김영석(金榮奭) 교수

식품생명공학과

김영석 프로필 사진
김영석 교수는 식품공학과 소속 교수로 향미화학과 대사체학 분야 연구의 국제적인 전문가이다. 미국 럿거스대학에서 박사학위를 받았으며, 미국 미네소타대학에서 박사후 과정을 역임 후 미국 Griffith Laboratories Company에서 수석연구원으로 재직한 바 있다. 현재까지 약 100편의 논문을 국내외 주요 학술지에 발표하였으며, 국제학술지인 <Journal of Integrated-OMICS>와 <Journal of Korean Society for Applied Biological Chemistry>의 부편집위원장으로 활동하고 있다.     
  • 신공학관 455호
  • 02-3277-3091
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    • 수 오후 1:30-3:30, 금 오후2:00-5:00
연구실적
  • Analysis of Endocrine Disrupting Nonylphenols in Foods by Gas Chromatography-Mass Spectrometry FOODS, 2023, v.12 no.2, 269
    SCIE Scopus dColl.
  • Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics Food Science and Biotechnology, 2023, v.32 no.10, 1383-1393
    SCIE Scopus KCI dColl.
  • Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from Bacillus subtilis Strains Producing Different Levels of Biogenic Amines METABOLITES, 2023, v.13 no.2, 219
    SCIE Scopus dColl.
  • Effects of chlorogenic acid on the formations of furan, acrylamide, α-dicarbonyls and volatile compounds in canned coffee model systems LWT, 2023, v.188, 115338
    Scopus dColl.
  • Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating Food Chemistry, 2023, v.402, 134141
    SCIE Scopus dColl.
  • Integrated-Omics Study on the Transcriptomic and Metabolic Changes of Bacillus licheniformis, a Main Microorganism of Fermented Soybeans, According to Alkaline pH and Osmotic Stress Journal of agricultural and food chemistry, 2023, v.71 no.39, 14379-14389
    SCIE Scopus dColl.
  • 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, 2023, v.415 no.26, 6583-6593
    SCIE Scopus dColl.
  • Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars Food Science and Biotechnology, 2023, v.32 no.3, 283-298
    SCIE Scopus KCI dColl.
  • Determination of methanol and fusel oils in various types of wines distributed in Korea Food Science and Biotechnology, 2022, v.31 no.2, 203-209
    SCIE Scopus KCI dColl.
  • Differentiation of Geographical Origin of White and Brown Rice Samples Using NMR Spectroscopy Coupled with Machine Learning Techniques METABOLITES, 2022, v.12 no.11, 1012
    SCIE Scopus dColl.
  • Effects of pH and Osmotic Changes on the Metabolic Expressions of Bacillus subtilis Strain 168 in Metabolite Pathways including Leucine Metabolism METABOLITES, 2022, v.12 no.2, 112
    SCIE Scopus dColl.
  • Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures FOODS, 2022, v.11 no.9, 1335
    SCIE Scopus dColl.
  • The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage Molecules, 2022, v.27 no.9, 2674
    SCIE Scopus dColl.
  • Azelaic Acid Promotes Caenorhabditis elegans Longevity at Low Temperature Via an Increase in Fatty Acid Desaturation PHARMACEUTICAL RESEARCH, 2021, v.38 no.1, 15-26
    SCIE Scopus dColl.
  • 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, 2021, v.21 no.10, 3468
    SCIE Scopus dColl.
  • Discrimination of the Geographical Origin of Soybeans Using NMR-Based Metabolomics FOODS, 2021, v.10 no.2, 435
    SCIE Scopus dColl.
  • Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil APPLIED BIOLOGICAL CHEMISTRY, 2021, v.64 no.1, 84
    SCIE Scopus KCI dColl.
  • Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review FOOD SCIENCE AND BIOTECHNOLOGY, 2021, v.30 no.7, 881-890
    SCIE Scopus KCI dColl.
  • Mycobiome analysis for distinguishing the geographical origins of sesame seeds Food Research International, 2021, v.143, 110271
    SCIE Scopus dColl.
  • Unique metabolic profiles of korean rice according to polishing degree, variety and geo-environmental factors Foods, 2021, v.10 no.4, 711
    SCIE Scopus dColl.
  • A dietary anthocyanin cyanidin-3-O-glucoside binds to PPARs to regulate glucose metabolism and insulin sensitivity in mice Communications Biology, 2020, v.3 no.1, 514
    SCIE Scopus dColl.
  • Comparative metabolic expressions of fermented soybeans according to different microbial starters Food Chemistry, 2020, v.305, 125461
    SCIE Scopus dColl.
  • Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, v.129, 109454
    SCIE Scopus dColl.
  • Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles MOLECULES, 2020, v.25 no.3, 763
    SCIE Scopus dColl.
  • Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds FOOD CHEMISTRY, 2020, v.312, 126085
    SCIE Scopus dColl.
  • NMR-based metabolic profiling discriminates the geographical origin of raw sesame seeds Food Control, 2020, v.112, 107113
    SCIE Scopus dColl.
  • Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions International Journal of Food Microbiology, 2019, v.307, 108270
    SCIE Scopus dColl.
  • Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria MOLECULES, 2019, v.24 no.6, 1183
    SCIE Scopus dColl.
  • Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation Food Science and Biotechnology, 2019, v.28 no.4, 1037-1045
    SCIE Scopus KCI dColl.
  • Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce JOURNAL OF FOOD SCIENCE, 2019, v.84 no.10, 2758-2776
    SCIE Scopus dColl.
  • Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria MOLECULES, 2019, v.24 no.11, 2123
    SCIE Scopus dColl.
  • Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum MOLECULES, 2019, v.24 no.7, 1333
    SCIE Scopus dColl.
  • Highly geographical specificity of metabolomic traits among Korean domestic soybeans (Glycine max) FOOD RESEARCH INTERNATIONAL, 2019, v.120, 12-18
    SCIE Scopus dColl.
  • 역삼투압법에 의한 양파착즙액의 휘발성 성분 변화 한국식품과학회지, 2019, v.51 no.1, 7~11
    KCI dColl.
  • Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times MOLECULES, 2018, v.23 no.11, 2762
    SCIE Scopus dColl.
  • Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay POSTHARVEST BIOLOGY AND TECHNOLOGY, 2018, v.146, 51-59
    SCIE Scopus dColl.
  • Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses Food Research International, 2018, v.105, 828-835
    SCIE Scopus dColl.
  • Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae Food Research International, 2018, v.109, 596-605
    SCIE Scopus dColl.
  • Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri JOURNAL OF FOOD SCIENCE, 2018, v.83 no.8, 2083-2091
    SCIE Scopus dColl.
  • Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis PLOS ONE, 2018, v.13 no.4
    SCIE Scopus dColl.
  • Effects of maltodextrins with different dextrose-equivalent values Flavour and Fragrance Journal, 2018, v.33 no.2, 153-159
    SCIE Scopus dColl.
  • Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2018, v.28 no.8, 1260-1269
    SCIE Scopus KCI dColl.
  • Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation Food Chemistry, 2018, v.269, 347-354
    SCIE Scopus dColl.
  • Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation FOOD SCIENCE AND BIOTECHNOLOGY, 2017, v.26 no.4, 871-882
    SCIE Scopus KCI dColl.
  • Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media Bioscience, Biotechnology and Biochemistry, 2017, v.81 no.3, 565-572
    SCIE Scopus dColl.
  • Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars Journal of Applied Biological Chemistry, 2017, v.60 no.3, 283-291
    Scopus KCI dColl.
  • Effects of Schiff Base Formation and Aldol Condensation on the Determination of Aldehydes in Rice Wine Using GC-MS MOLECULES, 2017, v.22 no.4
    SCIE Scopus dColl.
  • Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods MOLECULES, 2016, v.21 no.3
    SCIE Scopus dColl.
  • 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, 2016, v.59 no.1, 129-141
    SCIE Scopus KCI dColl.
  • Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration Food Hydrocolloids, 2016, v.52, 343-349
    SCIE Scopus dColl.
  • Effects of brown rice on cellular growth and metabolic changes in mice Food Research International, 2016, v.84, 33-40
    SCIE Scopus dColl.
  • Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation Journal of Food Science, 2016, v.81 no.12, C2915-C2922
    SCIE Scopus dColl.
  • 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, 2016, v.9
    SCIE Scopus dColl.
  • 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, 2015, v.20 no.10, 18066-18082
    SCIE Scopus dColl.
  • Differentiating Chamaecyparis obtusa and Chamaecyparis pisifera Leaves Using H-1 Nuclear Magnetic Resonance Spectroscopy BULLETIN OF THE KOREAN CHEMICAL SOCIETY, 2015, v.36 no.4, 1237-1244
    SCIE KCI Scopus dColl.
  • 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, 2015, v.63 no.5, 1401-1418
    SCIE Scopus dColl.
  • Effects of adsorbents on benzo(a)pyrene, sesamol, and sesamolin contents and volatile component profiles in sesame oil Food Science and Biotechnology, 2015, v.24 no.6, 2017-2022
    SCIE KCI Scopus dColl.
  • 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, 2015, v.75, 328-336
    SCIE Scopus dColl.
  • Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2015, v.58 no.3, 423-432
    SCIE KCI Scopus dColl.
  • Validation and determination of the contents of acetaldehyde and formaldehyde in foods Toxicological Research, 2015, v.31 no.3, 273-278
    KCI Scopus dColl.
  • β-Thujaplicin modulates estrogen receptor signaling and inhibits proliferation of human breast cancer cells Bioscience, Biotechnology and Biochemistry, 2015, v.79 no.6, 1011-1017
    SCIE Scopus dColl.
  • Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis) Journal of the Korean Society for Applied Biological Chemistry, 2014, v.57 no.3, 323-329
    Scopus dColl.
  • Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated beta-glucans FOOD HYDROCOLLOIDS, 2014, v.39, 215-222
    SCIE Scopus dColl.
  • 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, 2014, v.62 no.34, 8764-8771
    SCIE Scopus dColl.
  • 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, 2014, v.145, 950-955
    SCIE Scopus dColl.
  • Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture FOOD SCIENCE AND BIOTECHNOLOGY, 2014, v.23 no.5, 1577-1585
    SCIE KCI Scopus dColl.
  • [학술지논문] Unique Metabolic Profiles of Korean Rice According to Polishing Degree, Variety, and Geo-Environmental Factors Foods, 2021, v.10 no.4 , 711-711
    SCIE
  • [학술지논문] Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, v.129 no.1 , 109454-109454
    SCI
  • [학술지논문] Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds FOOD CHEMISTRY, 2020, v.312 no.15 , 126085-126085
    SCI
  • [학술지논문] NMR-based metabolic profiling discriminates the geographical origin of raw sesame seeds FOOD CONTROL, 2020, v.112 no.1 , 107113-107113
    SCI
강의
  • 2024-1학기

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  • 2021-2학기

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  • 2021-1학기

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