Domestic Journals
Quality characteristics of Backsulgi with red rice flours, Korean J Food Preserv, 20(5), 614-620 (2013)
The Effects of Germination Conditions on GABA and the Nutritional Components of Barley, Korean J Food Sci Biotechnol, 44(1), 41-47 (2012)
Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bori), Korean J Food Preserv, 18(2), 165-170 (2011)
Morphological characteristics of intestine in rats fed acidified small black soybean, Food Sci. Biotechnol., 18(1), 213-217 (2009)
Effects of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours, J Korean Soc Food Sci Nutr, 37(7), 900-907 (2008)

International Journals
Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts, Journal of Food Science, 77(7), C759-C764 (2012)
Characterization of the pectic polysaccharides from pumpkin peel, LWT, 39, 554-561 (2006)

Patents
Method for producing low-salt soybean paste and the low-salt soybean paste prepared thereby, 10-2014-0022273
Method for producing Modi Yakju and Mi, Patent No. 10-0533098
Gochujang containing meat tenderizing component and its production method, Patent No. 10-0509731