Lee HW§, Yoon SR§, Yang JS§, Lee HM, Kim SJ, Lee JY, Hwang IM, You SY, Ha JH*. Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea.

Hwang YS, Yang JS, Lee HW*, Ha JH*. Optimization and comparison of headspace hot injection and trapping, headspace solid phase microextraction, and static headspace sampling techniques with gas chromatography–mass spectrometry for the analysis of volatile compounds in kimchi.

Hwang IM, Lee HW, Lee HM, Yang JS, Seo HY, Chung YJ, Kim SH*. Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in Lupinus angustifolius L. and Its Processed Foods by UPLC-MS/MS.

Moon EW, Lee HW, Rok JH, Ha JH*. Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths.

Kim MJ, Lee HW, Kim JY, Kang SE, Roh SW, Hong SW, Yoo SR, Kim TW*. Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi.

Lee HW§, Hwang IM§, Lee HM, Yang JS, Park EJ, Choi JW, Seo HY, Kim SH*. Validation and Determination of Quinolizidine Alkaloids (QAs) in Lupin Products by Gas Chromatography with Flame Ionization Detection (GC-FID).

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

Draft genome sequence of Bremerella cremea LHWP2 isolated from dead ark clam revealing potential nitrogen metabolism pathways

Effects of sweetener on the quality characteristics of radish kimchi during fermentation

Presence of an ultra-small microbiome in fermented cabbages