| 2017 | Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers | 김광옥; 이은경 | Article |
| 2005 | Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products | 김광옥 | Article |
| 2013 | Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples | 김광옥 | Article |
| 2002 | Effects of forgetting on performance on various intensity scaling protocols: Magnitude estimation and labeled magnitude scale (green scale) | 김광옥 | Article |
| 2001 | Effects of forgetting on various protocols for category and line scales of intensity | 김광옥 | Article |
| 2010 | Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks | 김광옥; 홍재희 | Article |
| 2017 | Emotional responses to sweet foods according to sweet liker status | 김광옥 | Article |
| 2009 | Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins | 김광옥; 김영석 | Article |
| 2001 | How do the signal detection indices react to frequency context bias for intensity scaling? | 김광옥; 이혜성 | Article |
| 2014 | Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce | 김광옥; 정서진 | Article in Press |
| 2004 | Induction of scaling errors | 김광옥 | Article |
| 2017 | Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages | 김광옥; 이소민 | Article |
| 2011 | Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products | 김광옥; 김영석; 이상미 | Article |
| 2010 | Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems | 김광옥; 김영석 | Article |
| 2014 | Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity | 김광옥; 김영석 | Article |
| 2011 | Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception | 김광옥 | Article |
| 2011 | Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences | 김광옥; 이혜성 | Article |
| 2014 | Patterns of sweet liking in sucrose solutions and beverages | 김광옥 | Article |
| 1986 | Phase transitions of wheat starch-water systems containing polydextrose | 김광옥 | Article |
| 2002 | Physicochemical properties of corn starch selectively oxidized with 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 김광옥 | Article |
| 2008 | PROP taster status and the rejection of foods with added tastants | 김광옥 | Article |
| 2009 | Sensory and chemical characteristics of worts fermented by Leuconostoc citreum and Saccharomyces cerevisiae and consumer acceptability with added flavorings | 임용빈; 김광옥; 박진병 | Article |
| 2012 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate | 김광옥 | Article |
| 2009 | Sensory characteristics and consumer acceptability of decaffeinated green teas | 김광옥; 이혜성 | Article |
| 2008 | Sensory characteristics and consumer acceptability of various green teas | 김광옥; 이혜성; 김영경; 이소민 | Article |
| 2008 | Sensory characteristics and consumer liking of commercial sojues marketed in Korea | 김광옥; 이혜성 | Article |
| 2015 | Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers | 김광옥; 이소민 | Article |
| 2012 | Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing | 김광옥; 홍재희; 정서진 | Article |
| 2007 | Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K | 김광옥; 이혜성 | Article |
| 2003 | Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers | 김광옥 | Article |
