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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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Effect of Drying Methods of Rice Flour on Growth Properties of Bacillus cereus and Enterobacter sakazakii
/ [Choi, Bong-Kyu;Park, Shin-Young;Ha, Sang-Do;Kum, Jun-Seok;Lee, Hyun-Yu;Park, Jong-Dae;] / Korean Journal of Food Science and Technology
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3 |
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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4 |
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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5 |
Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and Chitosan on the Shelf-life and Quality of Takju
/ [Kim, Jin-Hee;Lee, So-Young;Kim, Kotch-Bong-Woo-Ri;Song, Eu-Jin;Kim, Ah-Ram;Kim, Mi-Jung;Ji, Kyung-Won;Ahn, Im-Sook;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Quality Characteristics of Sulgiddeok with Different Commercial Rice Flours
/ [Han, Sook-Kyoung;Rho, Jeong-Ok;] / The Korean Journal of Food And Nutrition
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7 |
Quality Evaluation of Dried Cooked Rice as Space Food
/ [Park, Jae-Nam;Song, Beom-Seok;Han, In-Jun;Kim, Jae-Hun;Yoon, Yo-Han;Choi, Jong-Il;Byun, Myung-Woo;Sohn, Hee-Sook;Lee, Ju-Woon;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
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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9 |
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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10 |
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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11 |
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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12 |
Quality Characteristics of Makgeolli during Separation Storage Methods
/ [Lee, Jin-Won;Park, Jang-Woo;] / Food Engineering Progress
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13 |
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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14 |
Characteristics of Samhaeju Made by Various Processing Methods Originating from Ancient Documents
/ [Park, Ji-Hye;Yeo, Soo-Hwan;Jeong, Seok-Tae;Won, Myong-Ha;Choi, Ji-Ho;] / Journal of the East Asian Society of Dietary Life
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15 |
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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16 |
Variation of Rice Quality of Milled Rice according to Storage Period
/ [Kim, Dae-Jung;Oh, Sea-Kwan;Hong, Ha-Cheol;Yoon, Mi-Ra;Lee, Jeong-Heui;Choi, Im-Soo;Kim, Yeon-Kyu;] / KOREAN JOURNAL OF CROP SCIENCE
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17 |
Ethanolic Fermentation from Red Ginseng Extract Using Saccharomyces cerevisiae and Saccharomyces carlsbergensis
/ [Jang, Mi;Min, Jin-Woo;Yang, Dong-Uk;Jung, Seok-Kyu;Kim, Se-Young;Yang, Deok-Chun;] / Food Science and Biotechnology
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18 |
Production of Sikhae Fermented Beverage using a Dextran Producing Isolate from Kimchi and Takju Yeast
/ [Hwang, Seung-Hwan;Chung, Chang-Ho;] / Journal of the East Asian Society of Dietary Life
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19 |
Quality Properties and Anti-allergic Effect of Makgeolli Added with Garlic
/ [Ko, Yu-Jin;Kang, Sang-Dong;Kang, Sang-Tae;Ryu, Chung-Ho;] / Journal of Life Science
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20 |
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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21 |
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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22 |
Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice
/ [Oh, Sea-Kwan;Kim, Dae-Jung;Ryu, Su-Jin;Chun, A-Reum;Yoon, Mi-Ra;Choi, Im-Soo;Hong, Ha-Cheol;Kim, Yeon-Kyu;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
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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24 |
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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25 |
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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26 |
Alcohol Fermentation of Uncooked Ground Rice with Ultrasonication Process
/ [Lee, You-Jin;Kang, Sung-Tae;] / Korean Journal of Food Science and Technology
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27 |
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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28 |
Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice
/ [Lee, Youngseung;Kim, Hanna;Eom, Taekil;Kim, Sung-Hwan;Choi, Geun Pyo;Kim, Misook;Yu, Sungryul;Jeong, Yoonhwa;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
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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30 |
Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry
/ [Ha, Jaeho;Shim, You-Shin;Cho, Yongsun;Seo, Dongwon;Jang, Hyewon;Jang, Hyejin;] / Analytical Science and Technology
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31 |
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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32 |
Quality Characteristics of Takju by Yeast Strain Type
/ [Jeon, Hyejeong;Yu, Jae Chul;Kim, Gyewon;Kong, Hong-Sik;] / The Korean Journal of Food And Nutrition
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