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Author: Ji-Ho Choi

10 Articles are founded.

Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측
Bora Lim , Dahye Kim , Yejin Shin , In-Seo Hwang , Ji-Yoon Choi , Chan-woo Kim , Ji-Ho Choi
임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호
Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301
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Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation
영양원 결핍 및 고온 발효에 따른 막걸리 품질 특성
Ji-Youn Kim , Ji-Ho Choi , Chan-Woo Kim , Bora Lim
김지윤, 최지호, 김찬우, 임보라
Food Sci. Preserv. 2025;32(2):289-300.
https://doi.org/10.11002/fsp.2025.32.2.289
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Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화
Yejin Shin , Chan-woo Kim , Ji-ho Choi , Bora Lim
신예진, 김찬우, 최지호, 임보라
Food Sci. Preserv. 2024;31(6):957-968.
https://doi.org/10.11002/fsp.2024.31.6.957
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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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Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity
Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성
Ji Hye Jeong , Ji Yeong Park , Hyun Ji Lee , Ji-Ho Choi , Shin-Yeong Park , Chan Soon Park , Bo-Ram Park
정지혜, 박지영, 이현지, 최지호, 박신영, 박찬순, 박보람
Korean J. Food Preserv. 2021;28(3):391-402.
https://doi.org/10.11002/kjfp.2021.28.3.391
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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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Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang , Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
장연정, 김은주, 최윤희, 최혜선, 송진, 최지호, 박신영
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
Hyuk-Jin Kwon , Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
권혁진, 김화선, 최윤희, 최지호, 최혜선, 송진, 박신영
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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