1 |
Characteristics of Mulberry Fruit and Wine with Varieties
/ [Kim, Hye-Ryun;Kwon, Young-Hee;Kim, Hyun-Bok;Ahn, Byung-Hak;] / Applied Biological Chemistry
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2 |
Study on the Deacidification of Wine Made from Campbell Early
/ [Lee, Ju-Kyung;Kim, Jae-Sik;] / Korean Journal of Food Science and Technology
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3 |
The Quality Characteristics of Mulberry Fruit Wine by Two Different Manufacturing Methods
/ [Kim, Mi-Won;Kim, Ae-Jung;] / The Korean Journal of Food And Nutrition
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4 |
Brewing and Quality Characteristics of Korean Traditional Grape Wine
/ [Kang, Seong-Gook;Yang, Eun-Jung;Jo, Gwang-Ho;Park, Yang-Kyun;Jung, Soon-Teck;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Characteristics of Red Wines Fermented with Different Strains of Dry
/ [Kim, Hong-Sik;Yook, Cheol;Sung, Chang-Keun;Kim, Hyun-Ju;Lee, Seok-Ho;Kim, Young-Ho;Lee, Ki-Yeol;Lee, Jae-Wung;] / Food Science and Preservation
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6 |
Quality Improvement of Campbell Early Wine by Mixing with Different Fruits
/ [Seo, Myeong-Hyeon;Yook, Cheol;] / Korean Journal of Food Science and Technology
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7 |
Quality Properties of Wines Fermented with Domestic New Different Grapes
/ [Yook, Cheol;Seo, Myeong-Hyeon;Lee, Jae-Wung;Kim, Young-Ho;Lee, Ki-Yeol;] / Korean Journal of Food Science and Technology
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8 |
Characteristics of Domestic and Imported Red Wines
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Park, Kyo-Sun;Yun, Hae-Keun;Roh, Jeong-Ho;Jang, Han-Ik;Choi, Jong-Uck;] / Food Science and Preservation
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9 |
Characteristics of Fermentation and Wine Quality
/ [Roh, Hyenog-Il;Chang, Eun-Ha;Joeng, Seok-Tae;Jahng, Kwang-Yeop;] / Food Science and Preservation
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10 |
Isolation and Characterization of Tartaric Acid-Degrading Bacteria from Korean Grape Wine Pomace
/ [Kim, Jong-Hyun;Choi, Sang-Hoon;Hong, Young-A;Kim, Dong-Hwan;Lee, Won-Hee;Rhee, Chang-Ho;Park, Heui-Dong;] / Food Science and Preservation
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11 |
Effects of Sugars Addition in Alcohol Fermentation of Oriental Melon
/ [Jo, Yong-Jun;Jang, Se-Young;Kim, Ok-Mi;Park, Chan-Woo;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Changes in Physicochemical Characteristics of Black Raspberry Wines from Different Regions During Fermentation
/ [Lee, Seung-Joo;Ahn, Bo-Mi;] / Korean Journal of Food Science and Technology
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13 |
Quality Improvement of Wines Made from Domestic Grapes by the Elimination or Addition of Grape Skins
/ [Yook, Cheol;Jang, Eun-Mi;] / Korean Journal of Food Science and Technology
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14 |
Optimization for The Alcoholic Fermentation of Concentrated Grape Juice Using Response Surface Methodology
/ [Kim, Yoon-Sook;Kim, Ro-Sa;Choi, Hee-Don;Choi, In-Wook;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Evaluation of a Volatile Aroma Preference of Commercial Red Wines in Korea: Sensory and Gas Chromatography Characterization
/ [Yoo, Ki-Seon;Kim, Ji-Eun;Moon, Jin-Seok;Jung, Jee-Yun;Kim, Ji-Sun;Yoon, Hyang-Sik;Choi, Hye-Sun;Kim, Myoung-Dong;Shin, Chul-Soo;Han, Nam-Soo;] / Food Science and Biotechnology
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16 |
Improvement in Sensory Characteristics of Campbell Early Wine by Adding Dual Starters of Saccharomyces cerevisiae and Oenococcus oeni
/ [Yoo, Ki-Seon;Kim, Ji-Eun;Seo, Eun-Young;Kim, Yu-Jin;Choi, Hwa-Young;Yoon, Hyang-Sik;Kim, Myoung-Dong;Han, Nam-Soo;] / Journal of Microbiology and Biotechnology
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17 |
Quality Characteristics of Sauteing Chili Sauce Shrimp with Red Wine
/ [Kim, Heh-Young;Ko, Sung-Hee;Lee, Kyung-Yeoun;] / Korean journal of food and cookery science
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18 |
Characteristics of Peach Wine with Different Commercial Yeast Strains
/ [Park, Hyun-Sil;] / Journal of the East Asian Society of Dietary Life
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19 |
Physicochemical Characteristics and Acceptability of Commercial Low-Priced French Wines
/ [Kim, Eun-Kyung;Kim, In-Yong;Ko, Jae-Youn;Yim, Seoung-Been;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Characteristics of Alcohol Fermentation of Citrus Fruit Hydrolysates
/ [Jang, Se-Young;Woo, Seung-Mi;Park, Chan-Woo;Choi, In-Wook;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Deacidification Effect of Campbell Early Must through Carbonic-Maceration Treatment: Isolation and Properties of the Bacteria Associated with Deacidification
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Jeong, Sung-Min;Lim, Byung-Sun;Noh, Jung-Ho;Park, Kyo-Sun;Park, Seo-Jun;Choi, Jong-Uck;] / Food Science and Preservation
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22 |
Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines
/ [Lee, Seul;Moon, Hey-Kyung;Lee, Su-Won;Moon, Jae-Nam;Kim, Dong-Hwan;Kim, Gwi-Young;] / Journal of the Korean Society of Food Culture
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