| 2018 | CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires | 김광옥; 이소민 | Article |
| 2009 | Changes in microflora, enzyme activities and microscopic structure of waxy rice and steeping water in response to different steeping conditions during preparation of gangjung | 김광옥 | Article |
| 2015 | Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions | 김광옥 | Article |
| 2009 | Chemical composition of green teas according to processing methods and extraction conditions | 김광옥; 김영경 | Article |
| 2008 | Cognitive Mediation of Hedonic Changes to Odors Following Exposure | 김광옥 | 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 |
| 1998 | Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai | 김광옥 | 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 |
| 2004 | Comparison of the statistical analysis of hedonic data using analysis of variance and multiple comparisons versus an R-index analysis of the ranked data | 김광옥 | Article |
| 2017 | Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur | 김광옥 | Article |
| 2016 | Consumer acceptability of coffee as affected by situational conditions and involvement | 김광옥; 이소민 | Article |
| 2012 | Consumer freshness perception of spinach samples exposed to different storage conditions | 김광옥 | Article |
| 2017 | Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy | 김광옥 | Article |
| 2004 | Consumers report preferences when they should not: A cross-cultural study | 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 |
| 2004 | Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce | 김광옥; 정서진 | Article |
| 2020 | Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs | 김광옥; 이은경; 정서진 | Article |
| 2005 | Development of a sensory descriptive analysis procedure for green tea and evaluation of the sensory characteristics of decaffeinated green tea | 이소민 | Master's Thesis |
| 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 |
| 2020 | Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup | 김광옥 | Article |
| 2014 | Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa) | 김광옥; 정서진 | 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 |
| 2001 | Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice | 김광옥 | Article |
| 2018 | Effect of portion size on long-term acceptability as affected by consumers' neophobia level: A case study on flavored green-tea drinks | 김광옥 | Article |
| 2005 | Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products | 김광옥 | Article |
| 2016 | Effects of Contextual Factors on Consumer Sensory Test | 전선영 | Doctoral Thesis |
| 2007 | Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide | 김광옥; 김영석 | Article |
