참고문헌 (32)

1. Journal of Agricultural and Food Chemistry Andersen 35 1 60 1987 10.1021/jf00073a014 The composition of the floral odor of Cucurbita maxima Duchesne (Cucurbitaceae) 

   상세보기

2. AOAC 2010 Official methods of analysis of analysis of association of official analytical Chemists international. Volume I, agricultural chemicals, contaminants, drugs 

3. Journal of Life Sciences Baek 27 3 334 2017 Comparative analysis of nutritional components of edible insects registered as novel foods 

4. BMC Bioinformatics Barupal 13 1 99 2012 10.1186/1471-2105-13-99 MetaMapp: Mapping and visualizing metabolomic data by integrating information from biochemical pathways and chemical and mass spectral similarity 

   상세보기

5. Comprehensive Reviews in Food Science and Food Safety Belluco 12 3 296 2013 10.1111/1541-4337.12014 Edible insects in a food safety and nutritional perspective: A critical review 

   상세보기

6. Neuroscience Letters Bensafi 328 3 309 2002 10.1016/S0304-3940(02)00548-7 Asymmetry of pleasant vs. Unpleasant odor processing during affective judgment in humans 

   상세보기

7. Bioresource Technology Chae 76 3 253 2001 10.1016/S0960-8524(00)00102-4 Utilization of brewer’s yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics 

   상세보기

8. Journal of Life Sciences Chung 23 3 426 2013 Establishment of food processing methods for larvae of Allomyrina dichotoma, Korean horn beetle 

9. PloS One Ghiaci 9 7 2014 10.1371/journal.pone.0102774 2-Butanol and butanone production in Saccharomyces cerevisiae through combination of a B12 dependent dehydratase and a secondary alcohol dehydrogenase using a TEV-based expression system 

   상세보기

10. Journal of Asia-Pacific Entomology Ghosh 20 2 686 2017 10.1016/j.aspen.2017.04.003 Nutritional composition of five commercial edible insects in South Korea 

    상세보기

11. Journal of Fermentation and Bioengineering Goto 73 1 70 1992 10.1016/0922-338X(92)90236-N Utilization of KHR killer as genetic marker for purity test of starter yeast during fermentation of grape musts 

    상세보기

12. NeuroImage Grabenhorst 55 2 832 2011 10.1016/j.neuroimage.2010.12.023 A hedonically complex odor mixture produces an attentional capture effect in the brain 

    상세보기

13. Bioinformatics Grapov 31 16 2757 2015 10.1093/bioinformatics/btv194 MetaMapR: Pathway independent metabolomic network analysis incorporating unknowns 

    상세보기

14. Journal of Bioscience and Bioengineering Hirooka 99 2 125 2005 10.1263/jbb.99.125 Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production 

    상세보기

15. Insects Hlongwane 12 1 22 2021 10.3390/insects12010022 Indigenous knowledge about consumption of edible insects in South Africa 

    상세보기

16. Journal of Agricultural and Food Chemistry Janssen 65 11 2275 2017 10.1021/acs.jafc.7b00471 Nitrogen-to-Protein conversion factors for three edible insects: Tenebrio molitor, Alphitobius diaperinus, and hermetia illucens 

    상세보기

17. Biotechnology Letters Kim 30 9 1633 2008 10.1007/s10529-008-9726-1 Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine 

    상세보기

18. Nutrients Kim 8 2 100 2016 10.3390/nu8020100 Allomyrina dichotoma larvae regulate food intake and body weight in high fat diet-induced obese mice through mTOR and mapk signaling pathways 

    상세보기

19. Entomological Research Kim 44 1 23 2014 10.1111/1748-5967.12046 Effects of solvent fractions of Allomyrina dichotoma larvae through the inhibition of in vitro BACE1 and β-amyloid(25-35)-induced toxicity in rat pheochromocytoma PC12 cells 

    상세보기

20. Analytical Chemistry Kind 81 24 10038 2009 10.1021/ac9019522 FiehnLib: Mass spectral and retention index libraries for metabolomics based on quadrupole and time-of-flight gas chromatography/mass spectrometry 

    상세보기

21. Metabolic Engineering Kruis 41 92 2017 10.1016/j.ymben.2017.03.004 Ethyl acetate production by the elusive alcohol acetyltransferase from yeast 

    상세보기

22. Journal of Ethnopharmacology Lee 113786 2021 Allomyrina dichotoma larval extract has protective effects against gut permeability of dextran sulfate sodium-fed Drosophila by E-cadherin and armadillo 

23. Food Chemistry Martínez-García 308 125555 2020 10.1016/j.foodchem.2019.125555 Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome 

    상세보기

24. International Journal of Molecular Sciences Park 21 10 3406 2020 10.3390/ijms21103406 Protective effect of tetrahydroquinolines from the edible insect Allomyrina dichotoma on LPS-induced vascular inflammatory responses 

    상세보기

25. Applied and Environmental Microbiology Patel 38 2 219 1979 10.1128/aem.38.2.219-223.1979 Oxidation of secondary alcohols to methyl ketones by yeasts 

    상세보기

26. Food Microbiology Plata 20 2 217 2003 10.1016/S0740-0020(02)00101-6 Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts 

    상세보기

27. Nucleic Acids Research Ramirez-Gaona 45 Database issue D440 2017 10.1093/nar/gkw1058 Ymdb 2.0: A significantly expanded version of the yeast metabolome database 

    상세보기

28. International Journal of Food Microbiology Rojas 86 1 181 2003 10.1016/S0168-1605(03)00255-1 Acetate ester formation in wine by mixed cultures in laboratory fermentations 

    상세보기

29. Evidence-based Complementary and Alternative Medicine: ECAM Tenkerian 2015 2015 10.1155/2015/161720 Hepatoprotective, antioxidant, and anticancer effects of the Tragopogon porrifolius methanolic extract 

    상세보기

30. Scientific Reports Wei 8 1 663 2018 10.1038/s41598-017-19120-0 Missing value imputation approach for mass spectrometry-based metabolomics data 

    상세보기

31. LWT Wei 139 110792 2021 10.1016/j.lwt.2020.110792 The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process 

    상세보기

32. Wood 2012 Microbiology of fermented foods