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Issue DateTitleAuthor(s)Type
2017Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation김영석Article
2013Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage김영석; 이상미Article
2011Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds김영석Article
2011Purification and characterization of antifungal δ-dodecalactone from lactobacillus plantarum AF1 isolated from kimchi김영석Article
2015Differentiating Chamaecyparis obtusa and Chamaecyparis pisifera leaves using 1H nuclear magnetic resonance spectroscopy김영석Article
2011Bioaccessibility of total sugars in carbonated beverages and fermented milks김영석Article
2018Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis김영석Article
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
2011Metabolic profiling and predicting the free radical scavenging activity of guava (Psidium guajava L.) leaves according to harvest time by 1H-nuclear magnetic resonance spectroscopy김영석Article
2018Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri김영석; 이상미Article
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