1 박한조, "육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation" 한국축산식품학회 29 (29): 349-355, 2009
2 Taoukis, P. S., "Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions" 53 : 21-31, 1999
3 Yoon, S. H., "Time-temperature indicator using phospholipid-phospholipase system and application to storage of frozen pork" 59 : 490-493, 1994
4 Simpson, R., "Time-temperature indicator to monitor cold chain distribution of fresh salmon (Salmo salar)" 35 : 742-750, 2011
5 Barnes, H. A., "Thixotropy-a review" 70 : 1-33, 1997
6 Adams, J. B., "Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at $100{\circ}C$" 24 : 747-762, 1973
7 Cohu, O., "The levelling of thixotropic coatings" 28 : 89-96, 1996
8 Bakowska, A., "The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex" 81 : 349-355, 2003
9 Mazza, G., "Recent development in the stabilization of anthocyanins of food products" 25 : 207-225, 1987
10 Koivukunnas, P., "Printed TTI indicators. US Patent 7430982"
1 박한조, "육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation" 한국축산식품학회 29 (29): 349-355, 2009
2 Taoukis, P. S., "Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions" 53 : 21-31, 1999
3 Yoon, S. H., "Time-temperature indicator using phospholipid-phospholipase system and application to storage of frozen pork" 59 : 490-493, 1994
4 Simpson, R., "Time-temperature indicator to monitor cold chain distribution of fresh salmon (Salmo salar)" 35 : 742-750, 2011
5 Barnes, H. A., "Thixotropy-a review" 70 : 1-33, 1997
6 Adams, J. B., "Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at $100{\circ}C$" 24 : 747-762, 1973
7 Cohu, O., "The levelling of thixotropic coatings" 28 : 89-96, 1996
8 Bakowska, A., "The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex" 81 : 349-355, 2003
9 Mazza, G., "Recent development in the stabilization of anthocyanins of food products" 25 : 207-225, 1987
10 Koivukunnas, P., "Printed TTI indicators. US Patent 7430982"
11 Nuin, M., "Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature" 127 : 193-199, 2008
12 Keppler, K., "Metabolism of anthocyanins and their phenolic degradation products by the intestinal microflora" 13 : 5195-5205, 2005
13 Kang, J. W., "Mathematical analysis on TTI's estimation accuracy of food shelf life depending on its discrepancy in temperature dependence" 20 : 85-89, 2014
14 Giannakourou, M. C., "Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions" 83 : 33-41, 2003
15 Es-Safi, N. E., "Interactions between cyaniding 3-O-glucoside and furfural derivatives and their impact in food color changes" 50 : 5586-5595, 2002
16 Jang, D. H., "Influence of fluid physical properties in ink-jet printability" 25 : 2629-2635, 2009
17 Aura, A. M, "In vitro metabolism of anthocyanins by human gut microflora" 44 : 133-142, 2005
18 Shipp, J., "Food applications and physiological effects of anthocyanins as functional food ingredients" 4 : 7-22, 2010
19 Corrales, M., "Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison" 9 : 85-91, 2008
20 Kirca, A., "Effects of temperature, solid content and pH on the stability of black carrot antocyanins" 101 : 212-218, 2007
21 Patras, A., "Effect of thermal processing in anthocyanin stability in foods; mechanisms and kinetics of degradation" 21 : 3-11, 2010
22 Liang, T.-X., "Effect of surface energies on screen printing resolution" 19 : 423-426, 1996
23 Ducamp-Collin, M. N., "Effect of citric acid and chitosan in maintaining red colouration of litchi fruit pericarp" 49 : 241-246, 2008
24 Lee, J., "Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study" 88 : 1269-1278, 2005
25 Lee, J. M., "Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study" 88 : 1269-1278, 2005
26 Krifi, B., "Degradation of anthocyanins from blood orange juices" 35 : 275-283, 2000
27 Mullen, W., "Bioavailability of pelargonidin-3-O-glucoside and its metabolites in humans following the ingestion of strawberries with and without cream" 56 : 713-179, 2008
28 Han, J. Y., "Application of fuzzy reasoning to prediction of beef sirloin quality using time temperature integrators (TTIs)" 24 : 148-153, 2012
29 김연아, "Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage" 한국축산식품학회 32 (32): 448-457, 2012
30 Ellouze, M., "Applicability of biological time temperature integrators as quality and safety indicators for meat products" 138 : 119-129, 2010
31 Bobelyn, E., "Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain" 42 : 104-114, 2006
32 Vaikousi, H., "Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat" 133 : 272-278, 2009
33 Matsui, T., "Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar ayamurasaki can be achieved through the r-Glucosidase inhibitory action" 50 : 7244-7248, 2002
34 Green, H., "Analysis of the thixotropy of pigment-vehicle suspensions" 15 : 201-206, 1943
35 Pierre, A., "All-printed flexible organic transistors enabled by surface tension-guided blade coating" 26 : 5722-5727, 2014
36 강윤진, "A Feasibility Study of Application of Laccase-based Time-Temperature Indicator to Kimchi Quality Control on Fermentation Process" 한국응용생명화학회 57 (57): 819-825, 2014