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Issue DateTitleAuthor(s)Type
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
2011Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions김광옥; 김영석; 홍재희; 이상미Article
2006Metabolomic differentiation of deer antlers of various origins by 1H NMR spectrometry and principal components analysis김영석Article
2006Volatile compounds in fermented and acid-hydrolyzed soy sauces김영석Article
2016Whole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybrid김영석Article
2016Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation김영석; 이상미Article
2015Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)김영석; 양승옥Article
2015Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea김영석; 정현Article
2011Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products김광옥; 김영석; 이상미Article
2010Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades김영석; 조인희Article
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