| 2010 | Preface | 오상석 | Editorial |
| 1999 | The development of Dduk (Korean traditional cake) culture | 김광옥 | Article |
| 2014 | Curcumin as a cancer chemotherapy sensitizing agent | 권영주 | Review |
| 2010 | Ensuring Global Food Safety | 오상석 | Book |
| 1998 | Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai | 김광옥 | Article |
| 2014 | Recent progress in development of synthetic biology platforms and metabolic engineering of Corynebacterium glutamicum | 박진병 | Article |
| 2014 | Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction | 정명수 | Article |
| 2014 | Production of ω-hydroxyundec-9-enoic acid and n-heptanoic acid from ricinoleic acid by recombinant Escherichia coli-based biocatalyst | 박진병 | Article |
| 2014 | Genome-scale metabolic network reconstruction and in silico flux analysis of the thermophilic bacterium Thermus thermophilus HB27 | 박진병 | Article |
| 1998 | Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract | 김광옥 | Article |
| 2006 | Volatile compounds in fermented and acid-hydrolyzed soy sauces | 김영석 | Article |
| 2006 | Detection of abnormally high amygdalin content in food by an enzyme immunoassay | 오상석 | Article |
| 2014 | Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans | 김영석; 이상미 | Article |
| 2002 | Physicochemical properties of corn starch selectively oxidized with 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 김광옥 | Article |
| 2016 | 3 '-UTR engineering to improve soluble expression and fine-tuning of activity of cascade enzymes in Escherichia coli | 박진병 | Article |
| 2014 | Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis | 정명수 | Article |
| 2014 | Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture | 김영석 | Article |
| 2013 | Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France | 김광옥; 조미숙 | Article |
| 2014 | Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice" | 김광옥; 조미숙 | Article |
| 2012 | Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids | 김영석; 박진병; 심순미; 이상미 | Article |
