| 2020 | A study on the Consumer's preference and purchasing behavior of high-protein bars with soy protein isolate [분리대두단백을 첨가한 고단백 바에 대한 소비자 기호도와 구매의도 연구] | 조미숙; 오지은 | Article |
| 2022 | A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19 | 조미숙; 오지은 | Article |
| 2020 | A study on the improvement of tangible and intangible foodservice facilities in complex cultural spaces [복합문화공간 내 식음시설의 유무형 외식상품 개선을 위한 중요도-수행도 분석] | 조미숙; 오지은 | Article |
| 2019 | Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverage | 조미숙; 오지은 | Article |
| 2022 | Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder | 조미숙; 오지은 | Article |
| 2011 | East Asian cuisine perceptions in New York City between 1997 and 2007 | 조미숙 | Review |
| 2021 | Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein | 조미숙; 오지은 | Article |
| 2015 | Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products | 조미숙; 정서진 | Article |
| 2010 | Salt Substitute Effect of flavorings and intensity Rating of Beef Soup in Different Test Settings | 조미숙 | Article |
| 2016 | Taste education reduces food neophobia and increases willingness to try novel foods in school children | 조미숙; 박보경 | Article |
| 2019 | Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers | 조미숙; 정서진 | Article |
