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Author: Jun-Su Choi

10 Articles are founded.

Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성
Sanghyuk Lee , Kyu-Taek Choi , Jun-Su Choi , Jong-Hyeon Lee , Sae-Byuk Lee
이상혁, 최규택, 최준수, 이종현, 이새벽
Food Sci. Preserv. 2024;31(4):633-644.
https://doi.org/10.11002/fsp.2024.31.4.633
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Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽
Food Sci. Preserv. 2024;31(1):197-198.
https://doi.org/10.11002/fsp.2024.31.1.197
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Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
최준수, 최규택, 김찬우, 박희동, 이새벽
Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155
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Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Sae-Byuk Lee , Heui-Dong Park
최준수, 최규택, 김찬우, 이새벽, 박희동
Korean J. Food Preserv. 2022;29(5):800-812.
https://doi.org/10.11002/kjfp.2022.29.5.800
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Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
Min-Kyeong Chae , Jun-Su Choi , Hyo-Bin Moon , Jong-Beom Park , Kyu-Taek Choi , Soo-Hwan Yeo , Heui-Dong Park
채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동
Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810
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Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Kyu-Taek Choi , Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
최규택, 이새벽, 전성현, 이우창, 최준수, 박희동
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
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Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Hyo-sung Jeong , Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
정효성, 이새벽, 여수빈, 김다혜, 최준수, 김동환, 여수환, 박희동
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Dong-Hwan Kim , Jun-Su Choi , Min-Hyung Lee , Han-Hee Jang , Han-Sol Kim , Do-Youn Kim , Soo-Hwan Yeo , Heui-Dong Park
김동환, 최준수, 이민형, 장한희, 김한솔, 김도연, 여수환, 박희동
Korean J Food Preserv 2017;24(1):68-73.
https://doi.org/10.11002/kjfp.2017.24.1.68
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Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성
Soo-Jin Kwon , Jun-Su Choi , Soo-Hwan Yeo , Heui-Dong Park
권수진, 최준수, 여수환, 박희동
Korean J Food Preserv 2015;22(5):768-777.
https://doi.org/10.11002/kjfp.2015.22.5.768
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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