Highly geographical specificity of metabolomic traits among Korean domestic soybeans (Glycine max)
Lee, Eun Mi, Park, Soo Jin, Lee, Jung-Eun, Lee, Bo Mi, Shin, Byeung Kon, Kang, Dong Jin, Choi, Hyung-Kyoon, Kim, Young-Suk, Lee, Do Yup
FOOD RESEARCH INTERNATIONAL, 2019
32
Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria
Lee, Sang Mi, Hwang, Young Rim, Kim, Moon Seok, Chung, Myung Sub, Kim, Young-Suk
MOLECULES, 2019
33
Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum
Kim, Hye Won, Lee, Sang Mi, Seo, Jeong-Ah, Kim, Young-Suk
MOLECULES, 2019
34
Investigation on the formations of volatile compounds, fatty acids, and gamma-lactones in white and brown rice during fermentation
Lee, Sang Mi, Lim, Hyeon Ji, Chang, Ji Won, Hurh, Byung-Serk, Kim, Young-Suk
FOOD CHEMISTRY, 2018
35
Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay
Kim, Seong Mi, Lee, Sang Mi, Seo, Jeong-Ah, Kim, Young-Suk
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2018
36
Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times
Lee, Sang Mi, Jung, Ji Hye, Seo, Jeong-Ah, Kim, Young-Suk
MOLECULES, 2018
37
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri
Lee, Sang Mi, Lee, Joo Young, Cho, Youn Jeung, Kim, Moon Seok, Kim, Young-Suk
JOURNAL OF FOOD SCIENCE, 2018
38
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
Son, Eun Yeong, Lee, Sang Mi, Kim, Minjoo, Seo, Jeong-Ah, Kim, Young-Suk
FOOD RESEARCH INTERNATIONAL, 2018
39
Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis
김영석, 이병주, Yaoyao Zhou, 이재승, 신병곤, 서정아, 이도엽, 최형균
PLOS ONE, 2018
40
Effects of maltodextrins with different dextrose-equivalent values