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Author: Ji-Eun Kang

11 Articles are founded.

Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast
N9 효모를 이용한 쌀 품종별 증류 소주의 발효 특성 및 향기 성분 분석
Bo-Ram Kim , Hyun-Ho Kang , Chan-Woo Kim , Ji-Ho Choi , In-Seo Hwang , Ji-Eun Kang
김보람, 강현호, 김찬우, 최지호, 황인서, 강지은
Food Sci. Preserv. 2024;31(6):1010-1019.
https://doi.org/10.11002/fsp.2024.31.6.1010
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Quality characteristics of distilled soju using Dae-hong peaches
대홍 복숭아를 활용한 증류주의 품질 특성
Ji-Eun Kang , Young-Mi Kim , Ju-Eun Lee , Bo-Ra Im , Ji-Ho Choi , Gui-Jeong Han , Haet-Nim Jeong
강지은, 김영미, 이주은, 임보라, 최지호, 한귀정, 정햇님
Korean J. Food Preserv. 2023;30(4):683-690.
https://doi.org/10.11002/kjfp.2023.30.4.683
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Aging-induced variation in quality of yakju prepared using different commercial yeasts
효모를 달리한 약주의 숙성 시 품질 변화
Jeong Sil Choi , Ji-Eun Kang , Seok-Tae Jeong
최정실, 강지은, 정석태
Korean J. Food Preserv. 2022;29(1):84-96.
https://doi.org/10.11002/kjfp.2022.29.1.84
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Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석
So-Young Park , Seok-Tae Jeong , Chan Woo Kim , Sun-Il Yun , Ji-Eun Kang , Heui-Yun Kang , Bora Lim
박소영, 정석태, 김찬우, 윤순일, 강지은, 강희윤, 임보라
Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105
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Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit
곡물 원료에 따른 고량주 품질 특성
Hwa-Rang Seo , Seok-Tae Jeong , Bo-Ra Iim , JI-Eun Kang , Heui-Yun Kang , Sun-Il Yun
서화랑, 정석태, 임보라, 강지은, 강희윤, 윤순일
Korean J. Food Preserv. 2021;28(7):948-957.
https://doi.org/10.11002/kjfp.2021.28.7.948
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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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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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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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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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