| 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 |
| 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 |
| 2007 | Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack) | 김광옥 | Article |
| 2008 | Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) | 김광옥; 이혜성 | Article |
| 2017 | Emotional responses to sweet foods according to sweet liker status | 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 |
| 2009 | Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins | 김광옥; 김영석 | Article |
| 2009 | Glutathione 첨가에 따른 쇠고기 국의 관능적 특성 및 소비자 기호도 | 정다와 | Master's Thesis |
| 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 |
| 2010 | Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup | 김광옥; 김영석; 홍재희; 이상미 | Article |
