| 2015 | Effects of several additives on the formations of furan and other volatile components in canned coffee model systems | Zheng, Liwei | Master's Thesis |
| 2021 | Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil | 김영석 | Article |
| 2013 | Elucidation of Volatile Compounds Formation in fermented red pepper sauces under Different Fermentation Conditions | 양지혜 | Master's Thesis |
| 2010 | Enzymatic modification of wheat protein for the formation of pyrazines and other heterocyclic compounds through Maillard reaction | 김영석 | Meeting Abstract |
| 2012 | Erratum to: Profiling of fermentative metabolites in Kimchi: Volatile and non-volatile organic acids(J Korean Soc Appl Biol Chem, (2012), 55, (463-469), 10.1007/s13765-012-2014-8) | 김영석; 박진병; 심순미; 이상미 | Erratum |
| 2018 | Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae | 김영석 | Article |
| 2015 | Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea | 김영석; 정현 | Article |
| 2023 | Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating | 김영석 | Article |
| 2009 | Formation of Furan, Furan-derivatives and Nitrogen-containing Compounds from the Thermal Interactions of Glucose with Glutamine, Glutamic acid, Glutaric acid or Ammonium sulfate | 이수진 | Master's Thesis |
| 2019 | Formation of styrene and volatile/non-volatile metabolites by Penicillium expansum according to pH and cultivation time | 김혜원 | Master's Thesis |
| 2017 | Formation of Volatile Compounds and Carotenoids Degradation Products in Red Pepper Fermented by Lactobacillus spp. | 이주영 | Master's Thesis |
| 2007 | Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.) | 김영석 | Article |
| 2008 | Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times | 김영석 | Article |
| 2009 | Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins | 김광옥; 김영석 | Article |
| 2014 | GC-TOF-MS and CE-MS based metabolic profiling of plasma and liver tissues from mice fed high-fat diet with cyanidin 3-O-β-D-glucoside | 소민영 | Master's Thesis |
| 2019 | Highly geographical specificity of metabolomic traits among Korean domestic soybeans (Glycine max) | 김영석 | Article |
| 2013 | Hypolipidemic effect of Goami-3 rice (Oryza sativa L. cv. Goami-3) on C57BL/6J mice is mediated by the regulation of peroxisome proliferator-activated receptor-α and -γ | 김영석 | Article |
| 2010 | Hypoxanthine levels in human urine serve as a screening indicator for the plasma total cholesterol and low-density lipoprotein modulation activities of fermented red pepper paste | 김영석 | Article |
| 2010 | Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2002 | Inhibitory effect of tumor cell proliferation and induction of G2/M cell cycle arrest by panaxytriol | 김영석 | Article |
| 2010 | Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars | 김영석 | Article |
| 2013 | Investigation on bitter taste-active compounds in Omija (Schisandra chinensis Baillon) tea | 기민지 | Master's Thesis |
| 2012 | Investigation on bitter taste-active compounds in Omija (Schisandra chinensis Baillon) tea | 김영석 | Meeting Abstract |
| 2014 | Investigation on changes of volatile components in kimchi during fermentation using targeted and non-targeted approaches | 이화연 | Master's Thesis |
| 2011 | Investigation on gas barrier characteristics of polymer-clay nanocomposite films and effects of nanoclay on flavor retention properties | 유희재 | Master's Thesis |
| 2010 | Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach | 김광옥; 김영석 | Meeting Abstract |
| 2016 | Investigation on the Formation of Volatile Components in White and Brown Rice and the Effects of γ–Decalactone Precursors during Fermented by Lactobacillus paracasei | 임현지 | Master's Thesis |
| 2018 | Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation | 김영석 | Article |
| 2012 | Investigation on the profile of flavonoids in onions and their reduction effects on bioaccessibility of heavy metal using in vitro digestionmodel | 이하림 | Master's Thesis |
| 2018 | Investigation on Volatile Compounds in Bell Peppers Inoculated with Fungal Pathogens during Decay | 최단비 | Master's Thesis |
