【题名】： Antioxidant and α-glucosidase inhibitory activities of different solvent extracts of skullcap (Scutellaria baicalensis)
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 1107-1112,
【全文链接】：DOI: 10.1007/s10068-011-0150-2
【序号】：3
【作者】Won Ju Kim, Kyoung Ah Lee, Kee-Tae Kim, Myong-Soo Chung, Sang Woo Cho and Hyun-Dong Paik
【题名】：Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 1101-1106,
【全文链接】：DOI: 10.1007/s10068-011-0149-8
【序号】：4
【作者】：Dong-Hyun You, Ji-Won Park, Hyun-Gyun Yuk and Seung-Cheol Lee
【题名】：Antioxidant and tyrosinase inhibitory activities of different parts of guava (Psidium guajava L.)
【期刊】：Food Science and Biotechnology
【年、卷、期、起止页码】：Volume 20, Number 4, 1095-1100,
【全文链接】：DOI: 10.1007/s10068-011-0148-9
【序号】：5
【作者】：Kyung-A Lee, Kee-Tae Kim and Hyun-Dong Paik
【题名】：Physicochemical, microbial, and sensory evaluation of cook-chilled Korean traditional rice cake (Backseolgi) during storage via various packaging methods
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