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Author: Hyo-Gyeong Woo
5 Articles are founded.
Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Su-Hwan Kim 
, Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
, Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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https://doi.org/10.11002/kjfp.2022.29.2.263
Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Hyo-Gyeong Woo , Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
, Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646
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https://doi.org/10.11002/kjfp.2021.28.5.646
Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
Bok-Seon Kim , So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
, So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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https://doi.org/10.11002/kjfp.2021.28.3.426
Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Hong-Bi Han , Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
, Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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https://doi.org/10.11002/kjfp.2021.28.2.240
Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Hee-Won Lee , Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
, Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694
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https://doi.org/10.11002/kjfp.2020.27.6.694
