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 |
2008 | Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase | 김광옥; 박진병 | Article |
2013 | The effects of demographics and brand information on acceptability of commercial beverage products | 김광옥 | Article |
2014 | The Effects of Sensory and Nonsensory Factors on Consumer Acceptability and Purchase Intention of Commercial Toothpaste | 김광옥 | Article |
2014 | The perceived saltiness of soup affected by tasting protocols | 김광옥; 이은경 | Article |
2007 | The sensory interactions of organic acids and various flavors in ramen soup systems | 김광옥; 이혜성; 김유리 | Article |
2014 | Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice" | 김광옥; 조미숙 | Article |
2009 | Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort | 김광옥; 박진병 | Article |