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Issue DateTitleAuthor(s)Type
2023Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics김영석Article
2014Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity김광옥; 김영석Article
2013Comparative volatile profiles in soy sauce according to inoculated microorganisms김영석; 이상미Article
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
2020Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds김영석; 이상미Article
2018Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times김영석; 이상미Article
2011Determination of the Volatile Components in the Fruits and Leaves of Guava Plants (Psidium guajava L.) Grown on Jeju Island, South Korea김영석Article
2023Integrated-Omics Study on the Transcriptomic and Metabolic Changes of Bacillus licheniformis, a Main Microorganism of Fermented Soybeans, According to Alkaline pH and Osmotic Stress김영석; 김병식Article
2013Application of non-targeted approach in flavor science: A review김영석; 이상미Conference Paper
2012Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids김영석; 박진병; 심순미; 이상미Article
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