Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice
Yang, H.S., Chonnam National University, Gwangju, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.08.2011)
Published in Korean Journal of Food Science and Technology (01.08.2011)
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The Physical Properties of -uffed Snacks (ppeongtuigi) Added with Sweet Potato Flours
Cheon, S.H., Chonnam National University, Gwangju, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Journal of applied biological chemistry (01.09.2011)
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Published in Journal of applied biological chemistry (01.09.2011)
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Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder
Hwang, S.J., Daegu Haany University, Gyeongsan, Republic of Korea, Kim, J.Y., Chonnam National University, Gwangju, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.2011)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.2011)
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Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel
Yang, H.S., Chonnam National University, Gwangju, Republic of Korea, Hwang, S.J., Daegu Haany University, Gyeongsan, Republic of Korea, Lee, S.H., Chosun College of Science and Technology, Gwangju, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.10.2011)
Published in Korean Journal of Food Science and Technology (01.10.2011)
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Physicochemical Characteristics and Functional Components of Mudeungsan Watermelon and the other Cultivars from Korea
Kim, J.Y., Chonnam National University, Republic of korea, Lee, S.H., Chosun College of Science and Technology, Republic of korea, Hwang, S.J., Daegu Hanny University, Republic of korea, Kim, G.H., Duksung Womens University, Republic of korea, Eun, J.B., Chonnam National University, Republic of korea
Published in Korean Journal of Food Science and Technology (30.06.2013)
Published in Korean Journal of Food Science and Technology (30.06.2013)
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Chemical Changes of Low Salt Gulbi (salted and dried yellow corvenia) during Hot-air Drying with Different Temperatures
Gwak, H.J., Chonnam National University, Gwangju, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.04.2010)
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Published in Korean Journal of Food Science and Technology (01.04.2010)
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Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder
Kim, J.Y., Chonnam National University, Functional Food Research Center, Gwangju, Republic of Korea, Hwang, S.J., Daegu Haany University, Gyeongsan, Republic of Korea, Eun, J.B., Chonnam National University, Functional Food Research Center, Gwangju, Republic of Korea
Published in Journal of applied biological chemistry (01.12.2011)
Published in Journal of applied biological chemistry (01.12.2011)
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Physicochemical Changes in Fermented Skate (Raja kenojei) Treated with Organic Acids During Storage
Kim, H.J., Chonnam National University, Gwangju, Republic of Korea, Eo, J.H., Chonnam National University, Gwangju, Republic of Korea, Kim, S.J., Chonnam National University, Yeosu, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.08.2010)
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Published in Korean Journal of Food Science and Technology (01.08.2010)
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Physical Properties of Yukwa Base According to the Extrusion Processing Conditions (Ⅰ): Manufacturing of Yukwa Base with Combination of Glutinous Rice Flour and Rice Flour
Eun, J.B., Chonnam National University, Gwangju, Republic of Korea, Hsieh, Fu-hung, University of Missouri-Columbia, Missouri, USA, Choi, O.J., Sunchon National University, Sunchon, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.2009)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.2009)
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Evaluation of the Level of Microbial Contamination in the Manufacturing and Processing Company of Red Pepper Powder
Woo, H.I., Hanyang University, Seoul, Republic of Korea, Kim, J.B., Hanyang University, Seoul, Republic of Korea, Choi, J.H., Hanyang University, Seoul, Republic of Korea, Kim, E.H., Hanyang University, Seoul, Republic of Korea, Kim, D.S., Korea Food and Drug Administration, Osong, Republic of Korea, Park, K.S., Korea Food and Drug Administration, Osong, Republic of Korea, Kim, E.J., Korea Food and Drug Administration, Osong, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea, Om, A.S., Hanyang University, Seoul, Republic of Korea
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2012)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2012)
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Physicochemical Properties and Glucose Transport Retarding Effect of Pectin from Flesh of Asian Pear at Different Growth Stages
Zhang, Xian (Yanbian National University, Yanji, Jilin, China), Lee, Fan-Zhu (Yanbian National University, Yanji, Jilin, China), Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), E-mail: jbeun@jnu.ac.kr
Published in Korean Journal of Food Science and Technology (01.10.2008)
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Published in Korean Journal of Food Science and Technology (01.10.2008)
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The Effect of Waxy Glutinous Rice Degree of Milling on the Quality of Jinyangju, a Korean Traditional Rice Wine
Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), Jin, Tie-Yan (Kangwon National University, Chuncheon, Republic of Korea), Wang, M.H. (Kangwon National University, Chuncheon, Republic of Korea), E-mail: mhwang@kangwon.ac.kr
Published in Korean Journal of Food Science and Technology (01.10.2007)
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Published in Korean Journal of Food Science and Technology (01.10.2007)
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Changes of Phenolic Compounds and Pectin in Asian Pear Fruit during Growth
Zhang, Xian (Yanbian University, Longjing, Jilin, China), Lee, Fan-Zhu (Yanbian University, Longjing, Jilin, China), Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), E-mail: jbeun@chonnam.ac.kr
Published in Korean Journal of Food Science and Technology (01.02.2007)
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Published in Korean Journal of Food Science and Technology (01.02.2007)
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Nutritional Compositions in Edible Portion of Castanopsis cuspidata Seeds
Lee, J.C., Dongshin University, Naju, Republic of Korea, Lee, B.D., Chonnam National University, Gwangju, Republic of Korea, Lee, H.Y., Dong-A Injae College, Yeongam, Republic of Korea, Chung, D.O., Chodang University, Muan, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.05.2009)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.05.2009)
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Quality Attributes of Bread Made of Frozen Dough Added with Milk Protein-Polysaccharide Mixtures
Shon, J.H., Chonnam National University, Gwangju, Republic of Korea, Jeung, J.I., Chonnam National University, Gwangju, Republic of Korea, Jung, D.S., Chonnam National University, Gwangju, Republic of Korea, Lee, H.Y., Dong-A Injae College, Yeongam, Republic of Korea, Eun, J.B., Chonnam National University, Gwangju, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.06.2009)
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Published in Korean Journal of Food Science and Technology (01.06.2009)
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Antimicrobial Activity and Oxidative Stability of Bamboo Smoke Distillate on Soybean Oil during Storage
Lee, Fan-Zhu (Yanbian University, China), Lee, B.D. (Chonnam National University, Gwangju, Republic of Korea), Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), E-mail: jbeun@chonnam.ac.kr
Published in Korean Journal of Food Science and Technology (01.12.2006)
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Published in Korean Journal of Food Science and Technology (01.12.2006)
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