1 |
A Research and Application of Active Ingredients in Bokbunja (Rubus coresnus Miuuel)
/ [Kwon, K.H.;Cha, W.S.;Kim, D.C.;Shin, H.J.;] / KSBB Journal
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2 |
Comparison of Volatile Flavor Compounds in Bokbunja [Rubus coreanus Miquel] Wines With and Without Mushroom Extracts
/ [Shin, H.J.;Nam, H.G.;Lim, I.J.;Cha, W.S.;] / KSBB Journal
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3 |
Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine
/ [Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Yong-Suk;Shin, Dong-Hwa;] / Korean Journal of Food Science and Technology
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4 |
A Study on Comparison of Characteristics of Fermentability and Fermented Broth for Houttuynia Cordata Thunb Extracts
/ [Kim, Mi-Lim;] / Food Science and Preservation
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5 |
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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6 |
Yeast Selection and Comparison of Sterilization Method for Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation
/ [Jeong, Eun-Jeong;Kim, Yong-Suk;Jeong, Do-Youn;Shin, Dong-Hwa;] / Korean Journal of Food Science and Technology
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7 |
Optimum Fermentation Conditions and Fermentation Characteristics of Mulberry (Morus alba) Wine
/ [Kim, Yong-Suk;Jeong, Do-Yeong;Shin, Dong-Hwa;] / Korean Journal of Food Science and Technology
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8 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam
/ [Jin, Tie-Yan;Heo, Seong-Il;Lee, Wan-Gyu;Lee, In-Sook;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Formulation Optimization of Salad Dressing Added with Bokbunja (Rubus coreanum Miquel) Juice
/ [Jung, Su-Ji;Kim, Na-Young;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Volatile Analysis and Preference Measurement of Korean Black Raspberry Wines from Different Regions
/ [Lee, Seung-Joo;Lee, Kwang-Geun;] / Food Engineering Progress
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11 |
Changes in Fermentative Characteristics of Red Ginseng Wine using Enzymatically Hydrolyzed Red Ginseng Marc
/ [Kim, Dong Chung;In, Man-Jin;] / Journal of the Korea Academia-Industrial cooperation Society
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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 |
Effect of Blending Seeds on Chemical Characteristics of Black Raspberry Wine Fermentation
/ [Lee, Bo-Kyung;Shin, Hye-Hyun;Jung, Ji-Hyun;Hwang, Keum-Taek;Kim, Tae-Young;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Effects of Various Mulberry Products on the Blood Glucose and Lipid Status of Streptozotocin-induced Diabetic Rats
/ [Kim, Hyung-Jin;Choi, Sang-Won;Cho, Sung-Hee;] / Journal of Nutrition and Health
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15 |
The Quality Characteristics of Fermented and Soaked Jujube Wine
/ [Kim, Soon-Jin;Chun, Myoung-Sook;] / The Korean Journal of Food And Nutrition
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16 |
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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17 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
/ [Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Characteristics of Alcohol Fermentation in Citrus Hydrolysate by Different Kinds of Sugar
/ [Park, Chan-Woo;Woo, Seung-Mi;Jang, Se-Young;Choi, In-Wook;Lee, Sang-Il;Jeong, Yong-Jin;] / Food Science and Preservation
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19 |
Quality Characteristics of Black Raspberry Wine Fermented with Different Yeasts
/ [Lee, Yoonji;Kim, Jae Cheol;Hwang, Keum Taek;Kim, Dong-Ho;Jung, Chang Min;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Quality Characteristics of Korean Black Raspberry Bokbunja Wines Produced Using Different Amounts of Water in the Fermentation Process
/ [Seo, Seung-Ho;Yoo, Seon-A;Kang, Bo-Sik;Son, Hong-Seok;] / Korean Journal of Food Science and Technology
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21 |
Volatile Analysis of Commercial Korean Black Raspberry Wines (Bokbunjaju) Using Headspace Solid-phase Microextraction
/ [Lee, Seung-Joo;] / Korean Journal of Food Science and Technology
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22 |
Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology
/ [Park, Hee-Jeon;Jeong, So-Hee;Yoon, Hae-Hoon;Jung, Ji-Hye;Song, Ji-Young;] / Korean journal of food and cookery science
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23 |
Quality Characteristics and Antioxidant Activities of Aronia Jam Replacing Sucrose with Different Sugar Substances
/ [Hwang, Eun-Sun;Tai, Nhuan Do;] / The Korean Journal of Food And Nutrition
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