Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation
박민경, 최혜선, 김영석, 조인희
FOOD SCIENCE AND BIOTECHNOLOGY, 2019
132
Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae
Seo, Han Sol, Lee, Sunmin, Singh, Digar, Park, Min Kyung, Kim, Young-Suk, Shin, Hye Won, Cho, Sun A., Lee, Choong Hwan
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2018
133
Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars
김영석, 오세관, 손은영, 김혜원, 김선아, 이상미, 백세희, 김선희, 서용기, 박혜영
JOURNAL OF APPLIED BIOLOGICAL CHEMISTRY, 2017
134
Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation
김영석, 조인희, 최혜선, 박민경
FOOD SCIENCE AND BIOTECHNOLOGY, 2017
135
Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds
신보람, 송혜원, 이준구, 윤혜정, 정명섭, 김영석
APPLIED BIOLOGICAL CHEMISTRY, 2016
136
Effects of adsorbents on benzo(a)pyrene, sesamol, and sesamolin contents and volatile component profiles in sesame oil
신보람, 양승옥, 송혜원, 정명섭, 김영석
FOOD SCIENCE AND BIOTECHNOLOGY, 2015
137
Validation and determination of the contents of acetaldehyde and formaldehyde in foods
Toxicological Research, 2015
138
Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea
김영석, Hyun Chung, Mi Kyung Yoon, Jihye Han
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2015
139
Differentiating Chamaecyparis obtusa and Chamaecyparis pisifera Leaves Using H-1 Nuclear Magnetic Resonance Spectroscopy
Il-Hwan Oh, In Hee Cho, So-Hyun Kim, Young Suk Kim, Taek-Joo Oh, Hyung-Kyoon CHOI, Hong Jin Lee