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Child Development|September 2, 2014
Language and cognitive predictors of text comprehension: evidence from multivariate analysisYoung-Suk KimNPJ Science of Food|April 6, 2026
Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugarsYunji Lee, Young-Suk KimAssessment for Effective Intervention : Official Journal of the Council for Educational Diagnostic Services|September 9, 2015
Efficiency of Predicting Risk in Word Reading Using Fewer, Easier LettersYaacov Petscher, Young-Suk KimJournal of School Psychology|January 11, 2011
The utility and accuracy of oral reading fluency score types in predicting reading comprehensionYaacov Petscher, Young-Suk KimThe Journal of Craniofacial Surgery|July 17, 2023
Disfigured Faces Depicted in Modern Visual MediaYoung Suk Kim, Kun HwangFood Science and Biotechnology|March 20, 2025
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometryMinjoo Lee, Young-Suk KimFood Science and Biotechnology|August 16, 2021
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini reviewMin Kyung Park, Young-Suk KimMaterials (Basel, Switzerland)|December 8, 2020
Residual Stress Reduction Technology in Heterogeneous Metal Additive ManufacturingMyoung-Pyo Hong, Young-Suk KimMolecules (Basel, Switzerland)|June 15, 2019
Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid BacteriaMin Kyung Park, Young-Suk KimFood Chemistry|September 11, 2019
Comparative metabolic expressions of fermented soybeans according to different microbial startersMin Kyung Park, Young-Suk KimPageof 26