Browsing byAuthor김영석

Jump to:
All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  • Sort by:
  • In order:
  • Results/Page
  • Authors/Record:

Showing results 1 to 30 of 237

Issue DateTitleAuthor(s)Type
2020A dietary anthocyanin cyanidin-3-O-glucoside binds to PPARs to regulate glucose metabolism and insulin sensitivity in mice김영석Article
2007AGFD 205-Formation of volatile components from the thermal interactions of theanine with reducing sugars김영석Meeting Abstract
2011Ameliorating effects of Mango (Mangifera indica L.) fruit on plasma ethanol level in a mouse model assessed with 1H-NMR based metabolic profiling김영석Article
2023Analysis of Endocrine Disrupting Nonylphenols in Foods by Gas Chromatography-Mass Spectrometry김영석; 김미혜Article
2005Analysis of volatile compounds in bulgogi prepared by different heating procedures김영석Article
2003Analysis of volatile compounds in fermented and acid-hydrolyzed soy saucesLee, Sang MiMaster's Thesis
2006Anti-inflammatory effect of unripe fruit of Citrus grandis Osbeck in RAW264.7 and HaCaT cells김영석Article
2011Antiobesity effect of oil extract of ginseng김영석Article
2010Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel김영석Article
2015Antiproliferative 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 Metabolomics김영석Article
2013Application of non-targeted approach in flavor science: A review김영석; 이상미Conference Paper
2023Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics김영석Article
2011Application of targeted and non-targeted approaches to the determination of the key volatile and non-volatile components related to sensory attributesin glutathione-Maillard reaction products이상미Doctoral Thesis
2005Aroma active compounds of Bulgogi김영석Article
2003Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction오상석; 김영석Article
2014Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis)김영석Article
2021Azelaic Acid Promotes Caenorhabditis elegans Longevity at Low Temperature Via an Increase in Fatty Acid Desaturation김영석; 이상미Article
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