1 |
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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2 |
Quality Characteristics of Loaf Bread Added with Takju Powder
/ [Jeong, Jin-Woong;Park, Kee-Jai;] / Korean Journal of Food Science and Technology
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3 |
Quality Characteristics of Takju Fermentation by Addition of Chestnut Peel Powder
/ [Jeong Jin-Woong;Park Kee-Jai;Kim Myung-Ho;Kim Dong-Soo;] / Food Science and Preservation
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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 |
Changes in Quality of Spray-dried and Freeze-dried Takju Powder during Storage
/ [Jeong, Jin-Woong;Park, Kee-Jai;Kim, Myung-Ho;Kim, Dong-Soo;] / Korean Journal of Food Science and Technology
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6 |
Quality Characteristics of Jeungpyun Manufactured by Ginseng Makgeolli
/ [Sung, Jin-Hee;Han, Myung-Joo;] / Korean journal of food and cookery science
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7 |
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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8 |
Diversity Analysis of Lactic Acid Bacteria in Takju, Korean Rice Wine
/ [Jin, Jianbo;Kim, So-Young;Jin, Qing;Eom, Hyun-Ju;Han, Nam-Soo;] / Journal of Microbiology and Biotechnology
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9 |
Changes in Yeast Cell Number, Total Acid and Organic Acid during Production and Distribution Processes of Makgeolli, Traditional Alcohol of Korea
/ [Lee, Teug-Jae;Hwang, Dae-Youn;Lee, Chung-Yeol;Son, Hong-Joo;] / Korean Journal of Microbiology
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10 |
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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11 |
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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12 |
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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13 |
A Survey of Drinking Habits and Health Perception of Makgeolli
/ [Lee, Hyun-Sook;Kwak, Hee-Jung;Kim, Jae-Young;Cho, Woo-Kyoun;Kim, Soon-Mi;] / Journal of the Korean Society of Food Culture
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14 |
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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15 |
Fermentation Characteristics of Takju Prepared with Lotus Leaf
/ [Yoo, Ha-Na;Chung, Chang-Ho;] / Korean journal of food and cookery science
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16 |
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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17 |
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation
/ [Kim, Sang-Yun;Kim, Eun-Kyung;Yoon, Seong-Jun;Jo, Nam-Ji;Jung, Soo-Kyung;Kwon, Sang-Ho;Chang, Yoon-Hyuk;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics of Rice Wine according to the Rice Wine Seed Mash with Lactic Acid Concentration
/ [Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo;] / Food Science and Preservation
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19 |
Antioxidant Activity and Fermentation Characteristics of Traditional Black Rice Wine
/ [Kim, Ok-Sun;Park, Seong-Soon;Sung, Jung-Min;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
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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21 |
Changes in Physiochemical Properties of Yakju Prepared by Accelerated Aging without Protease
/ [Noh, Jong-Min;Kang, Ji-Eun;Choi, Ji-Ho;Jeong, Seok-Tae;Choi, Han-Seok;] / Korean Journal of Food Science and Technology
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22 |
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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23 |
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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24 |
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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25 |
Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract
/ [Jung, Bok-Mi;Shin, Tai-Sun;Kim, Hyung-Rak;] / Korean journal of food and cookery science
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26 |
Analysis of Microflora Profile in Korean Traditional Nuruk
/ [Song, Sang Hoon;Lee, Chunghee;Lee, Sulhee;Park, Jung Min;Lee, Hyong-Joo;Bai, Dong-Hoon;Yoon, Sung-Sik;Choi, Jun Bong;Park, Young-Seo;] / Journal of Microbiology and Biotechnology
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27 |
Characteristics of Takju (a Cloudy Korean Rice Wine) Prepared with Nuruk (a Traditional Korean Rice Wine Fermentation Starter), and Identification of Lactic Acid Bacteria in Nuruk
/ [Park, Ji-Hee;Chung, Chang-Ho;] / Korean Journal of Food Science and Technology
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28 |
Formation of Biogenic Amines by Lactobacillus plantarum Isolated from Makgeolli
/ [Kwak, Hee Jung;Kim, Jae Young;Lee, Hyun Sook;Kim, Soon Mi;] / Korean Journal of Food Science and Technology
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29 |
Characterization of Lactobacillus brevis JBE 30 as a Starter for the Brewing of Traditional Liquor
/ [Heo, Jun;Ryu, MyeongSeon;Jeon, SaeBom;Oh, HyeonHwa;Kim, Young Sang;Jeong, DoYoun;Uhm, Tai-Boong;] / Korean Journal of Microbiology
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30 |
Quality Characteristics of Makgeolli (Rice Wine) Fermented with Koji by Starch Types
/ [Lee, Ho-Seong;Park, Young-Seo;Bai, Dong-Hoon;] / Food Engineering Progress
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31 |
Quality Characteristics and Physiological Activities of Takju with Whole Chestnut
/ [Son, Jong-Youn;Jung, Il-Jin;] / Korean journal of food and cookery science
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