| Metagenomic analysis of kimchi, a traditional Korean fermented food JY Jung, SH Lee, JM Kim, MS Park, JW Bae, Y Hahn, EL Madsen, ... Applied and environmental microbiology 77 (7), 2264-2274, 2011 | 535 | 2011 |
| Kimchi microflora: history, current status, and perspectives for industrial kimchi production JY Jung, SH Lee, CO Jeon Applied microbiology and biotechnology 98, 2385-2393, 2014 | 317 | 2014 |
| Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation JY Jung, SH Lee, HJ Lee, HY Seo, WS Park, CO Jeon International journal of food microbiology 153 (3), 378-387, 2012 | 308 | 2012 |
| Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation JY Jung, SH Lee, HM Jin, Y Hahn, EL Madsen, CO Jeon International journal of food microbiology 163 (2-3), 171-179, 2013 | 184 | 2013 |
| Comparative ocular microbial communities in humans with and without blepharitis SH Lee, DH Oh, JY Jung, JC Kim, CO Jeon Investigative ophthalmology & visual science 53 (9), 5585-5593, 2012 | 183 | 2012 |
| Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi SH Jeong, JY Jung, SH Lee, HM Jin, CO Jeon International Journal of Food Microbiology 164 (1), 46-53, 2013 | 153 | 2013 |
| Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean JY Jung, SH Lee, CO Jeon International Journal of Food Microbiology 185, 112-120, 2014 | 151 | 2014 |
| Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation SH Jeong, HJ Lee, JY Jung, SH Lee, HY Seo, WS Park, CO Jeon International journal of food microbiology 160 (3), 252-259, 2013 | 149 | 2013 |
| Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood JY Jung, SH Lee, HJ Lee, CO Jeon Food microbiology 34 (2), 360-368, 2013 | 147 | 2013 |
| Microbial succession and metabolite changes during long‐term storage of kimchi SH Jeong, SH Lee, JY Jung, EJ Choi, CO Jeon Journal of Food Science 78 (5), M763-M769, 2013 | 141 | 2013 |
| Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation M Lee, JH Song, MY Jung, SH Lee, JY Chang Food microbiology 66, 173-183, 2017 | 108 | 2017 |
| Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation SH Lee, JY Jung, CO Jeon International Journal of Food Microbiology 203, 15-22, 2015 | 104 | 2015 |
| Source tracking and succession of kimchi lactic acid bacteria during fermentation SH Lee, JY Jung, CO Jeon Journal of food science 80 (8), M1871-M1877, 2015 | 91 | 2015 |
| Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation SH Lee, JY Jung, CO Jeon Food microbiology 38, 16-25, 2014 | 88 | 2014 |
| Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation MY Jung, TW Kim, C Lee, JY Kim, HS Song, YB Kim, SW Ahn, JS Kim, ... Food Chemistry 265, 135-143, 2018 | 87 | 2018 |
| The human gut archaeome: identification of diverse haloarchaea in Korean subjects JY Kim, TW Whon, MY Lim, YB Kim, N Kim, MS Kwon, J Kim, SH Lee, ... Microbiome 8, 1-17, 2020 | 84 | 2020 |
| Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation HS Song, TW Whon, J Kim, SH Lee, JY Kim, YB Kim, HJ Choi, JK Rhee, ... Food Chemistry 318, 126481, 2020 | 82 | 2020 |
| Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation KH Kim, SH Lee, BH Chun, SE Jeong, CO Jeon Food Microbiology 82, 465-473, 2019 | 70 | 2019 |
| Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation BH Chun, KH Kim, HH Jeon, SH Lee, CO Jeon Scientific reports 7 (1), 11504, 2017 | 68 | 2017 |
| Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches SH Lee, TW Whon, SW Roh, CO Jeon Applied Microbiology and Biotechnology 104, 7731-7744, 2020 | 67 | 2020 |
Che Ok Jeon중앙대학교 생명과학과 교수在 cau.ac.kr 的电子邮件经过验证
