참고문헌
- Jang SO, Lee YJ. 2012. The effect of Yaksun food's on-line word-of-mouth characteristics on function value, satisfaction and loyalty for Yaksun food. Journal of Foodservice Management Society of Korea 15: 117-142.
- Cho YJ, Ju IS, Chun SS, An BJ, Kim JH, Kim MU, Kwon OJ. 2008. Screening of biological activities of extracts from Rhododendron mucronulatum Turcz. flower. J Korean Soc Food Sci Nutr 37: 276-281. https://doi.org/10.3746/jkfn.2008.37.3.276
- Lee MY, Seo CS, Ha H, Jung D, Lee H, Lee NH, Lee JA, Kim JH, Lee YK, Son JK, Shin HK. 2010. Protective effects of Ulmus davidiana var. japonica against OVA-induced murine asthma model via up-regulation of heme oxygenase-1. J Ethnopharmacol 130: 61-69. https://doi.org/10.1016/j.jep.2010.04.011
- Day BJ. 2014. Antioxidant therapeutics: Pandora's box. Free Radic Biol Med 66: 58-64. https://doi.org/10.1016/j.freeradbiomed.2013.05.047
- Eigner D, Scholz D. 1999. Ferula asa-foetida and Curcuma longa in traditional medical treatment and diet in Nepal. J Ethnopharmacol 67: 1-6. https://doi.org/10.1016/S0378-8741(98)00234-7
- Jin CY, Han MH, Park C, Hwang HJ, Choi EA, Choi YH. 2011. Sarijang enhances maturation of murine bone marrow- derived dendritic cells. J Life Sci 12: 1789-1794.
- Chae GY, Ha BJ. 2011. The comparative evaluation of fermented and non-fermented soybean extract on antioxidation and whitening. Toxicol Res 27: 205-209. https://doi.org/10.5487/TR.2011.27.4.205
- Juan MY, Chou CC. 2010. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol 27: 586-591. https://doi.org/10.1016/j.fm.2009.11.002
- Lee Y, Park H, Ryu HS, Chun M, Kang S, Kim HS. 2007. Effects of elm bark (Ulmus davidiana var. japonica) extracts on the modulation of immunocompetence in mice. J Med Food 10: 118-125. https://doi.org/10.1089/jmf.2006.078
- Nencini C, Cavallo F, Capasso A, Franchi GG, Giorgio G, Micheli L. 2007. Evaluation of antioxidative properties of Allium species growing wild in Italy. Phytother Res 21: 874-878. https://doi.org/10.1002/ptr.2168
- Choi GH, Kim CH. 2002. Growth inhibition of extract from sulfur fed duck carcass against various cancer cell line. Korean J Food Sci Ani Resour 22: 348-351.
- Kurihara H, Fukama H, Asami S, Totoda Y, Nakai M, Shibata H, Yao XS. 2004. Effects of oolong tea on plasma antioxidative capacity in mice loaded with restraint stress assessed using the oxygen radical absorbance capacity (ORAC) assay. Biol Pharm Bull 27: 1093-1098. https://doi.org/10.1248/bpb.27.1093
- Ou B, Hampsch-Woodill M, Prior RL. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49: 4619-4626. https://doi.org/10.1021/jf010586o
- Park HY, Choi YH, Choi EA. 2011. Anti-inflammatory effects of Sarijang in lipopolysaccharide-activated BV2 microglial cells. Cancer Prevention Research 16: 348-357.
- Park HY, Jeong JW, Choi YH, Choi EA. 2012. Immunostimulating activity of Sarijang through activation of MAPKs signaling pathway in RAW264.7 macrophages. Cancer Prevention Research 17: 324-330.
- Messina M. 1995. Modern application for an ancient bean: soybean and the prevention and treatment of chronic disease. J Nutr 125: 567S-569S.
- Liao HF, Chen YJ, Yang YC. 2005. A novel polysaccharide of black soybean promotes myelopoiesis and reconstitutes bone marrow after 5-flurouracil- and irradiation-induced myelosuppression. Life Sci 77: 400-413. https://doi.org/10.1016/j.lfs.2004.10.080
- Cui CB, Oh HS, Park JC, Nam KB, Lee DS, Ham SS. 2004. Antioxidative, antimutagenic and cytotoxic effects of functional food manufactured from fermented soybean extract. Korean J Food Preserv 11: 214-220.
-
Coward L, Barnes N, Setchell K, Barnes S. 1993. Genistein, daidzein, and their
$\beta$ -glycoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem 41: 1961-1967. https://doi.org/10.1021/jf00035a027 - 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.
- Kim HS, Lim JM, Kwon HJ, Yoo JY, Park PS, Choi YH, Choi JH, Park SY. 2013. Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes). Korean J Food Preserv 20: 467-474. https://doi.org/10.11002/kjfp.2013.20.4.467
- Kawamura H. 1983. Seventy years of the Maillard reaction. In The Maillard Reaction in Foods and Nutrition. Waller GR, Feather MS, eds. American Chemical Society, Washington, DC, USA. Vol 215, p 3-18.
- Moon GS, Cheigh HS. 1990. Separation and characteristics of antioxidative substances in fermented soybean sauce. Korean J Food Sci Technol 22: 461-465.
- Ahn JB, Park JA, Jo H, Woo I, Lee SH, Jang KI. 2012. Quality characteristics and antioxidant activity of commercial Doenjang and traditional Doenjang in Korea. Korean J Food & Nutr 25: 142-148. https://doi.org/10.9799/ksfan.2012.25.1.142
- Lee JJ, Kim AR, Chang HC, Lee MY. 2009. Antioxidative effects of Chungkukjang preparation by adding solar salt. Korean J Food Preserv 16: 238-245.
- Song HS, Kim YM, Lee GT. 2008. Antioxidant and anticancer activities of traditional Kochujang added with garlic porridge. J Life Sci 18: 1140-1146. https://doi.org/10.5352/JLS.2008.18.8.1140
- Nencini C, Cavallo F, Capasso A, Franchi GG, Giorgio G, Micheli L. 2007. Evaluation of antioxidative properties of Allium species growing wild in Italy. Phytother Res 21:874-878. https://doi.org/10.1002/ptr.2168
피인용 문헌
- A Study on the Tyrosinase Inhibitory and Antioxidant Effect of Microalgae Extracts vol.49, pp.2, 2014, https://doi.org/10.48022/mbl.2012.12001