References
- Lee HY, An RB, Na MK, Park JY, Lee KS, Kim YH, Bae KH. Quality evaluation of Zanthoxyli Fructus. Korean J Pharmacogn 33(1):45-48,2002
- Kim JH. Variation of the leaf monotIpenes comcentration of Zanthoxylum schinijolium at Mt. Muhak. J Basic Sci 18: 137-149, 2003
- Lee MS, Chung MS. Analysis of volatile flavor components from Zanthoxylum schinijolium and sensory evaluation as natural spice. Korean J Soc Food Sci 16(3): 216-220,2000
- Lim SJ, Han HK, Ko JH. Effects of edible and medicinal plants intake on blood glucose, glycogen and protein levels in streptozotocin induced diabetic rats. Korean J Nutrition 36(10): 981-989, 2003
- Mun SI, Ryu HS, Lee HJ, Choi JS. Further screening for antioxidant activity of vegetable plants and its active principles from Zanthoxylum achinifolium. J Korean Soc Food Nutr 23 (3) : 466-471, 1994
- Mun SI, Lee SJ, Ryu HS, Moon GS. Storage stability of freeze dried loach for instant Choo-o-tang. J Korean Soc Food Sci Nutr 28(1): 153-160,1999
- Kim HK, Kwon YJ, Kim YE, Nahmgang B. Changes of total polyphenol content and antioxidant activity of Aster scaber thunb extracts with different microwave assisted extraction conditions. Korean J Food Preservation 11 (1) : 88-93,2004
- Huong DTL, Dat NT, Cai XF, Shen GH, Bae KH, Kim YH. Phenolic components from the leaves and twigs of Rhamnus taquetii. Korean J Phamacogn 35 (2) : 139-142, 2004
- Kim TK, Shin HD, Lee YH. Stabilization of polyphenolic antioxidants using inclusion complexation with cyclodextrin and their utilization as the fresh-food preservative. Korean J Food Sci TechnoI 35( 2): 266-271, 2003
- Park KY, Kang CS, Lee YS, Lee YH, Lee YS. Tocotrienol and tocopherol content in various plant seeds. Korean J Crop Sci 49(3): 207-210,2004
- Cha WS, Shin HR, Park JH, Oh SL, Lee WY, Chun SS, Choo TW, Cho YJ. Antioxidant activity of phenol compounds from Mulberry fruits. Korean J Food Preservation II (3): 383-387, 2004
- Chung HJ. Effects of basil and majoram essential oils with or without ascorbic acid on color and oxidative and microbial stability of beef patties. J Food Sci Nutr 9: 1-6,2004 https://doi.org/10.3746/jfn.2004.9.1.001
- Lee KH. Effects of ascorbic acid in skim milk during light storage. Food Engineering Progress 6 (3) : 256-262, 2002
- Kim MO. Formation of superoxide anion in th autoxidation of L-ascorbic acid in the presence of heavy metal ions. Korean J Food Sci Technol 33 (3) : 378-383,2001
- Cho JY, Kim AR, Yeon JD, Lim SW, Lee JH, Yoo ES, Yu YH, Park MH. Effects of combined preparation (DWP715) containing Alaska pollack extract, maltol, ascorbic acid and nicotinamide on decreasing of blood alcohol concentration, anti-fraque and antioxidation. Korean J Food Sci Technol 29 (1) : 167-172, 1997
- Park WH, Yoon HS. Changes in MDA and ascorbic acid contents and SOD activity in paraquat-treated Spinach leaf discs under light. Environmental Sci 1 (2) : 87-91, 1997
- Kim JD, Kang DS, Kim MY, Roh SB, Choi MR, Song SH, Baek SH, Seo HJ, Kim DH, Kong JY. Production of carotenoid from halophilic Erythrobacter sp. and characterization of physiological properties. J Korean Soc Food Sci Nutr 30(1): 143-151,2001
- Shim SM, Kim GH. Identification of carotenoid oxidation products in pigment extracts from Stur Ruby Grapefruit pulp at different temperatures with exposure to light. J Food Sci Nutr 6(1): 1-5,2001
- Hong SP, Kim MH, Hwang JK. Biological functions and production technology of carotenoids. J Korean Soc Food Sci Nutr 27(6): 1297-1306,1998
- Choi BB, Lee HJ, Bang SK. Studies on the amino acid, sugar and antioxidative effect of extracts from Artemisia sp. Korean J FoodNutr 7(1): 86-91,2004
- Jin SK, Kim IS, Song YM, Hah KH. Effects of dietary oils and tocopherol supplmentation on fatty acid amino acid, TBARS, VBN ond sensory characteristies of pork meat. J Anim Sci Technol (Korean) 45 (2) : 297-308,2003 https://doi.org/10.5187/JAST.2003.45.2.297
- Kim DH, Kim JD, Cha BS, Lee JY, Byun MW. Effects of the gamma irradiation on composition of free amino acid, fatty acid and organic acid of soybean-based fermentation food. J Korean Soc Food Sci Nutr 30 (5) : 777-781, 2001
- Cha HS, Hwang TB, Park TS, Park YK, Jo JS. Changes in chemical composition of Mume (Prunus mume Sieb. et Zucc) fruits during maturation. Korean J Postharvest Sci Technol 6 (4) : 481-487, 1999
- Kim YK, Lee HY, Oh DH. Changes in antioxidative activity and total polyphenols of crude and defatted grape seed extract by extraction condition and storage. Korean J Food Preservation 11(4):455-460 , 2004
- Jeong SM, Son MH, Lee SC. A survey on contents of phenolic compounds of market fruit and vegetables juices. J Basic Sci 18: 117-123,2003
- Yeon SH, Kim MK, Kim HJ, Shim JG, Lee JH, Lee MW. Phenolic compounds from seeds of Astragalus sinicus and its actioxidative activities. Korean J Pharmacogn 34(4): 344-351,2003
- Kim YC, Kim MY, Chung SK. Phenolic acid composition and antioxidative activity of Chestnut endoderm. J Korean Soc Agric Chem Biotechnol 45 (3): 162-167, 2002
- You BJ. Isolation of antioxidative substances from browning reaction product abtained from L-ascorbic acid solution. Korean J Food Sci Technol25 (3) : 214-219, 1993
- You BJ, Lee KH, Lee JH. Antioxidant activity of amino acidxylose browning reaction products. 3. Isolation of antioxygenic substance from browning reaction products by solvent extraction, column chromatography and gel filteration. Bull Korean Fish Soc 20(4): 273-281, 1987
- You BJ, Lee KH, Lee JH. Antioxidant activity of amino acidxylose browning reaction products. 1. Isolation of antioxygenic substrates from browning reaction products by TLC and dialysis. Bull Korean Fish Soc 19 (3) : 212-218, 1986
- You BJ, Lee KH, Kim CY, Lee JH. Antioxidant activity of amino acid-xylose browning reaction products. 1. Antioxidant activity of various amine acids and their browning reaction products. Bull Korean Fish Soc 19(1): 1-9,1986
- Chung EJ, Kim SY, Kim JY, Ahn JY, Park JW, Cha MH, Lee YC. Effects of soy protein concentrate and age on plasma lipids and phospholipid fatty acid patterns in female rats. J Korean Soc Food Sci Nutr 32(2): 269-277,2003
- Shin MO, Bae SJ. The effect of Oaucus carota L. extracts on the fluidity of phospholipid liposomes. J Korean Soc Food Sci Nutr 30(4): 646-650,2001
- Lim SY, Rhee SH, Yi SY, Park KY. Growth inhibitory effect and changes in membrane phospholipid fatty acid composition on MG-63 and AI-521 human cancer cells by linoleic acid. J Korean Soc Food Sci Nutr 26 (4) : 662-668, 1997
- Cha JY, Shin SR, Cho YS. Fatty acid composition of serum and liver in mice and sancho (Zanthoxylum schinifolium) seed oil. Korean J Postharvest Sci Technol 7 (3): 308-312,2000
- Chae YA, Cho MG, Song JS. Identification of chemotypes in traditional aromatic plant resources Z schinifolium siebold et Zucc. and Z. piperitum DC. Korean J Breed 33 (2): 126-132,2001
- Cho MG, Kim H, Chae YA. Analysis of volatile compounds in leaves and fruits of Zanthoxylum schinifolium Siebold et Zucc. & Zanthoxylum piperitum DC. by Headspace SPME. Korean J Medicinal Crop Sci 11 (I) : 40-45, 2003
- Kim J, Cho YS, Seo KI, Joo OS, Shim KH. Antimicrobial activities of Zanthoxylum schinifolium and Zanthoxylum piperitum leaves. Korean J Postharvest Sci Technol 7 (2): 195-200,2000
- Lee JW. Volatile flavor components of Korean Sancho fruit and tree (Zanthoxylum schinifolium). Korean J Food Nutr 11 (5) : 493-498, 1998
- Kim JS, Koo KM, lung YH, Yong JG, Lee GG. Antimicrobial activities of Zanthoxylum schinifolium extract against Vibrio parnhamolyticus. J Korean Soc Food Sci Nutr 33 (3) : 500-504,2004
- Slater TF, Sawyer Be. The stimulatory effects of carbon tetrachloride and other halogenoalkanes on peroxidative reactions in rat liver fractions in vivo. Biochem J 123: 805, 1971
- Ana MG, Guillermo RR, Cesar JA, Angel C. Non-enzyrnatic lipid peroxidation of microsomes and mitochondria isolated from liver and heart of pigeon and rat. The International J Biochem Cell Biology 32: 73-79,2000 https://doi.org/10.1016/S1357-2725(99)00105-3
- Okhawa H, Ohishi N, Yagi K. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95: 351, 1979 https://doi.org/10.1016/0003-2697(79)90738-3
- Tagashira M, Ohtake Y. A new antioxidative 1,3-benzodioxole from Melissa officinalis. Planta Medica 64: 555-558, 1998 https://doi.org/10.1055/s-2006-957513
- Thompson AR. Harker LA. In 'Manual of hemostasis and thrombosis', 3rd ed. Philadelphia USA, pp.178-185, 1983
- Min KH. Antifungal activity of the extracts of Zanthoxylum schinifolium Sieb. et Zucco against dermatophytes. Mokchae Konghak 26(4):78-85,1998
- Mun SI, Ryu HS, Choi JS. Inhibition effects of Zanthoxylum schinifoluim and its active principle on lipid peroxidation and liver damage in carbon tetrachloride-treated mice. J Korean Soc Food Sci Nutr 26 (5) : 942-951, 1997
- Moo SI. Effects of Zanthoxylum schinifolium and its active principle on serum lipid levels in carbon tetracholoride-treated mice. Korean J Food Nutr 13 (3) : 249-254,2000