:: The Korean Journal of Food And Nutrition ::

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Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yeasts

Hyejin Park, Eui Kwang Park, Sungyeol Choi, Hyerim Shin, Min-Ja Kim, Jung-Mi Park

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.512-523

DOI:https://doi.org/10.9799/ksfan.2020.33.5.512
Open abstract
Change of Quality Characteristics of Meju during Fermentation with Multiple Starters

Dong Sun Shin, Hye-young Park, Ji Young Park, Eun-yeong Sim, Hong-Sik Kim, Hye Sun Choi

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.524-531

DOI:https://doi.org/10.9799/ksfan.2020.33.5.524
Open abstract
Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation

Hyang-Sik Yoon, Sang Hee Lee, Hye Jeong Kang, Hyun-Ju Eom, Youngho Kim

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.687-695

DOI:https://doi.org/10.9799/ksfan.2019.32.6.687
Open abstract
Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cultivar

Dong Sun Shin, In Duck Choi, Seuk Ki Lee, Ji Young Park, Nam Geol Kim, Chang Hwan Park, Hye Sun Choi

The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.434-441

DOI:https://doi.org/10.9799/ksfan.2019.32.5.434
Open abstract
Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration

Hyejin Park, Wonil Choi, Bongtae Han, Jaegwan Noh, Jung-Mi Park

The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.485-493

DOI:https://doi.org/10.9799/ksfan.2019.32.5.485
Open abstract
Effects of the Percentages of Yeast, Fermentation Time and Oven Temperature on the Quality Characteristics of Rice Bread

Sang Sook Kim, Hae Young Chung

The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.371-378

DOI:https://doi.org/10.9799/ksfan.2019.32.4.371
Open abstract
Quality Characteristics of Jujube Wines Produced from Various Fruits

Jung-Mi Park, Wonil Choi, Hyejin Park, Bongtae Han, Jaegwan Noh

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.696-702

DOI:https://doi.org/10.9799/ksfan.2018.31.5.696
Open abstract
Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju of Various Region

Dong-Sun Shin, Sang Ik Han, In Duck Choi, Seuk Ki Lee, Ji Young Park, Nam Geol Kim, Hye Sun Choi

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.712-719

DOI:https://doi.org/10.9799/ksfan.2018.31.5.712
Open abstract
Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.549-558

DOI:https://doi.org/10.9799/ksfan.2018.31.4.549
Open abstract
Changes in Quality Characteristics of cheonggukjang added with Quinoa during Fermentation Period

Jong Suk Lee, Mi Hee Lee, Jung Mi Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.24-32

DOI:https://doi.org/10.9799/ksfan.2018.31.1.024
Open abstract
Changes of Off-Odor Constituent and Parishin Derivatives of Fermentation of Gastrodia elata Rhizome by Lactic Acid Bacteria Strains

Young Eun Song, In Sok Lee, Eun Ju Song, Min Kyung Choi, Hyun Ah Han, So Hee Shin, So Ra Choi, Ki Kwon Lee, Myung Kon Kim, Shin Young Park

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.973-982

DOI:https://doi.org/10.9799/ksfan.2017.30.5.973
Open abstract
Flavor Components of Acetic Fermented Onion Extracts

Eun-Jeong Jeong, Yong-Jun Cha

The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.788-795

DOI:https://doi.org/10.9799/ksfan.2017.30.4.788
Open abstract
Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature

Dong-Sun Shin, Seok-Tae Jeong, Eun-Yeong Sim, Seuk Ki Lee, Hyun-Joo Kim, Koan Sik Woo, Sea-Kwan Oh, Si-Ju Kim, Hye-Young Park

The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.305-311

DOI:https://doi.org/10.9799/ksfan.2017.30.2.305
Open abstract
Biological Activities and Quality Characteristics of Rice Germ after Microbial Fermentation

Hyo-Nam Song, Youn Ri Lee

The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.59-66

DOI:https://doi.org/10.9799/ksfan.2017.30.1.059
Open abstract
Fermented Production of Onion Vinegar and Its Biological Activities

Eun-Jeong Jeong, Yong-Jun Cha

The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.120-128

DOI:https://doi.org/10.9799/ksfan.2017.30.1.120
Open abstract
Quality Characteristics of Kimchi Seasoning with Black Garlic

Kwang-Won Yu, Jong-Hyun Hwang, Jong-Hwa Keum, Kyung-Haeng Lee

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.677-683

DOI:https://doi.org/10.9799/ksfan.2016.29.5.677
Open abstract
Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods

Young-Eun Song, So-Ra Choi, Eun-Ju Song, Sang-Young Seo, In-Sok Lee, Hyun-Ah Han, Ki-Kwon Lee, Young-Ju Song, Young-Hoi Kim, Myung-Kon Kim, Shin-Young Park

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.698-705

DOI:https://doi.org/10.9799/ksfan.2016.29.5.698
Open abstract
Changes in Nutritional Composition and Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Fermentation

Hye-Lim Jang, Seo-Yeon Park, Jong-Hun Lee, Myung-Jin Hwang, Youngmin Choi, Haengran Kim, Jinbong Hwang, Dongwon Seo, Sanghee Kim, Jin-Sik Nam

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.706-715

DOI:https://doi.org/10.9799/ksfan.2016.29.5.706
Open abstract
Quality Characteristics of Low-Salt Myungran Jeotkal Fermented by Vegetable-Origin Lactic Acid Bacteria and Salt from Deep Sea Water

Deuk-Sik Lee

The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.237-245

DOI:https://doi.org/10.9799/ksfan.2016.29.2.237
Open abstract
Preparation of High Purity Galacto-Oligosaccharide and Its Prebiotic Activity In Vitro Evaluation

Ki Bae Hong, Hyung Joo Suh, Jae Hwan Kim, Hyuk Kon Kwon, Chung Park, Sung Hee Han

The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.1026-1032

DOI:https://doi.org/10.9799/ksfan.2015.28.6.1026
Open abstract

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