| 2020 | A dietary anthocyanin cyanidin-3-O-glucoside binds to PPARs to regulate glucose metabolism and insulin sensitivity in mice | 김영석 | Article |
| 2011 | Ameliorating effects of Mango (Mangifera indica L.) fruit on plasma ethanol level in a mouse model assessed with 1H-NMR based metabolic profiling | 김영석 | Article |
| 2006 | Anti-inflammatory effect of unripe fruit of Citrus grandis Osbeck in RAW264.7 and HaCaT cells | 김영석 | Article |
| 2011 | Antiobesity effect of oil extract of ginseng | 김영석 | Article |
| 2013 | Application of non-targeted approach in flavor science: A review | 김영석; 이상미 | Conference Paper |
| 2023 | Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics | 김영석 | Article |
| 2003 | Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction | 오상석; 김영석 | Article |
| 2014 | Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis) | 김영석 | Article |
| 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 |
| 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 |
| 2002 | Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) | 김영석 | Article |
| 2006 | Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) | 김영석 | Article |
| 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 |
| 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 volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars | 김영석; 이상미 | 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 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 |
| 2010 | Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석; 조인희 | Article |
| 2010 | Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids | 김영석 | Article |
| 2019 | Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation | 김영석 | Article |
| 2014 | Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans | 김영석; 이상미 | Article |
