참고문헌 (40)

1. J Nutr Health Cho 50 1 2017 10.4163/jnh.2017.50.1.1 Comparison of antioxidant activity and prevention of lymphocyte DNA damage by fruit and vegetable juices marketed in Korea 

   원문보기 상세보기

2. Korean J Food Preserv Chung 19 712 2012 10.11002/kjfp.2012.19.5.712 Comparison of physicochemical properties and physiological activities of commercial fruit juices 

   원문보기 상세보기

3. J Agric Food Chem Lichtenthaler 53 103 2005 10.1021/jf0307550 Total oxidant scavenging capacities of common european fruit and vegetable juices 

   상세보기

4. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2017: Korea National Health and Nutrition Examination Survey (KNHANES VII-2). https://knhanes.cdc.go.kr/knhanes/sub04/sub04_03.do?classType=7 (accessed March 2019) Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention Korea Health Statistics 2017: Korea National Health and Nutrition Examination Survey (KNHANES VII-2) https://knhanes.cdc.go.kr/knhanes/sub04/sub04_03.do?classType=7 (accessed March 2019) 

5. Food Eng Prog Park 16 52 2012 Quality characteristics and functional components of bokbunja (black Raspberry) juice 

6. Korea Agro-Fisheries & Food Trade Corporation (2017) Food Information Statistics System. https://www.atfis.or.kr/article/M001050000/view.do?articleId=2659 (accessed March 2019) Korea Agro-Fisheries & Food Trade Corporation 2017 Food Information Statistics System https://www.atfis.or.kr/article/M001050000/view.do?articleId=2659 (accessed March 2019) 

7. J Korean Soc Food Sci Nutr Sohn 35 378 2006 10.3746/jkfn.2006.35.3.378 Quality changes of orange juice as influenced by clarification methods 

   원문보기 상세보기

8. Korean J Food Sci Technol Jang 28 8 1996 Effects of pasteurization and storage temperatures on the quality of orange juice 

9. Korean J Dietary Culture Kim 15 189 2000 Physicochemical and sensory properties of freshly squeezed orange juice using domestic and imported oranges 

10. Korean J Food Sci Technol Lee 19 338 1987 Physico-chemical properties of Korean mandarin (citrus reticula) orange juices 

11. J Korean Soc Food Sci Nutr Hwang 45 1685 2016 10.3746/jkfn.2016.45.11.1685 Comparision of organic acid contents and xanthin oxidase inhibitory activities of commercial fruit juices and vinegars 

    원문보기 상세보기

12. Anal Chem Miller 31 426 1959 10.1021/ac60147a030 Use of dinitrosalicylic acid reagent for determination of reducing sugar 

    상세보기

13. J Biol Chem Folin 12 239 1912 10.1016/S0021-9258(18)88697-5 On phosphotungstic-phosphomolybdic compounds as color reagents 

    상세보기

14. Anal Chem Davis 19 476 1947 10.1021/ac60007a016 Determination of flavanones in citrus fruits 

    상세보기

15. Korean J Food Preserv Park 25 605 2018 10.11002/kjfp.2018.25.5.605 Conditions for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity 

    상세보기

16. Pol J Food Nutr Sci Oh 68 327 2018 10.1515/pjfns-2018-0007 Comparison of the biological activity of crude polysaccharide fractions obtained from Cedrela sinensis using different extraction methods 

    상세보기

17. Korean J Food Preserv Yang 19 652 2012 10.11002/kjfp.2012.19.5.652 Change of physicochemical properties and hesperidin contents of Jeju processing citrus fruits with the harvest date 

    원문보기 상세보기

18. J Liq Chrom Rel Technol Lee 23 2123 2000 10.1081/JLC-100100476 Quantitative study of free sugars and myo-inositol in citrus juices by HPLC and literature compilation 

    상세보기

19. Agric Sci China Niu 7 41 2008 10.1016/S1671-2927(08)60020-6 Physicochemical characteristics of orange juice samples from seven cultivars 

    상세보기

20. Food Chem Zheng 205 112 2016 10.1016/j.foodchem.2016.03.007 Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps 

    상세보기

21. Korean J Agric Sci Kim 43 705 2016 Organic acid and sugar contents in different domestic fruit juices 

    원문보기 상세보기

22. Korean J Food Sci Technol Song 30 306 1998 Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date 

23. Food Chem Igual 118 291 2010 10.1016/j.foodchem.2009.04.118 Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice 

    상세보기

24. Not Bot Hort Agrobot Nour 38 44 2010 HPLC organic acid analysis in different citrus juices under reversed phase conditions 

25. J Biol Chem Buyuktuncel 45 411 2017 Determination of organic acids in natural and commercial orange juices by HPLC/DAD 

26. Korean J Food Preserv Lee 15 445 2008 Antioxidant activity and total phenolic contents of grape juice products in the Korean market 

27. Food Chem Grardner 68 471 2000 10.1016/S0308-8146(99)00225-3 The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices 

    상세보기

28. J Agric Food Chem Gorinstein 52 4853 2004 10.1021/jf040006y Fresh Israeli Jaffa blond (Shamouti) orange and Israeli Jaffa red Star Ruby (sunrise) grapefruit juices affect plasma lipid metabolism and antioxidant capacity in rats fed added cholesterol 

    상세보기

29. Korean J Food Preserv Hwang 18 700 2011 10.11002/kjfp.2011.18.5.700 The physicochemical qualities and antioxidant activities of apple juices marketed in Korea 

    원문보기 상세보기

30. Fitoterapia Ross 71 154 2000 10.1016/S0367-326X(99)00131-8 Variance of common flavonoids by brand of grapefruit juice 

    상세보기

31. J East Asian Soc Dietary Life Hong 21 661 2011 Optimum conditions for production of fermented grapefruit extract using Leuconostoc mesenteroides KCTC3505 

32. J Anal Methods Chem e Silva 2014 2014 10.1155/2014/296838 Determination of flavanones in orange juices obtained from different sources by HPLC/DAD 

    상세보기

33. Clin Nutr Perche 33 130 2014 10.1016/j.clnu.2013.03.012 Orange juice and its major polyphenol hesperidin consumption do not induce immunomodulation in healthy well-nourished humans 

    상세보기

34. J Korean Soc Appl Biol Chem Kim 49 328 2006 Anti-oxidative activities of commercial edible plant extracts distributed in Korea 

35. Food Chem Xu 106 545 2008 10.1016/j.foodchem.2007.06.046 Juice components and antioxidant capacity of citrus varieties cultivated in China 

    상세보기

36. Korean J Food Sci Technol Lee 45 293 2013 10.9721/KJFST.2013.45.3.293 Physicochemical characteristics and antioxidant activity of bioresource juice from Jeju 

    원문보기 상세보기

37. J Korean Soc Food Sci Nutr Kim 38 555 2009 10.3746/jkfn.2009.38.5.555 ABTS radical scavenging and anti-tumor effects of Tricholoma matsutake Sing. (Pine Mushroom) 

    원문보기 상세보기

38. Food Chem Pyo 85 19 2004 10.1016/S0308-8146(03)00294-2 Antioxidant activity and phenolic compounds of swiss chard (Beta Vulgaris Subspecies Cycla) extracts 

    상세보기

39. J Food Sci Stella 76 392 2011 10.1111/j.1750-3841.2011.02055.x Antioxidant activity of commercial ready-to-drink orange juice and nectar 

    상세보기

40. J Agric Food Chem Wang 46 4869 1998 10.1021/jf980614b Antioxidative phenolic compounds from sage (Salvia offcinalis) 

    상세보기