| 2013 | Comparative volatile profiles in soy sauce according to inoculated microorganisms | 김영석; 이상미 | Article |
| 2008 | Purification of protein expressed from three different regions of norovirus (NoV) | 김진영 | Article |
| 2013 | Nonparametric Estimation of d′ and Its Variance for the A-Not A with Reminder | 이혜성 | Article |
| 2014 | Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure | 김광옥 | Article |
| 2014 | The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste | 김광옥 | Article |
| 2014 | Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity | 김광옥; 김영석 | Article |
| 2014 | Stereospecific production of 9R-hydroxy-10E,12Z-octadecadienoic acid from linoleic acid by recombinant Escherichia coli cells expressing 9R-lipoxygenase from Nostoc sp. SAG 25.82 | 박진병 | Article |
| 2014 | Effects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity | 오상석 | Article |
| 2010 | Preface | 오상석 | Editorial |
| 1999 | The development of Dduk (Korean traditional cake) culture | 김광옥 | Article |
| 2014 | Curcumin as a cancer chemotherapy sensitizing agent | 권영주 | Review |
| 2010 | Ensuring Global Food Safety | 오상석 | Book |
| 1998 | Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai | 김광옥 | Article |
| 2014 | Recent progress in development of synthetic biology platforms and metabolic engineering of Corynebacterium glutamicum | 박진병 | Article |
| 2014 | Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction | 정명수 | Article |
| 2014 | Production of ω-hydroxyundec-9-enoic acid and n-heptanoic acid from ricinoleic acid by recombinant Escherichia coli-based biocatalyst | 박진병 | Article |
| 2014 | Genome-scale metabolic network reconstruction and in silico flux analysis of the thermophilic bacterium Thermus thermophilus HB27 | 박진병 | Article |
| 1998 | Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract | 김광옥 | Article |
| 2006 | Volatile compounds in fermented and acid-hydrolyzed soy sauces | 김영석 | Article |
| 2006 | Detection of abnormally high amygdalin content in food by an enzyme immunoassay | 오상석 | Article |
