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Comparison of Physicochemical and Organoleptic Characteristics of Omija Wines Made by Different Methods
Comparison of Physicochemical and Organoleptic Characteristics of Omija Wines Made by Different Methods
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Comparison of Physicochemical and Organoleptic Characteristics of Omija Wines Made by Different Methods

Lee, S.H., Yeungnam University, Gyeongsan, Republic of Korea ; Kim, M.H., Yeungnam University, Gyeongsan, Republic of Korea

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2009-02, Vol.38 (2) [Periódico revisado por pares]

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2
Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks
Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks
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Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks

Kim, H.R., Korea Food Research Institute, Seongnam, Republic of Korea ; Kwon, Y.H., Korea Food Research Institute, Seongnam, Republic of Korea ; Jo, S.J., Korea Food Research Institute, Seongnam, Republic of Korea ; Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea ; Ahn, B.H., Korea Food Research Institute, Seongnam, Republic of Korea

Korean Journal of Food Science and Technology, 2009-06, Vol.41 (3) [Periódico revisado por pares]

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3
Wine Making using Campbell Early Grape with Different Yeasts
Wine Making using Campbell Early Grape with Different Yeasts
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Wine Making using Campbell Early Grape with Different Yeasts

Kim, K.H., Yeungnam University, Gyeongsan, Republic of Korea ; Han, G.D., Yeungnam University, Gyeongsan, Republic of Korea

Korean Journal of Microbiology and Biotechnology, 2011-03, Vol.39 (1)

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4
Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition
Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition
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Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition

Song, J.H., Paichai University, Daejeon, Republic of Korea ; Baek, S.Y., Paichai University, Daejeon, Republic of Korea ; Lee, D.H., Gyeonggi-do Agricultural Research and Extension Services, Hwasung, Republic of Korea ; Jung, J.H., Cheongyang Green Wellness Business, Cheongyang Provincial College, Cheongyang, Republic of Korea ; Kim, H.K., Paichai University, Daejeon, Republic of Korea ; Lee, J.S., Paichai University, Daejeon, Republic of Korea

Hangug gynnhaghoi ji, 2011-04, Vol.39 (1) [Periódico revisado por pares]

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5
A Study on Preparation and Binding Properties of Germanium-fortified Yeast
A Study on Preparation and Binding Properties of Germanium-fortified Yeast
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A Study on Preparation and Binding Properties of Germanium-fortified Yeast

Lee, S.H. (GerantiPharm. Ltd., Seoul, Republic of Korea), E-mail: gepharm@gerantiusa.com ; Ahn, S.D. (Chung-Ang University, Seoul, Republic of Korea) ; Rho, S.N. (Chung-Ang University, Ansung, Republic of Korea) ; Sohn, T.U. (GerantiPharm. Ltd., Seoul, Republic of Korea)

Hanʼguk Ŭngyong Saengmyŏng Hwahakhoe chi, 2005-12, Vol.48 (4)

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6
Microbiological characteristics of low salt mul-kimchi
Microbiological characteristics of low salt mul-kimchi
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Microbiological characteristics of low salt mul-kimchi

Oh, J.Y ; Hahn, Y.S. (Sungshin Women's University, Seoul (Korea Republic). Department of Food and Nutrition) ; Kim, Y.J. (Korea Food Research Institute, Songnam (Korea Republic).)

Korean Journal of Food Science and Technology, 1999-04, Vol.31 (2) [Periódico revisado por pares]

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7
Effects of sugar and yeast addition on red wine fermentation using campbell early
Effects of sugar and yeast addition on red wine fermentation using campbell early
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Effects of sugar and yeast addition on red wine fermentation using campbell early

KIm, J.S ; Kim, S.H ; Han, J.S ; Yook, C. (Youngdong University, Youngdong (Korea Republic). Department of Food Science and Technology) ; Yoon, B.T. (Youngdong Grape Processing Association, Youngdong (Korea Republic).)

Korean Journal of Food Science and Technology, 1999-04, Vol.31 (2) [Periódico revisado por pares]

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8
Alochol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria
Alochol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria
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Alochol fermentation of cheese whey by Kluyveromyces marxianus and lactic acid bacteria

Shim, Y.S ; Kim, J.W ; Yoon, S.S. (Yonsei University, Wonju (Korea Republic). Department of Biological Resources and Technology)

Korean Journal of Food Science and Technology (Korea Republic), 1998-02, Vol.30 (1) [Periódico revisado por pares]

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9
Soy-oligosaccharide production from yeast fermented bean cooking water: effects of ultrafiltration and reverse osmosis
Soy-oligosaccharide production from yeast fermented bean cooking water: effects of ultrafiltration and reverse osmosis
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Soy-oligosaccharide production from yeast fermented bean cooking water: effects of ultrafiltration and reverse osmosis

Ku, K.H ; Park, D.J. (Korea Food Research Institute, Sungnam (Korea Republic)) ; Mok, C.K. (Kyungwon University, Sungnam (Korea Republic). Department of Food Science and technology)

Korean Journal of Food Science and Technology (Korea Republic), 1997-08, Vol.29 (4) [Periódico revisado por pares]

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10
Effects of yeast addition as starter on fermentation of Kimchi
Effects of yeast addition as starter on fermentation of Kimchi
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Effects of yeast addition as starter on fermentation of Kimchi

Kim, H.J ; Yang, C.B. (Hanyang University, Seoul (Korea Republic). Department of Food and Nutrition) ; Kang, S.M. (Konkuk University, Seoul (Korea Republic). Department of Microbiological Engineering)

Korean Journal of Food Science and Technology (Korea Republic), 1997-08, Vol.24 (4) [Periódico revisado por pares]

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