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Manufacturing and Characteristics of Korean Traditional Liquor, Hahyangju Prepared by Saccharomyces cerevisiae HA3 Isolated from Traditional Nuruk
/ [Jung, Hee-Kyoung;Park, Chi-Duck;Park, Hwan-Hee;Lee, Gee-Dong;Lee, In-Seon;Hong, Joo-Heon;] / Korean Journal of Food Science and Technology
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2 |
Feasibility of Cheonghju Brewing with Wild Type Yeast Strains from Nuruks
/ [Kim Hye-Ryun;Baek Seung-Hee;Seo Min-Jae;Ahn Byung-Hak;] / Microbiology and Biotechnology Letters
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3 |
Physicochemical and Sensory Characterization of a Korean Traditional Rice Wine Prepared from Different Ingredients
/ [Kim, Hye-Ryun;Jo, Sung-Jin;Lee, Seung-Joo;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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4 |
Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks
/ [Kim, Hye-Ryun;Kwon, Young-Hee;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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5 |
Analysis of Microbial Diversity in Nuruk Using PCR-DGGE
/ [Kwon, Seung-Jik;Sohn, Jae-Hak;] / Journal of Life Science
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6 |
Evaluation for the Antimicrobial, Antioxidant and Anti-thrombosis Activity of Korean Traditional Liquors
/ [Ryu, Hee-Young;Kum, Eun-Joo;Bae, Kyung-Hwa;Kim, Young-Kwan;Kwun, In-Sook;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
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7 |
Optimization of Thickness and Maturation Period of Andong-Soju Nuruk for Fermentation of Andong-Soju
/ [Bae, Kyung-Hwa;Ryu, Hee-Young;Kwun, In-Sook;Kwon, Chong-Suk;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
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8 |
Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks
/ [Kim, Hye-Ryun;Kim, Jae-Ho;Bae, Dong-Hoon;Ahn, Byung-Hak;] / Journal of Microbiology and Biotechnology
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Characteristics of Byeo-Nuruk according to the Mixing Ratio of Wheat and the Addition Rate of Moisture
/ [Kim, Min-Seong;Jeon, Jin-A;Jeong, Seok-Tae;Choi, Ji-Ho;Choi, Han-Seok;Yeo, Soo-Hwan;] / Journal of the East Asian Society of Dietary Life
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10 |
Fungi Associated with the Traditional Starter Cultures Used for Rice Wine in Korea
/ [Yang, Si-Young;Lee, Jung-Kwan;Kwak, Jung-Ki;Kim, Ki-Hyun;Seo, Min-Jae;Lee, Yin-Won;] / Applied Biological Chemistry
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11 |
Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
/ [Seo, Weon-Taek;Cho, Hyeon-Kook;Lee, Ju-Young;Kim, Baolo;Cho, Kye-Man;] / Korean Journal of Microbiology
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12 |
Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5
/ [Kim, Hye Ryun;Kim, Jae-Ho;Ahn, Byung Hak;Bai, Dong-Hoon;] / Mycobiology
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13 |
Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01
/ [Cho, Hyeon-Kook;Seo, Weon-Taek;Lee, Ju-Young;Cho, Kye-Man;] / Journal of the Korean Society of Food Science and Nutrition
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