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Showing results 75 to 84 of 84

Issue DateTitleAuthor(s)Type
2007Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)김영석Article
2023Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars김영석Article
2022Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures김영석Article
2011The compositions of volatiles and aroma-active compounds in dried omija fruits (schisandra chinensis baillon) according to the cultivation areas김영석; 조인희Article
2022The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage김영석Article
2021Unique metabolic profiles of korean rice according to polishing degree, variety and geo-environmental factors김영석Article
2006Volatile compounds in fermented and acid-hydrolyzed soy sauces김영석Article
2012Volatile hazardous compounds in alcoholic beverages김영석Review
2008Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)김영석Article
2015β-Thujaplicin modulates estrogen receptor signaling and inhibits proliferation of human breast cancer cells김영석Article
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