Jin-Young Choi

Volatile Flavor Components in Mash of Takju prepared by using Aspergillus kawachii Nuruks

Taik-Soo Lee, Jin-Young Choi · Korean Journal of Food Science and Technology · 2005 · 45 citations

Food Chemistry, Volatile Flavor Components, Flavoromics +12

Quality Characteristics of the Mashes of Takju Prepared Using Different Yeasts

Heung-Sook Lee, Chang-Sook Park, Jin-Young Choi · Korean Journal of Food Science and Technology · 2010 · 35 citations

Food Chemistry, Quality Characteristics, Takju Brewing Mashes +13

Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice

Taik-Soo Lee, Jin-Young Choi · Korean Journal of Food Science and Technology · 1998 · 29 citations

Food Chemistry, Glutinous Rice, Volatile Flavor Components +13

Discrimination Analysis of the Geographical Origin of Foods

Jin-Young Choi, Kyong-Hwan Bang, Kee-Young Han et al. · Korean Journal of Food Science and Technology · 2012 · 16 citations · Full text

Nutrition, Food Forensics, Dna Analysis +18

Quality Characteristics of the Kochujang Prepared with Mixture of Meju and Koji during Fermentation

Jin-Young Choi, Taik-Soo Lee, Bong‐Soo Noh · Korean Journal of Food Science and Technology · 2000 · 12 citations

Quality Characteristics, Major Amino Acid, Food Fermentation +15