| 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 |
| 2012 | Volatile hazardous compounds in alcoholic beverages | 김영석 | Review |
| 2014 | Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa) | 김광옥; 정서진 | Article |
| 2014 | Estimation of curcumin intake in Korea based on the Korea national health and nutrition examination survey (2008-2012) | 권영주 | Article |
| 2004 | Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce | 김광옥; 정서진 | Article |
| 2001 | Effects of forgetting on various protocols for category and line scales of intensity | 김광옥 | Article |
| 2014 | Metabolite profiling of red and white pitayas (Hylocereus polyrhizus and Hylocereus undatus) for comparing betalain biosynthesis and antioxidant activity | 김영석 | Article |
| 2004 | Induction of scaling errors | 김광옥 | Article |
| 2016 | Consumer acceptability of coffee as affected by situational conditions and involvement | 김광옥; 이소민 | Article |
