Paper

< 2025 >

172. Kwon, S.-H., Song, S., Lee, H., Lee, D.Y., Park, M.K., Kim, Y.-S. Sugar-induced modulation of biogenic amines formation and metabolic profiles during Bacillus subtilis fermentation: Food Chemistry: X 29, 102793 (2025)

171. Jeong, D., Kim, Y.-S. Analysis of methanol, fusel alcohols, and other volatile compounds of local specialty alcoholic beverages (wine, beer, and soju) in Korea: Applied Biological Chemistry 68:11 (2025)

170. Lee, M., Kim, Y.-S. Analysis of volatile and odor‑active compounds in charcoal‑grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry: Food Science and Biotechnology 34:1339–134 (2025)

169. Choi, Y.R., Park, M.K., Lee, A.S., Kim, Y.-S., Kim, M.J. Citral, a major component of lemon myrtle (Backhousia citriodora) essential oil, inhibits adipogenesis in 3T3-L1 preadipocytes during mitotic clonal expansion: Italian Journal of Food Science, 37(1), 220-233. (2025)

< 2024 >

168. Lee, N., Kim, M., Lee, S.M., Kim, Y.-S. Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population: Food Science and Biotechnology 33(1), 2391-2398 (2024) 03.23

167. Lee, I.-K., Park, N.-Y., Park, S.Y., Jeong, J., Lee, J., Moon, B., Kim, Y.-S., Kim, J., Kho, Y. Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications: Food Science and Biotechnology 33(10), 2417-2426 (2024) 07.10

166. Akinboye, A.J., Kim, K., Park, J., Kim, Y.-S., Lee, J.G-. Contamination of ultraviolet absorbers in food: toxicity, analytical methods, occurrence and risk assessments: Food Science and Biotechnology 33(8). 1805-1824 (2024) 05.03

165. Choi, Y.R., Na, H.-J., Lee, J., Kim, Y.-S., Kim, M.J.* Isoeugenol Inhibits Adipogenesis in 3T3-L1 Preadipocytes with Impaired Mitotic Clonal Expansion: Nutrients 16(9), 16 (2024) 04.24

164. Choi, Y.R., Na, H.-J., Lee, J.-A., Kim, Y., Kim, Y.-S., Kim, M.J.* Discovery of (−)-epigallocatechin gallate, a novel olfactory receptor 2AT4 agonist that regulates proliferation and apoptosis in leukemia cells:　Heliyon 10(1), 30298 (2024)

163. Lee. J.-Y., Kim, M., Kim, J., Im, H., Kim, Y.-S.* Monitoring, exposure and risk assessment of formaldehyde in alcoholic beverages in Korea: Food Additives & Contaminants : Part A 41(3), 237-248 (2024)

162. Choi, Y.R., Kim, Y.-S., Kim, M.J.* Cinnamyl Alcohol Attenuates Adipogenesis in 3T3-L1 Cells by Arresting the Cell Cycle: International Journal of Molecular Sciences 25(2), 693 (2024)

161. Mun, S.-J., Lee, J.-Y., Nam, D.-S., Lee, J.-A., Lee, J.-G., Kim, C.-T., Park, M.K., Kim, Y.-S.* Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.): LWT-Food Science and Technology 191(1), 115588-115589 (2024)

< 2023 >

160. Choi, J., Park, S.-Y., Park, M.K., Kim, Y.-S., Ahn, C., Kim. Y.-J., Park, C.-S. Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics: Food Science and Biotechnology 32(10), 1383-1393 (2023)

159. Cho, H., Park. M.K., Kim, Y.-S. Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars: Food Science and Biotechnology 32(3), 283-298 (2023)

158. Shin, C., Lee, S.M., Kim, M., Kim, Y.-S. Simultaneous determination of the free and total forms of nonylphenol, nonylphenol monoethoxylate, and nonylphenol diethoxylate in human urine by gas chromatography-mass spectrometry:　Analytical and Bioanalytical Chemistry 415(26), 6583-6593 (2023)

157. Park, H.-H., Nam, D., Lee, J.-Y., Song, J., Lee, H., Jung, M.Y., Lee, S.M., Kim, Y.-S.* Effects of chlorogenic acid on the formations of furan, acrylamide, α-dicarbonyls and volatile compounds in canned coffee model systems: LWT-Food Science and Technology 188(1), 115338 (2023)

156. Park, M.K., Hong, C.P., Kim, B.S., Lee, D.Y., Kim, Y.-S.* Integrated-Omics Study on the Transcriptomic and MetabolicChanges of Bacillus licheniformis, a Main Microorganism ofFermented Soybeans, According to Alkaline pH and Osmotic Stress: Journal of Agricultural and Food Chemistry 71(39), 14379-14389 (2023)

155. Kim, M.-J., Park, H.-H., Moon, B., Lee, S.M., Kim, Y.-S.* Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating: Food Chemistry 402(1), 134141 (2023)

154. Lee, K., Kwon, S.-H., Song, S., Lee, D.-Y., Park, M.K., Kim, Y.-S.* Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Bacillus subtilis Strains Producing Different Levels of Biogenic Amines: Metabolites 13(219), 1-11 (2023)

153. Lee, S.M., Cheong, D., Kim, M., Kim, Y.-S.* Analysis of Endocrine Disrupting Nonylphenols in Foods by Gas Chromatography-Mass Spectrometry: Foods 12(2), 269 (2023)

< Untill 2022 >

152. Lee, S.M., Pyeon, Y.-K., Chung, M.S., Kim, Y.-S. Determination of methanol and fusel oils in various types of wines distributed in Korea: Food Science and Biotechnology 31(2), 203-209 (2022)

151. Saeed, M., Kim, J.-S., Kim, S.-Y., Ryu, J.E., Ko, J., Zaidi, S.F.A., Seo, J.-A., Kim, Y.-S., Lee, D.Y., Choi, H.-K.* Differentiation of Geographical Origin of White and Brown Rice Samples Using NMR Spectroscopy Coupled with Machine Learning Techniques: Metabolites 12(11), 1012 (2022)

150. Lee, S.M., Kim, D., Kim, Y.-S.* The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage: Molecules 27(9), 2674

149. Kim, H.-M., Park, M.-K., Mun, S.-J., Jung, M.-Y., Lee, S.-M., Kim, Y.-S.* Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures: Foods 11(9), 1335 (2022)

148. Park, M.-K., Lee, S., Kim, Y.-S.* Effects of pH and Osmotic Changes on the Metabolic Expressions of Bacillus subtilis Strain 168 in Metabolite Pathways including Leucine Metabolism: Metabolites 12(2), 112 (2022)

147. Park, M.K., Kim, Y.-S. Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review: Food Science and Biotechnology 30(7), 881-890 (2021)

146. Lee, S.M., Jeong, J.-Y., Lee, J.-G., & Kim, Y.-S.* Efects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil: APPLIED BIOLOGICAL CHEMISTRY 64(1), 84 (2021)

145. Yae Rim Choi, Jaewon Shim, Jae-Ho Park, Young-Suk Kim, Min Jung Kim* Discovery of Orphan Olfactory Receptor 6M1 as a New Anticancer Target in MCF-7 Cells by a Combination of Surface Plasmon Resonance-Based and Cell-Based Systems: Sensors 21(10), 3468 (2021)

144. Juan Bai, Renalison Farias-Pereira, Miran Jang, Yuan Zhang, Sang Mi Lee, Young-Suk Kim, Yeonhwa Park, Jun Bae Ahn, Gun-Hee Kim & Kee-Hong Kim* Azelaic Acid Promotes Caenorhabditis elegans longevity at low temperature via an increase in fatty acid desaturation: Pharmaceutical Research 38, 15-26 (2021)

143. Chun, Y.S., Kim, S.-Y., Kim, M., Lim, J.Y., Shin, B.K., Kim, Y.-S., Lee, D.Y., Seo, J.-A.*, Choi, H.-K.* Mycobiome analysis for distinguishing the geographical origins of sesame seeds: Food Research International 143, 110271 (2021)

142. Kang, Y., Lee, B.M., Lee, E.M., Kim, C.-H., Seo, J.-A., Choi, H.-K., Kim, Y.-S.*, Lee, D.Y.* Unique metabolic profiles of korean rice according to polishing degree, variety and geo-environmental factors: Foods 10(4), 711 (2021)

141. Zhou, Y., Kim, S.-Y., Lee, J.-S., Shin, B.-K.*, Seo, J.-A., Kim, Y.-S., Lee, D.-Y.*, Choi, H.-K.* Discrimination of the geographical origin of soybeans using nmr-based metabolomics: Foods 10(2), 1-16 (2021)

140. Jia, Y.1, Wu, C.1, Kim, Y.-S.1, Yang, S.O., Kim, Y., Kim, J.-S., Jeong, M.-Y., Lee, J.H., Kim, B., Lee, S., Oh, H.-S., Kim, J., So, M.-Y., Yoon, Y.E., Thach, T.T., Park, T.H., Lee, S.-J.* A dietary anthocyanin cyanidin-3-O-glucoside binds to PPARs to regulate glucose metabolism and insulin sensitivity in mice: Communications Biology 3(1), 514

139. Lee, B.M., Lee, E.M., Kang, D.J., Seo, J.-A., Choi, H.-K., Kim, Y.-S.*, Lee, D.Y.* Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries: LWT 129, 109454 (2020)

138. Kim, S.-Y., Kim, E., Shin, B.K., Seo, J.-A., Kim, Y.-S., Lee, D.Y., Choi, H.-K.* NMR-based metabolic profiling discriminates the geographical origin of raw sesame seeds: Food Control 112, 107113 (2020)

137. Lee, S.M., Zheng, L.W., Jung, Y., Hwang, G.-S., Kim, Y.-S.* Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds: Food Chemistry 312(15), 126085 (2020)

136. Kim, S.-Y.*, Kim, S.Y.*, Lee, S.M.*, Lee, D.Y.*, Shin, B.K.*, Kang, D.J.*, Choi, H.-K.*, Kim, Y.-S.* Discrimination of cultivated regions of soybeans (Glycine max) based on multivariate data analysis of volatile metabolite profiles: Molecules 25(3), 763 (2020)

135. Park, M.K., Kim, Y.-S.* Comparative metabolic expressions of fermented soybeans according to different microbial starters: Food Chemistry 305, 125461 (2020)

134. Park, M.K., Choi, H.-S., Kim, Y.-S., Cho, I.H.* Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation: Food Science and Biotechnology 28(4), 1037-1045 (2019)

133. Park, M.K., Seo, J.-A., Kim, Y.-S.* Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions: International Journal of Food Microbiology 307, 108270 (2019)

132. Lee, S.M., Kim, S.-B., Kim, Y.-S.* Determination of key volatile compounds related to long-term fermentation of soy sauce: Journal of Food Science 84(10), 2758-2776 (2019)

131. Park, M.K.*, Kim, Y.-S.* Distinctive formation of volatile compounds in fermented rice inoculated by different molds, yeasts, and lactic acid bacteria: Molecules 24(11), 2123 (2019)

130. Lee, E.M., Park, S.J., Lee, J.-E., Lee, B.M., Shin, B.K., Kang, D.J., Choi, H.-K., Kim, Y.-S.*, Lee, D.Y.* Highly geographical specificity of metabolomic traits among Korean domestic soybeans (Glycine max): Food Research International 120, 12-18 (2019)

129. Kim, H.W.*, Lee, S.M.*, Seo, J.-A.*, Kim, Y.-S.* Effects of pH and cultivation time on the formation of styrene and volatile compounds by Penicillium expansum: Molecules 24(7), 1333 (2019)

128. Lee, S.M.*, Hwang, Y.R.*, Kim, M.S.*, Chung, M.S.*, Kim, Y.-S.* Comparison of volatile and nonvolatile compounds in rice fermented by different lactic acid bacteria: Molecules 24(6), 1183 (2019)

127. Lee, S.M., Lim, H.J., Chang, J.W., Hurh, B.-S., Kim, Y.-S.* Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation: Food Chemistry 269, 347-354 (2018)

126. Kim, S.M., Lee, S.M., Seo, J.-A.*, Kim, Y.-S.* Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay: Postharvest Biology and Technology 146, 51-59 (2018)

125. Mi Lee, S.*, Jung, J.H.*, Seo, J.-A.*, Kim, Y.-S.* Bioformation of volatile and nonvolatile metabolites by saccharomycopsis fibuligera kjj81 cultivated under different conditions—carbon sources and cultivation times: Molecules 23(11), 2762 (2018)

124. Lee, S.M., Lee, J.Y., Cho, Y.J., Kim, M.S., Kim, Y.-S*. Determination of volatiles and carotenoid degradation compounds in red pepper fermented by Lactobacillus parabuchneri: Journal of Food Science 83(8), 2083-2091 (2018)

123. Seo, H.S., Lee, S., Singh, D., Park, M.K., Kim, Y.-S., Shin, H.W., Cho, S.A., Lee, C.H.* Evaluating the headspace volatolome, primary metabolites, and aroma characteristics of Koji fermented with Bacillus amyloliquefaciens and Aspergillus oryzaes: Journal of Microbiology and Biotechnology 28(8), 1260-1269 (2018)

122. Son, E.Y., Lee, S.M., Kim, M., Seo, J.-A.*, Kim, Y.-S.* Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae: Food Research International 109, 596-605 (2018)

121. Lee, B.-J., Zhou, Y., Lee, J.S., Shin, B.K., Seo, J.-A., Lee, D., Kim, Y.-S., Choi, H.-K.* Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis: PLoS ONE 13(4), e0196315 (2018)

120. Choi, J.Y., Lee, S.M., Lee, H.J.*, Kim, Y.-S.* Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses: Food Research International 105, 828-835 (2018)

119. Lee, S.M., Cho, A.R., Yoo, S.-H., Kim, Y.-S.* Effects of maltodextrins with different dextrose-equivalent values: Flavour and Fragrance Journal 33(2) 153-159 (2018)

118. Park, M.-K., Choi, H.-S., Kim, Y.-S., Cho, I.H.* Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation: Food Science and Biotechnology 26(4), 871-882 (2017)

117. 손은영, 김혜원, 김선아, 이상미, 백세희, 김선희, 서용기, 박혜영, 오세관, 김영석* α-amylase를 이용하여 제조한 쌀 페이스트의 품종에 따른 휘발성비휘발성 향미성분 비교분석: 한국응용생명화학회지 60(3), 283-291 (2017)

116. Han, J.H.*, Lee, S.M.*, Kim, Y.-S.* Effects of Schiff base formation and aldol condensation on the determination of aldehydes in rice wine using GC-MS: Molecules 22(4), 618 (2017)

115. Chung, H., Lee, N., Seo, J.-A.*, Kim, Y.-S.* Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media: Bioscience, Biotechnology and Biochemistry 81(3), 565-572 (2017)

114. Lee, S.M., Oh, J., Hurh, B.-S., Jeong, G.-H., Shin, Y.-K., Kim, Y.-S.* Volatile compounds produced by Lactobacillus paracasei during oat fermentation: Journal of Food Science 81(12), C2915-C2922 (2016)

113. Yang, S.-O., Wu, C., So, M.-Y., Lee, S.-J.*, Kim, Y.-S.* Effects of brown rice on cellular growth and metabolic changes in mice: Food Research International 84, 33-40 (2016)

112. Jun, Y.*, Lee, S.M.*, Ju, H.K.*, Lee, H.J.*, Choi, H.-K.*, Jo, G.S.*, Kim, Y.-S.* Comparison of the profile and composition of volatiles in coniferous needles according to extraction methods: Molecules 21(3), 363 (2016)

111. Shin, B.R., Song, H.-W., Lee, J.-G., Yoon, H.-J., Chung, M.-S., Kim, Y.-S.* Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds: Applied Biological Chemistry 59(1), 129-141 (2016)

110. Kim, M.J., Ju, H.K., Kim, Y., Yoo, S.-H., Kim, Y.-S.* Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration: Food Hydrocolloids 52, 343-349 (2016)

109. Choo, J.H., Hong, C.P., Lim, J.Y., Seo, J.-A., Kim, Y.-S., Lee, D.W., Park, S.-G., Lee, G.W., Carroll, E., Lee, Y.-W., Kang, H.A.*　Whole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybrid: Biotechnology for Biofuels 9(1), 246 (2016)

108. Shin, B.R., Yang, S.-O., Song, H.-W., Chung, M.-S., Kim, Y.-S.* Effects of adsorbents on benzo(a)pyrene, sesamol, and sesamolin contents and volatile component profiles in sesame oil: Food Science and Biotechnology 24(6), 2017-2022 (2015)

107. Jeong, H.-S., Chung, H., Song, S.-H., Kim, C.-I., Lee, J.-G., Kim, Y.-S.* Validation and determination of the contents of acetaldehyde and formaldehyde in foods: Toxicological Research 31(3), 273-278 (2015)

106. Kim, H.-Y., Lee, S.-G., Oh, T.-J., Lim, S.R., Kim, S.-H., Lee, H.J., Kim, Y.-S.*, Choi, H.-K.* Antiproliferative and apoptotic activity of Chamaecyparis obtusa leaf extract against the HCT116 human colorectal cancer cell line and investigation of the bioactive compound by gas chromatography-mass spectrometry-based metabolomics: Molecules 20(10), 18066-18082 (2015)

105. Zheng, L.W., Chung, H., Kim, Y.-S.* Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems: Food Research International 75, 328-336 (2015)

104. Oh, I.-H., Cho, I.H., Kim, S.-H., Oh, T.-J., Lee, H.J., Kim, Y.-S.*, Choi, H.-K.* Differentiating Chamaecyparis obtusa and Chamaecyparis pisifera leaves using 1H nuclear magnetic resonance spectroscopy: Bulletin of the Korean Chemical Society 36(4), 1237-1244 (2015)

103. Kum, S.-J., Yang, S.-O., Lee, S.M., Chang, P.-S., Choi, Y.H., Lee, J.J., Hurh, B.S., Kim, Y.-S.* Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang): Journal of Agricultural and Food Chemistry 63(5), 1401-1418 (2015)

102. Ko, J., Bao, C., Park, H.-C., Kim, M., Choi, H.-K., Kim, Y.-S., Lee, H.J.* β-Thujaplicin modulates estrogen receptor signaling and inhibits proliferation of human breast cancer cells: Bioscience, Biotechnology and Biochemistry 79(6), 1011-1017 (2015)

101. Chung, H., Yoon, M.K., Han, J., Kim, Y.-S.* Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea: Journal of the Korean Society for Applied Biological Chemistry 58(3), 423-432 (2015)

100. Park, J.-S., Song, S.H., Choi, J.B., Kim, Y.-S., Kwon, S.-H., Park, Y.-S.* Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture: Food Science and Biotechnology 23(5), 1577-1585 (2014)

99. 신보람, 양승옥, 김영석* 참기름의 벤조피렌 저감화 동향: 식품산업과 영양 19(1) 5-12 (2014)

98. 서지현, 이소엽, 강비아, 전은지, 김영석* 새로운 형태의 유자 디저트 개발 및 시장 가능성 조사: 식품산업과 영양 19(2) 28-34 (2014)

97. Lee, S.*, Suh, D.H., Lee, S., Heo, D.Y., Kim, Y.-S., Cho, S.K., Lee, C.H.* Metabolite profiling of red and white pitayas (Hylocereus polyrhizus and Hylocereus undatus) for comparing betalain biosynthesis and antioxidant activity: Journal of Agricultural and Food Chemistry 62(34), 8764-8771 (2014) (14.29점)

96. Choi, J.Y., Cho, I.H., Kim, Y.-S.*, Lee, H.J.* Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis): Journal of the Korean Society for Applied Biological Chemistry 57(3), 323-329 (2014)

95. Shin, G.-O., Lee, S.M., Chang, P.-S., Lee, H.G., Kim, Y.-S.* Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans: Food Hydrocolloids 39, 215-222 (2014)

94. Kim, Y., Kim, Y.-S., Yoo, S.-H., Kim, K.-O.* Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity: Food Chemistry 145, 950-955 (2014)

93. 유희재, 조인희, 정동화, 김영석* 폴리프로필렌-클레이 나노컴포지트 용기에 저장한 대두유의 향미특성 변화 규명: 산업식품공학 17(2) 121-130 (2013)

92. 박혜정, 임주혁, 엄경화, 김정순, 이상미, 김영석* 단체급식 튀김조리에 사용된 대두유의 휘발성 알데히드류 변화: 산업식품공학 17(4) 407-411 (2013)

91. Lee, K.E., Lee, S.M., Choi, Y.H., Hurh, B.S., Kim, Y.-S.* Comparative volatile profiles in soy sauce according to inoculated microorganisms: Bioscience, Biotechnology and Biochemistry 77(11), 2192-2200 (2013)

90. Lee, A.-Y., Yeo, S.-K., Lee, J.H., Kim, H.-W., Jia, Y., Hoang, M.H., Chung, H.a, Kim, Y.-S.*, Lee, S.-J.* Hypolipidemic effect of Goami-3 rice (Oryza sativa L. cv. Goami-3) on C57BL/6J mice is mediated by the regulation of peroxisome proliferator-activated receptor-α and -γ: Journal of Nutritional Biochemistry 24(11), 1991-2000 (2013)

89. Kim, H.-W., Lee, A.-Y., Yeo, S.K., Chung, H., Lee, J.H., Hoang, M.-H., Jia, Y., Han, S.-I., Oh, S.-K., Lee, S.-J.*, Kim, Y.-S.* Metabolic profiling and biological mechanisms of body fat reduction in mice fed the ethanolic extract of black-colored rice: Food Research International 53(1), 373-390 (2013)

88. Park, H.-J., Lee, S.M., Song, S.H., Kim, Y.-S.* Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage: Molecules 18(5), 5317-5325 (2013)

87. Lee, S.M.*, Shin, G.-O.*, Park, K.M.*, Chang, P.-S.*, Kim, Y.-S.* Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different ph values using static headspace gas chromatographic (SHS-GC) analysis: Sensors (Switzerland) 13(3), 2818-2829 (2013)

86. 유희재, 김영석, 정동화* 저밀도 폴리에틸렌-클레이 나노컴포지트 시트의 기체차단 특성: 산업식품공학 16(2) 92-99 (2012)

85. 정현, 윤미경, 김미혜, 박성국, 이준구, 김영석* 주류 중 휘발성 유해성분: Journal of Applied Biological Chemistry 55(3) 141-148 (2012)

84. Cho, I.H., Lee, H.J., Kim, Y.-S.* Differences in the volatile compositions of ginseng species (Panax sp.): Journal of Agricultural and Food Chemistry 60(31), 7616-7622 (2012)

83. Lee, S.E., Chung, H., Kim, Y.-S.* Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction: Food Chemistry 131(4), 1248-1254 (2012)

82. Kim, S.-H., Cho, S.K., Hyun, S.-H., Park, H.-E., Kim, Y.-S., Choi, H.-K. : Metabolic profiling and predicting the free radical scavenging activity of Guava (Psidium guajava L.) leaves according to harvest time by 1H-Nuclear Magnetic Resonance spectroscopy: Bioscience, Biotechnology and Biochemistry 76(2), 2012E1 (2012)

81. Shim, S.-M., Kim, J.Y., Lee, S.M., Park, J.-B., Oh, S.-K.*, Kim, Y.-S.* Erratum to: Profiling of fermentative metabolites in Kimchi: Volatile and non-volatile organic acids(J Korean Soc Appl Biol Chem, (2012), 55, (463-469), 10.1007/s13765-012-2014-8): Journal of the Korean Society for Applied Biological Chemistry 55(5), 463-469 (2012)

80. Chung, H., Chung, W.-Y., Yoo, E.-S., Cho, S.K., Oh, S.-K.*, Kim, Y.-S.* Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck): Journal of the Korean Society for Applied Biological Chemistry 55(1), 133-136 (2012)

79. Shim, S.-M., Kim, J.Y., Lee, S.M., Park, J.-B., Oh, S.-K.*, Kim, Y.-S.* Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids: Journal of the Korean Society for Applied Biological Chemistry 55(4), 463-469 (2012)

78. Lee, S., Kim, Y.-S.*, Choi, H.-K., Cho, S.-K. Determination of the volatile components in the fruits and leaves of guava plants (Psidium guajava L.) grown on Jeju island, South Korea: Journal of Essential Oil Research 23(6) 52-56 (2011)

77. Chung, H., Choi, A., Cho, I.H., Kim, Y.-S.* Changes in fatty acids and volatile components in mackerel by broiling: European Journal of Lipid Science and Technology 113(12), 1481-1490 (2011)

76. Shim, S.-M., Yi, H.-L., Kim, Y.-S.* Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity: International Journal of Food Sciences and Nutrition 62(8), 835-838 (2011)

75. Lee, S.M., Kwon, G.Y., Kim, K.-O., Kim, Y.-S.* Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products: Analytica Chimica Acta 703(2), 204-211 (2011)

74. Lee, H.J., Cho, I.H., Lee, K.E., Kim, Y.-S.* The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis baillon) according to the cultivation areas: Journal of Agricultural and Food Chemistry 59(15), 8338-8346 (2011)

73. Kim, S.-H., Cho, S.K., Hyun, S.-H., Park, H.-E., Kim, Y.-S., Choi, H.-K.* Metabolic profiling and predicting the free radical scavenging activity of guava (Psidium guajava L.) leaves according to harvest time by 1H-nuclear magnetic resonance spectroscopy: Bioscience, Biotechnology and Biochemistry 75(6), 1090-1097 (2011)

72. Kim, H.J., Kang, H.J., Seo, J.Y., Lee, C.H., Kim, Y.-S., Kim, J.-S.* Antiobesity effect of oil extract of ginseng: Journal of Medicinal Food 14(6), 573-583 (2011)

71. Kim, J., Choi, J.N., Kang, D., Son, G.H., Kim, Y.-S., Choi, H.-K., Kwon, D.Y., Lee, C.H.* Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation: Bioscience, Biotechnology and Biochemistry 75(4), 732-739 (2011)

70. Kim, S.-H., Cho, S.K., Min, T.-S., Kim, Y., Yang, S.-O., Kim, H.-S., Hyun, S.-H., Kim, H., Kim, Y.-S., Choi, H.-K.* Ameliorating effects of Mango (Mangifera indica L.) fruit on plasma ethanol level in a mouse model assessed with 1H-NMR based metabolic profiling: Journal of Clinical Biochemistry and Nutrition 48(3), 214-221 (2011)

69. Jo, Y.-J., Cho, I.H., Song, C.K., Shin, H.W., Kim, Y.-S.* Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds: Journal of Food Science 76(3), C368-C379 (2011)

68. Yang, E.J., Kim, Y.-S., Chang, H.C.* Purification and characterization of antifungal δ-dodecalactone from lactobacillus plantarum AF1 isolated from kimchi: Journal of Food Protection 74(4), 651-657 (2011)

67. Moon, J.Y., Mosaddik, A., Kim, H., Cho, M., Choi, H.-K., Kim, Y.S., Cho, S.K.* The chloroform fraction of guava (Psidium cattleianum sabine) leaf extract inhibits human gastric cancer cell proliferation via induction of apoptosis: Food Chemistry 125(2), 369-375 (2011)

66. Choi, M.-H., Kim, G.-H., Park, K.-H., Kim, Y.-S., Shim, S.-M.* Bioaccessibility of total sugars in carbonated beverages and fermented milks: Journal of the Korean Society for Applied Biological Chemistry 54(5), 778-782 (2011)

65. Kim, H.*, Choi, H.-K., Moon, J.Y., Kim, Y.S., Mosaddik, A., Cho, S.K.* Comparative antioxidant and antiproliferative activities of red and white pitayas and their correlation with flavonoid and polyphenol content: Journal of Food Science 76(1), C38-C45 (2011)

64. Kwon, G.Y., Hong, J.H., Kim, Y.S., Lee, S.M., Kim, K.O.* Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions: Journal of Food Science 76(1), S1-S7 (2011)

63. Cho, I.H., Lee, S., Jun, H.-R., Roh, H.-J., Kim, Y.-S.* Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids: Food Science and Biotechnology 19(2), 431-438 (2010)

62. Lee, A.-Y., Kim, Y.-S., Shim, S.-M.* Changes in Antioxidant Activity and Total Phenolic Content of Water Spinach (Ipomoea aquatic Forsk.) under In Vitro Biomimicking System: 산업식품공학 14(4), 342-345 (2010)

61. Kim, Y., Kim, Y.-S., Yoo, S.-H., Kim, K.-O.* Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems: Food Chemistry 123(2), 451-455 (2010)

60. Lee, S., Choi, H.-K., Cho, S.K., Kim, Y.-S.* Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches: Journal of Chromatography B 878(29), 2983-2988 (2010)

59. Park, M.K., Cho, I.H., Lee, S., Choi, H.-K., Kwon, D.-Y., Kim, Y.-S.* Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis: Food Chemistry 122(4), 1313-1319 (2010)

58. Baek, J.G., Shim, S.M., Kwon, D.Y., Choi, H.K., Lee, C.H., Kim, Y.S.* Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various bacillus strains during fermentation: Bioscience, Biotechnology and Biochemistry 74(9), 1860-1868 (2010)

57. Hong, J.H., Jung, D.W., Kim, Y.S., Lee, S.M., Kim, K.O.* Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup: Journal of Food Science 75(8), S427-S434 (2010)

56. Namgung, H.-J., Park, H.-J., Cho, I.H., Choi, H.-K., Kwon, D.-Y., Shim, S.-M.,* Kim, Y.-S.* Metabolite profiling of doenjang, fermented soybean paste, during fermentation: Journal of the Science of Food and Agriculture 90(11), 1926-1935 (2010)

55. Kim, H., Moon, J.Y., Kim, H., Lee, D.-S., Cho, M., Choi, H.-K., Kim, Y.S., Mosaddik, A., Cho, S.K.* Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel: Food Chemistry 121(2), 429-436 (2010)

54. Kim, Y., Park, Y.-J., Yang, S.-O., Kim, S.-H., Hyun, S.-H., Cho, S., Kim, Y.-S., Kwon, D.Y., Cha, Y.-S., Chae, S., Choi, H.-K.* Hypoxanthine levels in human urine serve as a screening indicator for the plasma total cholesterol and low-density lipoprotein modulation activities of fermented red pepper paste: Nutrition Research 30(7), 455-461 (2010)

53. Kim, J.Y., Kwon, H.J., Jung, J.Y., Kwon, H.Y., Baek, J.G., Kim, Y.-S., Kwon, O.* Comparison of absorption of 1-deoxynojirimycin from mulberry water extract in rats: Journal of Agricultural and Food Chemistry 58(11), 6666-6671 (2010)

52. Lee, S.M., Jo, Y.-J., Kim, Y.-S.* Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars: Journal of Agricultural and Food Chemistry 58(5), 3116-3124 (2010)

51. Cho, I.H.a, Choi, H.-K.b, Kim, Y.-S.* Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades: Food Chemistry 118(3), 804-807 (2010)

50. Park, Y.W., Lee, S.W., Choi, H.-K., Yang, S., Kim, Y.-S., Chun, H.-N., Chang, P.-S., Lee, J.* Profiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci: Food Science and Biotechnology 18(2), 294-298 (2009)

49. Park, Y., Lee, S., Chang, P.-S., Lee, J.-M., Kim, Y.S., Lee, J.* Changes of isoflavones and fatty acids in Eoyukjang, a traditional Korean fermented soysauce prepared under the ground in a pot or an incubator: Food Science and Biotechnology 18(1), 48-52 (2009)

48. 이승욱, 박영우, 한양선, 장판식, 이종미, 김영석, 이재환* 반가 식품인 청육장 제조 중 아이소플라본 분포 변화: 한국식품과학회지 41(2), 141-145 (2009)

47. Yoo, Y.-H., Lee, S., Kim, Y., Kim, K.-O., Kim, Y.-S., Yoo, S.-H.* Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins: International Journal of Biological Macromolecules 45(3), 226-230 (2009)

46. Yang, S.-O., Kim, S.-H., Cho, S., Lee, J., Kim, Y.-S., Yun, S.-S., Choi, H.-K.* Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities: Bioscience, Biotechnology and Biochemistry 73(5), 1184-1188 (2009)

45. Yang, S.-O., Kim, M.-S., Liu, K.-H., Auh, J.-H., Kim, Y.-S., Kwon, D.Y., Choi, H.-K.* Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis: Bioscience, Biotechnology and Biochemistry 73(3), 502-507 (2009)

44. 윤미경, 권미정, 이상미, 김지원, 조미숙, 이종미, 김영석* 발효기간에 따른 감동젓무 김치의 휘발성 향기 성분 분석: 한국식품과학회지 40(5), 497-502 (2008)

43. Choi, H.-K.*, Lim, Y.-S., Kim, Y.-S., Park, S.-Y., Lee, C.-H., Hwang, K.W., Kwon, D.Y. Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times: Food Chemistry 106(2), 564-568 (2008)

42. Cho, I.H., Namgung, H.-J., Choi, H.-K., Kim, Y.-S.* Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.): Food Chemistry 106(1), 71-76 (2008)

41. 윤미경, 최아름, 조인희, 유민정, 김지원, 조미숙, 이종미, 김영석* 어육장의 휘발성 향기 성분 특성: 한국식품과학회지 39(4), 366-371 (2007)

40. 임채란, 이종미, 김지원, 유민정, 김영석, 노봉수* 어육장과 시판 소스의 휘발성 향기 성분 비교: 한국식생활문화학회지 22(4), 462-467 (2007)

39. Lee, S., Park, M.K., Kim, K.H., Kim, Y.-S.* Effect of supercritical carbon dioxide decaffeination on volatile components of green teas: Journal of Food Science 72(7), S497-S502 (2007)

38. Park, M.K., Choi, H.-K., Kwon, D.-Y., Kim, Y.-S.* Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA): Food Chemistry 105(3), 1276-1280 (2007)

37. Cho, I.-H., Kim, Y.-S., Lee, K.-W., Choi, H.-K.* 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: Journal of Microbiology and Biotechnology 17(10), 1682-1687 (2007)

36. Park, H.S., Lee, H.J., Shin, M.H., Lee, K.-W., Lee, H., Kim, Y.-S., Kim, K.O., Kim, K.H.* Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide: Food Chemistry 105(3), 1011-1017 (2007)

35. Lim, H.-W., Yoon, J.-H., Kim, Y.-S., Lee, M.-W., Park, S.-Y., Choi, H.-K.* Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.): Food Chemistry 103(4), 1337-1342 (2007)

34. In, H.C., Soh, M.L., Se, Y.K., Choi, H.-K., Kim, K.-O., Kim, Y.-S.* Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis: Journal of Agricultural and Food Chemistry 55(6), 2323-2328 (2007)

33. Cho, I.H., Kim, Y.-S., Choi, H.-K.* Metabolomic discrimination of different grades of pine-mushroom (Tricholoma matsutake Sing.) using 1H NMR spectrometry and multivariate data analysis: Journal of Pharmaceutical and Biomedical Analysis 43(3), 900-904 (2007)

32. Choi, H.-K.*, Yoon, J.-H., Kim, Y.-S., Kwon, D.Y. Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis: Process Biochemistry 42(2), 263-266 (2007)

31. 구윤창, 이현순, 박병규, 김은진, 이선주, 김경헌, 김영석, 김광옥, 정영신, 이광원* 초임계이산화탄소를 이용한 탈카페인녹차 열수추출물의 포유동물 세포주를 이용한 염색체이상시험: 한국환경성돌연변이발암원학회지 26(3), 63-68 (2006)

30. 김지윤, 박은영, 김영석* 묵은 배추김치의 휘발성 성분 특성: 한국식생활문화학회지 21(3), 319-324 (2006)

29. 이혜자, 강경진, 윤원종, 강희경, 김영석, 김소미, 유은숙* RAW 264.7 및 HaCaT Cell에서 당유자 미숙과의 염증억제 효과: 생약학회지 37(2), 74-80 (2006)

28. In, H.C., Se, Y.K., Choi, H.-K., Kim, Y.-S.* Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.): Journal of Agricultural and Food Chemistry 54(17), 6332-6335 (2006)

27. In, H.C., Choi, H.-K., Kim, Y.-S.* Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades: Journal of Agricultural and Food Chemistry 54(13), 4820-4825 (2006)

26. Choi, H.-K.*, Kim, K.-H., Kim, K.H., Kim, Y.-S., Lee, M.-W., Whang, W.K. Metabolomic differentiation of deer antlers of various origins by 1H NMR spectrometry and principal components analysis: Journal of Pharmaceutical and Biomedical Analysis 41(3), 1047-1050 (2006)

25. Lee, S.M., Seo, B.C., Kim, Y.-S.* Volatile compounds in fermented and acid-hydrolyzed soy sauces: Journal of Food Science 71(3), C146-C156 (2006)

24. Kim, Y.-S., Strand, E., Dickmann, R., Warthesen, J.* Degradation of Vitamin A Palmitate in Corn Flakes During Storage: Journal of Food Science 65(7) 1216-1219 (2006)

23. Cho, I.H., Lee, H.J., Kim, Y.-S.* Analysis of volatile compounds in bulgogi prepared by different heating procedures: Food Science and Biotechnology 14(3), 428-432 (2005)

22. Jun, H.R., Cho, I.H., Choi, H.-K., Kim, Y.-S.* Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.): Food Science and Biotechnology 14(3), 392-398 (2005)

21. 양지연, 김영석.* Solid phase microextraction-gas chromatograph/pulsed flame photometric detector(SPME-GC/PFPD)와 static headspace-gas chromatograph/pulsed flame photometric detector(SH-GC/PFPD)를 이용한 황 함유 화합물들의 분석방법 비교: 한국식품과학회지 37(5), 695-701 (2005)

20. Hye, S.K., Tae, H.K., In, H.C., Yang, J.-Y., Kim, Y.-S., Hyong, J.L.* Aroma active compounds of bulgogi: Journal of Food Science 70(8), C517-C522 (2005)

19. Yoo, S.-H., Lee, J.-S., Park, S.Y., Kim, Y.-S., Chang, P.-S., Lee, H.G.* Effects of selective oxidation of chitosan on physical and biological properties: International Journal of Biological Macromolecules 35(1-2), 27-31 (2005)

18. Pahn-Shick Chang*, Hyun-Mi Seo, Oh-Taek Kwon, Hyeon-Gyu Lee and Young-Suk Kim. Selective oxidation of primary alcohol groups in 1-monostearoyl glycerol mediated by 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion: Food Science and Biotechnology 13, 225-229 (2004)

17. 김정미, 서동순, 김영석, 김광옥.* 은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성: 한국식품과학회지 36(3), 111-115 (2004)

16. 손성희, 조인희, 김영석.* 효소처리된 닭고기 부산물에서 형성된 pyrazines 비교: 한국조리과학회지 20(3), 111-115 (2004)

15. Kim, T.H., Lee, S.M., Kim, Y.-S., Kim, K.H., Oh, S., Lee, H.J.* Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction: Food Chemistry 83(1), 151-158 (2003)

14. Kim, J.Y., Woo, H.J., Kim, Y.-S., Kim, K.H., Lee, H.J.* Cell Cycle Dysregulation Induced by Cytoplasm of Lactococcus lactis ssp. lactis in SNUC2A, a Colon Cancer Cell Line: Nutrition and Cancer 46(2), 197-201 (2003)

13. Hae-Roung Jun, Young-Suk Kim.* Comparison of volatile compounds in red pepper (Capsicum annuum L.) powders from different origins: Food Science and Biotechnology 11(3), 293-302 (2002)

12. Cho, I.H. Kim, T.H., Cho S.K., Lee H.J., Kim, Y.S.* Analysis of volatile compounds in bulgogi: Food Science and Biotechnology 11(3), 303-309 (2002)

11. 이유진, 최재연, 이형주, 장해춘, 김정환, 정대균, 김영석, 김소미, 이종훈* 김치 유래 젖산균의 Cell-envelope proteinase 존재 확인: 한국미생물·생명공학회지 30(2), 116-122 (2002)

10. Kim, T.H., Kim, T.H., Shin, J.H., Yu, E.J., Kim, Y.-S., Lee, H.J.* Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash): Biotechnology Letters 24(7), 551-556 (2002)

9. Ji, Y.K., Lee, K.-W., Kim, S.-H., Jae, J.W., Kim, Y.-S., Hyong, J.L. Inhibitory effect of tumor cell proliferation and induction of G2/M cell cycle arrest by panaxytriol: Planta Medica 68(2), 119-122 (2002)

8. Kim, Y.-S., Reineccius, G.A. Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview: ACS Symposium Series 826, 258-267 (2002)

7. Ji Yeon Kim, Hee Jong Woo, Young-Suk Kim, Hyong Joo Lee.* Screening for antiproliferative effects of cellular components from lactic acid bacteria against human cancer cell lines: Biotechnology Letters 24, 100-105 (2002)

6. Kim, Y.-S., Cassens, J., Dickmann, R., Reineccius* Gas Chromatography-Olfactometry of Static Headspace for the Analysis of Flavor Change in Corn Flakes during Storage: Food Science and Biotechnology 10(3), 261-266 (2001)

5. 김영석.* Analysis of flavors in foods - How to approach and how to use?: 식품과학과 산업 34(3), 73-79 (2001)

4. Kim, Y.-S., Ho, C.-T. Formation of pentylpyridines in an oil medium: Journal of Agricultural and Food Chemistry 46(2), 644-647 (1998)

3. Kim, Y.-S., Ho, C.-T.* Formation of pyridines from thermal interaction of glutamine or glutamic acid with a mixture of alkadienals in aqueous and oil media: Journal of Food Lipids 5(3), 173-182 (1998)

2. Kim, Y.-S., Hartman, T.G., Ho, C.-T. Formation of 2-pentylpyridine from the thermal interaction of amino acids and 2,4-decadienal: Journal of Agricultural and Food Chemistry 44(12), 3906-3908 (1996)

1. Kim, Y.-S., Lee, H.J.* Optimal conditions for the immobilization of peppermint cells in polyurethane foam matrix: Foods and Biotechnology 2(2), 141-145 (1993)