Ko, Y.H., Lu, M.Y., & Ko, W.H. (2024). Effect of Instructional Intervention with Videos on Avoiding Food Waste on Students' Cooking Learning Effectiveness. Journal of Hospitality & Tourism Education, https://doi.org/10.1080/10963758.2024.2390106 (ESCI) (MOST 110-2511-H-030 -001 -MY3)

Wang, H.L. and Ko, W.H. (2024). Developing the Indicators of Culinary Innovation from the Sustainable Development Goals. International Journal of Gastronomy and Food Science, https://doi.org/10.1016/j.ijgfs.2024.100994 (SCI) (MOST 110-2511-H-030 -001 -MY3)

Teng, C.C., Chih, C., Liu, C.H. & Ko, W.H. (2024). How Does Psychosocial Safety Climate Address Hotel employees’ Job Embeddedness and Organizational Commitment During Crisis? Journal of Quality Assurance in Hospitality & Tourism, DOI: 10.1080/1528008X.2024.2302359

Ji, Y. and Ko, W.H. (2024). Is It Training Enough? Professional Competence in Catering Quality for University Food Canteen Employees. Foods, 13, 59. https://doi.org/10.3390/foods13010059 (SCI)Lu, M.Y. and Ko,W.H. (2023). Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste. Foods, 12, 3028. https://doi.org/10.3390/foods12163028 (SCI) (MOST 110-2511-H-030 -001 -MY3)

Ko, W.H. and Hong, Y.L. (2023). Establishment and Implementation of Behavioral Observation Scale for Avoiding Food Waste for Hospitality students. International Journal of Sustainability in Higher Education, DOI: 10.1108/IJSHE-08-2022-0284 (SSCI) (MOST 110-2511-H-030 -001 -MY3)

Ko,W.H. and Lu, M.Y. (2023). A model to establish a zero food waste competence scale for hospitality students. Journal of Hospitality, Leisure, Sport & Tourism Education, 32(6), 100422(SSCI) (MOST 110-2511-H-030 -001 -MY3)

Ko,W.H. and Lu, M.Y. (2022). Do Professional Courses Prepare Hospitality Students for Efficient Surplus Food Management? A Self-Evaluation of Professional Competence in Food Waste Prevention. International Journal of Sustainability in Higher Education, 23(4).(SSCI) https://doi.org/10.1108/IJSHE-07-2021-0308(MOST 110-2511-H-030 -001 -MY3)

Ji, Y.G. and Ko, W.H. (2022). Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety. Sustainability,14(3), 1281; https://doi.org/10.3390/su14031281(SSCI)

Liu, C.H., Gan, B., Ko, W.H. & Teng, C.C. (2022).  Comparison of localized and foreign restaurant brands for consumer behavior prediction. Journal of Retailing and consumer Services, https://doi.org/10.1016/j.jretconser.2021.102868(SSCI)

劉潄珊、柯文華、呂旻諺、柯詠馨(2021)。網購烘焙產品之產品屬性、知覺價值及消費者行為之研究。觀光與旅遊研究學刊，16(2)，23-41。

林孟瑜﹅柯文華﹅呂旻諺 (2021)。米其林餐飲登上航空舞台-探討產品屬性、消費者知覺價值與行為意圖關係之研究。觀光與休閒管理期刊，9(2)，165-179。

Ji, Y. and Ko, W.H. (2021). Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety. British Food Journal, 123(13), 511-528. (SCI)

Ko,W.H. and Lu, M.Y. (2021). Developing a professional competence scale for kitchen staff: Food value and availability for surplus food. International Journal of Hospitality Management, 95, 102926 (SSCI) MOST 108-2511-H-030 -002 -MY2

Ko, W.H. and Hsiung, C.C. (2021). Is eating surplus- food dangerous? Consumers’ cognition, perceived risk, and purchase intention for surplus- food in Taiwan. Journal of Tourism Studies and Hospitality Research, 2(3), 118 DOI: https://doi.org/10.36266/JTSHR/118

劉潄珊、柯文華、柯詠馨(2021)。消費者特性對網購自製烘焙產品偏好之研究。輔仁民生學誌27(1)，63-82。

Ko,W.H. and Lu, M.Y. (2020). Evaluation of the professional competence of kitchen staff to avoid food waste using the modified delphi method. Sustainability, 12(19), 8078; https://doi.org/10.3390/su12198078(SSCI) MOST 108-2511-H-030 -002 -MY2

Ko, W.H. (2020). Observed Food Safety and Sanitation Behavior for Chinese Culinary Cooking. Foodborne pathogens and Disease,17(4), 262-268.(SCI) MOST 105-2511-S-030 -001 -MY2

Ko, W.H. & Ni, S.H. (2020).Establishing a behavioral model for achieving good food safety behaviors by foodservice employees in Taiwan. Journal of Consumer Protection and Food Safety, 15(1), 63-72. https://doi.org/10.1007/s00003-019-01240-6 (SCI) MOST 105-2511-S-030 -001 -MY2