| 2018 | A cross-cultural study of acceptability and food pairing for hot sauces | 정서진 | Article |
| 2017 | Acquired (dis)liking of natural cheese in different repeated exposure environment | 정서진 | Article |
| 2023 | Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test | 정서진 | Article |
| 2014 | Corrigendum to "Optimal sensory evaluation protocol to model concentration-response curve of sweeteners" [Food Research Int. 62 (2014) 886-893] | 정서진 | Erratum |
| 2020 | Cross-cultural consumer acceptability for ethnic fermented sauce products: Comparisons among Korean, UAE, and us consumers | 정서진 | Article |
| 2023 | Effect of explicit frames on the sensitivity and acceptance of mealworm in protein shake | 정서진 | Article |
| 2015 | Effects of NaCl and temperature on the sensory characteristics of natural flavor enhancers | 정서진 | Article |
| 2021 | Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context | 정서진 | Article |
| 2023 | Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions | 정서진 | Article |
| 2019 | Learning to know what you like: A case study of repeated exposure to ethnic flavors | 정서진 | Article |
| 2014 | Optimal sensory evaluation protocol to model concentration-response curve of sweeteners | 정서진 | Article |
| 2015 | Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products | 조미숙; 정서진 | Article |
| 2012 | Relative sweetness and sensory characteristics of bulk and intense sweeteners | 정서진 | Article |
| 2004 | Release of artificial cherry flavor from ice creams varying in fat and fat replacers | 정서진 | Article |
| 2021 | Searching for optimal low calorie sweetener blends in ternary & quaternary system | 정서진 | Article |
| 2023 | Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar | 정서진 | Article |
| 2017 | The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets | 정서진 | Article |
| 2014 | The use of the pathogen-specific bacteriophage BCP8-2 to develop a rice straw-derived bacillus cereus-free starter culture | 정서진 | Article |
| 2019 | Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers | 조미숙; 정서진 | Article |
| 2017 | Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) | 정서진 | Article |
| 2019 | Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup | 정서진 | Article |
| 2013 | Utilizing psychological distances of hedonic phrases to develop a Korean hedonic scale | 정서진 | Article |
