| 2002 | At what temperatures do consumers like to drink coffee?: Mixing methods | 이혜성 | Article |
| 2017 | Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels | 고광석 | Article |
| 2023 | Coffee intake and hypertension in Korean adults: results from KNHANES 2012–2016 | 하은희; 편욱범; 조인정; 이환희; Shah Surabhi Suresh | Article |
| 1986 | Coffee 와 Aspartame의 섭취가 흰쥐의 두뇌 neurotransmitter 함량 및 행동에 미치는 영향 | 조경희 | Master's Thesis |
| 1984 | Coffee를 단백질의 수준과 종류를 달리한 식이에 첨가하였을때 흰쥐의 지방대사에 미치는 영향 | 이혜원 | Master's Thesis |
| 1986 | Coffee와 L-tryptophan의 섭취가 흰쥐의 두뇌 neurotransmitter 함량 및 행동에 미치는 영향 | 이정혜 | Master's Thesis |
| 2016 | Consumer acceptability of coffee as affected by situational conditions and involvement | 김광옥; 이소민 | Article |
| 2015 | Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems | 김영석; 정현 | Article |
| 2023 | Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee | 정서진 | Article |
