References
- 이성희 (2008). 채소 내륙 산간지역 새 소득 작목자생 쌈채류 재배 기술개발. 충주시농업기술센터, 9-16.
- 임용석 (2014), 향토 식재료 야생화 발굴 및 특성 분석. (주)동북아식물연구소, 20-26.
- AACC (1986). Approved Methods of the Am. Assoc. Cereal Chem. (Method 10-50D), First Approval 2-24-75, Revised 10-28-81, St. Paul, MN, USA.
- Shim EA, Kwon YM, Lee JS (2012). Quality characteristics of cookies containing Yacon (Smallanthus sonchifolius) leaf powder. Korean J Food Culture 27(1):82-89. https://doi.org/10.7318/KJFC.2012.27.1.082
- Bae HJ, Lee HY, Lee JH, Lee JH (2010). Effect of Saururus chinensis powder addition on the quality of sugar snap cookies. Food Engineering Progress 14(3):256-262.
- Bang BH, Kim KP, Rhee MS, Jeong EJ (2014). Quality evaluations of cookies containing mugwort powder. Korean J Food & Nutr 27(3): 427-434. https://doi.org/10.9799/ksfan.2014.27.3.427
- Bang BH, Kim KP, Kim MJ, Jeong EJ (2011). Quality characteristics of cookies added with chungkukjang powder. Korean J Food & Nutr 24(2):210-216. https://doi.org/10.9799/ksfan.2011.24.2.210
- Cho HS, Kim KH (2013). Quality characteristics of cookies prepared with loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42(11):1799-1804. https://doi.org/10.3746/jkfn.2013.42.11.1799
- Cho HS. Park BH, Kim KH, Kim HA (2006). Antioxidative effect and quality characteristics of cookies made with sea tangle power. Korean J Food Culture 21(5):541-549.
- Choi HY (2009). Antioxidant activity and quality characteristics of pineneedle cookies. J Korean Soc Food Sci Nutr 38:1414-1420. https://doi.org/10.3746/jkfn.2009.38.10.1414
- Choi HY, Oh SY, Lee YS (2009). Antioxidant activity and quality characteristics of perilla leaves(Perilla frutescens var. japonica Hara) Cookies. Korean J Food Cookery Sci 25(5): 521-530.
- Choi SH (2009). Quality characteristics of cookies prepared with Angelica giages Nakai powder. Korean J Culinary Research 15(2):309-321.
- Choi SH (2012). Quality characteristics of Curcuma longa L. cookies prepared with various levels of rice flour. Korean J Culinary Research 8(2):215-226.
- Choi YS, Kim SK, Mo EK (2014). Quality characteristics of cookies with acaiberry(Euterpe oleracea Mart.) powder added. Korean J food preserv 21(5):661-667. https://doi.org/10.11002/kjfp.2014.21.5.661
- Chon SU, Kim DI, Choi YS (2009). Assessments on insecticidal and fungicidal activities by aerial part extracts from several compositae plants. Kor J Weed Sci 23(2):81-91.
- Heo BG, Park YS, Chon SU, Lee SY, Cho JY, Gorinstein S (2007). Antioxidant activity and cytotoxicity of methanol extracts from aerial parts of Korean salad plants. Biofactors 30(2): 79-89. https://doi.org/10.1002/biof.5520300202
- Jeong EJ, Kim KP, Bang BH (2013). Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food & Nutr 26(4):759-765. https://doi.org/10.9799/ksfan.2013.26.4.759
- Ji JR, Yoo SS(2010). Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20(3): 433-438.
- Jin SY, Lee EJ, Gil GY, Joo SY (2014). Quality characteristics and antioxidant activities of cookies added Eleutherococcus sessiliflorus leaf powder. J East Asian Soc Dietary Life 24(2): 234-241.
- Joo SY, Choi HY (2012). Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41(2):182-191. https://doi.org/10.3746/jkfn.2012.41.2.182
- Jung BM, Lim SS, Park YJ, Bae SJ (2005). Inhibitory effects on cell survival and quinone reductase induced activity of Aster yomena fractions on human cancer cells. J Korean Soc Food Sci Nutr 34(1):8-12. https://doi.org/10.3746/jkfn.2005.34.1.008
- Jung KJ, Lee SJ (2011). Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40(10):1453-1459. https://doi.org/10.3746/jkfn.2011.40.10.1453
- Kim DJ, YUK CS (2001). Studies on the constituents of Kalimeris flowers. College of Pharmacy, Kyung Hee University 29:9-21.
- Kim GS, Park GS (2008) Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24(3):398-404.
- Kim HY, Park JH (2006). Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci 22(6):855-863.
- Kim OS, Ryu HS, Choi HY (2012). Antioxidant activity and quality characteristics of acorn (Quercus autissima Carruther) cookies. Korean J Food Culture 27(2):225-232. https://doi.org/10.7318/KJFC/2012.27.2.225
- Kim YJ, Jung IK, Kwak EJ (2010). Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42(2):183-189.
- Kim YM, Choi MS, Bae JH, Yu SO, Cho JY, Heo BG(2009). Physiological activity of bang-a, aster and lettuce greens by the different drying methods. Journal of Bio-Environment Control 18(1):60-66.
- Koh WB, Noh WS (1997). Effect of sugar particle size and level on cookie spread. J East Asian Soc Dietary Life 7(2):159-165.
- Lee DJ (2009). Study on the status of research, cultivation and utilization of endemic wild vegetables in Ulleung island, and their development plans. MS thesis, University of Seoul 2-14, Seoul.
- Lee EJ (2014). Antioxidative activity and quality characteristics of rice cookies added Kalopanax pictus powder. MS Thesis, Sookmyung Women's University 1-65, Seoul.
- Lee GW, Choi MJ, Jung BM (2010). Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26(4):381-389.
- Lee JO, Kim KH, Yook HS (2009). Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19(1):71-77.
- Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH (2006). Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19(1):1-7.
- Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY (2009). Physical and sensory characteristics of cookies with added leek(Allium tuberosum Rottler) powder. Korean J Food & Nutr 22(1):1-7.
- Moon YJ, Jang SA (2011). Quality characteristics of cookies containing powder of extracts from Angelica gigas Nakai. Korean J Food & Nutr 24(2):173-179. https://doi.org/10.9799/ksfan.2011.24.2.173
- Nugroho A, Kim KH, Lee KR, Alam MB, Choi JS, Kim WB, Park HJ (2009). Qualitative and quantitative determination of the caffeoylquinic acids on the Korean mountainous vegetables used for chwinamul and their peroxynitritescavenging effect. Archives of Pharmacal Research 32(10):1361-1367. https://doi.org/10.1007/s12272-009-2003-6
- Park HS, Lee MH, Lee JY (2011). Quality characteristics and potentialities of sugar-snap cookies with red ginseng powder. Korean J Culinary Research 17(1):171-183.
- Park ID (2012). Effects of sweet pumpkin powder on quality characteristics of cookies. Korean J Food Culture 27(1):89-94. https://doi.org/10.7318/KJFC.2012.27.1.089
- Park YI, Joo NM (2014). Optimization of cookies prepared with Mori cortex radicis powder. Korean J Food & Nutr 27(3):522-531. https://doi.org/10.9799/ksfan.2014.27.3.522
- Song JH, Lee JH (2014). The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46(1):57-55.
- Woo JH, Jeong HS, Yu JS, Chang YD, Lee CH (2008). Antioxidant effect of extracts obtained from four aster species native to Korea. Plant Resources 21(1):52-59.
- Yu HH (2014). Quality characteristics and antioxidant activity of cookies added with baekbokrung(Poria cocos Wolf) powder. Korean Journal of Human Ecology 23(3):443-452. https://doi.org/10.5934/kjhe.2014.23.3.443