| 2015 | Draft genome sequence of the extremely halophilic archaeon Haladaptatus cibarius type strain D43(T) isolated from fermented seafood | 이진규 | Article |
| 2003 | Drinking hot coffee: Why doesn't it burn the mouth? | 이혜성 | Article |
| 2015 | Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference | 이혜성 | Article |
| 2012 | Eco-design of food and beverage packaging | 정명수 | Book Chapter |
| 2010 | Effect of 1-monocaprin addition on the emulsion stability and the storage stability of mayonnaise | 임승룡 | Article |
| 2017 | Effect of acid treatment on allergenicity of peanut and egg | 성동은 | Article |
| 2020 | Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup | 김광옥 | Article |
| 2010 | Effect of copper speciation at different pH on temporal sensory attributes of copper | 홍재희 | Article |
| 2017 | Effect of culture on sensory and consumer research: Asian perspectives | 이혜성 | Review |
| 2024 | Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL) | 정명수; 황희정 | Article |
| 2006 | Effect of enzymatic hydrolysis of 7S globulin, a soybean protein, on its allergenicity and identification of its allergenic hydrolyzed fragments using SDS-PAGE | 오상석 | Article |
| 2014 | Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa) | 김광옥; 정서진 | Article |
| 2017 | Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers | 김광옥; 이은경 | Article |
| 2011 | Effect of lipopolysaccharide mutation on oxygenation of linoleic acid by recombinant Escherichia coli expressing CYP102A2 of Bacillus subtilis | 박진병; 윤장원 | Article |
| 2001 | Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice | 김광옥 | Article |
| 2007 | Effect of modified starches on caking inhibition in ramen soup | 정명수 | Article |
| 2005 | Effect of pH on the formation of volatiles from the thermal interactions of taurine with reducing sugars | 김영석 | Meeting Abstract |
| 2018 | Effect of portion size on long-term acceptability as affected by consumers' neophobia level: A case study on flavored green-tea drinks | 김광옥 | Article |
| 2017 | Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein | 오상석 | Article |
| 2005 | Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products | 김광옥 | Article |
