| 2004 | Selective oxidation of primary alcohol group in 1-monostearoyl glycerol mediated by 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion | 김영석 | Article |
| 2024 | Selective photothermal and photodynamic capabilities of conjugated polymer nanoparticles | 남성남 | Article |
| 2019 | Selectivity Modulated by Surface Ligands on Cu2O/TiO2 Catalysts for Gas-Phase Photocatalytic Reduction of Carbon Dioxide | 김우재 | Article |
| 2022 | Semantic Segmentation of Pancreatic Cancer in Endoscopic Ultrasound Images Using Deep Learning Approach | 박수현 | Article |
| 2018 | Semi-Quantification of Total Campylobacter and Salmonella During Egg Incubations Using a Combination of 16S rDNA and Specific Pathogen Primers for qPCR | 김선애 | Article |
| 2014 | Sensing absolute air pressure using micro corona discharge | 손아정 | Article |
| 2013 | Sensitivity analysis of the Ångstrom exponent for multimodal aerosol size distributions | 김용표 | Article |
| 2016 | Sensitivity and Contribution of Organic Aerosols to Aerosol Optical Properties Based on Their Refractive Index and Hygroscopicity | 김용표 | Article |
| 2016 | Sensitivity of the environmental costs of air pollution caused by SOx, NOx, and PM from power plants applied to the power mix configuration in South Korea | 김용표 | Article |
| 2020 | Sensitivity of Thermoelectric Properties from the EPA Method and Its Variants on Variations in Phonon Frequencies | 위대현 | Article; Proceedings Paper |
| 2013 | Sensor network based optimal energy flow control in buildings | 박형곤 | Conference Paper |
| 2010 | Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG | 김광옥; 홍재희 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2012 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate | 김광옥 | Article |
| 2009 | Sensory characteristics and consumer acceptability of decaffeinated green teas | 김광옥; 이혜성 | Article |
| 2010 | Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) | 김광옥 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods | 김광옥 | Article |
| 2008 | Sensory characteristics and consumer acceptability of various green teas | 김광옥; 이혜성; 김영경; 이소민 | Article |
| 2008 | Sensory characteristics and consumer liking of commercial sojues marketed in Korea | 김광옥; 이혜성 | Article |
| 2015 | Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) | 김광옥 | Article |
