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본문검색 결과만 보기
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Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica
Choi. Jae-Suk, Seo. Hyo Ju, Lee. Yu-Ri, Kwon. Su-Jung, Moon. Sun Hwa, Park. Sun-Mee, Sohn. Jae Hak 한국식품영양과학회 Preventive nutrition and food science 10 Pages
한국식품영양과학회 Preventive nutrition and food science 2014, Vol.19 No.2 98-107 (10 pages)
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Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
Kim. Eunkyung, Chang. Yoon Hyuk, Ko. Jae Youn, Jeong. Yoonhwa 한국식품영양과학회 Preventive nutrition and food science 7 Pages
한국식품영양과학회 Preventive nutrition and food science 2013, Vol.18 No.3 203-209 (7 pages)
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Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation
Jeong. Yoon-Hwa 한국식품영양과학회 Journal of food science and nutrition 8 Pages
한국식품영양과학회 Journal of food science and nutrition 2011, Vol.16 No.2 142-149 (8 pages)
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Radical Scavenging Activities of Korean Traditional Rice Wine, Takju
Hong. Yang-Hee, Bae. Song-Hwan, Jung. Eun-Young, Son. Heung-Soo, Shin. Kwang-Soon, Kwon. Ki-Han, Suh. Hyung-Joo 한국식품영양과학회 Journal of food science and nutrition 7 Pages
한국식품영양과학회 Journal of food science and nutrition 2009, Vol.14 No.2 109-115 (7 pages)
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Populations and Potential Association of Saccharomyces cerevisiae with Lactic Acid Bacteria in Naturally Fermented Korean Rice Wine
Yoon. Sung-Sik, Choi. Ji-A, Kim. Ki-Hwan, Song. Tae-Suk, Park. Young-Seo 한국식품과학회 Food science and biotechnology 6 Pages
한국식품과학회 Food science and biotechnology 2012, Vol.21 No.2 419-424 (6 pages)
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Identification of Lactic Acid Bacteria Involved in Traditional Korean Rice Wine Fermentation
Seo. Dong-Ho, Jung. Jong-Hyun, Kim. Hyun-You, Kim. Young-Rok, Ha. Suk-Jin, Kim. Young-Cheul, Park. Cheon-Seok 한국식품과학회 Food science and biotechnology 5 Pages
한국식품과학회 Food science and biotechnology 2007, Vol.16 No.6 994-998 (5 pages)
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Ethyl Acetate Extract of Korean Rice Wine Lees Inhibits IgE-Mediated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis in Mice
강여진, 박세진, 배기호, 유정민, 표형배, 최지호, 김택중, Kang. Yeo-Jin, Park. Sae-Jin, Bae. Ki-Ho, Yoo. Jung-Min, Pyo. Hyeong-Bae, Choi. Ji-Ho, Kim. Tack-Joong 한국생명과학회 생명과학회지 6 Pages
한국생명과학회 생명과학회지 2011, Vol.21 No.10 1364-1369 (6 pages)
되어 탈 과립 되면서 히스타민등과 같은 여러 가지 매개체들을 분비하면서 과도하게 면역반응을 유도하게 된다. 주박(Korean rice wine lees)은 청주, 약주 등의 술을 걸러내는 과정에서 생기는 양조 부산물로서, 최근들어 청주를 걸러내는 과정에서 생기는 술 지게미의 생리기능에 대한 연구가 활발하게 진행되고 있다. 본 연구에서는 주박의 ethyl acetate (EA) 추출물을 이용하여 비만세포에서의 탈과립 억제 효과를 측정하였다. 그 결과 주박 EA 추출물이 탈과립의 표지인 ${eta}$-hexosaminidase의 양을 농도 의존적으로 억제하는... -
Exopolysaccharide Produced by Pediococcus acidilactici M76 Isolated from the Korean Traditional Rice Wine, Makgeolli
Song. Young-Ran, Jeong. Do-Youn, Cha. Youn-Soo, Baik. Sang-Ho 한국미생물생명공학회 Journal of microbiology and biotechnology 8 Pages
한국미생물생명공학회 Journal of microbiology and biotechnology 2013, Vol.23 No.5 681-688 (8 pages)
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Proteomic Analysis of Proteins Increased or Reduced by Ethanol of Lactobacillus plantarum ST4 Isolated from Makgeolli, Traditional Korean Rice Wine
Lee. Seung-Gyu, Lee. Kang-Wook, Park. Tae-Heung, Park. Ji-Yeong, Han. Nam-Soo, Kim. Jeong-Hwan 한국미생물생명공학회 Journal of microbiology and biotechnology 10 Pages
한국미생물생명공학회 Journal of microbiology and biotechnology 2012, Vol.22 No.4 516-525 (10 pages)
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Characterization of New Antihypertensive Angiotensin I-Converting Enzyme Inhibitory Peptides from Korean Traditional Rice Wine
Kang. Min-Gu, Kim. Jae-Ho, Ahn. Byung-Hak, Lee. Jong-Soo 한국미생물생명공학회 Journal of microbiology and biotechnology 4 Pages
한국미생물생명공학회 Journal of microbiology and biotechnology 2012, Vol.22 No.3 339-342 (4 pages)