| 2009 | Prevalence and toxigenic profiles of Bacillus cereus isolated from dried red peppers, rice, and sunsik in Korea | 오상석 | Article |
| 2010 | Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids | 김영석 | Article |
| 2008 | A predictive model for sensory difference tests accounting for sequence effects | 이혜성 | Article |
| 2008 | PROP taster status and the rejection of foods with added tastants | 김광옥 | Article |
| 2011 | Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content | 김영석 | Article |
| 2012 | Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water | 정명수 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2008 | A sensitive enzyme immunoassay for amygdalin in food extracts using a recombinant antibody | 오상석 | Article |
| 2011 | The compositions of volatiles and aroma-active compounds in dried omija fruits (schisandra chinensis baillon) according to the cultivation areas | 김영석; 조인희 | Article |
| 2012 | Characterization of volatile aroma-active compounds in Dangyooja (Citrus grandis Osbeck) | 김영석; 정현 | Article |
| 2008 | Comparison on inactivation of Enterobacter sakazakii, Salmonella typhimurium, and Bacillus cereus inoculated on infant formula during storage by gamma irradiation | 정명수 | Article |
| 2010 | Parallel Analysis of 7 Food-borne Pathogens using capillary electrophoresis-based single-strand conformation polymorphism | 오상석 | Article |
| 2008 | Analysis of major foodborne pathogens in various foods in Korea | 오미화 | Article |
| 2002 | Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (green scale) | 김광옥 | Article |
| 2015 | Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols | 정명수 | Article |
| 2016 | Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions | 김광옥 | Article |
| 2005 | Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products | 김광옥 | Article |
| 2002 | Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) | 김영석 | Article |
| 2002 | Inhibitory effect of tumor cell proliferation and induction of G2/M cell cycle arrest by panaxytriol | 김영석 | Article |
| 2014 | The perceived saltiness of soup affected by tasting protocols | 김광옥; 이은경 | Article |
