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Showing results 1 to 8 of 8

Issue Date	Title	Author(s)	Type
2016	A review of fermented foods with beneficial effects on brain and cognitive function	김지은; 윤수정	Review
2017	Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation	김영석	Article
2025	Comparative analysis of H2 production and microbial communities during dark fermentation of food waste under varying temperature and cultivation modes	조경숙	Article
2019	Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation	김영석	Article
2018	Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation	김영석	Article
2021	Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review	김영석	Review
2024	Recent advances on the systems metabolically engineered Pseudomonas species as versatile biosynthetic platforms for the production of polyhydroxyalkanoates	박시재	Review
2025	Sugar-induced modulation of biogenic amines formation and metabolic profiles during Bacillus subtilis fermentation	김영석	Article

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