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참고문헌 (40건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Ali M. 1995. Mechanism by which garlic (Allium sativum) inhibits cyclooxygenase activity. Effect of raw versus boiled garlic extract on the synthesis of prostanoids. Prostag Leukotr Ess 53: 397-400 | 미소장 |
| 2 | Ann YG. 2011. Changes in compontents and peptides during fermentation of chunggukjang. Korean J Food Nutr 24: 124-131 | 미소장 |
| 3 | An evaluation of garlic and onion as antithrombotic agents  |
미소장 |
| 4 | Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions |
미소장 |
| 5 | Choi UK, Ji WD, Chung YG. 1998. Characteristics of chunggugjang produced by Bacillus subtilis DC-2. J Korean Soc Food Sci Nutr 27: 846-851 | 미소장 |
| 6 | Choi YH, Shim YS, Kim CT, Lee C, Shin DB. 2007. Characteristics of thiosulfinats and volatile sulfur compounds from blanched garlic reacted with allinase. Korean J Food Sci Techonl 39: 600-607 | 미소장 |
| 7 | Choe JS, Yoo SM, Kim HI, Kim JS, Chang CM. 1999. Volatile compounds of chungkookjang prepared by different fermentation methods and soybean cultivars. J Korean Soc Agric Chem Biotechnol 42: 111-115 | 미소장 |
| 8 | Cavallito CJ, Buck JS, Suter CM. 1944. Allicin the antibacterial principle of Allium sativum: 1. Determination of the chemical structure. J Am Chem Soc 66: 1952-1954 | 미소장 |
| 9 | Hong JY, Kim EJ, Shin SR, Kim TW, Lee IJ. 2008. Physicochemical properties of Chungkookjang containing korean red ginseng and rubus coreanus. Koreoan J Food Preserv 15: 872-877 | 미소장 |
| 10 | Changes in Quality Characteristics of Cheongkukjang added with Deodeok | 소장 |
| 11 | Im CM, Kwon SH, Bae MS, Jung KO, Moon SH, Park KY. 2006. Characteristics and increased antimutagenic effect of black soybean (var. Seoritae) chungkukjang. Cancer Prev Res 11: 218-224 | 미소장 |
| 12 | Physiological Activity and Antioxidative Effects of Aged Black Garlic (Allium sativum L.) Extract | 소장 |
| 13 | Effects of Germination Time of Soybeans on Quality Characteristics of Cheonggukjang Fermented with an Isolated Bacterial Strain | 소장 |
| 14 | Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng | 소장 |
| 15 | Physicochemical Properties of Carrot Juice Fermented by Leuconostoc mesenteroides SM | 소장 |
| 16 | Joo HK. 1996. Studies on chemical composition of commercial Chungkookjang and flavor compounds of Chungkookjang by mugwort(Artemisia asiatica) or red paper seed oil. Korean Soybean Digest 13: 44-56 | 미소장 |
| 17 | Physicochemical Characteristics of Garlic from Daejeong Jeju and Major Cultivation Areas in Korea | 소장 |
| 18 | Fermentation and Quality Characteristics of Cheonggukjang with Chinese Cabbage | 소장 |
| 19 | Screening of Lignan Compounds and Antioxidant Activity of Chungkukjang Fermented with Defatted Sesame Flour | 소장 |
| 20 | Kim HJ, Han CH, Kim NY, Lee EK, Lee KN, Cho HE, Choi YH, Chong MS. 2010. Effect of garlic extracts with extraction conditions on antioxidant and anticancer activity. Korean J Orintal Physiology & Pathology 24: 111-117 | 미소장 |
| 21 | Quality Characteristics of Jochung Containing Various Level of Steamed Garlic Powder | 소장 |
| 22 | Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. 2006. Physicochemical characteristic of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38: 331-336] | 미소장 |
| 23 | Physico-Chemical Properties of Viscous Substance Extracted from Chungkook-jang | 소장 |
| 24 | YL, Kim SH, Jung NH, Lim MH. 1992. A study on the production of viscous substance during the chugkookjang fermentation. J Korean Soc Agric Chem Biotechnol 35: 202-209 | 미소장 |
| 25 | Lee YR, Woo KS, Hwang IG, Kim HY, Lee SH, Lee JS, Jeong HS. 2012. Physicochemical properties and antioxidant activities of garlic (Allium sativum L.) with different heat and pressure treatments. J Korean Soc Food Sci Nutr 41: 278-282 | 미소장 |
| 26 | Lee JO, Ha SD, Kim AJ, Yuh CS, Bang IS, Park SH. 2005. Industrial application and physiological functions of Chongkukjang. Food Sci Ind 38: 69-78 | 미소장 |
| 27 | Growth-inhibitory Effect of the Extract of Porphyran-Chungkookjang on Cancer Cell | 소장 |
| 28 | Volatile flavor components and antithrombotic agents: vinyldithiins from Allium victorialis L |
미소장 |
| 29 | Effect of Enzymatic Hydrolysis by Proteases on Antioxidant Activity of Chungkukjang | 소장 |
| 30 | Antioxidant activity applying an improved ABTS radical cation decolorization assay. |
미소장 |
| 31 | Song JER, You HJ, Hwang JS, Lee DS, Kim HB. 2004. Isolation of angiotensin Ι-converting enzyme inhibitory peptide from chungkookjang. Korean J Microbiol 40: 355-358 | 미소장 |
| 32 | Chemical investigations on alliin, the specific principle of garlic. |
미소장 |
| 33 | Biological Activity of Browning Compounds from Processed Garlics Separated by Dialysis Membrane | 소장 |
| 34 | The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder | 소장 |
| 35 | Antioxidant and Anticancer Activities of Traditional Kochujang Added with Garlic Porridge | 소장 |
| 36 | Shin JH, Kang MJ, Yang SM, Lee SJ, Ryu JH, Kim RJ, sung NJ. 2010. Comparison of physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic added kanjang. J Agric Life Sci 44: 39-48 | 미소장 |
| 37 | Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Michael EJ, Croaier A. 2000. Qccurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 48: 2663-2669 | 미소장 |
| 38 | Quality Characteristics of the Chungkookjang Fermented by the Mixed Culture of Bacillus natto and B. licheniformis | 소장 |
| 39 | Yoo SM and Chang CM. 1999. Study on the processing adaptability of soybean cultivars for korean traditional Chungkookjang preparation. J Korean Soc Agric Chem Biotechnol 42: 91-98 | 미소장 |
| 40 | Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm | 소장 |
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