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Showing results 17 to 46 of 186

Issue DateTitleAuthor(s)Type
2003Cell Cycle Dysregulation Induced by Cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a Colon Cancer Cell Line김영석Article
2017Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation김영석Article
2017Change of Volatile Compounds in Apples Spoiled by Fungal Pathogens During Decay Periods김성미Master's Thesis
2011Changes in fatty acids and volatile components in mackerel by broiling김영석Article
2009Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food이종미; 김영석Article
2018Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay김영석; 이상미Article
2009Changes of isoflavones and fatty acids in Eoyukjang, a traditional Korean fermented soysauce prepared under the ground in a pot or an incubator이종미; 김영석Article
2002Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash)김영석Article
2018Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses김영석; 이상미Article
2006Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)김영석Article
2005Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms (Tricholoma matsutake Sing.) of different grades김영석Meeting Abstract
2012Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)김영석; 정현Article
2008Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi이종미; 김영석; 조미숙; 이상미Article
2007Characterization of volatile components in Eoyuk-jang이종미; 김영석; 조미숙Article
2011Characterization of volatile components in makgeolli, a Korean traditional rice wine, with or without pasteurization, during storage박혜정Master's Thesis
2013Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage김영석; 이상미Article
2016Characterization of volatile metabolites in fermented oat by Lactobacillus paracasei or Lactobacillus plantarum오지은Master's Thesis
2002Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview김영석Article; Proceedings Paper
2009Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis김영석Article
2009Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities김영석Article
2017Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media김영석; 정현Article
2017Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars김영석; 이상미Article
2011Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content김영석Article
2020Comparative metabolic expressions of fermented soybeans according to different microbial starters김영석Article
2019Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions김영석Article
2013Comparative volatile profiles in soy sauce according to inoculated microorganisms김영석; 이상미Article
2016Comparision of volatile and non-volatile metabolites produced by Saccharomycopsis fibuligera KJJ81 based on cultivation media and cultivation time정지혜Master's Thesis
2010Comparison for bioavailability of 1-deoxynojirimycin with mulberry water extract in rat김영석; 권오란Meeting Abstract
2010Comparison of absorption of 1-deoxynojirimycin from mulberry water extract in rats김영석; 권오란Article
2014Comparison of different extraction methods for the analysis of volatile compounds in coniferous needles전연진Master's Thesis

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