Browsing byAuthor김영석

Jump to:
All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  • Sort by:
  • In order:
  • Results/Page
  • Authors/Record:

Showing results 31 to 60 of 229

Issue DateTitleAuthor(s)Type
2018Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses김영석; 이상미Article
2006Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)김영석Article
2005Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms (Tricholoma matsutake Sing.) of different grades김영석Meeting Abstract
2012Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck)김영석; 정현Article
2008Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi이종미; 김영석; 조미숙; 이상미Article
2007Characterization of volatile components in Eoyuk-jang이종미; 김영석; 조미숙Article
2011Characterization of volatile components in makgeolli, a Korean traditional rice wine, with or without pasteurization, during storage박혜정Master's Thesis
2013Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage김영석; 이상미Article
2016Characterization of volatile metabolites in fermented oat by Lactobacillus paracasei or Lactobacillus plantarum오지은Master's Thesis
2002Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview김영석Article; Proceedings Paper
2009Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis김영석Article
2009Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities김영석Article
2017Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media김영석; 정현Article
2017Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars김영석; 이상미Article
2023Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Bacillus subtilis Strains Producing Different Levels of Biogenic Amines김영석Article
2021Comparative analysis of volatile and non-volatile metabolites in beer brewed with different rice cultivars이재인Master's Thesis
2021Comparative analysis of volatile and non-volatile metabolites produced by Saccharomycopsis fibuligera according to cultivation temperature이어진Master's Thesis
2011Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content김영석Article
2020Comparative metabolic expressions of fermented soybeans according to different microbial starters김영석Article
2019Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions김영석Article
2013Comparative volatile profiles in soy sauce according to inoculated microorganisms김영석; 이상미Article
2016Comparision of volatile and non-volatile metabolites produced by Saccharomycopsis fibuligera KJJ81 based on cultivation media and cultivation time정지혜Master's Thesis
2010Comparison for bioavailability of 1-deoxynojirimycin with mulberry water extract in rat김영석; 권오란Meeting Abstract
2010Comparison of absorption of 1-deoxynojirimycin from mulberry water extract in rats김영석; 권오란Article
2014Comparison of different extraction methods for the analysis of volatile compounds in coniferous needles전연진Master's Thesis
2011Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds김영석Article
2016Comparison of non-volatile and volatile metabolites produced by Lichtheimia ramosa according to cultivation media and growth이나겸Master's Thesis
2016Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds김영석Article
2016Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods김영석; 이상미Article
2010Comparison of the volatile composition of pasteurized and unpasteurized makgeolli, a traditional Korean rice wine김영석Meeting Abstract