| 2022 | Comparison of Phase States of PM2.5 over Megacities, Seoul and Beijing, and Their Implications on Particle Size Distribution | 이지이 | Article |
| 2023 | Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference | 이혜성; 김민아 | Article |
| 2013 | Comparison of RNA- and DNA-based bacterial communities in a lab-scale methane-degrading biocover | 조경숙; 김태관 | Article |
| 2019 | Comparison of Simulations of Updraft Mass Fluxes and Their Response to Increasing Aerosol Concentration between a Bin Scheme and a Bulk Scheme in a Deep-Convective Cloud System | 최용상 | Article |
| 2016 | Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds | 김영석 | Article |
| 2023 | Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens | 반가희 | Review |
| 2016 | Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods | 김영석; 이상미 | Article |
| 2004 | Comparison of the statistical analysis of hedonic data using analysis of variance and multiple comparisons versus an R-index analysis of the ranked data | 김광옥 | Article |
| 2010 | Comparison of the volatile composition of pasteurized and unpasteurized makgeolli, a traditional Korean rice wine | 김영석 | Meeting Abstract |
| 2009 | Comparison of toluene removability and pressure drop in biofilters with four types of packing materials | 조경숙 | Conference Paper |
| 2009 | Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석 | Meeting Abstract |
| 2010 | Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석; 조인희 | Article |
| 2015 | Comparison of UV-VIS and FDOM sensors for in situ monitoring of stream DOC concentrations | 박지형 | Article |
| 2018 | Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae | 김영석; 이상미 | Article |
| 2019 | Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria | 김영석; 이상미 | Article |
| 2005 | Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.) | 김영석 | Article |
| 2009 | Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods | 김영석 | Meeting Abstract |
| 2010 | Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids | 김영석 | Article |
| 2019 | Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation | 김영석 | Article |
| 2014 | Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans | 김영석; 이상미 | Article |
