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

Functional craft ale beer fortified with GABA-jujube fermented by Lactobacillus plantarum

Yu-Jeong An ,  Su-Jin Son ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2021 .10

Screening of Indigenous Saccharomyces cerevisiae Isolated from Makgeolli for Craft Beer Fermentation

Chan-Mi Lee ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2018 .10

Quality characteristics and antioxidant activity of beer made from domestic Hopum barley

Gyo-Ha Moon ,  Seo Jin Lee ,  So Yeon Pa 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

쌀 첨가비율에 따른 맥주의 품질 특성 평가

이석기 ,  박지영 ,  박혜영 외 4명

Food Science and Preservation

2017 .10

국내 수제맥주 산업의 현황과 앞으로의 방향

권경민

식품산업과 영양

2019 .12

Characterization of Oats Malts and Brewing Craft Beer

Jeung Hee An

한국식품영양과학회 학술대회발표집

2022 .10

High-throughput screening of probiotic yeast from native yeasts

Yeonji Si ,  Jieon Lee ,  Jinah Lim 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of yeast content on physicochemical properties of low-moisture extruded meat analog

Yung-Hee Jeon ,  Ji-Hui Sin ,  Bon-Jae Gu 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

Anti-Yeast Activity of Commercial Natural Anti-Yeast Substance in Strawberry Jam

Pilwoo Nam ,  Hoe-jin Roh

한국식품영양과학회 학술대회발표집

2016 .10

Characterization of Korean Wheat in Beer Brewing

Yang Soo Byeon

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Larger Beer Taste Using Taste Sensing System

Sang Sook Kim ,  Mi ,  an Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

효모 함량에 따른 저수분 압출성형 대체육의 이화학적 특성

전융희 ,  구본재 ,  류기형

한국식품영양과학회지

2022 .03

쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성

박지영 ,  이석기 ,  최인덕 외 6명

산업식품공학

2019 .01

Correlation of International Bitterness Unit and Electronic Taste Analyzer in Larger Beer

Ji eun Kim ,  Yang Soo Byeon ,  Han Sub Kwak

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Yeast Fermentation on Antioxidant Activity of Coffee

Sangki Lee ,  Han Sub Kwak ,  Sung 외 6명

한국식품영양과학회 학술대회발표집

2015 .08

Rapid detection of beer-spoilage lactic acid bacteria: Modified hop-gradient agar with ethanol method

Lim Seok Hong ,  Ji Hyeon Kim ,  Wang June Kim

한국식품과학회지

2020 .06

Development of sweet red-bean bread with yeast starter based on fermented soybean

Min-Jeong Kwon ,  Yun-Ho Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Alcohol Production of Low Malt Beer Using Heat Treated Purple Corn

Hyeon Su Roh ,  Jong Soo Oh ,  Sung Tae Kang

한국식품영양과학회 학술대회발표집

2018 .10

Characteristics of Pilsner-beer affected by addition rates of germinated rice

Beom-Gyun Jeong ,  Seul-Hui Moon ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2016 .10