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Impact of flavonoid in yellow and red onions on bioaccessibility

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Application of targeted and non-targeted approaches to the determination of volatile and non-volatile components as contributors to the beef flavor in glutathione-Maillard reaction products

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Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach

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Comparison of the volatile composition of pasteurized and unpasteurized makgeolli, a traditional Korean rice wine

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Metabolite profiling by gas chromatography-mass spectrometry (GC-MS) and principal components analysis (PCA) of Schizandra chinensis Baillon (omija fruits) according to their origins