:: The Korean Journal of Food And Nutrition ::

Journal Search Engine

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
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
Effects of Improving Alcohol Metabolism of Yeast Extract Mixtures and Hovenia dulcis Mixtures in Healthy Men

Bo-Ram Cho, Choong-Woo Nam, Se-Young Choung, In-Kyung Jeong, Min-Sun Moon

The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.735-741

DOI:https://doi.org/10.9799/ksfan.2017.30.4.735
Open abstract
Quality Characteristics of Tarakjuk (Milk Porridge) prepared with Red Yeast-Rice

Se-Han Kim, Beam-Woo Park, Jae-Hwan Kim

The Korean Journal of Food And Nutrition :: Vol.28 No.2 pp.313-319

DOI:https://doi.org/10.9799/ksfan.2015.28.2.313
Open abstract
Quality Characteristics of Takju by Yeast Strain Type

Hyejeong Jeon, Jae chul Yu, Gyewon Kim, Hong-sik Kong

The Korean Journal of Food And Nutrition :: Vol.27 No.5 pp.971-978

DOI:https://doi.org/10.9799/ksfan.2014.27.5.971
Open abstract
Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts

^†Jang-Woo Park^**, Jin-Won Lee, Yoon-Kyung Chung^*

The Korean Journal of Food And Nutrition :: Vol.26 No.4 pp.633-637

DOI:https://doi.org/10.9799/ksfan.2013.26.4.633
Open abstract
Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria

^†Sung-Cheon Oh

The Korean Journal of Food And Nutrition :: Vol.26 No.4 pp.678-684

DOI:https://doi.org/10.9799/ksfan.2013.26.4.678
Open abstract
Quality Characteristics of Brown Sauce Added Red Yeast Rice Powder Beurre Manié

^†Jong-Sung Ahn^*, Se-Han Kim

The Korean Journal of Food And Nutrition :: Vol.26 No.1 pp.101-108

DOI:https://doi.org/10.9799/ksfan.2013.26.1.101
Open abstract