| 2004 | A comparison of category and line scales under various experimental protocols | 김광옥 | Article |
| 2007 | A comparison of the discriminating power of anova and r-index analyses of hedonic data for various products and experimental protocols | 김광옥 | Article |
| 2018 | A cross-cultural study of acceptability and food pairing for hot sauces | 정서진 | Article |
| 2013 | A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently? | 김광옥; 김영경 | Article |
| 1998 | A new approach to category scales of intensity I: Traditional versus rank-rating | 김광옥 | Article |
| 1998 | A new approach to category scales of intensity II: Use of d′ values | 김광옥 | Article |
| 2011 | Analytic approaches to evaluation modify hedonic responses | 김광옥; 이소민 | Article |
| 2007 | 'Different-stimulus' scaling errors; effects of scale length | 김광옥 | Article |
| 2018 | CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires | 김광옥; 이소민 | Article |
| 2009 | Chemical composition of green teas according to processing methods and extraction conditions | 김광옥; 김영경 | Article |
| 2012 | Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors | 김광옥; 정서진 | Article |
| 2017 | Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang) | 김광옥 | Article |
| 2017 | Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur | 김광옥 | Article |
| 2013 | Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France | 김광옥; 조미숙 | Article |
| 2013 | Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure | 김광옥 | Article |
| 2008 | Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea | 김광옥; 이혜성 | Article |
| 2008 | Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences | 김광옥; 이혜성 | Article |
| 2007 | Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis | 김광옥; 김영석 | Article |
| 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 |
