| 2010 | Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2010 | Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars | 김영석 | Article |
| 2018 | Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation | 김영석 | Article |
| 2017 | Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages | 김광옥; 이소민 | Article |
| 2011 | Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products | 김광옥; 김영석; 이상미 | Article |
| 2012 | Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids | 김영석; 박진병; 심순미; 이상미 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2009 | Sensory characteristics and consumer acceptability of decaffeinated green teas | 김광옥; 이혜성 | Article |
| 2015 | Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers | 김광옥; 이소민 | Article |
| 2022 | The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage | 김영석 | Article |
| 2006 | Volatile compounds in fermented and acid-hydrolyzed soy sauces | 김영석 | Article |
