| 2001 | Effects of forgetting on various protocols for category and line scales of intensity | 김광옥 | Article |
| 2019 | Effects of glycine on microbial safety of low-salted squid and myungran jeotgal | 정명수 | Article |
| 2020 | Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds | 김영석; 이상미 | Article |
| 2010 | Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks | 김광옥; 홍재희 | Article |
| 2018 | Effects of maltodextrins with different dextrose-equivalent values | 김영석; 이상미 | Article |
| 2009 | Effects of order of tasting in sensory difference tests using apple juice stimuli: Development of a new model | 이혜성 | Article |
| 2019 | Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum | 김영석; 이상미 | Article |
| 2022 | Effects of pH and Osmotic Changes on the Metabolic Expressions of Bacillus subtilis Strain 168 in Metabolite Pathways including Leucine Metabolism | 김영석 | Article |
| 2006 | Effects of pure curry consumption on life span, body weight, and weight of organs in mice transplanted with cancer cells | 정명수 | Article |
| 2010 | Effects of riboflavin photosensitization on daidzein and its photosensitized derivatives | 박진병 | Article |
| 2017 | Effects of Schiff base formation and aldol condensation on the determination of aldehydes in rice wine using GC-MS | 김영석; 이상미 | Article |
| 2005 | Effects of selective oxidation of chitosan on physical and biological properties | 김영석 | Article |
| 2007 | Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack) | 김광옥 | Article |
| 2008 | Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) | 김광옥; 이혜성 | Article |
| 2023 | Effects of storage temperature on microbiota shifts in raw milk biofilm developed on stainless steel | 반가희 | Article |
| 2021 | Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil | 김영석 | Article |
| 2021 | Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile | 이진규 | Article |
| 2023 | Efficacy of combined caprylic acid and thymol treatments for inactivation of Listeria monocytogenes on enoki mushrooms in household and food-service establishments | 김선애 | Article |
| 2023 | Efficient biotransformation of docosahexaenoic acid-rich oils into the lipid mediator resolvin D5 by cells expressing 15S-lipoxygenase using a bioreactor | 박진병 | Article |
| 2017 | Emotional responses to sweet foods according to sweet liker status | 김광옥 | Article |
