| 2012 | Consumer freshness perception of spinach samples exposed to different storage conditions | 김광옥 | Article |
| 2017 | Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy | 김광옥 | Article |
| 2022 | Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi | 김선애 | Article |
| 2004 | Consumers report preferences when they should not: A cross-cultural study | 김광옥 | Article |
| 2013 | Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France | 김광옥; 조미숙 | Article |
| 2017 | Continuous ohmic heating system for the pasteurization of fermented red pepper paste | 정명수 | Article |
| 2015 | Conventional analytical and new raman spectroscopy-based methods for detecting benzo[a]pyrene in food: Review and perspective | 이진규 | Review |
| 2019 | Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction | 정명수; 고민정 | Article |
| 2011 | Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation | 김영석 | Article |
| 2022 | COVID-19 Molecular Pathophysiology: Acetylation of Repurposing Drugs | 오상석 | Review |
| 2019 | Cranberry extract with enhanced bactericidal activities against uropathogenic Escherichia coli within one minute of treatment | 김선애 | Article |
| 2014 | Curcumin as a cancer chemotherapy sensitizing agent | 권영주 | Review |
| 2015 | Cyclohexanone-induced stress metabolism of Escherichia coli and Corynebacterium glutamicum | 박진병 | Article |
| 2010 | d' and variance of d' for four-alternative forced choice (4-AFC) | 이혜성 | Article |
| 2008 | Decision strategies determined from the shape of the same-different roc curve: What are the effects of incorrect assumptions? | 이혜성 | Article |
| 2021 | Decontamination of Powdery Foods Using an Intense Pulsed Light (IPL) Device for Practical Application | 정명수 | Article |
| 2018 | Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling | 이혜성; 김민아 | Article |
| 2018 | Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory | 이혜성 | Article |
| 2013 | Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure | 김광옥 | Article |
| 2011 | Descriptive sensory analysis of copper and iron compounds in water in comparison with psychophysical measurement | 홍재희 | Article |
