1 김미소, "식물유지의 산소유도기간에서 유래하는 산화 안정성, 이화학적 특성 및 향미 특성" 한국식품영양과학회 48 (48): 649-660, 2019
2 배석복, "소분지 대립 다수성 땅콩 신품종 ‘화선’" 한국육종학회 48 (48): 286-291, 2016
3 배석복, "단경 내도복 다수성 땅콩 신풍종 ‘연풍’" 한국육종학회 45 (45): 420-424, 2013
4 배석복, "단경 내도복 다수성 땅콩 “풍안”" 한국육종학회 41 (41): 635-639, 2009
5 임호정, "국내산 땅콩의 일반 품종과 고올레산 품종에 대한 지용성 영양성분과 산화안정성 비교" 한국식품과학회 49 (49): 235-241, 2017
6 오은영, "고지방 식이 유도 비만 마우스에서 고올레산 땅콩 섭취의 혈장 지질 개선 효과" 한국식품영양학회 33 (33): 747-754, 2020
7 배석복, "고 올레산 땅콩 신품종 ‘케이올’" 한국육종학회 48 (48): 313-318, 2016
8 Dhakal KH, "Variation of unsaturated fatty acids in soybean sprout of high oleic acid accessions" 164 : 70-73, 2014
9 Norden AJ, "Variability in oil quality among peanut genotypes in the florida breeding program" 14 : 7-11, 1987
10 Chu Y, "Two alleles of ahFAD2B control the high oleic acid trait in cultivated peanut" 49 : 2029-2036, 2009
1 김미소, "식물유지의 산소유도기간에서 유래하는 산화 안정성, 이화학적 특성 및 향미 특성" 한국식품영양과학회 48 (48): 649-660, 2019
2 배석복, "소분지 대립 다수성 땅콩 신품종 ‘화선’" 한국육종학회 48 (48): 286-291, 2016
3 배석복, "단경 내도복 다수성 땅콩 신풍종 ‘연풍’" 한국육종학회 45 (45): 420-424, 2013
4 배석복, "단경 내도복 다수성 땅콩 “풍안”" 한국육종학회 41 (41): 635-639, 2009
5 임호정, "국내산 땅콩의 일반 품종과 고올레산 품종에 대한 지용성 영양성분과 산화안정성 비교" 한국식품과학회 49 (49): 235-241, 2017
6 오은영, "고지방 식이 유도 비만 마우스에서 고올레산 땅콩 섭취의 혈장 지질 개선 효과" 한국식품영양학회 33 (33): 747-754, 2020
7 배석복, "고 올레산 땅콩 신품종 ‘케이올’" 한국육종학회 48 (48): 313-318, 2016
8 Dhakal KH, "Variation of unsaturated fatty acids in soybean sprout of high oleic acid accessions" 164 : 70-73, 2014
9 Norden AJ, "Variability in oil quality among peanut genotypes in the florida breeding program" 14 : 7-11, 1987
10 Chu Y, "Two alleles of ahFAD2B control the high oleic acid trait in cultivated peanut" 49 : 2029-2036, 2009
11 Moore KM, "The inheretence of high oleic acid in peanut" 80 : 252-253, 1989
12 Jung S, "The high oleate trait in the cultivated peanut [Arachis hypogaea L.]. II. Molecular basis and genetics of the trait" 263 : 806-811, 2000
13 Jung S, "The high oleate trait in the cultivated peanut [Arachis hypogaea L.]. I. Isolation and characterization of two genes encoding microsomal oleoyl-PC desaturases" 263 : 796-805, 2000
14 Los DA, "Structure and expression of fatty acid desaturases" 1394 : 3-15, 1998
15 Rural Development Administraton, "Standard research and analysis for agricultural technology"
16 Wang ML, "Screening of the USDA peanut germplasm for oil content and fatty acid composition" 39 : 336-343, 2012
17 Burow MD, "Registration of ‘TAMVal OL14’ peanut" 13 : 134-138, 2019
18 Gorbet DW, "Registration of ‘SunOleic 97R’ peanut" 40 : 1190-1191, 2000
19 Davis JP, "Peanut oil stability and physical properties across a range of industrially relevant oleic acid/linoleic acid ratios" 43 : 1-11, 2016
20 Davis JP, "Peanut Composition, Flavor and Nutrition" AOCS Press 289-345, 2016
21 Mercer LC, "Inheritance of fatty acid content in peanut oil" 17 : 17-21, 1990
22 Nawade B, "High oleic peanut breeding : Achievements, perspectives, and prospects" 78 : 107-119, 2018
23 Knauft DA, "Further studies on the inheritance of fatty acid composition in peanut" 20 : 74-76, 1993
24 Esfarjani F, "Evaluating the rancidity and quality of discarded oils in fast food restaurants" 7 : 2302-2311, 2019
25 Liu X, "Effects of canola and high-oleic-acid canola oils on abdominal fat mass in individuals with central obesity" 24 : 2261-2268, 2016
26 Hammad SS, "Dietary fatty acid composition modulates obesity and interacts with obesity-related genes" 52 : 803-822, 2017
27 Zhao S, "Development and application of KASP marker for high throughput detection of AhFAD2 mutation in peanut" 25 : 9-12, 2017
28 이정민, "Determination of Fatty Acid Composition in Peanut Seed by Near Infrared Reflectance Spectroscopy" 한국작물학회 61 (61): 64-69, 2016
29 Dean LL, "Content of some nutrients in the core of the core of the peanut germplasm collection" 36 : 104-120, 2009
30 Yu S, "Comparison of the Δ12 fatty acid desaturase gene between high-oleic and normal-oleic peanut genotypes" 35 : 679-685, 2008
31 Normand L, "Comparison of the frying stability of regular and high-oleic acid sunflower oils" 83 : 331-334, 2006
32 Normand L, "Comparison of the frying stability of regular and high-oleic acid flower oil" 83 : 331-334, 2006
33 O’Keefe SF, "Comparison of oxidative stability of high-and normal-oleic peanut oils" 70 : 489-492, 1993
34 Pham AT, "Combinations of mutant FAD2 and FAD3 genes to produce high oleic acid and low linolenic acid soybean oil" 125 : 503-515, 2012
35 Mente A, "A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease" 169 : 659-669, 2009
36 Menendez JA, "A genomic explanation connecting “Mediterranean diet”, olive oil and cancer: Oleic acid, the main monounsaturated Fatty acid of olive oil, induces formation of inhibitory “PEA3 transcription factor-PEA3 DNA binding site”complexes at the Her-2/neu (erbB-2) oncogene promoter in breast, ovarian and stomach cancer cells" 42 : 2425-2432, 2006
37 Suk-Bok Pae, "A New Early Maturing, High Quality and Yielding Peanut, “Baekseon” for Vegetable Fruit" 한국육종학회 37 (37): 253-254, 2005