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      KCI등재

      향, 갈변 및 케이킹 억제 가공 처리된 양파의 섭취가 SHR 흰쥐의 혈압에 미치는 영향 = Effect of Raw versus Flavor, Browning and Caking reduced Onion (Allium cepa L.) on Blood Pressure of Spontaneously Hypertensive Rats

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      https://www.riss.kr/link?id=A5081581

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      참고문헌 (Reference)

      1 Guideline Subcommitte of WHO/ISH, "World Health Organization-International Society of Hypertension guidelines for the management of hypertension" 17 : 165-166, 1999

      2 Augusti K., "Therapeutic values of onion (Allium cepa L.) and garlic(Allium sativum L.)" 34 : 634-640, 1996

      3 Cunningham KS., "The role of shear stress in the pathogenesis of atherosclerosis" 85 : 9-23, 2005

      4 Fenwick GR., "The genus Allium" 22 : 199-377, 1985

      5 Lanzotti V., "The analysis of onion and garlic" 1112 : 3-22, 2006

      6 Williams AG., "The ACE gene and muscle performance" 403 : 614-, 2000

      7 Platel K., "Studies on the influence of dietary spices on food transit time in experimental rats" 21 : 1309-1314, 2001

      8 Abubakar A., "Structural analysis of new antihypertensive peptides derived from cheese whey protein by proteinase K digestion" 81 : 3131-3138, 1998

      9 Gray SD., "Spontaneously hypertension in the neonatal rat. Clin.Exp" 6 : 755-781, 1984

      10 Hugo M., "Sensitive colorimetric assay for angiotensin converting enzyme in serum" 29 (29): 1399-1403, 1983

      1 Guideline Subcommitte of WHO/ISH, "World Health Organization-International Society of Hypertension guidelines for the management of hypertension" 17 : 165-166, 1999

      2 Augusti K., "Therapeutic values of onion (Allium cepa L.) and garlic(Allium sativum L.)" 34 : 634-640, 1996

      3 Cunningham KS., "The role of shear stress in the pathogenesis of atherosclerosis" 85 : 9-23, 2005

      4 Fenwick GR., "The genus Allium" 22 : 199-377, 1985

      5 Lanzotti V., "The analysis of onion and garlic" 1112 : 3-22, 2006

      6 Williams AG., "The ACE gene and muscle performance" 403 : 614-, 2000

      7 Platel K., "Studies on the influence of dietary spices on food transit time in experimental rats" 21 : 1309-1314, 2001

      8 Abubakar A., "Structural analysis of new antihypertensive peptides derived from cheese whey protein by proteinase K digestion" 81 : 3131-3138, 1998

      9 Gray SD., "Spontaneously hypertension in the neonatal rat. Clin.Exp" 6 : 755-781, 1984

      10 Hugo M., "Sensitive colorimetric assay for angiotensin converting enzyme in serum" 29 (29): 1399-1403, 1983

      11 Cutler JA., "Randomized trials of sodium reduction: an overview" 65 (65): 643-651, 1997

      12 Edwards RL., "Quercetin reduces blood pressure in hypertensive subjects" 137 : 2405-2411, 2007

      13 Sanchez M., "Quercetin and Isorhamnetin Prevent Endothelial Dysfunction, Superoxide Production, and Overexpression of p47 phox Induced by Angiotensin II in Rat Aorta" 137 : 910-915, 2007

      14 Griffiths G., "Onions: a global benefit to health" 17 : 603-615, 2002

      15 Lybarger JA., "Occupational astham induced by inhalation and ingestion of garlic" 69 : 448-454, 1982

      16 Augusti KT., "Lipid lowering effect of allicin(dially ldisulfide oxide) on long-term feeding in normal rats" 30 : 468-470, 1974

      17 "Korea National Health and Nutrition Examination Survey (KNHANES)"

      18 Kawamoto E., "Kawamoto E, Sakai Y, Okamura Y, Yamamoto Y. 2004. Effects of boiling on the antihypertensive and antioxidant activities of onion" 50 (50): 171-176, 2004

      19 Maeno M., "Identification of an antihypertensive peptide from casein hydrolysate produced by a proteinase from Lactobacillus helveticus CP790" 79 : 1316-1321, 1996

      20 Forette, B., "Hypertension in very old subjects. Clin. Exp" 21 : 917-925, 1980

      21 Alexander RW., "Hypertension and the pathogenesis of atherosclerosis" 25 : 155-161, 1995

      22 Kleijnen J., "Garlic, onions and cardiovascular risk factors. A review of the evidence from human experiments with emphasis on commercially available preparations" 28 : 535-544, 1989

      23 Lancaster JE., "G-Glutayl peptides in the biosynthesis of S-alk(en)yl-L-cysteine sulfoxides (flavor precursors) in Allium" 28 : 455-460, 1989

      24 Kiviranta J., "Effects of onion and garlic extracts on spontaneously hypertensive rats" 3 : 132-135, 1989

      25 Yoo KW., "Effect of Steeping on Browning of Onion Hydrolysate" 10 (10): 382-386, 1997

      26 Williams GH., "Converting enzyme inhibitors in the treatment of hypertension" 319 : 1517-1525, 1998

      27 Amagase H., "Clarifying the real bioactive constituents of garlic" 136 : 716-725, 2006

      28 LaPier TL., "Changes in cardiac energy metabolism during early development of female SHR" 13 : 1074-1081, 2000

      29 Yamamoto Y., "Antioxidative and antihypertensive effects of Welsh onion on rats fed with a high-fat high-sucrose diet" 69 : 1311-1317, 2005

      30 Tsuju K., "Antihypertensive activities of Beni-Koji extracts and γ-aminobutyric acid in spontaneously hypertensive rats" 50 : 285-291, 1992

      31 Hernandez-Ledesma B., "Angiotensin converting enzyme inhibitory activity in commercial fermented products. Formation of peptides under simulated gastrointestinal digestion" 85 : 1041-1048, 2004

      32 Daemon M., "Angiotensin II induces smooth muscle cell proliferation in the normal and injured rat arterial wall" 68 : 450-456, 1991

      33 Geisterfer A., "Angiotensin II induces hypertrophy of cultured rat aortic smooth muscle cells" 62 : 749-756, 1988

      34 Endemann D., "Altered angiotensin II-induced small artery contraction during the development of hypertension in spontaneously hypertensive rats" 12 : 716-723, 1999

      35 Waeber B., "A look through the new therapeutic window" 16 : 11-16, 1998

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
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      2014-12-16 학술지명변경 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture KCI등재
      2013-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2003-01-01 평가 등재후보 1차 FAIL (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 유지 (등재후보1차) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.8 0.8 0.87
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.87 0.89 1.461 0.11
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