Pilot-scale production of Omija-cheong by low temperature incubation : An assessment of quality characteristics

박미나 ,  고은성 ,  이창주 외 1명

Food Science and Preservation

2016 .12

The Analysis of Quality Characteristics and Sensory Evaluation in Commercial Makgeolli

Ji-Eun Kang ,  Jae-woon Kim ,  Han-Seok Choi 외 3명

한국식품영양과학회 학술대회발표집

2014 .10

[P5-29] Isolation and characterization of yeasts to produce wine from Omija

Sihyung Lee ,  Myunghee Kim

한국식품영양과학회 학술대회발표집

2009 .11

Quality Properties of Omija Beverage Based on the Storage Container and Storage Temperature

Eun Young Choi ,  Jin Hyeon Yu ,  Hui Jeong An

한국식품영양과학회 학술대회발표집

2017 .10

오미자(Schizandra chinensis) 추출물의 항균물질 분리

이상호 ,  이영춘 ,  윤석권

한국식품과학회지

2003 .06

[OP-08] Fermentation Properties of Omija Wine Using Commercial Yeast Strains

SiHyung Lee ,  DongKyun Jang ,  Geun Mi Pa 외 3명

한국식품영양과학회 학술대회발표집

2008 .10

육계 사료 내 매실 및 오미자 첨가가 성장, 혈액 생화학 성분 및 항산화 작용에 미치는 영향

고영현 ,  문양수 ,  손시환 외 2명

한국가금학회지

2012 .06

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Eunkyung Kim ,  Yoon Hyuk Chang ,  Jae Youn Ko 외 1명

Preventive Nutrition and Food Science

2013 .09

Effects of Omija (Schizandra chinensis Baillon) Extract on the Physico-Chemical Properties of Nabakkimchi during Fermentation

Sun-Won Moon ,  Byong-Ki Kim ,  Myung-Sook Jang

Food Science and Biotechnology

2006 .08

Effect of High Hydrostatic Pressure (HHP) Treatment on Chemical and Microbiological Properties of Makgeolli

Ha ,  Su-Jeong ,  Kim 외 3명

Applied Biological Chemistry

2013 .01

Nutritional Characteristics and Biological Activity of Makgeolli added Soybeans

Soo-Jung Lee ,  Wen-Si Hu ,  Pyeng-Ho Kang 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

Choi ,  Yun-Sang ,  Pa 외 14명

한국축산식품학회지

2011 .01

오미자 첨가율이 오디청의 품질 특성에 미치는 영향

임혜은 ,  김유원 ,  정석태 외 5명

한국식품영양과학회지

2015 .07

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation

Yoonhwa Jeong

Journal of Food Science and Nutrition

2011 .06

Microbial Characterization of Jangsu

Sun-Young Kim ,  Moussa Souane ,  Gie-Eun Kim 외 2명

한국식품과학회지

1991 .12

Analysis of Flavor by GC-MS Technique of Makgeolli with Wild Vegetables Added

Jae Ho Lee ,  Hyun-Hee Yu ,  Yeong Geol Won 외 3명

한국식품영양과학회 학술대회발표집

2012 .10

오미자박 압착액 분말을 첨가한 고추장의 항산화 효과

김진경 ,  강순아

한국식품영양학회지

2018 .01

[P5-94] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Cucumber during Fermentation

Joseph Ahn ,  Hyunjung Lee ,  Halim Kim 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

[P5-98] Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation

Sangyun Kim ,  Hyunjung Lee ,  Sun-Ju Lee 외 5명

한국식품영양과학회 학술대회발표집

2010 .10