition and technological quality of meat in Boer goat？kids. Bulg. J. Agric. Sci., 27, 1248-1257 (2021). 

13. Song, H.N., Leem, K.H., Kwun, I.S., Effect of water extract？and distillate from the mixture of black goat meat and medicinal herb on osteoblast proliferation and osteoclast formation. J. Nutr. Health., 48, 157-166 (2015). 

14. Kang, J., Kim, S., Lee, Y., Oh, J., Yoon, Y., Effects on goat？meat extracts on α-glucosidase inhibitory activity, expression of Bcl-2-associated X (BAX), p53, and p21 in cell line？and expression of Atrogin-1, Muscle Atrophy F-Box？(MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and？Myosin Heavy Chain-7 (MYH-7) in C2C12 myoblsts. Food？Sci. Anim. Resour., 43, 359-373 (2023). 

15. Kang, K.M., Kim, H.Y., Kim, Y.J., Shin, D.H., Yu, S.H.,？Yoon, J.W., Lee, P.L., Jang, M.S., Kim, D.W., Antioxidant？activity of beef tteokgalbi added with raspberry and shiitake？mushroom powder. Resour. Sci. Res., 2, 86-95 (2020). 

16. Choi, S.G., Kim, Y.S., Quality characteristics and antioxidant？activity of puffed rice vinegar added with lemon balm？extracts. J. Food Hyg. Saf., 35, 503-512 (2020). 

17. Arts, M.J.T.J., Haenen, G.R.M.M., Voss, H., Bast, A., Antioxidant capacity of reaction products limits the applicability？of the trolox equivalent antioxidant capacity (TEAC)？assay. Food Chem. Toxicol., 42, 45-49 (2004). 

    상세보기

18. Floegel, A., Kim, D., Chung, S., Koo, S.I., Chun, O.K.,？Comparison of ABTS/DPPH assays to measure antioxidant？capacity in popular antioxidant-rich US foods. J. Food Compos. Anal., 24, 1043-1048 (2011). 

    상세보기

19. Cho, A.R., Park, K.W., Kim, K.M., Kim, S.Y., Han, J.J.,？Influence of roasting conditions on the antioxidant characteristics of Colombian coffee (Coffea arabica L.) beans. J.？Food Biochem., 38, 271-280 (2014). 

    상세보기

20. Lee, J.J., Son, H.Y., Choi, Y.M., Cho, J.H., Min, J.K., Oh,？H.K., Physicochemical components and antioxidant activity？of Sparassis crispa mixture fermented by lactic acid bacteria.？Korean J. Food Preserv., 23, 361-368 (2016). 

21. Martysiak-Zurowska, D., Wenta, W., A comparison of ABTS？and DPPH methods for assessing the total antioxidant capacity of human milk. Acta Sci. Pol. Technol. Aliment., 11, 83-89 (2012). 

    상세보기

22. Mirzaee, A., Afshoon, E., Barmak, M.J., Antioxidant activity of meat from chicken and goat cooked in microwave？cooking system. Int. J. Adv. Biotechnol., 8, 1090-1094？(2017). 

23. Moon, S.H., Kim, N.Y., Seong, H.J., Chung, S.U., Tang, Y.,？Oh, M., Kim, E.K., Comparative analysis of proximate composition, amino acid and fatty acid content, and antioxidant？activities in fresh cuts of Korean native goat (Capra hircus？coreanae) meat. Korean J. Food Preserv., 28, 303-312？(2021). 

    상세보기

24. Brown, J.M., Wouters, B.G., Apoptosis, p53, and tumor cell？sensitivity to anticancer agents. Cancer Res., 59, 1391-1399？(1998). 

25. Houghton, J.A., Apoptosis and drug response. Curr. Opin.？Oncol., 11, 475-481 (1999). 

    상세보기

26. Park, S.Y., Lee, E.H., Kim, K.W., Kay, C.S., Kim, S.C., Suhr,？J.W., Lee, K.S., Expression of P53, Bcl-2, Bax, and P-glycoprotein in relation to chemotherapeutic response in patients？with advanced non-small-cell lung cancer. J Korean Cancer？Assoc., 33, 158-162 (2001). 

27. Kim, H.Y., Ju, J., Lee, K.H., Park, K.Y., In vitro anticancer？effect of salt on HepG2 human hepatocellular carcinoma？cells. J. Korean Soc. Food Sci. Nutr., 45, 137-142 (2016). 

28. Vogelstein, B., Lane, D., Levine, A.J., Surfing the p53 network. Nature, 408, 307-310 (2000). 

    상세보기

29. Nie, X., Li, C., Hu, S., Xue, F., Kang, Y. J., Zhang, W., An？appropriate loading control for western blot analysis in animal models of myocardial ischemic infarction. Biochem.？Biophys. Rep., 12, 108-113 (2017). 

저자의 다른 논문 :

윤요한 (90)