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2 이종원 ; 도재호, "홍삼에 함유된 갈변물질 및 산성다당체에 대한 연구현황" 고려인삼학회 30 (30): 41-48, 2006
3 염미숙 ; 황은선, "양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향" 한국식품저장유통학회 27 (27): 299-310, 2020
4 이채선 ; 임현숙 ; 차경희, "생강가루를 첨가한 쿠키의 품질특성" 한국식품조리과학회 31 (31): 703-717, 2015
5 황은선 ; 이시아, "베이킹 시간에 따른 쿠키의 품질 특성, 아크릴아마이드 함량 및 항산화 활성" 한국식품영양과학회 50 (50): 264-271, 2021
6 김미교 ; 오미화 ; 윤수현 ; 김청태 ; 성동은 ; 함준상 ; 최동미 ; 오상석, "국내에서 유통된 식품의 아크릴아마이드 함량 분석" 한국식품위생안전성학회 24 (24): 238-246, 2009
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8 Saric BM, "The influence of baking time and tem"perature on characteristics of gluten free cookies enriched with blueberry pomace" 41 : 39-46, 2014
9 Amin Mousavi Khaneghah, "The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression" Informa UK Limited 38 (38): 1286-1304, 2020
10 Oyaizu M, "Studies on product of browning reaction－Antioxidant activities of products of browning reaction prepared from glucoseamine－" 44 : 307-315, 1986
1 신정혜 ; 이현지 ; 강민정 ; 이수정 ; 성낙주, "흑마늘 용매 분획물의 항산화 활성" 한국식품영양과학회 39 (39): 933-940, 2010
2 이종원 ; 도재호, "홍삼에 함유된 갈변물질 및 산성다당체에 대한 연구현황" 고려인삼학회 30 (30): 41-48, 2006
3 염미숙 ; 황은선, "양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향" 한국식품저장유통학회 27 (27): 299-310, 2020
4 이채선 ; 임현숙 ; 차경희, "생강가루를 첨가한 쿠키의 품질특성" 한국식품조리과학회 31 (31): 703-717, 2015
5 황은선 ; 이시아, "베이킹 시간에 따른 쿠키의 품질 특성, 아크릴아마이드 함량 및 항산화 활성" 한국식품영양과학회 50 (50): 264-271, 2021
6 김미교 ; 오미화 ; 윤수현 ; 김청태 ; 성동은 ; 함준상 ; 최동미 ; 오상석, "국내에서 유통된 식품의 아크릴아마이드 함량 분석" 한국식품위생안전성학회 24 (24): 238-246, 2009
7 양아여 ; 박양균, "갈변반응을 이용한 흑양파의 제조 및 물 추출물의 항산화 효과" 한국식품저장유통학회 18 (18): 310-318, 2011
8 Saric BM, "The influence of baking time and tem"perature on characteristics of gluten free cookies enriched with blueberry pomace" 41 : 39-46, 2014
9 Amin Mousavi Khaneghah, "The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression" Informa UK Limited 38 (38): 1286-1304, 2020
10 Oyaizu M, "Studies on product of browning reaction－Antioxidant activities of products of browning reaction prepared from glucoseamine－" 44 : 307-315, 1986
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17 Budzaki S, "Influence of cookies composition on temperature profiles and qualitative parameters during baking" 6 : 72-78, 2014
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20 Jiang D, "Identification of hydroxycinnamic acid－Maillard reaction products in low-moisture baking model systems" 57 : 9932-9943, 2009
21 Gokmen V, "Effects of dough formula and baking conditions on acrylamide and hydroxyme-thylfurfural formation in cookies" 104 : 1136-1142, 2007
22 Surdyk N, "Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast"leavened wheat bread" 52 : 2047-2051, 2004
23 Brathen E, "Effect of temperature and time on the formation of acrylamide in starch-based and cereal model system, flat breads and bread" 92 : 693-700, 2005
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27 Agnieszka Tajner-Czopek, "Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks" MDPI AG 11 (11): 3943-, 2021
28 Shen Y, "Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars" 95 : 308-315, 2018
29 이중재 ; 오명근 ; 장윤혁 ; 이영승 ; 진용익 ; 장동칠 ; 김성환 ; 정윤화 ; 김미숙, "Bacillus sp. 발효를 이용한 감자 칩의 아크릴아마이드 저감화" 한국식품영양과학회 45 (45): 460-465, 2016
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