References
- Son, SY. Effects of herbs on fermentation of dongchimi. MS. Thesis, Seoul Women's Uni., Seoul. 2004
- Jeong, MS. A study on perception of herbs and sensory characteristics of bread with herb additive. MS. Thesis, Yeungnam Uni., Daegu. 2004
- 조태동. 허브, pp.11-165. 대원사. 서울. 한국. 1998
- 조태동, 송진희. 허브이야기, pp.6-61. 살림출판사. 파주. 한국. 2005
- Kim, SN. Effects of addition of green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa. MS. Thesis, Chungbuk Uni., Cheongju. 2000
- Park, ID and Chung, DO. Studies on the physiological and sensory properties of herb bread. Kor. J. Soc. Food Cookery Sci. 19:539-545. 2003
- Lee, SJ. Quality characteristics according to preparatory and storage conditions of spice-added beef jerky addition to the kinds of spices during storage. MS. Thesis, Catholic Uni., Daegu. 2003
- Lee, JH. Physicochemical and sensory characteristics of chocolate layer cake using rosemary power. MS. Thesis, Yong-in Uni., Yongin. 2004
- Oh, SH, Kim, JH, Lee, JW, Lee, YS, Park, KS, Kim, JG, Lee, HK and Byun, MW. Effects of combined treatment of gamma irradiation and addition of rosemary extract power on ready -to- Eat- hamburger steaks: I. Microbiolgical quality and shelf-life. J. Kor. Soc. Food Nutr. 33:687-693. 2004 https://doi.org/10.3746/jkfn.2004.33.4.687
- An, LH. Effect of spices and green tea on the quality of yukwongen. MS. Thesis, Gyeongsang Uni., Jinju. 2007
- Lee, YS. Evaluation of the quality characteristics of hardboiled mackerel prepared with herb sauce and its acceptability in school food service. MS. Thesis, Chonbuk Uni., Jeonju. 2008
- Morimitsu, Y, Morioka, Y and Kawakshi, S. Inhibitors of platelet aggregation generated from mixture of allinum species and/or S-alk(en)yl-L-cystein sulfoxides. J. Agric. Food Chem. 40:368-372. 1992 https://doi.org/10.1021/jf00015a002
- Gutfinger, T. Polypherols in olive oil. J. Am. Oil Chem. Soc. 58:966-968. 1958 https://doi.org/10.1007/BF02659771
- Moreno, MIN, Isla, MIN, Sampietro, AR and Vattuone, MA. Comparison of the free radical scavenging activity of propolis from several region of Argentina. J. Enthropharmacology. 71:109-114. 2000 https://doi.org/10.1016/S0378-8741(99)00189-0
- Blois, MS. Antioxidant determination by the use of a stable free radical. Nature. 26:1199-1200. 1958
- Oyaizu, M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese J. Nutr. 44:307-315. 1986 https://doi.org/10.5264/eiyogakuzashi.44.307
- Lee, SO, Lee, HJ, Yu, MH, Im, HG and Lee, IS. Total polyghenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullunng Island. Kor. J. Food. Sci. Technol. 37:233-240. 2005
- Chang, JH. Antioxidant activities and antiproliferative effects of various natural herb extracts. MS. Thesis, Seoul Uni., Seoul. 2006
- Lee, HS. Investigation of functional properties of herbs by far-infrared. MS. Thesis, Kangwon Uni., Chuncheon. 2008
- Nam, EK. Chemical components and antioxidative activities of Erigeron annuus L. MS. Thesis, Gyeongsang Uni., Jinju. 2005
- Chung, HJ and Noh, KL. Screening of electron donating ability, antibacterial activity and nitrite scavenging effect of some herbal extracts. Kor. J. Food Cookery Sci. 16:372-377. 2000
- Choi, HR. Antiicrobial and antioxidative activities of foreign and domestic herbs. MS. Thesis, Seoul Women's Uni., Seoul. 2001
- Park, ID and Chung, KO. Studies on the physiological and sensory properties of herb bread. Kor. J. Food Cookery Sci. 19:539-545. 2003
- Oh, HS. Effercts of olive leaf powder and extract on quality characteristics of Seolgi-ddeok. MS. Thesis, Seoul Women's Uni., Seoul. 2007
- Kim, HD and Jeong, MS. The foretasting experience of herbs and the sensory characteristics of cookies with rosemary and mints. Kor. J. Culinary Research. 12:222-235. 2006
- Kang, SH. Quality characteristics of Jeungpyun added with rosemary powder and optimum thawing condition of frozen rosemary Jeungpyun. MS. Thesis, Kyung Hee Uni., Seoul. 2004