논문KCI 등재
시판 전통주의 항균, 항산화 및 항혈전 활성 평가
Evaluation for the Antimicrobial, Antioxidant and Anti-thrombosis Activity of Korean TraditionalLiquors
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참고문헌
주제분류생물학
참고문헌 (29)
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- Jeong, E. J, "Yeast selection and comparison of sterilization method for making strawberry wine and changes of physicochemical characteristics during its fermentation", 38, pp.642~647 (2006)
- Kim, H. R, "Feasibility of cheonghju brewing with wild type yeast strains from nuruks", 26, pp.456~464 (2006)
- Kim, H. S, "Enzymological characteristics and identification of useful fungi isolated from traditional Korean nuruk", 26, pp.456~464 (1998)
- Kim, I. H, "Comparison of fermentation characteristics of Korean traditional alcoholic beverages prepared by different brewing methods and their quality changes after aging", 11, pp.497~506 (1996)
- Kim, I. H, "Comparison of fermentation characteristics of Korean traditional alcoholic beverages with different input sep and treatment of rice and nuruk", 11, pp.339~348 (1996)
- Kim J. H, "Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, Yakju", 97, pp.24~28 (2004)
- Kim, J. H, "Characterization of physiological functionalities in Korean traditional liquors", 34, pp.118~122 (2002)
- Kim, J. H, "Effect of indian millet koji and legumes on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine", 35, pp.733~737 (2003)
- Kim, J. H, "Manufacture and physiological functionality of Korean traditional liquor by using dandelion", 28, pp.367~371 (2000)
- Kim, J. S, "Effect on the quality characteristics of Korean traditional wines with the addition of rosemary", 22, pp.914~922 (2006)
- Kim, J. Y., "Screening of brewing yeasts and saccharifying molds for foxtail millet-wine making", 47, pp.78~84 (2004)
- Kim, K. W, "Screening of antibacterial agent against Streptococcus mutans from natural and medicinal plants", 15, pp.715~725 (2005)
- Kim, S. J, "Gastroprotective effect of Korean rice-wine", 36, pp.818~822 (2004)
- Kim, S. J, "Cytotoxic effects of Korean rice-wine (Yakju) on cancer cells", 36, pp.812~817 (2004)
- Kim, Y, J, "The use of Korean traditional liquors and plan for encouraging it", 21, pp.31~41 (2006)
- Lee. D. H, "Manufacture and physiological functionality of Korean traditional liquor by using chamomile", 34, pp.109~113 (2002)
- Lee. D. H, "Manufacture and physiological functionality of Korean traditional liquor by using gugija", 37, pp.789~794 (2005)
- Min, Y. K, "Manufacture of some Korean medicinal herb liquors by soaking", 27, pp.210~215 (1995)
- Ryu, H. Y, "Evaluation for the antimicrobial, antioxidant and antithrombosis activity of natural spices for fresh-cut yam", 17, pp.652~657 (2007)
- Saito Y, "Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats", pp.812~816 (1994)
- Saito Y, "Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees", pp.1767~1771 (1994)
- Seo, S. B, "Effect of acasia (Robinia pseudoacasia) flower on the physiological functionality of Korean traditional rice wine", 30, pp.410~414 (2002)
- Seo, S. B, "Manufacture and physiological functionality of wines and liquors by using plum", 16, pp.153~157 (2001)
- Sohn, H. Y, "Antithrombin and thrombosis prevention activity of buckwheat seed, Fagopyrum esculentum Moench", 35, pp.132~138 (2006)
- Sohn, H. Y, "Antithrombosis and antioxidant activity of methanol extract from different brands of rice", 34, pp.593~598 (2005)
- Sohn, H.-Y, "Antimicrobial and cytotoxic activity of 18 prenylated flavonoids isolated from medicinal plants: Morus alba L., Morus mongolica Schneider, Broussnetia papyrifera (L.) Vent, Sophora flavescens Ait and Echinosophora koreensis Nakai", 11, pp.666~672 (2004)
- Sohn, H. Y, "Screening of anti-acne activity of natural products against Propionibacterium acnes", 34, pp.265~272 (2006)
- Tabrizizadeh M, "In vitro evaluation of antibacterial activities of root canal sealers", 16, pp.114~116 (2005)
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