Research Record

• 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
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• 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
  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
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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
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• 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
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• Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria MOLECULES, 2019, v.24 no.6, 1183
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• 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
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• Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum MOLECULES, 2019, v.24 no.7, 1333
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• 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
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• Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay POSTHARVEST BIOLOGY AND TECHNOLOGY, 2018, v.146, 51-59
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• 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
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• 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
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• 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
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• Effects of maltodextrins with different dextrose-equivalent values Flavour and Fragrance Journal, 2018, v.33 no.2, 153-159
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• 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
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• 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
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• 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
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• 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
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• Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration Food Hydrocolloids, 2016, v.52, 343-349
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• Effects of brown rice on cellular growth and metabolic changes in mice Food Research International, 2016, v.84, 33-40
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• Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation Journal of Food Science, 2016, v.81 no.12, C2915-C2922
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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
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• 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