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Showing results 18 to 47 of 237

Issue DateTitleAuthor(s)Type
2011Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity김영석Article
2011Bioaccessibility of total sugars in carbonated beverages and fermented milks김영석Article
2018Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times김영석; 이상미Article
2003Cell Cycle Dysregulation Induced by Cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a Colon Cancer Cell Line김영석Article
2017Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation김영석Article
2017Change of Volatile Compounds in Apples Spoiled by Fungal Pathogens During Decay Periods김성미Master's Thesis
2011Changes in fatty acids and volatile components in mackerel by broiling김영석Article
2009Changes in isoflavone profiles during cheongyukjang preparation, a traditional Banga food이종미; 김영석Article
2018Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay김영석; 이상미Article
2019Changes in Volatile Compounds in Welsh Onion(Allium fistulosum L.) Concentrates Processed by Reverse Osmosis during Storage최정민Master's Thesis
2009Changes of isoflavones and fatty acids in Eoyukjang, a traditional Korean fermented soysauce prepared under the ground in a pot or an incubator이종미; 김영석Article
2021Changes of volatile compounds in heated welsh onion (Allium fistulosum L.) during storage김다미Master's Thesis
2002Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash)김영석Article
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