| 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 |
| 1998 | Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai | 김광옥 | Article |
| 2012 | Consumer freshness perception of spinach samples exposed to different storage conditions | 김광옥 | Article |
| 2004 | Consumers report preferences when they should not: A cross-cultural study | 김광옥 | Article |
| 2004 | Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce | 김광옥; 정서진 | 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 |
| 2007 | Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide | 김광옥; 김영석 | Article |
| 2007 | Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack) | 김광옥 | Article |
| 2010 | Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup | 김광옥; 김영석; 홍재희; 이상미 | Article |
| 2009 | Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack) | 김광옥 | Article |
| 1998 | Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract | 김광옥 | Article |
| 2008 | Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies | 김광옥; 이혜성 | Article |
| 2007 | Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 김광옥 | Article |
| 2008 | Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction | 김광옥 | 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 |
| 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 |
| 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 |
| 1999 | The development of Dduk (Korean traditional cake) culture | 김광옥 | Article |
