| 2021 | Sensitization of Lung Cancer Cells by Combination of Anticancer Strategy and HSP27 Small Molecule Inhibitors | 유하원 | Master's Thesis |
| 2019 | Sensor and Dynamic Pricing Aware Vertical Transportation in Smart Buildings | 반효경; 조경운 | Article |
| 2013 | Sensor network based optimal energy flow control in buildings | 박형곤 | Conference Paper |
| 2014 | Sensor-aware elevator scheduling for smart building environments | 반효경 | Article |
| 2021 | Sensor-Based Continuous Authentication of Smartphones' Users Using Behavioral Biometrics: A Contemporary Survey | 양대헌 | Article |
| 2020 | Sensors for In Situ Real-Time Fluorescence Imaging of Enzymes | 윤주영 | Review |
| 2010 | Sensors for the optical detection of cyanide ion | 윤주영; Chen Xiaoqiang | Review |
| 2019 | Sensors, Imaging Agents, and Theranostics to Help Understand and Treat Reactive Oxygen Species Related Diseases | 윤주영 | Review |
| 2009 | Sensory and chemical characteristics of worts fermented by Leuconostoc citreum and Saccharomyces cerevisiae and consumer acceptability with added flavorings | 임용빈; 김광옥; 박진병 | Article |
| 2010 | Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG | 김광옥; 홍재희 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2012 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate | 김광옥 | Article |
| 2009 | Sensory characteristics and consumer acceptability of decaffeinated green teas | 김광옥; 이혜성 | Article |
| 2010 | Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) | 김광옥 | Article |
| 2007 | sensory characteristics and consumer acceptability of green teas processed at different conditions | 이옥희 | Master's Thesis |
| 2011 | Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods | 김광옥 | Article |
| 2008 | Sensory characteristics and consumer acceptability of various green teas | 김광옥; 이혜성; 김영경; 이소민 | Article |
| 2008 | Sensory characteristics and consumer liking of commercial sojues marketed in Korea | 김광옥; 이혜성 | Article |
| 2015 | Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) | 김광옥 | 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 |
