연구실적

• Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications Food Science and Biotechnology, 2024, v.33 no.10, 2417-2426
  SCIE Scopus KCI dColl.
• Cinnamyl Alcohol Attenuates Adipogenesis in 3T3-L1 Cells by Arresting the Cell Cycle International Journal of Molecular Sciences, 2024, v.25 no.2, 693
  SCIE Scopus dColl.
• Contamination of ultraviolet absorbers in food: toxicity, analytical methods, occurrence and risk assessments Food Science and Biotechnology, 2024, v.33 no.8, 1805-1824
  SCIE Scopus KCI dColl.
• Discovery of (−)-epigallocatechin gallate, a novel olfactory receptor 2AT4 agonist that regulates proliferation and apoptosis in leukemia cells Heliyon, 2024, v.10 no.10, e30298
  SCIE Scopus dColl.
• Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.) LWT, 2024, v.191, 115588
  SCIE Scopus dColl.
• Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population Food Science and Biotechnology, 2024, v.33 no.10, 2391-2398
  SCIE Scopus KCI dColl.
• Isoeugenol Inhibits Adipogenesis in 3T3-L1 Preadipocytes with Impaired Mitotic Clonal Expansion Nutrients, 2024, v.16 no.9
  SCIE Scopus dColl.
• Monitoring, exposure and risk assessment of formaldehyde in alcoholic beverages in Korea Food Additives and Contaminants - Part A, 2024, v.41 no.3, 237-248
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• 대륙별 주요국가들의 한식 메뉴 선호도와 구매 및 추천의도에 관한 비교연구 한국식생활문화학회지, 2024, v.39 no.1, 1-12
  KCI dColl.
• 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
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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