Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
2021 · Food Science and Biotechnology · 40 citations
https://doi.org/10.1007/s10068-021-00917-9
M
Min Kyung Park
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69
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22
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Min Kyung Park is an academic researcher from Korea Food Research Institute. The author has contributed to research in topics: Food Quality and Safety Studies & Meat and Animal Product Quality & Nutrition, Health and Food Behavior. The author has an h-index of 15, co-authored 59 publications.
ORCID: 0000-0002-3619-9491Papers by this author
worksRole of lipids in beef flavor development: A review of research from the past 20 years
2025 · Food Chemistry · 37 citations
https://doi.org/10.1016/j.foodchem.2025.143310
Effective Strategies for Understanding Meat Flavor: A Review
2024 · Food Science of Animal Resources · 23 citations
https://doi.org/10.5851/kosfa.2024.e124
Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae
2023 · Food Chemistry · 15 citations
https://doi.org/10.1016/j.foodchem.2023.137463
Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map
2024 · Applied Food Research · 13 citations
https://doi.org/10.1016/j.afres.2024.100655
Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins
2024 · Food Chemistry X · 9 citations
https://doi.org/10.1016/j.fochx.2024.101570
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