Development Process for Decreasing Bitterness of Doraji (Platycodon grandiflorum)-Reference-Cited by-同舟云学术

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Development Process for Decreasing Bitterness of Doraji (Platycodon grandiflorum)

Published:2015-10-31 Issue:10 Volume:44 Page:1550-1557
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Chang Yoon-Je,Kim Eunmi,Choi Yun-Sang,Jeon Ki-Hong,Kim Young-Boong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201533678769211.pdf

Reference23 articles.

1. Chemical Studies on the Oriental Plant Drugs. XXX. Sapogenins of the Roots of Platycodon grandiflorum A. DE CANDOLLE. (1). Isolation of the Sapogenins and the Stereochemistry of Polygalacic Acid

2. Studies on Antiinflammatory Effect of Japanese Oriental Medicines (Kampo Medicines) Used to Treat Inflammatory Diseases.

3. Cholesterol-lowering effect of platycodin D in hypercholesterolemic ICR mice

4. Aqueous extract isolated from Platycodon grandiflorum elicits the release of nitric oxide and tumor necrosis factor-α from murine macrophages

5. Isolation of a New Saponin and Cytotoxic Effect of Saponins from the Root ofPlatycodon grandiflorumon Human Tumor Cell Lines

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of the Hot Water Extracting Conditions for the Bell Flower Root (Platycodon grandiflorum A. DC.) Using the Response Surface Methodology;Journal of the Korean Society of Food Science and Nutrition;2023-12-31

2. Characterization of Saponins from Various Parts of Platycodon grandiflorum Using UPLC-QToF/MS;Molecules;2021-12-24

3. Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method;Journal of the Institute of Brewing;2021-01

4. Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers;Foods;2020-06-02

5. Nutritional components, phytochemicals and biological activities of Sibjeondaebohwan produced from balloon flower by high-temperature aging;Korean Journal of Food Preservation;2019-08-30

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