| 2012 | Evaluation of thermally oxidized soybean oil using carbon nanotube sensor | 오상석 | Article |
| 2015 | Enzyme fusion for whole-cell biotransformation of long-chain sec-alcohols into esters | 박진병 | Article |
| 2011 | Analysis of microbial contamination of sprouts and fresh-cut salads in a market | 정명수 | Article |
| 2009 | Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack) | 김광옥 | Article |
| 2009 | Changes in microflora, enzyme activities and microscopic structure of waxy rice and steeping water in response to different steeping conditions during preparation of gangjung | 김광옥 | Article |
| 2015 | Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests | 이혜성 | Article |
| 2015 | β-Thujaplicin modulates estrogen receptor signaling and inhibits proliferation of human breast cancer cells | 김영석 | Article |
| 2015 | Characterization of two-step deglycosylation via oxidation by glycoside oxidoreductase and defining their subfamily | 서주현 | Article |
| 2012 | Prevalence and characterization of typical aeromonas salmonicida chum salmon isolates in Korea | 윤장원 | Article |
| 2015 | Safety of Kimchi | 오상석 | Book Chapter |
| 2015 | Differentiating Chamaecyparis obtusa and Chamaecyparis pisifera leaves using 1H nuclear magnetic resonance spectroscopy | 김영석 | Article |
| 2015 | Whole cell bioconversion of ricinoleic acid to 12-ketooleic acid by recombinant Corynebacterium glutamicum-based biocatalyst | 박진병 | Article |
| 2015 | The study of heat penetration of Kimchi soup on stationary and rotary retorts | 정명수 | Article |
| 2016 | Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced | 이소민 | Article |
| 2016 | Engineering of Baeyer-Villiger monooxygenase-based Escherichia coli biocatalyst for large scale biotransformation of ricinoleic acid into (Z)-11-(heptanoyloxy) undec-9-enoic acid | 박진병; 서주현 | Article |
| 2009 | Productivity of cyclohexanone oxidation of the recombinant Corynebacterium glutamicum expressing chnB of Acinetobacter calcoaceticus | 박진병 | Article |
| 2009 | Effects of order of tasting in sensory difference tests using apple juice stimuli: Development of a new model | 이혜성 | Article |
| 2009 | A new single-step quantitative pathogen detection system: Template-tagging followed by multiplex asymmetric PCR using common primers and CE-SSCP | 오미화 | Article |
| 2009 | Quantification of sensory and food quality: The R-index analysis | 이혜성 | Review |
| 2009 | Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins | 김광옥; 김영석 | Article |
