| 2006 | Relationship between sensitivity to 6-n-propylthiouracil (PROP) and consumer rejection threshold among young Korean consumers | 이윤미 | Master's Thesis |
| 2009 | Sensory and chemical characteristics of worts fermented by Leuconostoc citreum and Saccharomyces cerevisiae and consumer acceptability with added flavorings | 임용빈; 김광옥; 박진병 | Article |
| 2010 | Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG | 김광옥; 홍재희 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions | 김광옥; 김영석; 홍재희; 이상미 | 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 |
| 2010 | Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) | 김광옥 | Article |
| 2011 | Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods | 김광옥 | 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 Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) | 김광옥 | 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 |
| 2011 | Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef) | 김광옥 | Article |
| 2014 | Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure | 김광옥 | Article |
| 2007 | Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K | 김광옥; 이혜성 | Article |
| 2006 | Structural modification of pectin by pectin methyl esterase (PME): Effects on rheological and sensory properties of pectin gels | 김광옥 | Meeting Abstract |
| 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 |
| 1999 | The development of Dduk (Korean traditional cake) culture | 김광옥 | 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 |
| 2006 | Thurstonian models and variance I: Experimental confirmation of cognitive strategies for difference tests and effects of perceptual variance | 김광옥 | Article |
| 2006 | Thurstonian models and variance II: Experimental confirmation of the effects of variance on thurstonian models of scaling | 김광옥 | Article |
| 2014 | Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice" | 김광옥; 조미숙 | 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 |
| 2009 | Wort fermentation by Leuconostoc citreum originated from kimchi and sensory properties of fermented wort | 김광옥; 박진병 | Article |
| 2016 | 감각적 특성, 정보 및 연령에 따른 저염김치의 기호도 | 이유나 | Master's Thesis |
