Browsing by Author 김영석

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Showing results 1 to 30 of 157

Issue DateTitleAuthor(s)Type
2007AGFD 205-Formation of volatile components from the thermal interactions of theanine with reducing sugars김영석Meeting Abstract
2011Ameliorating effects of Mango (Mangifera indica L.) fruit on plasma ethanol level in a mouse model assessed with 1H-NMR based metabolic profiling김영석Article
2005Analysis of volatile compounds in bulgogi prepared by different heating procedures김영석Article
2003Analysis of volatile compounds in fermented and acid-hydrolyzed soy saucesLee, Sang MiMaster's Thesis
2011Antiobesity effect of oil extract of ginseng김영석Article
2010Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel김영석Article
2015Antiproliferative and Apoptotic Activity of Chamaecyparis obtusa Leaf Extract against the HCT116 Human Colorectal Cancer Cell Line and Investigation of the Bioactive Compound by Gas Chromatography-Mass Spectrometry-Based Metabolomics김영석Article
2013Application of non-targeted approach in flavor science: A review김영석; 이상미Conference Paper
2011Application of targeted and non-targeted approaches to the determination of the key volatile and non-volatile components related to sensory attributesin glutathione-Maillard reaction products이상미Doctoral Thesis
2005Aroma active compounds of Bulgogi김영석Article
2003Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction오상석; 김영석Article
2014Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis)김영석Article
2011Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity김영석Article
2011Bioaccessibility of total sugars in carbonated beverages and fermented milks김영석Article
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
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
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
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

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