2009 | Determination of aroma-active compounds formed by the Maillard reaction of glutathione with reducing sugars | 김영석 | Meeting Abstract |
2019 | Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce | 김영석; 이상미 | Article |
2018 | Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri | 김영석; 이상미 | Article |
2020 | Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles | 김영석; 이상미 | Article |
2015 | Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang) | 김영석; 양승옥 | Article |
2020 | Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds | 김영석; 이상미 | Article |
2018 | Effects of maltodextrins with different dextrose-equivalent values | 김영석; 이상미 | Article |
2019 | Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum | 김영석; 이상미 | Article |
2021 | Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil | 김영석 | Article |
2023 | Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating | 김영석 | Article |
2010 | Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach | 김광옥; 김영석 | Meeting Abstract |
2016 | Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation | 김영석; 이상미 | Article |