2011 | Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity | 김영석 | Article |
2011 | Bioaccessibility of total sugars in carbonated beverages and fermented milks | 김영석 | Article |
2018 | Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times | 김영석; 이상미 | Article |
2003 | Cell Cycle Dysregulation Induced by Cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a Colon Cancer Cell Line | 김영석 | Article |
2017 | Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation | 김영석 | Article |
2011 | Changes in fatty acids and volatile components in mackerel by broiling | 김영석 | Article |
2018 | Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay | 김영석; 이상미 | Article |
2002 | Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) | 김영석 | Article |
2018 | Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses | 김영석; 이상미 | Article |
2006 | Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) | 김영석 | Article |
2005 | Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석 | Meeting Abstract |
2012 | Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck) | 김영석; 정현 | Article |
2013 | Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage | 김영석; 이상미 | Article |
2024 | Cinnamyl Alcohol Attenuates Adipogenesis in 3T3-L1 Cells by Arresting the Cell Cycle | 김영석 | Article |
2002 | Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview | 김영석 | Article; Proceedings Paper |
2009 | Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis | 김영석 | Article |
2009 | Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities | 김영석 | Article |
2017 | Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media | 김영석; 정현 | Article |
2017 | Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars | 김영석; 이상미 | Article |
2023 | Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Bacillus subtilis Strains Producing Different Levels of Biogenic Amines | 김영석 | Article |
2011 | Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content | 김영석 | Article |
2020 | Comparative metabolic expressions of fermented soybeans according to different microbial starters | 김영석 | Article |
2019 | Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions | 김영석 | Article |
2013 | Comparative volatile profiles in soy sauce according to inoculated microorganisms | 김영석; 이상미 | Article |
2010 | Comparison for bioavailability of 1-deoxynojirimycin with mulberry water extract in rat | 김영석; 권오란 | Meeting Abstract |
2010 | Comparison of absorption of 1-deoxynojirimycin from mulberry water extract in rats | 김영석; 권오란 | Article |
2011 | Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds | 김영석 | Article |
2016 | Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds | 김영석 | Article |
2016 | Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods | 김영석; 이상미 | Article |
2010 | Comparison of the volatile composition of pasteurized and unpasteurized makgeolli, a traditional Korean rice wine | 김영석 | Meeting Abstract |