1 황은선, "김(Porphyra tenera)의 조리방법에 따른 아미노산, 무기질, 중금속 함량 분석" 한국식품영양과학회 42 (42): 1270-1276, 2013
2 Isa KM, "Thermogravimetric analysis and the optimisation of bio-oil yield from fixed-bed pyrolysis of rice husk using response surface methodology(RSM)" 33 : 481-487, 2011
3 김지영, "Thermal Oxidative Stability of Various Vegetable Oils used for the Preparation of the Seasoned Laver Pyropia spp." 한국수산과학회 18 (18): 21-26, 2015
4 Hasenhuettl GL, "Temperature effects on the determination of oxidative stability with the metrohm rancimat" 69 : 525-527, 1992
5 Korea Custom Service, "Statistical Database for Seasoned laver Export"
6 양정은, "Sensory Characteristics and Consumer Acceptability of Perilla Porridges" 한국식품과학회 21 (21): 785-797, 2012
7 Bezerra MA, "Response surface methodology(RSM)as a tool for optimization in analytical chemistry" 76 : 965-977, 2008
8 Baydar H, "Pure line selection for improved yield, oil content and different fatty acid composition of sesame, Sesamum indicum" 118 : 462-464, 1999
9 Dorta E, "Optimization of factors affecting extraction of antioxidants from mango seed" 6 : 1067-1081, 2013
10 Montgomery DC, "Introduction to statistical quality control" Wiley 1996
1 황은선, "김(Porphyra tenera)의 조리방법에 따른 아미노산, 무기질, 중금속 함량 분석" 한국식품영양과학회 42 (42): 1270-1276, 2013
2 Isa KM, "Thermogravimetric analysis and the optimisation of bio-oil yield from fixed-bed pyrolysis of rice husk using response surface methodology(RSM)" 33 : 481-487, 2011
3 김지영, "Thermal Oxidative Stability of Various Vegetable Oils used for the Preparation of the Seasoned Laver Pyropia spp." 한국수산과학회 18 (18): 21-26, 2015
4 Hasenhuettl GL, "Temperature effects on the determination of oxidative stability with the metrohm rancimat" 69 : 525-527, 1992
5 Korea Custom Service, "Statistical Database for Seasoned laver Export"
6 양정은, "Sensory Characteristics and Consumer Acceptability of Perilla Porridges" 한국식품과학회 21 (21): 785-797, 2012
7 Bezerra MA, "Response surface methodology(RSM)as a tool for optimization in analytical chemistry" 76 : 965-977, 2008
8 Baydar H, "Pure line selection for improved yield, oil content and different fatty acid composition of sesame, Sesamum indicum" 118 : 462-464, 1999
9 Dorta E, "Optimization of factors affecting extraction of antioxidants from mango seed" 6 : 1067-1081, 2013
10 Montgomery DC, "Introduction to statistical quality control" Wiley 1996
11 Zhao TT, "Impact of roasting on the chemical composition and oxidative stability of perilla oil" 77 : C1273-C1278, 2012
12 Sinija VR, "Fuzzy analysis of sensory data for quality evaluation and ranking of instant green tea powder and granules" 4 : 408-416, 2011
13 Cho S, "Extracting optimization and physical properties of yellow fin tuna(Thunnus albacares)skin gelatin compared to mammalian gelatins" 19 : 221-229, 2005
14 Wang Y, "Evaluation of the oxidative stability of diacylglycerol-enriched soybean oil and palm olein under rancimat-accelerated oxidation conditions" 87 : 483-491, 2010
15 Jo KS, "Effect of storage condition on the oxidative stability of lipid in roasted and roasted-seasoned laver(Porphyra tenera)" 27 : 902-908, 1995
16 Lee J, "Effect of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linolate" 41 : 1871-1875, 2008
17 Lee SK, "Effect of packing on storage stability and chlorophyll contents of dried, roasted and roasted-seasoned laver during storage" 14 : 164-139, 1999
18 Gkatzionis K, "Effect of Yarrowia lipolytica on blue cheese odour development : Flash profile sensory evaluation of microbiological models and cheeses" 30 : 8-13, 2013
19 Cho S, "Current status of the domestic processed laver market and manufacturers" 42 : 57-70, 2009
20 Liang YR, "Chemical and instrumental assessment of green tea sensory preference" 11 : 258-272, 2008
21 Santos SC, "Adsorption modelling of textile dyes by sepiolite" 42 : 137-145, 2008
22 Park BH, "A study on the oxidative stability and quality characteristics of kimbugak made of aqueous green tea" 30 : 567-564, 2001