| 2016 | Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages | 김광옥; 이소민 | Article |
| 2011 | Analytic approaches to evaluation modify hedonic responses | 김광옥; 이소민 | Article |
| 2018 | CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires | 김광옥; 이소민 | Article |
| 2016 | Consumer acceptability of coffee as affected by situational conditions and involvement | 김광옥; 이소민 | Article |
| 2016 | Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced | 이소민 | Article |
| 2005 | Development of a sensory descriptive analysis procedure for green tea and evaluation of the sensory characteristics of decaffeinated green tea | 이소민 | Master's Thesis |
| 2017 | Effect of conditioning frequencies and intervals on the repeated exposure design of Brie cheese | 이소민 | Master's Thesis |
| 2018 | Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang | 김광옥; 이소민 | Article |
| 2015 | Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth | 김광옥; 김진영; 이소민 | Article |
| 2019 | Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age | 김광옥; 이소민 | Article |
| 2017 | Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages | 김광옥; 이소민 | Article |
| 2008 | Sensory characteristics and consumer acceptability of various green teas | 김광옥; 이혜성; 김영경; 이소민 | Article |
| 2015 | Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers | 김광옥; 이소민 | Article |
| 2015 | Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor | 김광옥; 이소민 | Article |
| 2020 | 가상현실(VR)을 활용한 미술 감상수업이 학습자의 학습동기 및 학업성취도에 미치는 영향 | 이소민 | Master's Thesis |
| 2013 | 미래형 수학 교실의 규준 연구 | 이소민 | Doctoral Thesis |
| 2019 | 소셜 기부 참여동기 특성이 참여의향 및 기업과의 연결감에 미치는 영향 | 이소민 | Master's Thesis |
| 2021 | 아키타시 오모리야마 동물원 ‘원숭이집’의 환경조형물 디자인 연구 | 이소민 | Master's Thesis |
| 2018 | 체육교사의 감성적 리더십이 여자중학생의 수업만족도에 미치는 영향 | 이소민 | Master's Thesis |
