2019 | Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria | 김영석 | Article |
2015 | Effects of adsorbents on benzo(a)pyrene, sesamol, and sesamolin contents and volatile component profiles in sesame oil | 김영석 | Article |
2009 | Effects of antioxidant vitamins on the reduction of volatile off-flavors in fermented soymilk | 김영석 | Meeting Abstract |
2009 | Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods | 김영석 | Meeting Abstract |
2009 | Determination of aroma-active compounds formed by the Maillard reaction of glutathione with reducing sugars | 김영석 | Meeting Abstract |
2009 | Metabolites profiling of meju prepared by diffrent fermentation methods and periods | 김영석 | Meeting Abstract |
2007 | AGFD 205-Formation of volatile components from the thermal interactions of theanine with reducing sugars | 김영석 | Meeting Abstract |
2006 | Determination of flavonoids in dangyooja (Citrus grandis Osbek) | 김영석 | Meeting Abstract |
2023 | Simultaneous determination of the free and total forms of nonylphenol, nonylphenol monoethoxylate, and nonylphenol diethoxylate in human urine by gas chromatography-mass spectrometry | 김영석; 김미혜 | Article |
2022 | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures | 김영석 | Article |