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Quality Evaluation and Antioxidant Activity of Inner Beauty Tea Prepared from Roasted Lotus Root and Burdock

Yen-Hee Jung, Jung-Soon Han, Ae-Jung Kim

Asian J Beauty Cosmetol. 2019;17(2):235-245. Published online 2019 June 30 DOI: https://doi.org/10.20402/ajbc.2019.0285

Quality Evaluation and Antioxidant Activity of Inner Beauty Tea Prepared from Roasted Lotus Root and Burdock

Yen-Hee Jung, Jung-Soon Han, Ae-Jung Kim

Asian Journal of Beauty and Cosmetology. 2019;17(2):235-245

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Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

Sotaro Tatsu, Yoshihide Matsuo, Koichi Nakahara, Thomas Hofmann, Martin Steinhaus

Journal of Agricultural and Food Chemistry. 2020;68(9):2728-2737

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Quality Characteristics of Inner Beauty Foods (Mook) Prepared with Mixture of Mulberry Leaf and Fruit Powder

Mi-Sun Lee, Jung-Soon Han, Ae-Jung Kim

Asian Journal of Beauty and Cosmetology. 2018;16(4):487-498

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Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound

Elnaz Milani, Arash Koocheki, Q. Ali. Golimovahhed

International Journal of Food Science & Technology. 2011;46(8):1699-1704

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Phenolic Profiles and Antioxidant Activity of Lotus Root Varieties

Yang Yi, Jie Sun, Jun Xie, Ting Min, Li-Mei Wang, Hong-Xun Wang

Molecules. 2016;21(7):863

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Antioxidant activity of extracts from roasted wheat germ

U Krings

Food Chemistry. 2000;71(1):91-95

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Antioxidant Activity and Chemical Composition of the Fractions from Burdock Leaves

Zaixiang Lou, Hongxin Wang, Jing Li, Shangwei Chen, Song Zhu, Chaoyang Ma, Zhouping Wang

Journal of Food Science. 2010;no-no

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Effects of the storage conditions of burdock (Arctium lappa L.) root on the quality of heat-processed burdock sticks

Megumi Ishimaru, Koichi Kagoroku, Kazuo Chachin, Yoshihiro Imahori, Yoshinori Ueda

Scientia Horticulturae. 2004;101(1-2):1-10

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Quality evaluation of snow lotus (Saussurea): quantitative chemical analysis and antioxidant activity assessment

Jian Qiu, Xiaofeng Xue, Fudong Chen, Chonghui Li, Nuer Bolat, Xiaojun Wang, Yuzhen Baima, Qiao Zhao, Dexiu Zhao, Fengshan Ma

Plant Cell Reports. 2010;29(12):1325-1337

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Antioxidant activity of some roasted foods

U Krings, R.G Berger

Food Chemistry. 2001;72(2):223-229

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