참고문헌 (43)

1. Korean J Food Cook Sci Ahn 23 1 19 2007 Antioxidative activity and nitrite-scavenging abilities of some phenolic compounds 

2. Ancerewicz, Jacek, Migliavacca, Eugenia, Carrupt, Pierre-Alain, Testa, Bernard, Brée, Françoise, Zini, Roland, Tillement, Jean-Paul, Labidalle, Serge, Guyot, Daniel, Chauvet-Monges, Anne-Marie, Crevat, Aimé, Le Ridant, Alain. Structure–Property Relationships of Trimetazidine Derivatives and Model Compounds as Potential Antioxidants. Free radical biology & medicine, vol.25, no.1, 113-120.

   상세보기

3. 배만종, 예은주. 뽕잎발효차 제조에 따른 유효성분 분석과 품질특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.39, no.6, 859-863.

   원문보기 상세보기

4. Korean J Med Crop Sci Bang 15 2 120 2007 Antioxidant activities and phenolic compounds composition of extracts from mulberry (Morus alba L.) fruit 

5. BLOIS, MARSDEN S.. Antioxidant Determinations by the Use of a Stable Free Radical. Nature, vol.181, no.4617, 1199-1200.

   상세보기

6. Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability. Food chemistry, vol.187, 189-196.

   상세보기

7. J Korean Agric Chem Soc Choi 26 1 8 1983 Effects of solvents on the yield, brown color intensity, UV absorbance, reducing and antioxidant activities of extracts from white and red ginseng 

8. J Korean Soc Food Sci Nutr Choi 32 5 723 2003 10.3746/jkfn.2003.32.5.723 The antioxidant activities of the some commercial teas 

   원문보기 상세보기

9. 정해정, 전인숙. 구절초의 부위별 메탄올 추출물의 항산화활성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.18, no.5, 739-745.

   원문보기 상세보기

10. DUVAL, BRIAN, SHETTY, KAUDAS. THE STIMULATION OF PHENOLICS AND ANTIOXIDANT ACTIVITY IN PEA (PISUM SATIVUM) ELICITED BY GENETICALLY TRANSFORMED ANISE ROOT EXTRACT. Journal of food biochemistry, vol.25, no.5, 361-377.

    상세보기

11. J Korean Agric Chem Soc Eun 28 3 202 1 Total nitrogen, ash, water extract, tannin, caffeine and vitamin C 

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

    상세보기

13. Food Chem Gironés-Vilaplana 134 4 2090 2012 10.1016/j.foodchem.2012.04.010 Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential 

    상세보기

14. J Agric Food Chem Hetog 41 8 1242 1993 10.1021/jf00032a015 Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juice 

    상세보기

15. Korean J Food Nutr Hwang 16 4 365 2003 Changes on the characteristics of Lindera obtusiloba BL. leaf teas by manufacturing process 

16. Korean J Food Preserv Jeong 16 2 230 2009 Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas 

17. Doctorate dissertation. Sunchon National University Jeong 53 2014 A study on physicochemical properties and biological activities of Citrus medica leaf tea prepared by different drying methods 

18. Agric Biol Chem Kiligaya 32 3 287 1968 10.1080/00021369.1968.10859053 Studies on antioxidant activity of non-enzymatic browning reaction products. Part I. Reaction of color intensity and reductones with antioxidant activity of browning reaction products 

    상세보기

19. J Korean Soc Appl Biol Chem Kim 49 2 163 2006 Preparation of lotus leaves tea and its quality characteristics 

20. 김현기, 이현석, 홍주연, 신승렬. 제조방법에 따른 도토리 차의 이화학적 특성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.23, no.3, 335-340.

    원문보기 상세보기

21. Master’s thesis Kim 11 2016 Optimization of polyphenol extraction from fruit and non-edible parts of Aronia melanocarpa and biological activity evaluation 

22. J Korea Soc Beauty Art Kim 15 4 109 2014 Anti-oxidant and anti-inflammatory effects of extracts from blueberry (Vaccinium ashei) leaf 

23. Korean J Food Sci Technol Kim 36 4 542 2004 Changes of some chemical compound of Korean (Posong) green tea according to harvest periods 

24. J East Asian Soc Diet Life Kim 24 2 217 2014 Changes in antioxidative activities and general composition of mung beans according to roasting temperature 

25. 권유리, 윤광섭. 증숙 및 볶음처리에 따른 우엉차의 품질특성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.21, no.5, 646-651.

    원문보기 상세보기

26. Lee, J.E., Kim, G.S., Park, S., Kim, Y.H., Kim, M.B., Lee, W.S., Jeong, S.W., Lee, S.J., Jin, J.S., Shin, S.C.. Determination of chokeberry (Aronia melanocarpa) polyphenol components using liquid chromatography-tandem mass spectrometry: Overall contribution to antioxidant activity. Food chemistry, vol.146, 1-5.

    상세보기

27. Food Biosci Martínez-Las Heras 6 1 2014 10.1016/j.fbio.2014.01.002 Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves 

    상세보기

28. Eur Food Res Technol Oszmiański 221 6 809 2005 10.1007/s00217-005-0002-5 Aronia melanocarpa phenolics and their antioxidant activity 

    상세보기

29. Korean J Food Preserv Park 15 3 461 2008 Quality and antioxidative characteristics of Cudrania tricuspidata leaves tea 

30. Phytomed Parzonko 22 14 1238 2015 10.1016/j.phymed.2015.10.009 Anthocyans-rich Aronia melanocarpa extract possesses ability to protect endothelial progenitor cells against angiotensin induced dysfunction 

    상세보기

31. Method Enzymol Pellegrin 299 379 1998 Screening of dietary carotenoids and carotenoid-rich fruit extract for antioxidant activities applying 2,2'-azinobis (3-ethylenbenzo thiazoline-6-sulfonic acid) radical cation decolorization assay 

32. Agric Agricult Sci Procedia Pirvu 6 593 2015 10.1016/j.aaspro.2015.08.095 leaves of Aronia melanocarpa L. and Hippophae rhamnoides L. as source of active ingredients for biopharmaceutical engineering 

    상세보기

33. Re, Roberta, Pellegrini, Nicoletta, Proteggente, Anna, Pannala, Ananth, Yang, Min, Rice-Evans, Catherine. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology & medicine, vol.26, no.9, 1231-1237.

    상세보기

34. Mol Nutr Food Res Serrano 53 S2 S310 2009 10.1002/mnfr.200900039 Current knowledge of food sources, intake, bioavailability and biological effects 

    상세보기

35. Korean J Soc Food Sci Shin 11 4 356 1995 Chemical properties on the quality of marketed roasting green teas 

36. Korean J Food Preserv Shon 11 4 544 2004 Antioxidant activity of solvent extracts from Korean fermented tea 

37. Slimestad, Rune, Torskangerpoll, Kjell, Nateland, Haavard S., Johannessen, Tina, Giske, Nils H.. Flavonoids from black chokeberries, Aronia melanocarpa. Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, vol.18, no.1, 61-68.

    상세보기

38. Prev Nutr Food Sci Thi 19 3 204 2014 10.3746/pnf.2014.19.3.204 Bioactive compound contents and antioxidant activity in aronia (Aronia melanocarpa) leaves collected at different growth stages 

    원문보기 상세보기

39. Free Radic Biol Med Williams 36 7 838 2004 10.1016/j.freeradbiomed.2004.01.001 Flavonoid: Antioxidants of signaling molecules 

    상세보기

40. Korean J Nutr Yu 5 3 109 1972 A study on Korean green tea 

41. Korean J Food Sci Technol Yu 40 3 297 2008 Physicochemical characteristics of Chrysanthemum indicum L. flower rea according to different pan-firing times 

42. Zhishen, Jia, Mengcheng, Tang, Jianming, Wu. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, vol.64, no.4, 555-559.

    상세보기

43. Zhou, Z.-H., Zhang, Y.-J., Xu, M., Yang, C.-R.. Puerins A and B, Two New 8-C Substituted Flavan-3-ols from Pu-er Tea. Journal of agricultural and food chemistry, vol.53, no.22, 8614-8617.

    상세보기