1 |
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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2 |
Preparation of Water Soluble Powder of Propolis and the Quality Changes of its Bread during Storage
/ [Song, Hyo-Nam;] / Korean journal of food and cookery science
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3 |
Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose levels in Streptozotocin-induced Diabetic Rats
/ [Kim, Soon-Mi;cho, Woo-Kyun;] / Journal of the Korean Society of Food Culture
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4 |
Glycemic Index and Oral Glucose Tolerance Test of Takju (Korean turbid rice wine) Lees Extract
/ [Lee, Hyun-Sook;Hong, Kyoung-Hee;Yoon, Cheol-Ho;Cho, Woo-Kyoun;Kim, Soon-Mi;] / Journal of the Korean Society of Food Culture
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5 |
Quality Characteristics of Bread Added with Germinated Soybean Powder
/ [Jung, Jin-Young;Kim, Woo-Jung;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk
/ [Kwak, Eun-Jung;Park, Sang-Hee;Kim, Ji-Sang;Lee, Young-Soon;] / Korean journal of food and cookery science
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7 |
Effect of Xylitol on Bread Properties
/ [Lee, Soo-Jeong;Paik, Jae-Eun;Han, Myung-Ryun;] / The Korean Journal of Food And Nutrition
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8 |
The Development of Yellow Layer Cake with Cuttlefish Ink
/ [Kim, Ae-Jung;Lim, Young-Hee;Kim, Moung-Hee;Kim, Mi-Won;] / The Korean Journal of Food And Nutrition
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9 |
Sensory and Physicochemical Characteristics of Jeungpyun with Pleurotus eryngii Powder
/ [Kim, Sang-Ae;Ko, Myung-Soo;] / Korean Journal of Food Science and Technology
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10 |
A Study on the Rheological and Sensory Properties of Bread Added Waxy Black Rice Flour
/ [Kim, Woen-Mo;Kim, Tae-Hyung;Lee, Yoon-Shin;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Yoon, Mi-Hyang;Jo, Ji-Eun;Kim, Da-Mi;Kim, Kyoung-Hee;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Quality Characteristics of White Pan Bread by Pomegranate with Added Pomegranate Powder
/ [Shin, Soon-Rye;Shin, Sol;Shin, Gil-Man;] / The Korean Journal of Food And Nutrition
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13 |
Quality Characteristics of White Pan Bread with Chungkukjang Powder
/ [Moon, Sung-Won;Park, Sung-Hye;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Quality Characteristics of Sourdough Breads Added with Red Koji Rice Sourdough Powder
/ [Lee, Jae-Hoon;Kwak, Eun-Jung;Lee, Young-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of White Pan Bread by Lotus (Nelumbo nucifera) Seeds Powder
/ [Lee, Byung-Gu;Byun, Gwang-In;Cha, Woen-Suep;] / Food Science and Preservation
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16 |
Blood Pressure Lowering Effect of Korean turbid rice wine (Takju) Lees Extracts in Spontaneously Hypertensive Rat (SHR)
/ [Lee, Hyun-Sook;Hong, Kyoung-Hee;Kim, Jae-Young;Kim, Dong-Hee;Yoon, Cheol-Ho;Kim, Soon-Mi;] / Journal of the Korean Society of Food Culture
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17 |
Effect of Korean Turbid Rice Wine (Takju) Lees Extract on Blood Glucose in the db/db Mouse
/ [Lee, Hyun-Sook;Hong, Kyoung-Hee;Yoon, Cheol-Ho;Kim, Jae-Min;Kim, Soon-Mi;] / Journal of the Korean Society of Food Culture
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18 |
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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19 |
Antimicrobial, Antioxidant and SOD-Like Activity Effect of Jubak Extracts
/ [Kim, Tae-Young;Jeon, Tae-Woog;Yeo, Soo-Hwan;Kim, Sang-Bum;Kim, Jin-Sook;Kwak, Joon-Soo;] / The Korean Journal of Food And Nutrition
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20 |
The Effect of Makgeolli on Blood Flow, Serum Lipid Improvement and Inhibition of ACE in vitro
/ [Shin, Mi-Ok;Kim, Mi-Hyang;Bae, Song-Ja;] / Journal of Life Science
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21 |
Quality Characteristics of Morning Rolls Added with Makgeolli Lees Extract Powder
/ [Lee, Hyun-Sook;Kim, Soon-Mi;] / Journal of the Korean Society of Food Culture
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22 |
Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels
/ [Choi, Yun-Sang;Park, Kwoan-Sik;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Chung, Hai-Jung;Lee, Ju-Woon;Kim, Cheon-Jei;] / Food Science of Animal Resources
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23 |
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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24 |
Utilization of Makgeolli sludge for growth of probiotic bacteria
/ [Kim, Wan-Sub;] / Korean Journal of Agricultural Science
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25 |
Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber
/ [Park, Kwoan-Sik;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Hwang, Ko-Eun;Choi, Seul-Gi;Kim, Cheon-Jei;] / Food Science of Animal Resources
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26 |
Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts
/ [Kwon, Sang-Chul;Jeon, Tae-Woog;Park, Jeong-Seob;Kwak, Joon-Soo;Kim, Tae-Young;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Quality Characteristics of Sulgidduk Added with Makgeolli
/ [Shim, Eun Kyoung;Kim, Hyun Jeong;Lee, Su Jin;Kim, Mee Ree;] / Journal of the Korean Society of Food Culture
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