1 |
Nutritional Components and Antioxidant Activities of Boysenberry
/ [Jeong, Chang-Ho;Jang, Chi-Woen;Lee, Koo-Yul;Kim, Il-Hun;Shim, Ki-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
|
2 |
Changes in Qaulity Characteristics of Makgeolli during Storage Time
/ [Ji, Yun-Jeong;Chung, Hai-Jung;] / Journal of the Korean Society of Food Culture
|
3 |
Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk
/ [Cho, Hyeon Kook;Lee, Ju Young;Seo, Weon Taek;Kim, Myung Kyu;Cho, Kye Man;] / Korean Journal of Food Science and Technology
|
4 |
Brewing Characteristics of Grape-Makgeolli
/ [Kim, Gye-Won;Lee, Jin-Ho;Lee, Seul-Ae;Shim, Jae-Yong;] / Food Engineering Progress
|
5 |
Analysis and Properties of Makgeollies Made by Isolated Yeast Strains from Traditional Makgeollies
/ [Jeon, Myong-Je;Kim, Mi-Hyang;Lee, Dong-Gun;Hwang, Hyun-Jung;Kang, Min-Suk;Kim, Bo-Kyung;Lee, Seung-Woo;Jang, Hye-Ji;Lee, Sang-Hyeon;] / KSBB Journal
|
6 |
Brewing and Quality Characteristics of Schisandra chinensis Yakju
/ [Cho, Kyoung-Shik;Jeong, Eun-Young;Choi, Han-Seok;Kim, Myung-Kon;] / Journal of Applied Biological Chemistry
|
7 |
Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
/ [Kim, Bong-Hee;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
|
8 |
Characteristics of Added with Processed Forms of Persimmon
/ [Im, Chae-Yun;Jeong, Seok-Tae;Choi, Han-Seok;Choi, Ji-Ho;Yeo, Soo-Hwan;Kang, Woo-Won;] / Food Science and Preservation
|
9 |
Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women
/ [Kang, Kyeoung-Eun;Kim, Hye-Kyeong;Song, Kyung-Hee;Lee, Hong-Mie;] / The Korean Journal of Food And Nutrition
|
10 |
Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01
/ [Seo, Weon-Taek;Cho, Hyeon-Kook;Lee, Ju-Young;Kim, Baolo;Cho, Kye-Man;] / Korean Journal of Microbiology
|
11 |
Analysis of Total Phenolic Content and Antioxidant Activity from Fruits of Vaccinium oldhamii Miq.
/ [Kim, Hyeusoo;Kim, Moon Sup;Kim, Sea Hyun;Yun, Kyeong Won;Song, Jeong Ho;] / Journal of Korean Society of Forest Science
|
12 |
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
|
13 |
Variations of Properties and Microbial Community during Fermentation of Makgeollies by Isolated Yeasts from Traditional Makgeollies
/ [Jeon, Myong Je;Jang, Min Kyung;Lee, Sol Jee;Park, Sung Hwan;Kim, Mihyang;Sohn, Jae Hak;Lee, Han-Seung;Lee, Dong-Geun;Lee, Sang-Hyeon;] / Journal of Life Science
|
14 |
Quality Characteristics of Yanggaeng Added with Blueberry Powder
/ [Han, Ji Min;Chung, Hai-Jung;] / Food Science and Preservation
|
15 |
Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)
/ [Choi, Kuy-Won;Lee, Jun-Ki;Jo, Hyeon-Ju;Lee, Kwon-Jai;Yoon, Jin-A;An, Jeung Hee;Chung, Kang-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
|
16 |
Quality Characteristics of Makgeolli Supplemented with Cranberries
/ [Lee, Ha-Na;Lee, Jang-Mi;Chang, Yun-Hee;] / Journal of the East Asian Society of Dietary Life
|
17 |
Physicochemical and quality characteristics of the Korean and American blueberries
/ [Moon, Hey-Kyung;Lee, Su-Won;Kim, Jong-Kuk;] / Food Science and Preservation
|
18 |
Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)
/ [Kim, Sang Hee;Park, Jung-Mi;Yoon, Hyang-Sik;Song, Dal Nym;Song, In Gyu;Eom, Hyun-Ju;] / Korean Journal of Food Science and Technology
|
19 |
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
|
20 |
Quality Characteristics of Makgeolli added with Red Bean
/ [Ying, Chen;Hwang, Jinah;Chang, Yun Hee;] / Korean journal of food and cookery science
|
21 |
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
|
22 |
Optimization of Ingredient for the Preparation of Asparagus cochinchinensis Makgeolli by Response Surface Methodology
/ [Kim, Ji Young;Park, Geum Soon;] / Journal of the East Asian Society of Dietary Life
|
23 |
A Study of the Willingness to Change into Organic Blueberry
/ [Kang, Chang-Soo;Yang, Sung-Bum;Kang, Sung-Ku;] / Korean Journal of Organic Agriculture
|
24 |
Quality Characteristics of Rice Pound Cake prepared with Blueberry Powder
/ [Lee, Won-Gab;Lee, Jeong-Ae;] / Journal of the East Asian Society of Dietary Life
|
25 |
Quality Characteristics of Korean Wheat Bread prepared with Substitutions of Naturally Fermented Blueberry Starters
/ [Choi, Sang-Ho;] / Journal of the East Asian Society of Dietary Life
|
26 |
Quality Characteristics of Makgeolli using Angelica gigas Nakai Water Extracts
/ [Lee, Jang Mi;Lee, Ha Na;Chang, Yun Hee;] / Journal of the East Asian Society of Dietary Life
|
27 |
Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine
/ [Seo, Seung-Ho;Yoo, Seon-A;Park, Seong-Eun;Son, Hong-Seok;] / Korean Journal of Food Science and Technology
|
28 |
Metabolomic Analysis of Ethyl Acetate and Methanol Extracts of Blueberry
/ [Jo, Young-Hee;Kim, Sugyeong;Kwon, Da-Ae;Lee, Hong Jin;Choi, Hyung-Kyoon;Auh, Joong-Hyuck;] / Journal of the Korean Society of Food Science and Nutrition
|
29 |
Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica
/ [Choi, Jae-Suk;Seo, Hyo Ju;Lee, Yu-Ri;Kwon, Su-Jung;Moon, Sun Hwa;Park, Sun-Mee;Sohn, Jae Hak;] / Preventive Nutrition and Food Science
|
30 |
Isolation and Identification of Microorganisms with Antimicrobial Activity in Makgeolli of Different Kinds Koji and Nuruk
/ [Lee, Jun-Ki;Jo, Hyeon-Ju;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;Kim, Kyoung Im;An, Jeung Hee;] / Journal of the Korean Society of Food Science and Nutrition
|
31 |
Quality Characteristics of Makgeolli Supplemented with Pineapple
/ [Seo, Seung-Ho;Park, Seong-Eun;Yoo, Seon-A;Son, Hong-Seok;] / Journal of the Korean Society of Food Science and Nutrition
|
32 |
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
|
33 |
Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder
/ [Lee, Eui-Seok;Jeong, Yong-Nam;Moon, Young-Ja;Hong, Soon-Taek;] / Journal of the East Asian Society of Dietary Life
|