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Author: Ji-Young Mun
12 Articles are founded.
Quality characteristics of barley-Makgeolli fermented from yeast Y204 with different fermented agents
발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성
발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성
Korean J Food Preserv 2019;26(6):631-641.
https://doi.org/10.11002/kjfp.2019.26.6.631
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https://doi.org/10.11002/kjfp.2019.26.6.631
Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성
Korean J Food Preserv 2018;25(7):874-884.
https://doi.org/10.11002/kjfp.2018.25.7.874
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https://doi.org/10.11002/kjfp.2018.25.7.874
Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
염생식물 첨가 저염된장의 이화학적 특성 변화
염생식물 첨가 저염된장의 이화학적 특성 변화
Korean J Food Preserv 2018;25(7):819-829.
https://doi.org/10.11002/kjfp.2018.25.7.819
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https://doi.org/10.11002/kjfp.2018.25.7.819
Quality characteristics of Nuruk with different water contents during fermentation period
가수량에 따른 누룩의 발효기간별 품질 특성
가수량에 따른 누룩의 발효기간별 품질 특성
Korean J Food Preserv 2018;25(5):516-526.
https://doi.org/10.11002/kjfp.2018.25.5.516
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https://doi.org/10.11002/kjfp.2018.25.5.516
Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea
국내 생막걸리에서 분리한 야생 효모의 특성
국내 생막걸리에서 분리한 야생 효모의 특성
Su Ji Jung 
, Soo-Hwan Yeo , Ji-Young Mun , Han-Seok Choi , Seong Yeol Baek
, Soo-Hwan Yeo , Ji-Young Mun , Han-Seok Choi , Seong Yeol Baek
Korean J Food Preserv 2017;24(7):1043-1051.
https://doi.org/10.11002/kjfp.2017.24.7.1043
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https://doi.org/10.11002/kjfp.2017.24.7.1043
Effects of different drying methods on fermentation characteristics and viability of cold-adaptive yeast
저온 적응성 효모의 보존방법에 따른 균체의 생존율 및 발효특성
저온 적응성 효모의 보존방법에 따른 균체의 생존율 및 발효특성
Seong Yeol Baek , Ji-Young Mun , Soo-Hwan Yeo
, Ji-Young Mun , Soo-Hwan Yeo
Korean J Food Preserv 2017;24(7):1034-1042.
https://doi.org/10.11002/kjfp.2017.24.7.1034
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https://doi.org/10.11002/kjfp.2017.24.7.1034
Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
효모 종류에 따른 무독화 옻식초의 초산발효 특성
효모 종류에 따른 무독화 옻식초의 초산발효 특성
Ji-Seon Kim , Soo-Hwan Yeo , Ji-Young Mun , Seong Yeol Baek
, Soo-Hwan Yeo , Ji-Young Mun , Seong Yeol Baek
Korean J Food Preserv 2016;23(7):1042-1049.
https://doi.org/10.11002/kjfp.2016.23.7.1042
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https://doi.org/10.11002/kjfp.2016.23.7.1042
Quality characteristics and preparing of solid starter using fungal strains for Takju
탁주용 곰팡이 고체종국 제조 및 품질 특성
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
, Seong Yeol Baek , Ji-Young Mun , Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jung , Soo-Hwan Yeo
Korean J Food Preserv 2016;23(6):797-803.
https://doi.org/10.11002/kjfp.2016.23.6.797
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https://doi.org/10.11002/kjfp.2016.23.6.797
Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화
Korean J Food Preserv 2016;23(5):666-672.
https://doi.org/10.11002/kjfp.2016.23.5.666
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https://doi.org/10.11002/kjfp.2016.23.5.666
Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
초산균 종류에 따른 무독화 옻식초의 품질 특성
Seong Yeol Baek , Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
, Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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https://doi.org/10.11002/kjfp.2016.23.3.347
Characteristics of yeast with low temperature adaptation for Yakju brewed
약주 제조를 위한 저온 적응성 효모의 특성
약주 제조를 위한 저온 적응성 효모의 특성
Dong-Jun Seo , Soo-Hwan Yeo , Ji-Young Mun , Woo-Jin Jung , Yong Sik Cho , Seong Yeol Baek
, Soo-Hwan Yeo , Ji-Young Mun , Woo-Jin Jung , Yong Sik Cho , Seong Yeol Baek
Korean J Food Preserv 2015;22(6):908-914.
https://doi.org/10.11002/kjfp.2015.22.6.908
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https://doi.org/10.11002/kjfp.2015.22.6.908
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
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
, Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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https://doi.org/10.11002/kjfp.2015.22.5.674
