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쌀 첨가비율에 따른 맥주의 품질 특성 평가
Food Science and Preservation
2017 .10
Functional craft ale beer fortified with GABA-jujube fermented by Lactobacillus plantarum
한국식품영양과학회 학술대회발표집
2021 .10
Establish for Manufacturing Process of Craft Beer using Indigenous Yeast
한국식품영양과학회 학술대회발표집
2019 .10
쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성
산업식품공학
2019 .01
Study on quality improvement of K-fermented food using non-Saccharomyces yeasts
한국식품영양과학회 학술대회발표집
2023 .10
Quality characteristics and antioxidant activity of beer made from domestic Hopum barley
한국식품영양과학회 학술대회발표집
2021 .10
Development of Rice Bear Production Technology Using Oryun rice and Orae Rice and a Study on Quality Characteristics of Beer by the Amount of Rice Used
한국식품영양과학회 학술대회발표집
2018 .10
Characterization of Isolated Yeast from Fermented Grains of Chinese Liquor
한국식품영양과학회 학술대회발표집
2020 .10
Development of sweet red-bean bread with yeast starter based on fermented soybean
한국식품영양과학회 학술대회발표집
2021 .10
High-throughput screening of probiotic yeast from native yeasts
한국식품영양과학회 학술대회발표집
2023 .10
Characteristics of Pilsner-beer affected by addition rates of germinated rice
한국식품영양과학회 학술대회발표집
2016 .10
Charcteristics of NO erasing activity and quality of fermented products using yeast
한국식품영양과학회 학술대회발표집
2023 .10
Comparison of Larger Beer Taste Using Taste Sensing System
한국식품영양과학회 학술대회발표집
2019 .10
Assessment of Antioxidant Activities and γ-Oryzanol Content of Non-Fermented and Fermented Korean Rice Bran by Various Cultivars
한국식품영양과학회 학술대회발표집
2015 .08
Anti-oxidative Activity of Fermented Aronia Residues with Lactic Acid Bacteria and Yeast
한국식품영양과학회 학술대회발표집
2018 .10
Anti-Yeast Activity of Commercial Natural Anti-Yeast Substance in Strawberry Jam
한국식품영양과학회 학술대회발표집
2016 .10
Characteristics of Dry Type Yakju Fermented with Yeast Strains Isolated from Korean Traditional Starter ‘Nuruk’
한국식품영양과학회 학술대회발표집
2018 .10
Characterization of Korean Wheat in Beer Brewing
한국식품영양과학회 학술대회발표집
2022 .10
Effect of yeast content on physicochemical properties of low-moisture extruded meat analog
한국식품영양과학회 학술대회발표집
2021 .10
Changes of Monascus Pigment and Monacolin K Contents of Red Yeast Rice according to Rice Varieties and Fermentation Periods
한국식품영양과학회 학술대회발표집
2019 .10
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