1 |
Quality Characteristics of Brown Rice Vinegar by Different Yeasts and Fermentation Condition
/ [Lee, Su-Wone;Kwon, Joong-Ho;Yoon, Sung-Ran;Woo, Seung-Mi;Jang, Se-Young;Yeo, Soo-Hwan;Choi, Ji-Ho;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
|
2 |
Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli
/ [Lee, Sang-Jin;Kim, Ji-Hye;Jung, Yong-Woo;Park, Sun-Young;Shin, Woo-Chang;Park, Cheon-Seok;Hong, Sung-Youl;Kim, Gye-Won;] / Korean Journal of Food Science and Technology
|
3 |
Quality Characteristics of Takju Produced by Adding Different Amounts of Water
/ [Son, Hong-Seok;Park, Byung-Dae;Ko, Bong-Kuk;Lee, Cherl-Ho;] / Korean Journal of Food Science and Technology
|
4 |
Comparison of Quality Characteristics of Dohwaju Fermented with or without Peach Flowers and Branches
/ [Park, Ji-Hye;Yeo, Soo-Hwan;Jeong, Seok-Tae;Kim, So-Ra;Choi, Han-Seok;Kang, Ji-Eun;Choi, Ji-Ho;] / Journal of the East Asian Society of Dietary Life
|
5 |
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
|
6 |
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
|
7 |
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
|
8 |
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation
/ [Jeong, Yoon-Hwa;] / Preventive Nutrition and Food Science
|
9 |
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
|
10 |
Changes in Qaulity Characteristics of Makgeolli during Storage Time
/ [Ji, Yun-Jeong;Chung, Hai-Jung;] / Journal of the Korean Society of Food Culture
|
11 |
Quality Properties of Makgeolli Brewed with Various Rice and Koji
/ [Kwon, Young-Hee;Lee, Ae-Ran;Kim, Hye-Ryun;Kim, Jae-Ho;Ahn, Byung-Hak;] / Korean Journal of Food Science and Technology
|
12 |
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
|
13 |
Quality Characteristics of Fermented Alcoholic Beverage with Astragali Radix Added
/ [Choi, Ji-Ho;Park, Ji-Hye;Kim, So-Ra;Lee, Choong-Hwan;Park, Shin-Young;Kim, Tack-Joong;Jeong, Seok-Tae;Choi, Han-Seok;Yeo, Soo-Hwan;] / Journal of the East Asian Society of Dietary Life
|
14 |
Optimization of Culture Conditions for the Yeast and Analysis of Qualities of Makgeolli Brewed with the Yeast Isolated from Korean Traditional Nuruk
/ [Kang, Hyang-Rin;Lee, Ae-Ran;Kwon, Young-Hee;Kim, Jae-Ho;Kim, Hye-Ryun;Ahn, Byung-Hak;] / The Korean Journal of Mycology
|
15 |
Changes of Organic Acids in Takju During Storage Conditions
/ [Choi, Gyu-Il;Kim, Hyun-Jeong;Kim, Ho-Jin;Kim, Hyo-Rin;Kim, Dong-Ho;Ahn, Jong-Sung;Son, Young-Gyu;Song, In-Ho;] / Journal of Food Hygiene and Safety
|
16 |
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
|
17 |
Brewing Characteristics of Grape-Makgeolli
/ [Kim, Gye-Won;Lee, Jin-Ho;Lee, Seul-Ae;Shim, Jae-Yong;] / Food Engineering Progress
|
18 |
Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor
/ [Baek, Seong Yeol;Kim, Joo-Yeon;Baek, Chang Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Yeo, Soo-Hwan;] / Food Science and Preservation
|
19 |
Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
/ [Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;] / Preventive Nutrition and Food Science
|
20 |
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
|
21 |
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
|
22 |
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
|
23 |
Quality Characteristics of Makgeolli added with Red Bean
/ [Ying, Chen;Hwang, Jinah;Chang, Yun Hee;] / Korean journal of food and cookery science
|
24 |
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
|
25 |
Physicochemical Characteristics of the Mash Quality of Cheongju Prepared Using Different Nuruks
/ [Jeong, Myeong Eun;Kang, Soon Ah;Cheong, Chul;] / Journal of the Korea Academia-Industrial cooperation Society
|
26 |
Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity
/ [Rhee, Young Kyoung;Nam, So-Hyun;Kim, Hye-Ryun;Cho, Chang-Won;Lee, Young-Chul;Kim, Young-Chan;Hong, Hee-Do;] / Journal of the Korean Society of Food Science and Nutrition
|
27 |
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
|