1 |
The Use of Korean Traditional Liquors and Plan for Encouraging It
/ [Kim, Young-Joo;Han, Young-Sil;] / Journal of the Korean Society of Food Culture
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2 |
Breeding of Yeast Strain with Starch Utilizing and Alcohol Fermenting Ability by Protoplast Fusion
/ [Ju, Min-No;Hong, Sung-Wook;Kim, Kwan-Tae;Yum, Sung-Kwan;Kim, Gye-Won;Chung, Kun-Sub;] / Microbiology and Biotechnology Letters
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3 |
pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation
/ [Kim, Ji-Young;Yi, Young-Hyoun;] / Food Engineering Progress
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4 |
Effect of Pears on the Quality and Physiological Functionality of Makgeoly
/ [Lee, Dae-Hyoung;Kim, Jae-Ho;Lee, Jong-Soo;] / The Korean Journal of Food And Nutrition
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5 |
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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6 |
Fermentation and Quality Characteristics of Yakju with Addition of Chestnuts : Analysis of Raw Materials and Saccharification
/ [Huh, Chang-Ki;Seo, Jae-Sin;Kim, Yong-Doo;] / Food Science and Preservation
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7 |
Properties of Alcohol Fermentation from Barley Treated with Non-steam and Steam
/ [Woo, Seung-Mi;Kim, Tae-Young;Yeo, Soo-Hwan;Kim, Sang-Bum;Jeong, Yong-Jin;] / Food Science and Preservation
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8 |
pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation
/ [Kim, Ji-Young;Sung, Ki-Wook;Bae, Hyun-Wung;Yi, Young-Hyoun;] / Korean Journal of Food Science and Technology
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9 |
Quality Characteristics of Yakju Fermented with Wild Grape and 4 Kinds of Cereals
/ [Seo, Jung-Soon;Lee, Jae-Sung;Byun, Gwang-In;Kwak, Eun-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Physicochemical Properties and Volatile Compounds in Jeonju Moju
/ [Kwon, Young-Hee;Jo, Sung-Jin;Kim, Hye-Ryun;Lee, Hyang-Jeong;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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11 |
Quality Characteristics of Brown Rice Takju by Different Nuruks
/ [Woo, Seung-Mi;Shin, Jin-Suk;Seong, Jong-Hwon;Yeo, Soo-Hwan;Choi, Ji-Ho;Kim, Tae-Young;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Preparation of Korean Traditional Alcoholic Beverage (Yakju) by a Protoplast Fusion Yeast Strain Utilizing Starch and its Quality Characteristics
/ [Ju, Min-No;Hong, Sung-Wook;Kim, Kwan-Tae;Yum, Sung-Kwan;Kim, Gye-Won;Chung, Kun-Sub;] / Korean Journal of Food Science and Technology
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13 |
Radical Scavenging Activities of Korean Traditional Rice Wine, Takju
/ [Hong, Yang-Hee;Bae, Song-Hwan;Jung, Eun-Young;Son, Heung-Soo;Shin, Kwang-Soon;Kwon, Ki-Han;Suh, Hyung-Joo;] / Preventive Nutrition and Food Science
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14 |
Changes in Allergenicity and Quality of Nuruk during Fermentation
/ [Lee, Hyo-Hyung;Lee, Jin-Hyeong;Ko, Yu-Jin;Park, Mi-Hwa;Lee, Jeong-Ok;Ryu, Chung-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Fermentation Characteristics and Volatile Compounds in Yakju Made with Various brewing Conditions; Glutinous Rice and Pre-treatment
/ [Kwon, Young-Hee;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak;] / Microbiology and Biotechnology Letters
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16 |
Sensory Profiling of Rice Wines Made with Nuruks Using Different Ingredients
/ [Lee, Seung-Joo;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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17 |
Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees
/ [Choi, Yun-Sang;Park, Kwoan-Sik;Choi, Ji-Hun;Kim, Hyun-Wook;Song, Dong-Heon;Kim, Jin-Man;Chung, Hai-Jung;Kim, Cheon-Jei;] / Food Science of Animal Resources
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18 |
Characteristics of Byeok-hyang-ju made by various processing methods originated from ancient documents
/ [Park, Ji-Hye;Yeol, Soo-Hwan;Jeong, Seok-Tae;Choi, Han-Seok;Jeon, Jin-A;Choi, Ji-Ho;] / Food Science and Preservation
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19 |
pH, Acidity, Color, Amino Acids, Reducing Sugars, Total Sugars, and Alcohol in Puffed Millet Powder Containing Millet Takju during Fermentation
/ [Kim, Ji-Young;Yi, Young-Hyoun;] / Korean Journal of Food Science and Technology
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20 |
Quality Properties of Takju(Rice Wine) Added with Kidney Bean
/ [Park, Sang-Soon;Yoon, Jin-A;Kim, Je-Jung;] / Journal of the East Asian Society of Dietary Life
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21 |
Quality Characteristics of Seoktanju Fermented by using Different Commercial Nuruks
/ [Choi, Ji-Ho;Jeon, Jin-A;Jung, Seok-Tae;Park, Ji-Hye;Park, Shin-Young;Lee, Choong-Hwan;Kim, Tack-Joong;Choi, Han-Seok;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
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22 |
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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23 |
Quality Characteristics of Tomato Wine on Fermentation Conditions
/ [Jang, Se-Young;Woo, Seung-Mi;Jo, Yong-Jun;Kim, Ok-Mi;Kim, I-Ho;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Quality Characteristics of Makgeolli and Nuruk Grain Inoculated with Aspergillus oryzae N041
/ [Baek, Seong-Yeol;Kim, Joo-Yeon;Yun, Hye-Ju;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Yeo, Soo-Hwan;] / Journal of the East Asian Society of Dietary Life
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25 |
Quality Characteristics of Makgeolli during Separation Storage Methods
/ [Lee, Jin-Won;Park, Jang-Woo;] / Food Engineering Progress
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26 |
Study on Manufacturing of Vinegar through Literatures of the Joseon Dynasty
/ [Lim, Eun-Ji;Cha, Gyung-Hee;] / Journal of the Korean Society of Food Culture
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27 |
Quality Characteristics of Brown Rice Vinegar Prepared using Varying Amounts of Nuruk (an Amylolytic Enzyme Preparation) and Employing Different Fermentation Conditions
/ [Lee, Su-Won;Kwon, Joong-Ho;Yoon, Sung-Ran;Woo, Seung-Mi;Yeo, Soo-Hwan;Jeong, Yong-Jin;] / Food Science and Preservation
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28 |
Fermentation Characteristics of Ginpi Wine with Different Levels of Added Ginpi
/ [Kim, Na-Young;Yu, A-Reum;Min, Jin-Young;Han, Myung-Joo;] / Journal of the Korean Society of Food Culture
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29 |
Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice
/ [Yang, Hee-Sun;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
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30 |
Effect of Nuruks and Crude Amylolytic Enzyme on Free Amino Acid and Volatile Components of Brown Rice Vinegar Prepared by Static Culture
/ [Lee, Su-Won;Yoon, Sung-Ran;Kim, Gui-Ran;Kyung, Hyun-Kyu;Jeong, Yong-Jin;Yeo, Soo-Hwan;Kwon, Joong-Ho;] / Korean Journal of Food Science and Technology
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31 |
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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32 |
Analysis of Quality Properties and Fermentative Microbial Profiles of Takju and Yakju Brewed With or Without Steaming Process
/ [Kim, Min-Ju;Kim, Byoung-Hoon;Han, Jae-Kwang;Lee, Seung-Yeon;Kim, Keun-Sung;] / Journal of Food Hygiene and Safety
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33 |
Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju
/ [Lee, Bo-Young;Kim, Sang-Jun;Doo, Hong-Soo;Kwon, Tae-Ho;Kim, Jong-Wook;] / Food Science and Preservation
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34 |
Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
/ [Park, Chan-Woo;Jang, Se-Young;Park, Eun-Ji;Yeo, Soo-Hwan;Kim, Ok-Mi;Jeong, Yong-Jin;] / Food Science and Preservation
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35 |
Quality Characteristics of Brown Rice Vinegar by Ferment Ratio
/ [Baek, Chang-Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Lee, Su-Won;Kwon, Joong-Ho;Woo, Seung-Mi;Jeong, Yong-Jin;Yeo, Soo-Hwan;] / Food Science and Preservation
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36 |
Quality Characteristics of Brown Rice Vinegar by Ferment Ratio
/ [Baek, Chang-Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Lee, Su-Won;Kwon, Joong-Ho;Woo, Seung-Mi;Jeong, Yong-Jin;Yeo, Soo-Hwan;] / Food Science and Preservation
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37 |
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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38 |
Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk
/ [Kim, Gyoung-Min;Jung, Woo-Jae;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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39 |
Effect of Different Levels of Malt Extract on Antinutrients, in vitro Digestibilities and Viscosity During Fermentation of Jeungpyun
/ [Jung, Kyoung-Wan;Kim, Yoo-Kyung;Lee, Gui-Chu;] / Food Science and Biotechnology
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40 |
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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41 |
Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts
/ [Lee, Jin-Won;Chung, Yoon-Kyung;Park, Jang-Woo;] / The Korean Journal of Food And Nutrition
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42 |
Characteristics of Sanghwabyung(traditional leavened bread)made with Black-wheat Flour
/ [Lee, Soon-Young;Ko, Seong-Hee;Choi, Won-Surk;Han, Young-Sook;] / Korean journal of food and cookery science
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43 |
Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation
/ [Dong, Ming;Yi, Young Hyoun;] / Food Engineering Progress
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44 |
Isolation and Indenfication of Acid-forming Bacteria from a Fresh Wheat Makgeolli in Jeonju
/ [Park, Soon-Hi;Lee, Seul;Jin, Hyo-Sang;] / The Korean Journal of Food And Nutrition
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45 |
Production of Using Rice Treated with (for Non-steaming Process) Extract
/ [Park, Ji-Hye;Yeo, Soo-Hwan;Choi, Ji-Ho;Jeong, Seok-Tae;Choi, Han-Seok;] / Food Science and Preservation
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46 |
Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor
/ [Baek, Seong Yeol;Kim, Joo-Yeon;Baek, Chang Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Yeo, Soo-Hwan;] / Food Science and Preservation
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47 |
Quality characteristics of farm-made brown rice vinegar via traditional static fermentation
/ [Baek, Chang Ho;Jeong, Da-Hee;Baek, Seong Yeol;Choi, Ji-Ho;Park, Hye-Young;Choi, Han Seok;Jeong, Seok-Tae;Kim, Jae Hyun;Jeong, Yong-Jin;Kwon, Joong-Ho;Yeo, Soo-Hwan;] / Food Science and Preservation
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48 |
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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49 |
The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji
/ [Kim, Jin-Sook;Lee, Ji-Hyun;Chang, Young-Eun;Kim, Gi-Chang;Kim, Kyung-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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50 |
Quality Characteristics and Biogenic Amine Production of Makgeolli Brewed with Commercial Nuruks
/ [Jeong, Seok-Tae;Kwak, Hee-Jung;Kim, Soon-Mi;] / Korean Journal of Food Science and Technology
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51 |
Physicochemical Characteristics of the Mash Quality of Cheongju Prepared Using Different Nuruks
/ [Jeong, Myeong Eun;Kang, Soon Ah;Cheong, Chul;] / Journal of the Korea Academia-Industrial cooperation Society
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52 |
Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
/ [Kim, Ok-Mi;Park, SunIl;Jo, Yongjun;Jeong, Yongjin;] / Food Science and Preservation
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53 |
Quality Characteristics of Makgeolli Supplemented with Pineapple
/ [Seo, Seung-Ho;Park, Seong-Eun;Yoo, Seon-A;Son, Hong-Seok;] / Journal of the Korean Society of Food Science and Nutrition
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54 |
Cross-Cultural Comparison of Sensory Characteristics of Makgeolli (Korean rice wine) by Japanese and Korean Panels
/ [Yang, Jeong Eun;Choi, Jun Bong;Chung, Lana;] / Journal of the East Asian Society of Dietary Life
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