Lee M, Kim Y, Lee HW, Pak Y, Yi S*. Complete Genome Sequence of Psychrobacter sp. KFRI-CH2-11: A Psychrotolerant Bacterium with Probiotic, Biofortification, and Antimicrobial Potential for the Dairy and Meat Industries.

Seo JH, Yim KJ, Lim J, Chun JY, Lee HW*. Draft genome sequence of Bremerella cremea LHWP2 isolated from dead ark clam revealing potential nitrogen metabolism pathways.

Lee HW, Yoon SR, Kim SJ, Seo JH, Yim KJ, Ha JH*. Optimization of protein extraction from the Kimchi using extraction reagents.

Choi YJ, Lee HW, Yang JH, Park SH, Lee MA*. Effects of sweetener on the quality characteristics of radish kimchi during fermentation.

Lee HW, Yoon SR, Dang YM, Kang M, Lee KH, Ha JH*, Bae JW*. Presence of an ultra-small microbiome in fermented cabbages.

Kim SJ§, Lee HW§, Lee JY, Moon EW, Song H, Ha JH*. Comparison of inactivation kinetics of Yersinia enterocolitica in vegan and non-vegan kimchi during fermentation.

Lee HW, Yoon SR, Dang YM, Yun JH, Jeong H, Kim KN, Bae JW*, Ha JH*. Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi.

Lee HW, Yoon SR, Choi JH, Bang G, Ha JH*. Characterization of kimchi by ultra-performance liquid chromatography (UPLC) and high-resolution mass spectrometry (HR-MS) with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA).

Lee HW§, Park B§, Yoon SR, Yang JS, Ha JH*. Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus.

Complete Genome Sequence of Psychrobacter sp. KFRI-CH2-11: A Psychrotolerant Bacterium with Probiotic, Biofortification, and Antimicrobial Potential for the Dairy and Meat Industries.