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Showing results 91 to 120 of 186

Issue DateTitleAuthor(s)Type
2013Effects of Aspergillus species inoculated and their enzymatic activities on the formation of volatile components in fermented soybean paste (Doenjang)금선주Master's Thesis
2015Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)김영석; 양승옥Article
2016Effects of brown rice on cellular growth and metabolic changes in mice김영석Article
2007Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide김광옥; 김영석Article
2015Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems김영석; 정현Article
2012Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction김영석; 정현Article
2010Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components through the Maillard reaction이상언Master's Thesis
2009Effects of maltodextrins with different dextrose equivalent on the release of aldehydes in aqueous model systems조아름Master's Thesis
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
2017Effects of Schiff base formation and aldol condensation on the determination of aldehydes in rice wine using GC-MS김영석; 이상미Article
2005Effects of selective oxidation of chitosan on physical and biological properties김영석Article
2015Effects of several additives on the formations of furan and other volatile components in canned coffee model systemsZheng, LiweiMaster's Thesis
2013Elucidation of Volatile Compounds Formation in fermented red pepper sauces under Different Fermentation Conditions양지혜Master's Thesis
2010Enzymatic modification of wheat protein for the formation of pyrazines and other heterocyclic compounds through Maillard reaction김영석Meeting Abstract
2012Erratum to: Profiling of fermentative metabolites in Kimchi: Volatile and non-volatile organic acids(J Korean Soc Appl Biol Chem, (2012), 55, (463-469), 10.1007/s13765-012-2014-8)김영석; 박진병; 심순미; 이상미Erratum
2018Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae김영석Article
2015Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea김영석; 정현Article
2009Formation of Furan, Furan-derivatives and Nitrogen-containing Compounds from the Thermal Interactions of Glucose with Glutamine, Glutamic acid, Glutaric acid or Ammonium sulfate이수진Master's Thesis
2007Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)김영석Article
2008Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times김영석Article
2009Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins김광옥; 김영석Article
2014GC-TOF-MS and CE-MS based metabolic profiling of plasma and liver tissues from mice fed high-fat diet with cyanidin 3-O-β-D-glucoside소민영Master's Thesis
2019Highly geographical specificity of metabolomic traits among Korean domestic soybeans (Glycine max)김영석Article
2013Hypolipidemic effect of Goami-3 rice (Oryza sativa L. cv. Goami-3) on C57BL/6J mice is mediated by the regulation of peroxisome proliferator-activated receptor-α and -γ김영석Article
2010Hypoxanthine levels in human urine serve as a screening indicator for the plasma total cholesterol and low-density lipoprotein modulation activities of fermented red pepper paste김영석Article
2010Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup김광옥; 김영석; 홍재희; 이상미Article
2002Inhibitory effect of tumor cell proliferation and induction of G2/M cell cycle arrest by panaxytriol김영석Article
2010Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars김영석Article
2013Investigation on bitter taste-active compounds in Omija (Schisandra chinensis Baillon) tea기민지Master's Thesis

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