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논문
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저서

전체 논문

114

101

Effects of selected plant extracts on anti-oxidative enzyme activities in rats
Lee, HW, Ko, YH, Lim, SB
FOOD CHEMISTRY, 2012

102

조만재, 강은옥, 이해원*. 제주에서 시판되는 쉰다리의 품질특성 및 항산화 활성.
조만재, 강은옥, 이해원*
한국식품위생안전성학회지, 2019

103

이재용, 천선화, 김수지, 이희민, 이해원, 유수연, 윤소라, 황인민, 정지혜, 김성현*. 국내 유통 김치의 계절별 품질특성 변화.
이재용, 천선화, 김수지, 이희민, 이해원, 유수연, 윤소라, 황인민, 정지혜, 김성현*
한국식생활문화학회지, 2019

104

Optimization of protein extraction from the Kimchiusing extraction reagents
이해원
첨단기술연구소논문집, 2024

105

Volatile Metabolic Markers for Monitoring Pectobacterium carotovorum subsp. carotovorum Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
Yang, JS (Yang, Ji-Su), Lee, HW (Lee, Hae-Won), Song, H (Song, Hyeyeon), Ha, JH (Ha, Ji-Hyoung)
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2021

106

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life
김미주, Hae-Won Lee, Mo-Eun Lee, Seong Woon Roh, Tae-Woon Kim
The Journal of Microbiology, 2019

107

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
최윤정, 이해원, 양지희, 홍성욱, 박성희, 이미애
Food Science and Biotechnology, 2018

108

Analysis of Microbiological Contamination in Kimchi and Its Ingredients
Su-Ji Kim, Ji-Hyun Lee, Ji-Hyoung Ha, Hae-Won Lee, Jae Yong Lee, Ye-Seul Hwang, Hee Min Lee, Sung Hyun Kim
한국식품위생안전성학회지, 2018

109

Gracilibacillus kimchii sp nov., a halophilic bacterium isolated from kimchi
Oh, YJ (Oh, Young Joon), Lee, HW (Lee, Hae-Won), Lim, SK (Lim, Seul Ki), Kwon, MS (Kwon, Min-Sung), Lee, J (Lee, Jieun), Jang, JY (Jang, Ja-Young), Park, HW (Park, Hae Woong), Nam, YD (Nam, Young-Do), Seo, MJ (Seo, Myung-Ji), Choi, HJ (Choi, Hak-Jong)
JOURNAL OF MICROBIOLOGY, 2016

110

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis
Sung Wook Hong, Yun-Jeong Choi, Hae-Won Lee, Ji-Hee Yang, Mi-Ai Lee
Journal of Microbiology and Biotechnology, 2016