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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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2 |
Effect of Pears on the Quality and Physiological Functionality of Makgeoly
/ [Lee, Dae-Hyoung;Kim, Jae-Ho;Lee, Jong-Soo;] / The Korean Journal of Food And Nutrition
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3 |
Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees
/ [Kim, Hye-Ryun;Lee, Ae-Ran;Kwon, Young-Hee;Lee, Hyang-Jeong;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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4 |
Sensory Profiling of Commercial Korean Distilled Soju
/ [Lee, Seung-Joo;Park, Cheon-Soo;Kim, Ho-Kyung;] / Korean Journal of Food Science and Technology
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5 |
Sensory Profiling of Rice Wines Made with Nuruks Using Different Ingredients
/ [Lee, Seung-Joo;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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6 |
Characterization of Yakju Brewed from Glutinous Rice and Wild-Type Yeast Strains Isolated from Nuruks
/ [Kim, Hye-Ryun;Kim, Jae-Ho;Bae, Dong-Hoon;Ahn, Byung-Hak;] / Journal of Microbiology and Biotechnology
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7 |
Effect of Brand Recognition and Familiarity on Consumer Preferences for Commercial Rice Wines (yakju)
/ [Lee, Seung-Joo;] / Korean Journal of Food Science and Technology
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8 |
Effect of Microwave Treated-Wild Ginseng on the Quality of Korean Traditional Yakju
/ [Lee, Dae-Hyoung;Kang, Heui-Yun;Lee, Yong-Seon;Cho, Chang-Hui;Kim, Soon-Jae;] / Korean Journal of Food Science and Technology
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9 |
Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju
/ [Lee, Bo-Young;Kim, Sang-Jun;Doo, Hong-Soo;Kwon, Tae-Ho;Kim, Jong-Wook;] / Food Science and Preservation
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10 |
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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11 |
Cross-Cultural Comparison of Sensory Characteristics of Makgeolli (Korean rice wine) by Japanese and Korean Panels
/ [Yang, Jeong Eun;Choi, Jun Bong;Chung, Lana;] / Journal of the East Asian Society of Dietary Life
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12 |
Analysis of Consumer Consumption Status and Demand of Rice-wine
/ [Kim, Eun-Hae;Ahn, Byung-Hak;Lee, Min-A;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Optimization of Makgeolli Manufacture Using Several Sweet Potatoes
/ [Cheon, Ji-Eun;Baik, Moo-Yeol;Choi, Sung-Won;Kim, Chang-Nam;Kim, Byung-Yong;] / The Korean Journal of Food And Nutrition
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14 |
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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15 |
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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16 |
Quality Characteristics of Spirits by Different Distillation and Filtrations
/ [Lee, Younhee;Eom, Taekil;Cheong, Chul;Cho, Hocheol;Kim, Inyong;Lee, Youngseung;Kim, Misook;Yu, Sungryul;Jeong, Yoonhwa;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
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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18 |
A Study about Characteristic of the Medicinal Herbs Added in the Traditional Korean Liquor
/ [Kim, Youngseok;Kwon, Yunyoung;Jeon, Sojeong;Kim, Changhee;Lee, Sangjae;] / Journal of Society of Preventive Korean Medicine
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19 |
Quality Characteristics of Fermented Wine Using Nuruk by Aging Container and Period of Distilled Liquor
/ [Lee, Dae-Hyoung;Park, In-Tae;Lee, Yong-Seon;Seo, Jae-Soon;Jung, Jae-Woon;Kim, Tae-Wan;Kim, Jae-Ho;Ahn, Byung-Hak;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging
/ [Lee, Dae-Hyoung;Jung, Jae-Woon;Lee, Yong-Seon;Seo, Jae-Soon;Park, In-Tae;Kim, Tae-Wan;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
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