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Issue Date	Title	Author(s)	Type
2019	Highly geographical specificity of metabolomic traits among Korean domestic soybeans (Glycine max)	김영석	Article
2019	Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria	김영석	Article
2019	Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation	김영석	Article
2019	Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce	김영석; 이상미	Article
2019	Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions	김영석	Article
2019	Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum	김영석; 이상미	Article
2019	Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria	김영석; 이상미	Article
2018	Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae	김영석; 이상미	Article
2018	Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis	김영석	Article
2018	Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri	김영석; 이상미	Article

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