1 이승민, "자색고구마를 활용한 노인식 죽의 개발 및 품질 특성" 동아시아식생활학회 23 (23): 234-240, 2013
2 김종희, "자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성" 동아시아식생활학회 23 (23): 750-759, 2013
3 박영미, "자색고구마를 첨가한 설기떡의 품질 특성" 한국조리학회 18 (18): 54-64, 2012
4 이승민, "자색고구마를 첨가하여 제조한 양갱의 품질 특성" 동아시아식생활학회 19 (19): 769-775, 2009
5 한규홍, "자색고구마를 이용한 민속주의 제조 및 생리 기능성" 한국식품과학회 34 (34): 673-677, 2002
6 박어진, "자색고구마 분말을 첨가한 젤리의 품질특성" 한국식생활문화학회 27 (27): 730-736, 2012
7 김철암, "복분자잼의 제조특성 및 이화학적 성분분석" 한국식품영양과학회 37 (37): 48-52, 2008
8 Nishinari K, "κ-Carrageenan gels : Effect of sucrose, glucose, urea, and guani-dine hydrochloride on the rheological and thermal properties" 38 (38): 1188-1193, 1990
9 Lee LS, "Thermal kinetics of color changes of purple sweet potato anthocyanin pigment" 29 (29): 497-501, 1997
10 Jung GT, "Studies on the preparation of yogurt from milk added purple sweet potato powder" 10 (10): 458-461, 1997
1 이승민, "자색고구마를 활용한 노인식 죽의 개발 및 품질 특성" 동아시아식생활학회 23 (23): 234-240, 2013
2 김종희, "자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성" 동아시아식생활학회 23 (23): 750-759, 2013
3 박영미, "자색고구마를 첨가한 설기떡의 품질 특성" 한국조리학회 18 (18): 54-64, 2012
4 이승민, "자색고구마를 첨가하여 제조한 양갱의 품질 특성" 동아시아식생활학회 19 (19): 769-775, 2009
5 한규홍, "자색고구마를 이용한 민속주의 제조 및 생리 기능성" 한국식품과학회 34 (34): 673-677, 2002
6 박어진, "자색고구마 분말을 첨가한 젤리의 품질특성" 한국식생활문화학회 27 (27): 730-736, 2012
7 김철암, "복분자잼의 제조특성 및 이화학적 성분분석" 한국식품영양과학회 37 (37): 48-52, 2008
8 Nishinari K, "κ-Carrageenan gels : Effect of sucrose, glucose, urea, and guani-dine hydrochloride on the rheological and thermal properties" 38 (38): 1188-1193, 1990
9 Lee LS, "Thermal kinetics of color changes of purple sweet potato anthocyanin pigment" 29 (29): 497-501, 1997
10 Jung GT, "Studies on the preparation of yogurt from milk added purple sweet potato powder" 10 (10): 458-461, 1997
11 Kim SY, "Studies on the nutritional compo-nents of purple sweet potato(Ipomoea batatas)" 27 (27): 819-825, 1995
12 Markakis P, "Quantitative aspects of strawberry pigment degradation" 22 (22): 117-130, 1957
13 Koh SH, "Quality characteristics of muffins con-taining purple colored sweet potato powder" 20 (20): 272-278, 2001
14 Zhang ZF, "Purple sweetpotato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver" 47 (47): 496-501, 2009
15 Lee GJ, "Preparation of the red vinegar produced through fermentation with purple-fleshed sweet potato and evaluation of its antioxidative activity" Woosuk University 2014
16 Yoshinaga M, "Genotypic di-versity of anthocyanin content and composition in purple-fleshed sweet potato(Ipomoea batatas(L. )Lam)" 49 (49): 43-47, 1999
17 Jung JK, "Distribution of phenolic compounds and antioxidative acti-vities in parts of sweet potato(Ipomoea batata L. )plants and in home processed roots" 24 (24): 29-37, 2011
18 Truong VD, "Characterization of anthocyanins and anthocyanidins in purple-fleshed sweet potatoes by HPLC-DAD/ESI-MS/MS" 58 (58): 404-410, 2010
19 Xu J, "Characterization and stability of anthocyanins in purple-fleshed sweet potato P40" 186 : 90-96, 2015
20 Takenaka M, "Changes in caffeic acid derivatives in sweet potato(Ipomoea batatas L. )during cooking and processing" 70 (70): 172-177, 2006
21 Yoshimoto M, "Antimutagenicity of deacylated anthocyanins in purple-fle-shed sweet potato" 65 (65): 1652-1655, 2001
22 Kim HW, "Anthocyanin changes in the Korean purple- fleshed sweet potato, shinzami, as affected by steaming and baking" 130 : 966-972, 2012
23 Kong JM, "Analysis and biological activities of anthocyanins" 64 (64): 923-933, 2003