| 2015 | Development of more ecological and powerful sensory discrimination and acceptance test methodology using affective reference framing | 김민아 | Doctoral Thesis |
| 2008 | Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea | 김광옥; 이혜성 | Article |
| 2017 | Development of sensory measures for the perceived kokumi of chicken bouillon products | 이소엽 | Master's Thesis |
| 2017 | Development of two‒step rating‒based ‘double‒faced applicability’ test methodology for measuring consumers’ product usage experience | 김인아 | Doctoral Thesis |
| 2007 | Difference test sensitivity: Cognitive contrast effects | 이혜성 | Article |
| 2008 | Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences | 김광옥; 이혜성 | Article |
| 2012 | Discriminations of the A-Not A difference test improved when " A" was familiarized using a brand image | 이혜성 | 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 |
| 2011 | Duo-trio test sensitivity | 김민아 | Master's Thesis |
| 2022 | Effect of a pre-session of tasting samples on results of food choice experiments with eye-tracking using RTD coffee packages | 윤혜준 | Master's Thesis |
| 2017 | Effect of culture on sensory and consumer research: Asian perspectives | 이혜성 | Review |
| 2020 | Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking | 이혜성; 김민아 | Article |
| 2009 | Effects of order of tasting in sensory difference tests using apple juice stimuli: Development of a new model | 이혜성 | 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 |
| 2012 | Estimation of the Thurstonian model for the 2-AC protocol | 이혜성 | Article |
| 2014 | Estimation of Thurstonian Models for Various Forced-Choice Sensory Discrimination Methods as a Form of the "M+N" Test | 이혜성 | Article |
| 2020 | Exploration of a new consumer test method based on metacognitive certainty | 이혜성 | Article |
| 2001 | Hedonic R-index measurement of temperature preferences for drinking black coffee | 이혜성 | Article |
| 2014 | Higher performance of constant-reference duo-trio test incorporating affective reference framing in comparison with triangle test | 이혜성 | Article |
| 2001 | How do the signal detection indices react to frequency context bias for intensity scaling? | 김광옥; 이혜성 | Article |
| 2022 | Humans possess the ability to discriminate food fat content solely based on retronasal olfaction | 이혜성 | Article |
| 2016 | Idiographic duo–trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error | 이혜성 | Article |
| 2022 | Improving and monitoring signal detection A-Not A sensory discrimination test using a two-step rating | 최은실 | Master's Thesis |
| 2018 | Improving consumer test method for product innovation | 이연주 | Master's Thesis |
| 2024 | Improving the effectiveness of consumer sensory profiling test method for predictive modeling of satisfaction in innovative food products | 이연주 | Doctoral Thesis |
| 2023 | Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability | 이혜성 | Article |
| 2023 | Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality | 이혜성 | Article |
| 2021 | Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation | 이혜성 | Article |
| 2023 | Investigating individual differences in oral sensitivity to fat and its association with PROP in a Korean homogeneous female group using a novel threshold method | 홍지윤 | Master's Thesis |
