1 |
Suppression of Solid Matters Precipitation of Takju and Its Quality Improvement by Carrageenan
/ [Park, Hyun-Jeong;Shin, Wan-Chul;Song, Jae-Chul;] / The Korean Journal of Food And Nutrition
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2 |
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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3 |
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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4 |
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder
/ [Lee, Hee-Jeong;Joo, Na-Mi;] / Korean journal of food and cookery science
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5 |
pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation
/ [Kim, Ji-Young;Yi, Young-Hyoun;] / Food Engineering Progress
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6 |
pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation
/ [Kim, Ji-Young;Sung, Ki-Wook;Bae, Hyun-Wung;Yi, Young-Hyoun;] / Korean Journal of Food Science and Technology
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7 |
Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and Chitosan on the Shelf-life and Quality of Takju
/ [Kim, Jin-Hee;Lee, So-Young;Kim, Kotch-Bong-Woo-Ri;Song, Eu-Jin;Kim, Ah-Ram;Kim, Mi-Jung;Ji, Kyung-Won;Ahn, Im-Sook;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Changes in Quality of UV Sterilized Takju during Storage by Honeycomb Type-UV Sterilizer
/ [Lee, Jang-Woon;Jung, Jin-Joo;Choi, Eun-Ju;Kang, Sung-Tae;] / Korean Journal of Food Science and Technology
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9 |
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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10 |
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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11 |
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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12 |
Quality Characteristics of Garaetteok with Different Ratios of Non-glutinous Germinated Brown Rice Flour
/ [Shin, Dong-Sun;Park, Hye-Young;Han, Gwi-Jung;Kim, Myung-Hee;] / Korean journal of food and cookery science
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13 |
Quality Characteristics of Makgeolli during Freezing Storage
/ [Lee, Jin-Won;Shim, Jae-Yong;] / Food Engineering Progress
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14 |
Comparison of Takju Characteristics Manufactured using Rosa rugosa Thunb. and Two Different Pre-treatments of Rice
/ [Han, Woo-Cheul;Lee, Jae-Cheol;Sohn, Eun-Hwa;NamKoong, Seung;Lee, Je-Hyuk;Yu, Jin-Hyun;Jang, Ki-Hyo;] / Journal of the East Asian Society of Dietary Life
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15 |
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
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16 |
Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel
/ [Yang, Hee-Sun;Hwang, Su-Jung;Lee, Sung-Hee;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
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17 |
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
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18 |
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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19 |
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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20 |
Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
/ [Park, Chan-Woo;Jang, Se-Young;Park, Eun-Ji;Yeo, Soo-Hwan;Kim, Ok-Mi;Jeong, Yong-Jin;] / Food Science and Preservation
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21 |
Alcohol Fermentation of Uncooked Ground Rice with Ultrasonication Process
/ [Lee, You-Jin;Kang, Sung-Tae;] / Korean Journal of Food Science and Technology
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22 |
Consumption and Satisfaction Evaluation of Takju among Consumers Ages 20 to 29
/ [Jung, Eun-Kyung;Kim, Soo-Jeong;Joo, Na-Mi;] / Journal of the Korean Dietetic Association
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23 |
Preparation and Quality Characteristics of Takju (Rice Wine) with Opuntia ficus-indica var., saboten and Chito-oligosaccharide
/ [Park, Sang-Soon;Kim, Je-Jung;Yoon, Jin-A;Lee, Jun-Hee;Jung, Byung-Ok;Chung, Suk-Jin;] / Journal of Chitin and Chitosan
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24 |
Improvement of Takju Quality by a Ripening-Fermentation Process Using Honey and Extension of Shelf Life by Control of Takju Mash Sediment
/ [Jung, Seung-Jin;Shin, Tai-Sun;Kim, Jin-Man;] / Journal of Life Science
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25 |
Quality Characteristics of Cereal Makgeolli Rice Nuruk Prepared Rhizopus oryzae CCS01
/ [Cho, Hyeon-Kook;Seo, Weon-Taek;Lee, Ju-Young;Cho, Kye-Man;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
Changes in Qaulity Characteristics of Makgeolli during Storage Time
/ [Ji, Yun-Jeong;Chung, Hai-Jung;] / Journal of the Korean Society of Food Culture
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27 |
Comparison of Temperature Effects on Brewing of Makgeolli Using Uncooked Germinated Black Rice
/ [Kim, Da-Rae;Seo, Bo-Mi;Noh, Min-Hee;Kim, Young-Wan;] / KSBB Journal
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28 |
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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29 |
Changes of Physicochemical Properties and Microbial during Storage of Commercial Makgeolli
/ [Kwon, Young-Hee;Lee, Ae-Ran;Kim, Jae-Ho;Kim, Hye-Ryun;Ahn, Byung-Hak;] / The Korean Journal of Mycology
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30 |
Quality Evaluation of Vinegar Manufactured using Rice and Thunb
/ [Lee, Jae-Cheol;Han, Woo-Cheul;Lee, Je-Hyuk;Jang, Ki-Hyo;] / Korean Journal of Food Science and Technology
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31 |
Microbial Dynamics of Commercial Makgeolli Depending on the Storage Temperature
/ [Kim, Hye-Ryun;Lee, Ae Ran;Kim, Jae-Ho;Ahn, Byung-Hak;] / Journal of Microbiology and Biotechnology
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32 |
Quality Characteristics of Makgeolli added with Red Bean
/ [Ying, Chen;Hwang, Jinah;Chang, Yun Hee;] / Korean journal of food and cookery science
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33 |
Brewing Characteristics of Grape-Makgeolli
/ [Kim, Gye-Won;Lee, Jin-Ho;Lee, Seul-Ae;Shim, Jae-Yong;] / Food Engineering Progress
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34 |
Production and Characteristics of Hongkuk-ju using Monascus anka
/ [Bang, Byung-Ho;Rhee, Moon-Soo;Kim, Kwan-Pil;Lee, Ki-Won;Yi, Dong-Heui;] / The Korean Journal of Food And Nutrition
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35 |
Changes in Nutraceutical Lipid Constituents of Pre- and Post-Geminated Brown Rice Oil
/ [Kwak, Ji-Eun;Yoon, Sung-Won;Kim, Dae-Jung;Yoon, Mi-Ra;Lee, Jeong-Heui;Oh, Sea-Kwan;Kim, In-Hwan;Lee, Jun-Soo;Lee, Jeom-Sig;Chang, Jae-Ki;] / The Korean Journal of Food And Nutrition
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36 |
Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions
/ [Baek, Chang-Ho;Choi, Ji-Ho;Choi, Han Seok;Jeong, Seok-Tae;Kim, Jae Hyun;Jeong, Yong-Jin;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
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37 |
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
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38 |
Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts
/ [Lee, Jin-Won;Chung, Yoon-Kyung;Park, Jang-Woo;] / The Korean Journal of Food And Nutrition
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39 |
Effect of Biogenic Amines in Makgeolli on Hangovers
/ [Lee, Hyun Sook;Kim, Soon Mi;] / Journal of the Korean Society of Food Culture
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40 |
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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41 |
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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42 |
Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions
/ [Chun, Areum;Kim, Dae-Jung;Yoon, Mi-Ra;Oh, Sea-Kwan;Choi, Im-Soo;] / The Korean Journal of Food And Nutrition
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43 |
Analysis of Consumers' Present Use and Future Demand of Traditional Korean Liquors
/ [Kim, Ji-Young;Park, Geum-Soon;] / Korean journal of food and cookery science
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44 |
Fermentation Characteristics for Preparation of Distilled Liquor Made of Mixed Grains
/ [Lee, Dae Hyoung;Jung, Jae Woon;Lee, Yong Sun;Seo, Jae Soon;Park, In Tae;] / Korean Journal of Food Science and Technology
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45 |
Physicochemical Properties of Korean Non-sterilized Commercial Makgeolli
/ [Kang, Ji-Eun;Choi, Han-Seok;Choi, Ji-Ho;Yeo, Soo-Hwan;Jeong, Seok-Tae;] / The Korean Journal of Community Living Science
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46 |
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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47 |
Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
/ [Kim, Ok-Mi;Park, SunIl;Jo, Yongjun;Jeong, Yongjin;] / Food Science and Preservation
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48 |
Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars
/ [Kwak, Jieun;Lee, Jeong-Heui;Kim, Hye-Won;Lee, Jeom-Sig;Chun, Areum;Yoon, Mi-Ra;Oh, Sea-Kwan;Chang, Jaeki;Kim, Bo-Kyeong;] / The Korean Journal of Food And Nutrition
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