| 2020 | Design and engineering of whole-cell biocatalytic cascades for the valorization of fatty acids | 박진병 | Review |
| 2012 | Detection and identification of vibrio species using whole-cell protein pattern analysis | 오상석 | Article |
| 2006 | Detection of abnormally high amygdalin content in food by an enzyme immunoassay | 오상석 | Article |
| 2009 | Determination of aroma-active compounds formed by the Maillard reaction of glutathione with reducing sugars | 김영석 | Meeting Abstract |
| 2007 | Determination of differences in the nonvolatile metabolites of pine-mushrooms (Tricholoma matsutake sing.) according to different parts and heating times using H-1 NMR and principal component analysis | 김영석 | Article |
| 2006 | Determination of flavonoids in dangyooja (Citrus grandis Osbek) | 김영석 | Meeting Abstract |
| 2019 | Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce | 김영석; 이상미 | Article |
| 2022 | Determination of methanol and fusel oils in various types of wines distributed in Korea | 김영석; 이상미 | Article |
| 2013 | Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different ph values using static headspace gas chromatographic (SHS-GC) analysis | 김영석; 이상미 | Article |
| 2011 | Determination of the Volatile Components in the Fruits and Leaves of Guava Plants (Psidium guajava L.) Grown on Jeju Island, South Korea | 김영석 | Article |
| 2011 | Determination of volatile sulfur compounds formed by the maillard reaction of glutathione with glucose | 김영석 | Conference Paper |
| 2018 | Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri | 김영석; 이상미 | Article |
| 2004 | Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce | 김광옥; 정서진 | Article |
| 2010 | Development and application of a centrifugation-plating method to study the biodiversity of Bacillus species in rice products | 오미화 | Article |
| 2020 | Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs | 김광옥; 이은경; 정서진 | Article |
| 2015 | Development of A Consumer-Relevant Lexicon for Testing Kitchen Cleansers Considering Different Product Usage Stages | 이혜성 | Article |
| 2020 | Development of a database of capsaicinoid contents in foods commonly consumed in Korea | 권영주 | Article |
| 2017 | Development of a rapid method to quantify Salmonella Typhimurium using a combination of MPN with qPCR and a shortened time incubation | 김선애 | Article |
| 2009 | Development of a recombinant Corynebactedum glutamicum-biocatalyst for the production of xylitol from xylose | 박진병 | Meeting Abstract |
| 2010 | Development of a recombinant Escherichia coli-based biocatalyst to enable high styrene epoxidation activity with high product yield on energy source | 박진병 | Article |
