Blois MS. Antioxidant determinations by the use of a stable free radical.
Nature 181: 1199-1200. 1958.
Cho KJ, Cha JY, Yim JH, Kim JH. Effects of aging temperature and time on the conversion of garlic (
Allium sativum L.) components.
Journal of the Korean Society of Food Science and Nutrition 40: 84-88. 2011.
Fang YZ, Yang S, Wu G. Free radicals, antioxidants, and nutrition.
Nutrition 10: 872-879. 2002.
Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. Journal of Biological Chemistry 12: 239-243. 1912.
Huang ZL, Liang Z, Li GJ, Hong H. Response surface methodology to extraction of dioscorea polysaccharides and the effects on rat’s bone quality.
Carbohydrate Polymers 83: 32-37. 2011.
Ishihara K, Yamagishi N, Saito Y, Takasaki M, Konoshima T, Hatayama T. Arctigenin from Fructus arctii is a novel suppressor of heat shock response in mammalian cells.
Cell Stress & Chaperones 11: 154-161. 2016.
Jang CS, Yu GH. A study on the education program development of tea culture for the propagation of christianity. Journal of the Korean Tea Society 19: 1-13. 2013.
Jeong JB, Hong SC, Jeong HJ, Koo JS. Arctigenin induces cell cycle arrest by blocking the phosphorylation of Rb via the modulation of cell cycle regulatory proteins in human gastric cancer cells.
International Immunopharmacology 11: 1573-1577. 2011.
Kim IS. Effect of tea culture therapy program on object relations for the improvement of interpersonal relationship of juvenile probationers: focused on juvenile probationers in <U-city>.
The Journal of Korea Contents Association 14: 199-210. 2014.
Kim JM, Shin YK, Kim BO, Kim JK, Lee SH, Kim YS. Effect of
Artemisia capillaris extracts on antioxidant activity and allergic dermatitis.
Korean Journal of Life Science 22: 958-963. 2012.
Kim MS, Oh OH. An investigative analysis of recognition and uses for the Codonopsis lanceolata in Seoul and Kyunggido area. Family and Environment Research 46: 27-36. 2008.
Kim SA, Choi SC, Youn YH, Ko CI, Ha YS, Lee IA. Antioxidant and anti-inflammatory effects of Dioscorea japonica and Chenopodium album. Journal of the Society of Cosmetic Scientists of Korea 43: 337-347. 2017.
Kim YS, Jeon SS, Jung ST. Effect of lotus root powder on the baking quality of white bread. Korean Journal of Food and Cookery Science 18: 413-425. 2002.
Lee GD, Yoon SR, Kim JO, Hur SS, Seo KI. Monitoring on the tea with steaming and drying process of germinated buckwheat.
Journal of the Korean Society of Food Science and Nutrition 33: 212-217. 2004.
Lee J, Chang MS, Kim GH. Quality characteristics and antioxidant activities of organically and conventionally grown carrot.
Journal of the Korean Society of Dietary Culture 30: 778-782. 2015.
Lee JY, Song H, Ko HC, Jang MG, Kim SJ. Anti-oxidant and anti-inflammatory potentials of Sasa quelpaertensis residue extracts. Journal of Life Sciences 28: 738-744. 2018c.
Lee MH, Cho JH, Kim BK. Effect of roasting conditions on the antioxidant activities of
Cassia tora L..
Korean Journal of Food Science and Technology 45: 657-660. 2013.
Lee MS, Han JS, Kim AJ. Quality characteristics of inner beauty foods (Mook) prepared with mixture of mulberry leaf and fruit powder.
Asian Journal of Beauty and Cosmetology 16: 477-486. 2018a.
Lee SW, Choi HI, Han JS, Kim AJ. Applicability of sunsik with cultivated wild ginseng powder as a beauty food.
Asian Journal of Beauty and Cosmetology 16: 201-210. 2018b.
Ministry of Agriculture; Food and Rural Affairs. Food and Rural Affairs. 2017 Status of processed food segment market: tea market. At Korean Agro-Fisheries Trade Corporation, Jeollanam-do, Naju-si, 2017.
Moon JH, Sung JH, Choi IW, Kim YS. Anti-obesity and hypolipidemic activity of taro powder in mice fed with high fat and cholesterol diets. Korean Journal of Food Science and Technology 42: 620-626. 2010.
Park SK, Kim JK, Kim JH, Moon KD, Oh SR. Study on the characteristic of physicochemical quality of oolong herbs tea by extraction conditions. Journal of the Korean Society of Dietary Culture 9: 411-417. 1994.
Park SH, Hyun JS, Shin EH, Han JH. Functional evaluation of lotus root on serum lipid profile and health improvement. Journal of East Asian Society Dietary Life 15: 257-263. 2005.
Sugiura Y, Torii T, Matsuda K, Yamada Y. Anti-allergic effects of extracts from commercial products of cooked burdock.
Food Science Technology Research 15: 423-426. 2009.
Tae MH, Kim KH, Yook HS. Quality characteristics of castella with burdock (
Arctium lappa L.) powder.
Journal of the Korean Society of Food Science and Nutrition 45: 215-221. 2016.
Yamaguchi T, Mizobuchi T, Kajikawa R, Kawashima H, Miyabe F, Terao J, Takamura H, Matoba T. Radical-scavenging activity of vegetables and the effect of cooking on their activity.
Food Science and Technology Research 7: 250-257. 2001.
Yang HC, Heo NC, Choi KC, Ahn YJ. Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean Journal of Food Sciences and Technology 39: 14-19. 2007.
Yoo SK, Kim MJ, Kim JW, Rhee SJ. Effects of YK-209 mulberry leaves on disaccharidase activities of small intestine1 and blood glucose-lowering in streptozotocin-induced diabetic rats.
Journal of Korean Society of Food Science and Nutrition 31: 1071-1077. 2002.
Yoon HS, Yu R, Noh JG, Kim YG, Kim SH, Choi SY, Han NS, Eom HJ. A comparative study on the physiological activities of puffed snack using miscellaneous cereals and grain crops.
The Korean Journal of Food and Nutrition 27: 962-970. 2014.
Yun UJ, Yang SY, Lee HS, Hong CO, Lee KW. Optimal roasting conditions for maximizing the quality of tea leached from high functional Perilla frutescens leaves.
The Korean Journal of Food Science and Technology 44: 34-40. 2012.