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공과대학
식품생명공학과
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Results 21-30 of 152 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2021
Unique metabolic profiles of korean rice according to polishing degree, variety and geo-environmental factors
김영석
Article
2011
Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content
김영석
Article
2021
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
김영석
Review
2005
Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.)
김영석
Article
2005
Aroma active compounds of Bulgogi
김영석
Article
2005
Analysis of volatile compounds in bulgogi prepared by different heating procedures
김영석
Article
2017
Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation
김영석
Article
2013
Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage
김영석; 이상미
Article
2011
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds
김영석
Article
2011
Purification and characterization of antifungal δ-dodecalactone from lactobacillus plantarum AF1 isolated from kimchi
김영석
Article
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-Author
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권오란
9
김광옥
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김미혜
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김병식
2
박진병
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심순미
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양승옥
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오상석
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volatile compounds
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GC-MS
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Metabolomics
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Fermentation
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Furan
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Volatile compounds
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Aspergillus oryzae
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Brown rice
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gas chromatography-mass spectrometry
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-Date issued
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2020 - 2024
86
2010 - 2019
39
2002 - 2009
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