| 2020 | A dietary anthocyanin cyanidin-3-O-glucoside binds to PPARs to regulate glucose metabolism and insulin sensitivity in mice | 김영석 | Article |
| 2007 | AGFD 205-Formation of volatile components from the thermal interactions of theanine with reducing sugars | 김영석 | Meeting Abstract |
| 2011 | Ameliorating effects of Mango (Mangifera indica L.) fruit on plasma ethanol level in a mouse model assessed with 1H-NMR based metabolic profiling | 김영석 | Article |
| 2023 | Analysis of Endocrine Disrupting Nonylphenols in Foods by Gas Chromatography-Mass Spectrometry | 김영석; 김미혜 | Article |
| 2005 | Analysis of volatile compounds in bulgogi prepared by different heating procedures | 김영석 | Article |
| 2003 | Analysis of volatile compounds in fermented and acid-hydrolyzed soy sauces | Lee, Sang Mi | Master's Thesis |
| 2006 | Anti-inflammatory effect of unripe fruit of Citrus grandis Osbeck in RAW264.7 and HaCaT cells | 김영석 | Article |
| 2011 | Antiobesity effect of oil extract of ginseng | 김영석 | Article |
| 2010 | Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel | 김영석 | Article |
| 2015 | Antiproliferative and Apoptotic Activity of Chamaecyparis obtusa Leaf Extract against the HCT116 Human Colorectal Cancer Cell Line and Investigation of the Bioactive Compound by Gas Chromatography-Mass Spectrometry-Based Metabolomics | 김영석 | Article |
| 2013 | Application of non-targeted approach in flavor science: A review | 김영석; 이상미 | Conference Paper |
| 2011 | Application of targeted and non-targeted approaches to the determination of the key volatile and non-volatile components related to sensory attributesin glutathione-Maillard reaction products | 이상미 | Doctoral Thesis |
| 2005 | Aroma active compounds of Bulgogi | 김영석 | Article |
| 2003 | Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction | 오상석; 김영석 | Article |
| 2014 | Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis) | 김영석 | Article |
| 2021 | Azelaic Acid Promotes Caenorhabditis elegans Longevity at Low Temperature Via an Increase in Fatty Acid Desaturation | 김영석; 이상미 | Article |
| 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 |
