| 2005 | Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.) | 김영석 | Article |
| 2009 | Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods | 김영석 | Meeting Abstract |
| 2010 | Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids | 김영석 | Article |
| 2019 | Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation | 김영석 | Article |
| 2014 | Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans | 김영석; 이상미 | Article |
| 2008 | Comparison on inactivation of Enterobacter sakazakii, Salmonella typhimurium, and Bacillus cereus inoculated on infant formula during storage by gamma irradiation | 정명수 | Article |
| 2017 | Complete genome sequence of a commensal bacterium, Hafnia alvei CBA7124, isolated from human feces | 이진규 | Article |
| 2017 | Complete genome sequence of Clostridium perfringens CBA7123 isolated from a faecal sample from Korea | 이진규 | Article |
| 2018 | Complete genome sequence of Listeria monocytogenes strain MR310, isolated from a pastured-flock poultry farm system | 김선애 | Article |
| 2017 | Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur | 김광옥 | Article |
| 2020 | Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution | 이혜성; 김민아 | Article |
| 2017 | Construction of a pilot-scale continuous-flow intense pulsed light system and its efficacy in sterilizing sesame seeds | 정명수 | Article |
| 2020 | Construction of an engineered biocatalyst system for the production of medium-chain alpha,omega-dicarboxylic acids from medium-chain omega-hydroxycarboxylic acids | 박진병 | Article |
| 2016 | Consumer acceptability of coffee as affected by situational conditions and involvement | 김광옥; 이소민 | Article |
| 2019 | Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling? | 이혜성; 김민아 | Article |
| 2016 | Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced | 이소민 | Article |
| 2015 | Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination | 이혜성 | Article |
| 2012 | Consumer freshness perception of spinach samples exposed to different storage conditions | 김광옥 | Article |
| 2017 | Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy | 김광옥 | Article |
| 2022 | Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi | 김선애 | Article |
