1 |
Screening of Functional Rhizopus stolonifer for Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine
/ [Song, Jung-Hwa;Kim, Jae-Ho;Ahn, Byung-Hak;Lee, Jong-Soo;] / Mycobiology
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2 |
Utilization and Recognition of Jeungpyun and Preference for Jeungpyun Containing Different Kinds of Makgeoilli
/ [Lee, Gae-Soon;Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
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3 |
Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel
/ [Yang, Hee-Sun;Hwang, Su-Jung;Lee, Sung-Hee;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
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4 |
Characteristics of Blueberry Added Makgeolli
/ [Jeon, Mi-Hyang;Lee, Won-Jong;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Physicochemical Characteristics and Antioxidant Activities of Grape Yakju
/ [Lee, Ji-Yeon;Kwak, Eun-Jung;] / Food Science and Biotechnology
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6 |
Quality Characteristics of Jeungpyun Prepared with Different Ratios of polygonum multiflorum Thunb Powder
/ [Lee, Gae-Soon;Park, Geum-Soon;] / Korean journal of food and cookery science
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7 |
Effects of Yeast and Nuruk on the Quality of Korean Yakju
/ [Lee, Dae-Hyoung;Kang, Heui-Yun;Lee, Yong-Seon;Cho, Chang-Hui;Kim, Soon-Jae;Lee, Jong-Soo;] / Microbiology and Biotechnology Letters
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8 |
Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added
/ [Park, Yeon-Ok;Choi, Jin-Ho;Choi, Jang-Jeon;Yim, Sun-Hee;Lee, Han-Chan;Yoo, Maeng-Ja;] / Food Science and Preservation
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9 |
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation
/ [Jeong, Yoon-Hwa;] / Preventive Nutrition and Food Science
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10 |
Liver Toxicity of Antihypertensive Traditional Rice Wine Made by Rhizopus stolonifier No. 17 Nuruk and Saccharomyces cerevisiae
/ [Kang, Min-Gu;Kim, Jae-Ho;Ahn, Byung-Hak;Lee, Jong-Soo;] / The Korean Journal of Mycology
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11 |
Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation
/ [Lee, Jun-Ki;Jo, Hyeon-Ju;Kim, Kyung-Im;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;An, Jeung Hee;] / Korean Journal of Food Science and Technology
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12 |
Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation
/ [Ha, Su-Jeong;Yang, Seung-Kuk;In, Ye-Won;Kim, Yun-Ji;Oh, Se-Wook;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Changes in Qaulity Characteristics of Makgeolli during Storage Time
/ [Ji, Yun-Jeong;Chung, Hai-Jung;] / Journal of the Korean Society of Food Culture
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14 |
Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women
/ [Kang, Kyeoung-Eun;Kim, Hye-Kyeong;Song, Kyung-Hee;Lee, Hong-Mie;] / The Korean Journal of Food And Nutrition
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15 |
Quality Characteristics and Antioxidant Activity of Gaeseong-Juak prepared with Prunus yedoensis Matsumura Extract
/ [Joo, Shin-Youn;] / The Korean Journal of Food And Nutrition
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16 |
Sensory Evaluation of Seasoned Soy Sauce with Hutgae (Hovenia dulcis Thunb) Fruit and Pear Extracts
/ [Oh, Kyung-Hee;Song, Hee-Sun;] / The Korean Journal of Food And Nutrition
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17 |
Change of Antioxidant Activity and Quality Characteristics of Gaeseong-Juak Prepared with Prunus yedoensis Matsumura Extract during the Storage Period
/ [Joo, Shin Youn;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
/ [Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;] / Preventive Nutrition and Food Science
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19 |
Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)
/ [Kim, Sang Hee;Park, Jung-Mi;Yoon, Hyang-Sik;Song, Dal Nym;Song, In Gyu;Eom, Hyun-Ju;] / Korean Journal of Food Science and Technology
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20 |
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation
/ [Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Quality Characteristics of Makgeolli Added with Kiwifruit (Actinidia deliciosa)
/ [Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Brewing and Fermenting Characteristics of Makgeolli Produced from High-yielding Rice Varieties
/ [Lee, Dae Hyoung;Lee, Yong Sun;Cho, Chang Hui;Seo, Jae Soon;Park, In Tae;Kim, Heui Dong;Lim, Jae Wook;] / Korean Journal of Food Science and Technology
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23 |
The Qualities of Liquor Distilled from Ipguk (koji) or Nuruk under Reduced or Atmospheric Pressure
/ [Lee, Dae Hyoung;Lee, Yong Sun;Cho, Chang Hui;Park, In Tae;Kim, Hui-Dong;Kim, Jae-Ho;Ahn, Byung Hak;] / Korean Journal of Food Science and Technology
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24 |
Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica
/ [Choi, Jae-Suk;Seo, Hyo Ju;Lee, Yu-Ri;Kwon, Su-Jung;Moon, Sun Hwa;Park, Sun-Mee;Sohn, Jae Hak;] / Preventive Nutrition and Food Science
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25 |
Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains
/ [Lee, Dae Hyoung;Jung, Jae Woon;Lee, Yong Sun;Seo, Jae Soon;Park, In Tae;] / Korean Journal of Food Science and Technology
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26 |
Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli
/ [Kang, Ji-Eun;Choi, Han-Seok;Choi, Ji-Ho;Yeo, Soo-Hwan;Jeong, Seok-Tae;] / The Korean Journal of Community Living Science
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27 |
Quality Characteristics of Fermented Wine Using Nuruk by Aging Container and Period of Distilled Liquor
/ [Lee, Dae-Hyoung;Park, In-Tae;Lee, Yong-Seon;Seo, Jae-Soon;Jung, Jae-Woon;Kim, Tae-Wan;Kim, Jae-Ho;Ahn, Byung-Hak;] / Journal of the Korean Society of Food Science and Nutrition
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28 |
Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging
/ [Lee, Dae-Hyoung;Jung, Jae-Woon;Lee, Yong-Seon;Seo, Jae-Soon;Park, In-Tae;Kim, Tae-Wan;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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