• Korean Journal of Plant Taxonomy
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• v.38 no.3
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• pp.223-231
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• 2008

This study was undertaken to resolve several systematic issues concerning the distribution, nomenclature, and local name of Wasabia koreana. A careful reexamination of the type specimen of W. koreana in TI as well as critical morphological comparison with the related taxa, Cardamine yezoensis and W. japonica, revealed that the W. japonica specimens from Ulleung Island had long been misidentified as W. koreana, resulting in the usage of the same local name for the two distinct taxa. An detailed review for the Cardamine pseudowasabi, a recently proposed name for the misplaced W. koreana, is provided.

• KSBB Journal
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• v.16 no.4
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• pp.360-364
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• 2001

It is known as the allylisothiocyanate which is extracted from Wasabia koreana\\\\\\\\`s root. It contains 80% of the oil refining material. The allylisothiocyanate as secondary metabolites of Wasabia koreana plant is a possibility of having the high value which is useful. The research observed the allylisothiocyanate material as the basic study for industrializing to make its mass product. Finally, it shows that the antimicrobial and disinfectant effect against the microbe incubated adding 50 ppm allylisothiocyanate for 15 hours.

• Food Science and Preservation
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• v.30 no.3
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• pp.419-433
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• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.79-81
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• 1999

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.296-297
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• 2010