| 2019 | Learning to know what you like: A case study of repeated exposure to ethnic flavors | 정서진 | Article |
| 2014 | Optimal sensory evaluation protocol to model concentration-response curve of sweeteners | 정서진 | Article |
| 2015 | Optimization of a sensory evaluation protocol for measuring the umami taste | 정서진 | Article |
| 2015 | Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products | 조미숙; 정서진 | Article |
| 2020 | Physicochemical Properties of Whole Wheat Dough and Noodle by Refrigerated Storage Times and Concentrations of Transglutaminase | 강민정 | Master's Thesis |
| 2018 | Predicting Korean Recession with Binary Probit Model | 정서진 | Master's Thesis |
| 2016 | Preference development for natural cheese in different repeated exposure environment | 고정은 | Master's Thesis |
| 2012 | Relative sweetness and sensory characteristics of bulk and intense sweeteners | 정서진 | Article |
| 2004 | Release of artificial cherry flavor from ice creams varying in fat and fat replacers | 정서진 | Article |
| 2017 | Repeated exposure test of Korean jang products among Halal food consumer using Rate-all-that-apply (RATA) method | 송류리 | Master's Thesis |
| 2023 | Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee | 정서진 | Article |
| 2021 | Searching for optimal low calorie sweetener blends in ternary & quaternary system | 정서진 | Article |
| 2012 | Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing | 김광옥; 홍재희; 정서진 | Article |
| 2019 | Sensory perception and liking for pear products made with common and novel pear cultivars | 김슬기 | Master's Thesis |
| 2023 | Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar | 정서진 | Article |
| 2019 | Sweetness potencies of low-calorie sweeteners | 고원휘 | Master's Thesis |
| 2015 | Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems | 정서진 | Article |
| 2020 | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits | 조미숙; 정서진 | Article |
| 2017 | The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets | 정서진 | Article |
| 2021 | The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles | 정서진 | Article |
| 2014 | The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture | 정서진 | Article |
| 2019 | Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers | 조미숙; 정서진 | Article |
| 2017 | Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) | 정서진 | Article |
| 2016 | Understanding the Sensory Characteristics and Drivers of Liking of Gochujang Produced from Middle Size Producers | 김미란 | Master's Thesis |
| 2019 | Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup | 정서진 | Article |
| 2013 | Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale | 정서진 | Article |
| 2017 | 다문화 감수성 신장을 위한 현대시 교육 연구 | 정서진 | Master's Thesis |
| 2023 | 반복 섭취 실험을 통한 비건 스프레드 제품의 기호도 연구 | 하수연 | Master's Thesis |
| 2024 | 반복 섭취 주기 및 간격에 따른 치킨 너겟 제품의 기호도 연구 | 여연주 | Master's Thesis |
| 2014 | 서울 지역 일부 저소득층 영유아의 수유형태 및 이유식 도입 시기에 영향을 미치는 요인과 이에 따른 영양상태 | 김보미 | Master's Thesis |
