| 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 |
| 2016 | Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods | 김영석; 이상미 | Article |
| 2010 | Comparison of the volatile composition of pasteurized and unpasteurized makgeolli, a traditional Korean rice wine | 김영석 | Meeting Abstract |
| 2009 | Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석 | Meeting Abstract |
| 2010 | Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석; 조인희 | Article |
| 2017 | Comparison of volatile and non-volatile metabolites in rice fermented by 12 different lactic acid bacteria | 황영림 | Master's Thesis |
| 2018 | Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae | 김영석; 이상미 | Article |
| 2017 | Comparison of Volatile and Non-volatile Metabolites of Makgeolli Fermented by Koji Inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae | 손은영 | Master's Thesis |
| 2018 | Comparison of volatile and non-volatile metabolites produced by Rhizopus oryzae JJ3-9 and KCCM35485 according to cultivation conditions | 오수민 | Master's Thesis |
| 2018 | Comparison of volatile and non-volatile metabolites produced by Saccharomycopsis fibuligera KJJ81, Saccharomycopsis fibuligera KPH12 and Saccharomyces cerevisiae S288C (a reference strain) according to cultivation times | 고승현 | Master's Thesis |
| 2019 | Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria | 김영석; 이상미 | Article |
| 2005 | Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.) | 김영석 | Article |
| 2020 | Comparison of volatile compounds formed from the thermal interaction of alliin or deoxyalliin with reducing sugars | 나수연 | Master's Thesis |
| 2009 | Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods | 김영석 | Meeting Abstract |
| 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 |
| 2012 | Comparison of volatiles profile in soy sauce according to inoculated microorganisms and salt contents during brine fermentation | 이경은 | Master's Thesis |
| 2020 | Comprehensive investigation on the bioformations of metabolites in fermentative microorganisms using metabolomics approach | 박민경 | Doctoral Thesis |
| 2024 | Contamination of ultraviolet absorbers in food: toxicity, analytical methods, occurrence and risk assessments | 김영석 | Review |
| 2011 | Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation | 김영석 | Article |
| 2009 | Determination of aroma-active compounds formed by the Maillard reaction of glutathione with reducing sugars | 김영석 | Meeting Abstract |
| 2007 | Determination of differences in the nonvolatile metabolites of pine-mushrooms (Tricholoma matsutake sing.) according to different parts and heating times using H-1 NMR and principal component analysis | 김영석 | Article |
| 2006 | Determination of flavonoids in dangyooja (Citrus grandis Osbek) | 김영석 | Meeting Abstract |
| 2020 | Determination of furan levels in Korean agricultural products and effect of caffeic acid on the formation of furan in Maillard model systems | 편유경 | Master's Thesis |
| 2022 | Determination of hazardous volatile organic compounds (furan, benzene and trihalomethanes) in foods and the mitigation strategies for mitigation in pumpkin puree model system | 김민주 | Master's Thesis |
| 2019 | Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce | 김영석; 이상미 | Article |
| 2019 | Determination of key volatile compounds related to sensory attributes and consumer liking of Doenjang | 김선아 | Master's Thesis |
| 2022 | Determination of methanol and fusel oils in various types of wines distributed in Korea | 김영석; 이상미 | Article |
| 2013 | Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different ph values using static headspace gas chromatographic (SHS-GC) analysis | 김영석; 이상미 | Article |
