| 2016 | Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages | 김광옥; 이소민 | Article |
| 2008 | Cognitive Mediation of Hedonic Changes to Odors Following Exposure | 김광옥 | Article |
| 2016 | Consumer acceptability of coffee as affected by situational conditions and involvement | 김광옥; 이소민 | Article |
| 2017 | Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy | 김광옥 | Article |
| 2020 | Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs | 김광옥; 이은경; 정서진 | Article |
| 2020 | Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup | 김광옥 | Article |
| 2016 | Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions | 김광옥 | Article |
| 2015 | Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas | 김광옥; 김영경 | Article |
| 2021 | Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia | 김광옥; 정서진 | Article |
| 2018 | Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang | 김광옥; 이소민 | Article |
| 2015 | Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth | 김광옥; 김진영; 이소민 | Article |
| 2010 | Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach | 김광옥; 김영석 | Meeting Abstract |
| 2019 | Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age | 김광옥; 이소민 | Article |
| 2016 | Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) | 김광옥 | Article |
| 2008 | Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions | 김광옥; 서동순 | Article |
| 2015 | Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) | 김광옥 | Article |
| 2015 | Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor | 김광옥; 이소민 | Article |
