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Showing results 16 to 24 of 24

Issue DateTitleAuthor(s)Type
2015Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)김영석; 양승옥Article
2020Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds김영석; 이상미Article
2018Effects of maltodextrins with different dextrose-equivalent values김영석; 이상미Article
2019Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum김영석; 이상미Article
2021Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil김영석Article
2023Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating김영석Article
2010Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach김광옥; 김영석Meeting Abstract
2015Proteomic analysis of fetal programming-related obesity markers김영주; 유영아Article
2016Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation김영석; 이상미Article
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