Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times
김영석, Choi, HK, Lim, YS, Park, SY, Lee, CH, Hwang, KW, Kwon, DY
FOOD CHEMISTRY, 2008
92
Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)
김영석, Cho, IH, Namgung, HJ, Choi, HK
FOOD CHEMISTRY, 2008
93
Determination of differences in the nonvolatile metabolites of pine-mushrooms (Tricholoma matsutake sing.) according to different parts and heating times using H-1 NMR and principal component analysis
10057282
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2007
94
Effect of supercritical carbon dioxide decaffeination on volatile components of green teas
10057282
JOURNAL OF FOOD SCIENCE, 2007
95
Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis
10057282
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007
96
Metabolomic profiling of Cheonggukjang during fermentation by H-1 NMR spectrometry and principal components analysis
10057282
PROCESS BIOCHEMISTRY, 2007
97
Metabolomic discrimination of different grades of pine-mushroom (Tricholoma matsutake Sing.) using H-1 NMR spectrometry and multivariate data analysis
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2007
98
Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)
10057282
FOOD CHEMISTRY, 2007
99
Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)
10057282
FOOD CHEMISTRY, 2007
100
Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide
김영석, Park, HS, Lee, HJ, Shin, MH, Lee, KW, Lee, H, Kim, KO, Kim, KH