| 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 |
| 2018 | Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang | 김광옥; 이소민 | Article |
| 2004 | Induction of scaling errors | 김광옥 | Article |
| 2015 | Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth | 김광옥; 김진영; 이소민 | Article |
| 2010 | Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach | 김광옥; 김영석 | Meeting Abstract |
| 2019 | Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age | 김광옥; 이소민 | Article |
| 2017 | Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages | 김광옥; 이소민 | Article |
| 2011 | Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products | 김광옥; 김영석; 이상미 | Article |
| 2010 | Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems | 김광옥; 김영석 | Article |
| 2014 | Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity | 김광옥; 김영석 | Article |
| 2014 | NaCl 저감 쇠고기 국에서 짠맛과 기호도에 미치는 KCl과 간장 향의 효과 | 이초롱 | Master's Thesis |
| 2011 | Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception | 김광옥 | 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 |
| 2011 | Paired Preference Tests: Use Of Placebo Stimuli With Liking And Buying Preferences | 김광옥; 이혜성 | Article |
| 2014 | Patterns of sweet liking in sucrose solutions and beverages | 김광옥 | Article |
| 1986 | Phase transitions of wheat starch-water systems containing polydextrose | 김광옥 | Article |
| 2007 | Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 김광옥 | Article |
| 2002 | Physicochemical properties of corn starch selectively oxidized with 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion | 김광옥 | Article |
| 2016 | Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) | 김광옥 | Article |
| 2008 | Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction | 김광옥 | Article |
| 2008 | PROP taster status and the rejection of foods with added tastants | 김광옥 | Article |
| 2008 | Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions | 김광옥; 서동순 | Article |
| 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 |
