2011 | Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity | 김영석 | Article |
2011 | Bioaccessibility of total sugars in carbonated beverages and fermented milks | 김영석 | Article |
2018 | Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times | 김영석; 이상미 | Article |
2003 | Cell Cycle Dysregulation Induced by Cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a Colon Cancer Cell Line | 김영석 | Article |
2017 | Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation | 김영석 | Article |
2017 | Change of Volatile Compounds in Apples Spoiled by Fungal Pathogens During Decay Periods | 김성미 | Master's Thesis |
2011 | Changes in fatty acids and volatile components in mackerel by broiling | 김영석 | Article |
2009 | Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food | 이종미; 김영석 | Article |
2018 | Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay | 김영석; 이상미 | Article |
2019 | Changes in Volatile Compounds in Welsh Onion(Allium fistulosum L.) Concentrates Processed by Reverse Osmosis during Storage | 최정민 | Master's Thesis |
2009 | Changes of isoflavones and fatty acids in Eoyukjang, a traditional Korean fermented soysauce prepared under the ground in a pot or an incubator | 이종미; 김영석 | Article |
2021 | Changes of volatile compounds in heated welsh onion (Allium fistulosum L.) during storage | 김다미 | Master's Thesis |
2002 | Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) | 김영석 | Article |
2018 | Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses | 김영석; 이상미 | Article |
2006 | Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) | 김영석 | Article |
2005 | Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석 | Meeting Abstract |
2012 | Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck) | 김영석; 정현 | Article |
2008 | Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi | 이종미; 김영석; 조미숙; 이상미 | Article |
2007 | Characterization of volatile components in Eoyuk-jang | 이종미; 김영석; 조미숙 | Article |
2011 | Characterization of volatile components in makgeolli, a Korean traditional rice wine, with or without pasteurization, during storage | 박혜정 | Master's Thesis |
2013 | Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage | 김영석; 이상미 | Article |
2016 | Characterization of volatile metabolites in fermented oat by Lactobacillus paracasei or Lactobacillus plantarum | 오지은 | Master's Thesis |
2002 | Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview | 김영석 | Article; Proceedings Paper |
2009 | Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis | 김영석 | Article |
2009 | Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities | 김영석 | Article |
2017 | Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media | 김영석; 정현 | Article |
2017 | Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars | 김영석; 이상미 | Article |
2023 | Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Bacillus subtilis Strains Producing Different Levels of Biogenic Amines | 김영석 | Article |
2021 | Comparative analysis of volatile and non-volatile metabolites in beer brewed with different rice cultivars | 이재인 | Master's Thesis |
2021 | Comparative analysis of volatile and non-volatile metabolites produced by Saccharomycopsis fibuligera according to cultivation temperature | 이어진 | Master's Thesis |