Effect of Heat Treatment Nuruk on Odor of Rice Wine

Won Jae Lee ,  Han Seok Choi ,  Ji Eun Kang 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Isolation, Identification and Fermentative Characteristics of High Ethanol Producing Yeasts Isolated from Makgeolli, Korean Traditional Rice Wine

So Young Choi ,  Da Bin Lee ,  Chan Mi Lee 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

장만생 ,  이거룡

Food Science and Preservation

2020 .04

Characteristics of Dry Type Yakju Fermented with Yeast Strains Isolated from Korean Traditional Starter ‘Nuruk’

Jin Ah Jeon ,  Yeseul Kwon ,  Seok Tae Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Korean Traditional Wines according to Storage Period by Rice Cultivar

Eun Chae Oh ,  Dong Hyeon Jeong ,  Yeon Jae Jo 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics of Fermented Ginseng with Korean Traditional Nuruk

Gwi Yeong Jang ,  Eun Suk Lee ,  Yun-Jeong Ji 외 4명

한국원예학회 학술발표요지

2023 .05

Isolation and Characterization of Useful Bacteria for Food Waste Decomposition from Korean Traditional Nuruk and Food Waste

Seung Je Lee ,  Jong Chan Chae ,  Yoon Seok Song 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Brewing Characteristics of Chungju Mashed with Different Yeast Strains and Aspergillus Oryzae Isolated from Korean Rice Nuruk

Tae In Kong ,  Sang Hyeon Lee ,  Chul Cheong

한국식품영양과학회 학술대회발표집

2015 .08

Identification of Molds from Jeju Traditional Nuruk

Soon Jae Im ,  Dae-Ju Oh ,  Doseung Lee

한국식품영양과학회 학술대회발표집

2017 .10

생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성

황정은 ,  조계만 ,  주옥수

Food Science and Preservation

2020 .02

효모의 종류를 달리하여 제조한 동결 농축 청수 와인의 품질 특성

박혜진 ,  박의광 ,  최성열 외 3명

한국식품영양학회지

2020 .01

Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Jeong-Sil Choi ,  Soo Hwan Yeo ,  Ji Eun Kang 외 1명

Food Science and Preservation

2020 .07

Sumizyme™을 이용한 쌀 증류주의 누룩취 저감화

곽한섭 ,  김미숙 ,  이영승 외 6명

한국식품영양과학회지

2015 .06

Changes in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation

SoYoung Pa ,  k ,  ChanWoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Antioxidant Activity of Fermented Green Tea According to the Type of Nuruks

Hyeon-A Son ,  Hye-Jeong Choi ,  Myung-Gon Shin 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of rice beer fermented by different types of yeast

So-Hee Kim ,  Ye-Rim Hwang ,  Jun-Hyuk Shin 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Screening of High-Alcohol Producing Yeasts for Quality Optimization of Distilled Spirits and Their Oenological Characteristics in Wine Making

Young-Ran Song ,  Byeong-Uk Lim ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2015 .08

국산 시판 화이트 와인의 품질특성

윤향식 ,  박정미 ,  박혜진 외 4명

한국식품영양학회지

2016 .08

High-throughput screening of probiotic yeast from native yeasts

Yeonji Si ,  Jieon Lee ,  Jinah Lim 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Bioactive metabolites from fermentation in Nuruk: potential health benefits and applications

Eunjung Lee

한국식품영양과학회 학술대회발표집

2024 .10