< 국내 전문학술지 >

1. Quality characteristics of Backsulgi with red rice flours, Korean J Food Preserv, 20(5), 614-620 (2013)
2. The Effects of Germination Conditions on GABA and the Nutritional Components of Barley, Korean J, Food Sci, Biotechnol, 441): 41-47 (2012)
3. Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bori). Korean J Food Preserv 182), 165-170 (2011)
4. Morphological characteristics of intestine in rats fed acidified small black soybean, Food Sci. Biotechnol., 181), 213-217 (2009)
5. Effects of Dry and Wet Millings on Physicochemical Properties of Black Rice Flours. J Korean Soc Food Sci Nutr, 37(7), 900-907 (2008)


< 국제 전문학술지 >

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


< 특허 >

1. 저염 된장 제조방법 및 이에 의하여 제조된 저염 된장 10-2014-0022273
2. 모디약주 및 미의 제조방법 특허 제 10-0533098호
3, 연육성분이 함유된 고추장 및 이의 제조방법 특허 제 10-0509731호