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Author: Han-Seok Choi

19 Articles are founded.

Effect of cultivation conditions, maturity stage, and harvest time on ergothioneine content of Gastrodia elata rhizome
천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향
Hyun Jin Choi , Ye Seul Kwon , Ji Su Lee , Young-Hoi Kim , Yong-Suk Kim , Chang Su Kim , Han-Seok Choi
최현진, 권예슬, 이지수, 김영회, 김용석, 김창수, 최한석
Food Sci. Preserv. 2026;33(2):293-302.
https://doi.org/10.11002/fsp.2026.33.2.293
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Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Mi Seong Kim , Ye Seul Kwon , Yong-Suk Kim , Han-Seok Choi
Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50
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Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
Mi-Sun Kim , Ye Seul Kwon , Hyun Jin Choi , Young-Hoi Kim , Han-Seok Choi
김미선, 권예슬, 최현진, 김영회, 최한석
Food Sci. Preserv. 2024;31(4):623-632.
https://doi.org/10.11002/fsp.2024.31.4.623
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Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
Ye Seul Kwon , Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
권예슬, 이지수, 김미성, 한소천, 최한석
Korean J. Food Preserv. 2023;30(4):669-682.
https://doi.org/10.11002/kjfp.2023.30.4.669
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Effects of ipguk (koji) and zeolite combination on odor component suppression and alcohol productivity of solid-fermented spirits
입국과 제올라이트 사용이 고체 발효 증류주의 이취 성분 억제와 알코올 생산성에 미치는 효과
Je Young Shin , Heui-Yun Kang , Chang-Soo Kang , Han-Seok Choi
신제영, 강희윤, 강창수, 최한석
Korean J. Food Preserv. 2022;29(3):455-465.
https://doi.org/10.11002/kjfp.2022.29.3.455
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Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk
분유 첨가 고체발효 술덧의 증류 방법에 따른 증류 분획물의 특성
Je Young Shin , Heui-Yun Kang , Seok-Tae Jeong , Hwa Rang Seo , Chang-Soo Kang , Han-Seok Choi
신제영, 강희윤, 정석태, 서화랑, 강창수, 최한석
Korean J. Food Preserv. 2021;28(7):958-967.
https://doi.org/10.11002/kjfp.2021.28.7.958
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Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts
자색밀(아리흑) 추출물의 기능성 성분 및 생리활성
Hee-Yeon Jin , Sung-Hee Jeon , Kyeong-Hoon Kim , Chon-Sik Kang , Han-Seok Choi , Young Youn
진희연, 전성희, 김경훈, 강천식, 최한석, 윤영
Korean J. Food Preserv. 2021;28(3):372-383.
https://doi.org/10.11002/kjfp.2021.28.3.372
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Antibacterial and antioxidative activities of licorice extracts fermented with Nuruk molds
누룩곰팡이를 처리한 감초 발효 추출물의 항균 효과 및 항산화 활성
Chan-Woo Kim, Eun-Jeong Bae, Ji-Eun Kang, Han-Seok Choi, Seok-Tae Jeong
김찬우, 배은정, 강지은, 최한석, 정석태
Korean J Food Preserv 2018;25(7):830-836.
https://doi.org/10.11002/kjfp.2018.25.7.830
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Quality characteristics of Nuruk with different water contents during fermentation period
가수량에 따른 누룩의 발효기간별 품질 특성
Ji-Young Mun, Joo-Yeon Kim, So Young Kim, Han-Seok Choi, Soo-Hwan Yeo
문지영, 김주연, 김소영, 최한석, 여수환
Korean J Food Preserv 2018;25(5):516-526.
https://doi.org/10.11002/kjfp.2018.25.5.516
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Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea
국내 생막걸리에서 분리한 야생 효모의 특성
Su Ji Jung , Soo-Hwan Yeo , Ji-Young Mun , Han-Seok Choi , Seong Yeol Baek
정수지, 여수환, 문지영, 최한석, 백성열
Korean J Food Preserv 2017;24(7):1043-1051.
https://doi.org/10.11002/kjfp.2017.24.7.1043
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Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성
Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jeong , Chan-Woo Kim , Seong-Yeol Baek , Soo-Hwan Yeo
최한석, 강지은, 정석태, 김찬우, 백성열, 여수환
Korean J Food Preserv 2017;24(5):714-724.
https://doi.org/10.11002/kjfp.2017.24.5.714
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Quality characteristics and preparing of solid starter using fungal strains for Takju
탁주용 곰팡이 고체종국 제조 및 품질 특성
Chang-Ho Baek , Seong Yeol Baek , Ji-Young Mun , Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jung , Soo-Hwan Yeo
백창호, 백성열, 문지영, 최한석, 강지은, 정석태, 여수환
Korean J Food Preserv 2016;23(6):797-803.
https://doi.org/10.11002/kjfp.2016.23.6.797
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Quality characteristics of Yakju containing pretreated lotus leaves
전처리를 달리한 연잎을 이용한 약주의 품질특성
Jeong-Sil Choi , Soo-Hwan Yeo , Han-Seok Choi , Seok-Tae Jeong
최정실, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):204-210.
https://doi.org/10.11002/kjfp.2016.23.2.204
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Effects of pretreatments and storage temperatureon the quality of lotus leaves
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향
Jeong-Sil Choi , Moon-Hee Kong , Soo-Hwan Yeo , Han-Seok Choi , Seok-Tae Jeong
최정실, 공문희, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):155-161.
https://doi.org/10.11002/kjfp.2016.23.2.155
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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Seong Yeol Baek , Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
백성열, 이충환, 박유경, 최한석, 문지영, 여수환
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):361-368.
https://doi.org/10.11002/kjfp.2015.22.3.361
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Quality characteristics of rice and rice starch-based Yakju
쌀 및 쌀 전분을 활용한 약주의 품질특성
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):353-360.
https://doi.org/10.11002/kjfp.2015.22.3.353
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Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production
가수량 변화가 개량누룩으로 발효한 증류식 소주용 술덧의 특성에 미치는 영향
Han-Seok Choi , Eu-Gene Kim , Ji-Eun Kang , Ji-Ho Choi , Soo-Hwan Yeo , Seok-Tae Jeong
최한석, 김유진, 강지은, 최지호, 여수환, 정석태
Korean J Food Preserv 2014;21(6):908-916.
https://doi.org/10.11002/kjfp.2014.21.6.908
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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