| 2015 | Can Iodine Status be Predicted by Food Group Intake? | 조미숙 | Meeting Abstract |
| 2023 | Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments | 조미숙; 오지은 | Article |
| 2017 | Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions | 조미숙 | Article |
| 2016 | Changes in iodine status among US adults, 2001-2012 | 조미숙 | Article |
| 2021 | Changes in the glucose and insulin responses according to high-protein snacks for diabetic patients | 조미숙; 오지은 | Article |
| 2018 | Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage | 조미숙; 오지은 | Article |
| 2008 | Characterization of microorganisms in Eoyukjang | 오상석; 조미숙 | Article |
| 2008 | Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi | 이종미; 김영석; 조미숙; 이상미 | Article |
| 2007 | Characterization of volatile components in Eoyuk-jang | 이종미; 김영석; 조미숙 | Article |
| 2013 | Chinese consumer preference of chicken burgers cooked by sous-vide with korean-styled seasoning and available on the Chinese fast food market | 조미숙 | Article |
| 2015 | Comfort Food Perceptions and Emotional Responses | 김정현 | Master's Thesis |
| 2022 | Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum | 조미숙; 오지은 | Article |
| 2018 | Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysis | 조미숙; 오지은 | Article |
| 2023 | Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults | 조미숙; 정서진; 오지은 | Article |
| 2019 | Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverage | 조미숙; 오지은 | Article |
| 2022 | Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder | 조미숙; 오지은 | Article |
| 2013 | Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France | 김광옥; 조미숙 | Article |
| 2020 | Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin | 조미숙 | Article |
| 2013 | Development of a Korean Diet Score (KDS) and its application assessing adherence to Korean healthy diet based on the Korean Food Guide Wheels | 조미숙 | Article |
| 2020 | Development of a tool for food literacy assessment for young adults: findings from a Korean validation study | 조미숙 | Article |
| 2019 | Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology | 조미숙; 오지은 | Article |
| 2022 | Dietary Habits, Food Product Selection Attributes, Nutritional Status, and Depression in Middle-Aged and Older Adults with Dysphagia | 조미숙; 오지은 | Article |
| 2016 | Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults | 조미숙 | Article |
| 2022 | Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity | 조미숙; 오지은 | Article |
| 2011 | East Asian cuisine perceptions in New York City between 1997 and 2007 | 조미숙 | Review |
| 2024 | Effects of customer satisfaction and awareness on behavioral intention at Korean and Japanese ethnic restaurants in Vietnam | NGUYEN, TRAN THUY AN | Doctoral Thesis |
| 2016 | Effects of freezing storage temperature on the storage stability of beef | 조미숙 | Article |
| 2021 | Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study | 조미숙; 오지은 | Article |
| 2023 | Factors Affecting Consumption Switching from Conventional Meat to Plant-based Meat Between Koreans and Chinese | 이미혜 | Master's Thesis |
| 2009 | Food behavior and growth of cerebral palsy children - A study for the development of snack | 조미숙 | Article |
