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Quality Characteristic of Hwangki(Astragalus membranaceus) Chungkukjang during Fermentation
This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and , for 4 days. Changes inExpand
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Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization
The aim of this study was to elucidate the Korean consumers’ aroma preference on wines. For this, a sensory test on 6 commercial red wines (5 imported and 1 domestic) was conducted by 250 panels andExpand
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Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper
This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pHExpand
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Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)
This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at 23 o C for 6 days. The changes in pH, total acidity, ethanolExpand
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Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea
The objective of this study was to investigate the quality and environment properties of traditional Gochujang produced by 56 rural farms in 8 regions of Korea for evaluating the relationship betweenExpand
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Expression of Thermotoga maritima Endo-${\beta}$-1,4-xylanase Gene in E. coli and Characterization of the Recombinant Enzyme
Gene encoding endo-1,4--xylanase (EC 3.2.1.8) was isolated from hyperthermophilic microorganism, Thermotoga maritima by polymerase chain reaction. Open reading frame (ORF) of xylanase gene is 3,180Expand
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Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)
The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, andExpand
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