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    천마 분말을 첨가한 스펀지 케이크의 품질 특성

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    https://www.riss.kr/link?id=A100058930

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    참고문헌 (Reference)

    1 "Zoungyank, In Dictionary" Sohakgan 1870-1873, 1985

    2 Mizrahi SM, "The use of isolated soybeen proteins in bread" 44 : 193-203, 1969

    3 Knorr D, "The relative effect of an inert substance and protein concentration on loaf volume of breads" 11 : 198-203, 1978

    4 Wu HQ, "The effect of vanillin on the fully amygdala-kindled seizures in the rat" 24 : 482-486, 1989

    5 Bourne MC, "Texture profile analysis" 32 : 62-65, 1978

    6 Kim JK, "Studies on the mineral component and antioxidative activity of Gastrodia elata blume" 4 (4): 317-321, 1997

    7 Sung JM, "Studies on establishment of cultivation technique and food development of Gastrodia elata" Rural Development Administration's 1996

    8 Feng XZ, "Studies on constituents of Tian-Ma. Gastrodia elata BI" 37 (37): 183-188, 1979

    9 SAS Institute, Inc, "SAS User's Guide" Statistical Analysis Systems Institute 1990

    10 D'Appolonia BL, "Rheological and baking studies of legume wheat flour blends" 54 (54): 53-63, 1977

    1 "Zoungyank, In Dictionary" Sohakgan 1870-1873, 1985

    2 Mizrahi SM, "The use of isolated soybeen proteins in bread" 44 : 193-203, 1969

    3 Knorr D, "The relative effect of an inert substance and protein concentration on loaf volume of breads" 11 : 198-203, 1978

    4 Wu HQ, "The effect of vanillin on the fully amygdala-kindled seizures in the rat" 24 : 482-486, 1989

    5 Bourne MC, "Texture profile analysis" 32 : 62-65, 1978

    6 Kim JK, "Studies on the mineral component and antioxidative activity of Gastrodia elata blume" 4 (4): 317-321, 1997

    7 Sung JM, "Studies on establishment of cultivation technique and food development of Gastrodia elata" Rural Development Administration's 1996

    8 Feng XZ, "Studies on constituents of Tian-Ma. Gastrodia elata BI" 37 (37): 183-188, 1979

    9 SAS Institute, Inc, "SAS User's Guide" Statistical Analysis Systems Institute 1990

    10 D'Appolonia BL, "Rheological and baking studies of legume wheat flour blends" 54 (54): 53-63, 1977

    11 Martinant JP, "Relationships between mixograph parameters and indices of wheat grain quality" 27 : 179-189, 1998

    12 Kim HJ, "Quality characteristics of bread added with Gastrodia elata Blume Powder" 33 (33): 437-443, 2001

    13 Rosell CM, "Influence of hydrocolloids on dough rheology and bread quality" 15 : 75-81, 2001

    14 Sahi SS, "Functionality of emulsifiers in sponge cake production" 83 : 1419-1429, 2003

    15 Khatkar BS, "Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality" 35 : 299-306, 2002

    16 Sloan AE, "Functional food trends" 54 (54): 33-62, 2000

    17 Takeda K, "Effects of various lipid fractions of wheat flour on expansion of sponge cake" 71 : 6-9, 1994

    18 Ronda F, "Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes" 90 : 549-555, 2005

    19 Sathe SK, "Effects of addition of great northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread" 58 : 97-100, 1981

    20 Wang J, "Effect of the addition of different fibres on wheat dough performance and bread quality" 79 : 221-226, 2002

    21 Azizi MH, "Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread" 36 : 189-193, 2003

    22 Morita N, "Effect of amaranth flour on some properties of wheat dough and bread" 46 (46): 23-30, 1999

    23 Hamed MGE, "Effect of adding sweet potato flour to wheat flour on physical dough properties and baking" 50 (50): 140-146, 1973

    24 Yang CH, "Effect of Gastrodiae rhizoma extract on blood pressure in unanaesthetized spontaneously hypertensive rats" Hyosung University 1992

    25 Park PS, "Effect of Gastrodia rhizoma on lipid components of liver, brain and kidney in hypercholesterolemic rats" Sangju Nat'l University Sangju-City 385-392, 1999

    26 Kim EJ, "Effect of Gastrodia rhizoma extract on global coronary circulation in rats" 26 (26): 213-220, 1994

    27 Armero E, "Crumb firming kinetics of wheat breads with anti-staling additives" 28 : 165-174, 1998

    28 D'Appolonia BL, "Bread staling" 58 : 186-190, 1981

    29 AACC, "Approved Method of the AACC. 10th ed. Method 54-40A"

    30 Lui J, "Antioxidant and pro- oxidant activites of phydroxy benzyl alcohol and vaillin effects on free radicals, brain peroxidation and degradation of benzoate, deoxyribose, aminoacids and DNA" 32 : 659-669, 1993

    31 Lui J, "Antioxidant and free radical scavenging activities of Gastrodi elata Bl. and Uacaria rhynchophylla(mip.) jack" 31 (31): 1287-1298, 1993

    32 Paik YS, "Anti-platelet and anti-thrombotic effects Gastrodia elata" 26 (26): 385-389, 1995

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    공동연구자 (7)

    유사연구자 (20) 활용도상위20명

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    학술지 이력

    학술지 이력
    연월일 이력구분 이력상세 등재구분
    2027 평가 재인증평가 신청대상 (재인증)
    2021-01-01 등재 등재학술지 유지 (재인증) KCI등재
    2018-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2017-12-28 학술지명변경 한글명 : 한국조리학회지 -> Culinary Science & Hospitality Research KCI등재
    2017-03-16 학회명변경 한글명 : 한국조리학회 -> (사)한국조리학회
    영문명 : 미등록 -> Culinary Society of Korea
    KCI등재
    2015-12-08 학술지명변경 외국어명 : The Korean Journal of Culinary Research -> Culinary Science & Hospitality Research KCI등재
    2015-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2011-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2008-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
    2007-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
    2005-01-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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    학술지 인용정보

    학술지 인용정보
    기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
    2016 1.72 1.72 1.72
    KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
    1.69 1.72 2.16 0.3
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