Amirdivani, S. and Baba, A. S. (2011) Changes in yoghurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 conversion enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Sci. Technol. 44, 1458-1464.
Ahn, C. H., Yuh, C. S. and Bang, I. S. (2009) Physicochemical characteristics of fermented milk containing mulberry leaf extract. Korean J. Food Nutr. 22, 272-278.
Bae, H. C. and Nam, M. S. (2006) Properties of the mixed fermentation milk added with red ginseng extracts. Korean J. Food Sci. An. 26, 127-135.
Blum, U. (1998). Effects of microbial utilization of phenolic acids and their phenolic acid breakdown products on allopathic interactions. J. Chem. Ecol. 24, 685-708.
Boo, H. O. and Lee, B. Y. (1999) Effect of light on the biosynthesis of anthocyanin in Brassicaoleracea var. copitata f. rubra L. J. Kor. Soc. Hort. Sci. 40, 322-326.
Cha, H. S., Park, M. S. and Park, K. M. (2001) Physiological activities of Rubus coreanus Miquel. Korean J. Food Sci. Technol. 33, 409-415.
Cho, H. J., Yang, M. O., Hwang, C. H., Kim, W. J. Kim, M. J. and Lee, M. K. (2006) Quality characteristics of Sulgidduk and with Rubus coreanum Muquel during storage. J. East Asian Soc. Dietary Life. 16, 458-467.
Choi, J. K. (2001) Methods of Long-life by Medicinal Herbs. Taeil Publishing Co., Seoul. pp. 21-24.
Damin, M. R., Alcantara, M. R., Nunes, A. P., and Oliveira, M. N. (2009). Effects of milk Supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yoghurt. LWT-Food Sci. Technol. 17, 1744-1750.
Gilliland, S. E. (1990) Health and nutritional benefits from lactic acid bacteria. FEMS Microbiol. Rev. 87, 175-188.
Han, M. R. and Kim, M. H. (2007) Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Eng. Progs. 11, 167-174.
Han, S. K., Yang, H. S., and Rho, J. O.(2006) A study on quality characteristics of Bokbunja-Pyun added with Rubi Fruti juice. J. East Asian Soc. Dietary Life. 16, 371-376.
Harbone, J. B. (1958) Spectal methods of characterizing anthocyanins. J. Physol. 136, 22-28.
Hood, S. K. and Zottola, E. A. (1998) Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J. Food Sci. 55, 506-511.
Ishikawa, T., Kudo, M., and Kitajima, J. (2002). Water-soluble constituents of Dil. Chem. Pharm. Bull. 50, 501-507.
Jeong, H. S., Han, J. G., Ha, J. H., Kim, Y., Oh, S. H., Kim, S. S., Jeong, M. H., Choi, G. P., Park, U. Y., and Lee, H. Y. (2009) Antioxidant activities and skin-whitening effect of nano-encapsuled water extract from Rubus coreanus Miquel. Korean J. Med. Crop Sci. 17, 83-89.
Joo, N. M., Lee, S. M., and Jeong, H. S. (2009) Optimization of jelly made with Rubus coreanus (Bokbunja) using response surface methodology. J. Food Sci. Nutr. 14, 148-155.
Kang, H. N. and Kim. C. J. (2010) Effect of single or mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus on fermentation characteristics of Buckwheat sprout-added yoghurt. Korean J. Food Culture. 25, 76-81.
Kim, D. W., Yang, D. H., Kim, S. Y., Kim, K. S., Chung, M. G., and Kang. S. M. (2009) Hypocholes - terolemic effect of lyophilized, heat-killed Lactobacillus rhamnosus and Lactobacillus plantarum. Kor. J. Microbiol. Biotechnol. 37, 69-74.
Kim, G. J. (2012) Studies on the development of functional foods added with Rice Makgeolli and Kefir culture. M.S. Thesis, Sunchon Natl. Univ., Suncheon, Korea.
Kim, M. S. (1996) Phenolic compounds from the leaves of Rubus coreanum. M.S. Thesis, Chung-Ang Univ., Korea.
Kim, N. Y. and Han, M. J. (2005) Development of ginseng yoghurt fermented by Bifidobacterium spp. Korean. J. Food Cookery Sci. 21, 575-584.
Kim, T. J. (1998) Korean Medicinal Herbs of Mountain and Field. Gookil Media. Inc, Seoul. pp. 364-367.
Ko, S. H., Kim, S. I., and Han, Y. S. (2008) The quality characteristics of yoghurt add supplemented with low grade dried persimmon extracts. Korean J. Food Cookery Sci. 24, 735-741.
Korea Food & Drug Administration. (2010) Food Code. Standards and Specitications of Food. pp. 5-18-13.
Kosikowski, F. V. and Mistry, V. V. (1997) Cheese and Fermented Milk Foods (3rd ed.) F.V. Kosikowski, L.L.C., Virginia, pp. 61-63.
Kwon, K. S., Kim, Y. S., Song, G. S., and Hong, S. P. (2004) Quality characteristics of bread with Rubi Fructus (Rubus coreanus Miquel) juice. Korean J. Food Nutr. 17, 272-277.
Lee, B. K., Shin, H. H., Jung, J. H., and Kim, T. A. (2009) Anthocyanins, polyphenols and antioxidant activities of black raspberry exudates. J. Korean Soc. Food Sci. Nutr. 38, 125-130.
Lee, I. S. and Paek, K. Y. (2003) Preparation and quality characteristics of yoghurt added with cultured Ginseng. Korean J. Food Sci. Technol. 35, 235-241.
Lee, E. H., Nam, E. S., and Park, S. I. (2002) Characteristics of curd yoghurt from milk added with Maesil (Prunus mume). Korean J. Food Sci. Technol. 34, 419-424.
Lee, H. J., Choi, E. Y., and Kim, Y. H. (2009) Anthocyanin-contents and pigment stability of black soybean by different extract condition and stabilizer. Korean J. Food Nutr. 22, 150-157.
Lee, J. H. and Hwang, H. J. (2006) Qualtiy characteristics of curd yoghurt with Rubus coreanum Miquel Juice. Korean J. Culinary Res. 12, 195-205.
Lee, M. W. (1995) Phenolic compounds from the leaves of Rubus coreanum. Korean J. Pharmacogn. 39, 200-204.
Lee, S. W., Kim, G. Y., Nam, M. S., Bae, I. H., Oh, S. J., and Ha, W. G. (2005) Modern Dairy Processing. Yuhanmunhwa Sa. Seoul, Korea.
Lee, Y. N., Kim,Y. S., and Song, G. S. (2000) Quality of dry noodle prepared with wheat flour and immature Rubus coreanus (Bogbunja) powder composites. J. Korean Soc. Agric. Chem. Biotechnol. 43, 271-276.
Mistuoka, T. (1990) Bifidobacteria and their tole in human health. J. Ind. Microbiol. 6, 263-268
Rasic, J. Lj. and Kurmann, J. A. (1978) Yoghurt : Scientific grounds, technology, manufacture and preparations, Technical Dairy Publishing House, Denmark.
Rhim, J. W. and Lee, J. W. (2002) Photostability of anthocyanin extracted from purple-fleshed sweet Potato. Korean J. Food Sci. Technol. 34, 346-349.
Richardson, G. H. (1985) Standard method for the examination of dairy products. American Public Health Association, Washington, D. C. pp.133.
Robinson, I. M., Whipps, S. C., Bucklin, J. A., and Allison, M. T. (1984) Characterization of predominant bacteria from the colons of normal and dysenteric pigs. Appl. Environ. Microbiol. 33, 79-85.
Ryan, T., Wilkinson, J. M., and Cavanagh, H. M. (2001) Antibacterial activity of raspberry cordial in vitro. Res. Vet. Sci. 71, 155-159.
Sanchez-Segarra, P. J., Garcia-Marinez, M., Gordillo-Otero, M. J., Diaz-Valverde, A., Maro -Lopez, M. A., and Merono-Rojas. R. (2000) Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment. Food Chem. 70, 85-89.
SAS. (2005) SAS/STAT user's guide, SAS Institude, Inc. Cary, NC, USA.
Savaiano, D. A., Abou, A., Anouar, Ai., Smith, D. Z., and Levitt, M. D. (1984) Lactose malabsorption from yoghurt, pasteurized yoghurt, sweet acidophilus milk, and cultured milk in lactose-deficient individual. Am. J. Clin. Nutr. 40, 1219-1225.
Shetty, K., Curtis, O. F., Levin, R. E., Witkwosky, R., and Ang, W. (1995) Prevention of vitrification associated with in vitro shoot culture of oregano (Origanum nulgare) by Pseudomonas spp. J. Plant Physiol. 147, 447-451.
Shin, Y. S., Lee, S. K., and Kim, D. H. (1993) Studies on the preparation of Yoghurt from milk and sweet Potato or pumpkin. Korean J. Food Sci. Technol. 25, 666-671.
Shin, Y. S., Sung, H. J., Kim, D. H., and Lee, K. S. (1994) Preparation of yogurt added with patato and its characteristics. Kor. J. Food Sci. Technol. 26, 266-271.
Shin, Y. S., Lee, K. S., Lee, J. S., and Lee, C. H. (1995) Preparation of yoghurt added with Aloe vera and its quality characteristics. J. Korean Soc. Food Nutr. 24, 254-260.
Sung, Y. M. and Cho, J. R. (2005) Preparation and quality characteristics of curd yoghurt added with chlorella. J. Korean Soc. Appl. Biol. Chem. 48, 60-64.
Woo, K. S., Ko, J. Y., Song, S. B., Lee, J. S., Oh, B. G., Kang, J. R., Nam, M. H., Ryu, I. S., Jeong, H. S., and Seo, M. C. (2010) Physicochemical characteristics of Korean traditional wines prepared by addiction of sorghum (Sorghum bicolor L. Moench) using different Nuruks. J. Korean Soc. Food Sci. Nutr. 39, 548-553.
Wedge, D. E., Meepagala, K. M., Magee, J. B., Smith, S. H., Huang, G., and Larcom, L. L. (2001) Anticarcinogenic activity of strawberry, blueberry, and raspberry extracts to breast and cervical cancer cells. J. Med. Food. 4, 49-51.
Yu, O. K., Kim, M. A., Rho, J. O., Shon, H. S., and Cha, Y. S. (2007) Quality characteristics and the optimization recipes of chocolate added with Bokbunja (Rubus coreanus Miquel). J. Korean Soc. Food Sci. Nutr. 36, 1193-1197.
Zafrilla, P., Ferreres, F., and Tomas-Barberan, F. A. (2001) Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry jams. Agric. Food Chem. 49, 3651-3655.