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Issue DateTitleAuthor(s)Type
2018Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae김영석; 이상미Article
2013Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage김영석; 이상미Article
2013Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different ph values using static headspace gas chromatographic (SHS-GC) analysis김영석; 이상미Article
2018Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri김영석; 이상미Article
2016Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods김영석; 이상미Article
2017Effects of Schiff base formation and aldol condensation on the determination of aldehydes in rice wine using GC-MS김영석; 이상미Article
2018Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay김영석; 이상미Article
2013Comparative volatile profiles in soy sauce according to inoculated microorganisms김영석; 이상미Article
2018Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times김영석; 이상미Article
2013Application of non-targeted approach in flavor science: A review김영석; 이상미Conference Paper
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