Publications
Publications
In 2025
79. Lee HW, Ha JH*. The difference in tissue density according to salinity of salted kimchi cabbage revealed in X-ray micro-computational tomography. JOURNAL OF RESEARCH INSTITUTE OF ADVANCED TECHNOLOGY (2025). Accepted
78. 조만재, 강은옥, 이해원*. 제주에서 생산된 감귤식초의 항산화 활성. 한국식품위생안전성학회지 (2025). Volume 40, Issue 6, P 469-477
77. Kim ES, Lee SJ, Lee JA, An SM, Hwang HJ, Park BS, Lee HW, Pan CH, Kim D, Cho K*. ChatGPT-mediated biomass production optimization of growth and assessment of the industrial potential of the diatom Gedaniella flavovirens GFTA21. Bioengineering (2025). Volume 12, Issue 11, 1277
76. Lee HW, Ha JH*. High-resolution Characterization of the Bacterial Microbiome in Chili Pepper Powder Using SMRT Sequencing. Journal of Microbiology and Biotechnology (2025). Volume 35, e2506003
75. 조만재, 강은옥, 이해원*. 제주에서 시판되는 쉰다리의 품질특성 및 항산화 활성. 한국식품위생안전성학회지 (2025). Volume 40, Issue 4, P 325-331
74. 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. Data in Brief (2025). Volume 59, 111344
73. 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. Microbiology Resource Announcements (2025). Volume 14, Issue 1, e00974-24
In 2024
72. Lee HW, Yoon SR, Kim SJ, Seo JH, Yim KJ, Ha JH*. Optimization of protein extraction from the Kimchi using extraction reagents. JOURNAL OF RESEARCH INSTITUTE OF ADVANCED TECHNOLOGY (2024). Volume 35, P 1-8
In 2023
71. Choi YJ, Lee HW, Yang JH, Park SH, Lee MA*. Effects of sweetener on the quality characteristics of radish kimchi during fermentation. Cogent Food & Agriculture (2023). Volume 9, Issue 2, 2286045
70. Lee HW, Yoon SR, Dang YM, Kang M, Lee KH, Ha JH*, Bae JW*. Presence of an ultra-small microbiome in fermented cabbages. PeerJ (2023). Volume 11, e15680
69. 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. Heliyon (2023). Volume 9, Issue 4, e15031
In 2022
68. 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. Frontiers in Microbiology (2022). Volume 13, 1026513
67. 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). Analytical Letters (2022). Volume 55, Issue 14, P 2261-2272
66. Lee HW§, Park B§, Yoon SR, Yang JS, Ha JH*. Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus. Food Science and Biotechnology (2022). Volume 31, P 131-138
In 2021
65. Lee HW, Yoon SR, Son H, Park B, Ha JH*. Optimizing Operating Parameters of Electric Ultra-Low Volume Sprayer with Slightly Acidic Electrolyzed Solution for Efficient Virucidal Activity on Environmental Surfaces. International Journal of Environmental Research and Public Health (2021). Volume 18, Issue 19, 10183
64. Hwang IM, Lee HM, Lee HW, Jung JH, Moon EW, Khan N, Kim SH*. Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP-MS and HPLC-ICP-MS. ACS Omega (2021). Volume 6, Issue 30, P 19427-19434
63. Song H§, Lee JY§, Lee HW, Ha JH*. Inactivation of bacteria causing soft rot disease in fresh cut cabbage using slightly acidic electrolyzed water. Food Control (2021). Volume 128, 108217
62. Yang JS§, Lee HW§, Song H, Ha JH*. Volatile metabolic markers for monitoring Pectobacterium carotovorum subsp. carotovorum using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Journal of Microbiology and Biotechnology (2021). Volume 31, Issue 1, P 70-78
61. 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. Journal of Food Science and Technology (2021). Volume 58, P 389-396
In 2020
60. 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. LWT-Food Science and Technology (2020). Volume 134, 110155
59. 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. ACS Omega (2020). Volume 5, Issue 33, P 20825-20830
58. 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. Science of the Total Environment (2020). Volume 749, 141574
57. 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. Food Research International (2020). Volume 136, 109315
56. 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). Analytical Letters (2020). Volume 53, Issue 4, P 606-613
In 2019
55. 이재용, 천선화, 김수지, 이희민, 이해원, 유수연, 윤소라, 황인민, 정지혜, 김성현*. 국내 유통 김치의 계절별 품질특성 변화. 한국식생활문화학회지 (2019). Volume 32, Issue 2, P 224-232
54. Kang M, Kim SJ, Yoon SR, Lee HW, Lee JY, Ha JH*. Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilm During Mechanical Cutting of Kimchi Cabbage. Journal of Food Science (2019). Volume 84, Issue 9, P 2603-2609
53. Hwang IM, Yang JS, Jung JH, Lee HW, Lee HM, Seo HY, Khan N, Jamila N, Kim KS, Kim SH*. Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea. Journal of the Science of Food and Agriculture (2019). Volume 99, Issue 14, P 6474-6481
52. Lee HM, Yang JS, Lee HW, Hwang IM, Hwang YS, You SY, Ha JH, Kim SH*. Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS). Analytical Letters (2019). Volume 52, Issue 16, P 2472-2483
51. Lee HW§, Yoon SR§, Lee HM, Lee JY, Kim SH, Ha JH*. Use of RT-qPCR with combined intercalating dye and sodium lauroyl sarcosinate pretreatment to evaluate the virucidal activity of halophyte extracts against norovirus. Food Control (2019). Volume 98, P 100-106
50. Hwang YS§, Lee HW§, Chang JY, Seo HY*. Characterization of Kimchi Flavor with Preconcentration by Head Space Solid-Phase Microextraction and Stir Bar Sorptive Extraction and Analysis by Gas Chromatography–Mass Spectrometry. Analytical Letters (2019). Volume 52, Issue 8, P 1247-1257
49. Kim MJ, Lee HW, Lee ME, Roh SW, Kim TW*. Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life. Journal of Microbiology (2019) Volume 57, Issue 6, P 479-484
48. Hwang IM, Moon EW, Lee HW, Jamila N, Kim KS, Ha JH, Kim SH*. Discrimination of chili powder origin using inductively coupled plasma mass spectrometry (ICP-MS), inductively coupled plasma-optical emission spectroscopy (ICP-OES), and near infrared (NIR) spectroscopy. Analytical Letters (2019).Volume 52, Issue 6, P 932-947
47. Kim SJ, Lee JY, Yoon SR, Lee HW, Ha JH*. Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator. Journal of Food Engineering (2019). Volume 240, P 65-72
In 2018
46. Lee HM§, Yang JS§, Yoon SR, Lee JY, Kim SJ, Lee HW, Kim SH, Ha JH*. Immunomagnetic separation combined with RT-qPCR for evaluating the effect of chemical disinfectant treatments against norovirus on food contact surfaces. LWT-Food Science and Technology (2018). Volume 97, P 83-86
45. Jung MJ, Kim MS, Yun JH, Lee JY, Kim PS, Lee HW, Ha JH, Roh SW, Bae JW*. Viral communitiy more precisely predicts the geographical origin of fermented vegetable foods than bacterial community. Food Microbiology (2018). Volume 76, P 319-327
44. Choi YJ, Lee HW, Yang JH, Hong SW, Park SH, Lee MA*. Changes in quality propreties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation. Food Science and Biotechnology (2018). Volume 27, Issue 4, P 1145-1155
43. Lee JH, Ha JH, Lee HW, Lee JY, Hwang YS, Lee HM, Kim SH, Kim SJ*. Analysis of Microbiological Contamination in Kimchi and Its Ingredients. Journal of Food Hygiene and Safety (2018). Volume 33, Issue 2, P 94-101
42. Ha JH*, Kim SH, Lee HM, Kim SJ, Lee HW. Efficacy of combination treatment with sodium metasilicate and sodium hypochlorite for inactivation of norovirus on fresh vegetables. Foodborne Pathogens and Disease (2018). Volume 15, Issue 2, P 73-80
41. Lee HW, Lee HM, Yoon SR, Kim SH, Ha JH*. Pretreatment with propidium monoazide/sodium lauroyl sarcosinate improves discrimination of infectious waterborne virus by RT-qPCR combined with magnetic separation. Environmental Pollution (2018). Volume 233, P 306-314
In 2017
40. Yoon SR, Kim SH, Lee HW*, Ha JH*. A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting. PLoS One (2017). Volume 12, Issue 11, e0188217
39. Lee HW, Yoon SR, Kim SJ, Lee HM, Lee JY, Lee JH, Kim SH, Ha JH*. Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses. LWT-Food Science and Technology (2017). Volume 81, P 153-159
In 2016
38. Oh YJ§, Lee HW§, Lim SK, Kwon MS, Lee J, Jang JY, Park HW, Nam YD, Seo MJ, Choi HJ*. Gracilibacillus kimchii sp. nov., a halophilic bacterium isolated from kimchi. Journal of Microbiology (2016). Volume 54, Issue 9, P 588-593
37. Ko EY, Yoon WJ, Lee HW, Heo SJ, Ko YH, Fernando IPS, Cho K, Lee CH, Hur SP, Cho SH, Ahn G, Kim D*, Kim KN*. ANTI-INFLAMMATORY EFFECT OF SUPERCRITICAL EXTRACT AND ITS CONSTITUENTS FROM ISHIGE OKAMURAE. EXCLI Journal (2016). Volume 15, P 434-445
36. Lee HW, Choi YJ, Hwang IM, Hong SW, Lee MA*. Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot. LWT-Food Science and technology (2016). Volume 73, P 251-258
35. Cha IT§, Park I§, Lee HW, Lee H, Park JM, Roh SW, Choi HJ, Nam YD, Lee YK, Seo MJ*. Pseudoruegeria aestuarii sp. nov., of the family Rhodobacteraceae, isolated from tidal flat. International Journal of Systematic and Evolutionary Microbiology (2016). Volume 66, Issue 8, P 3125-3131
34. Oh YJ§, Lee HW§, Lim SK, Kwon MS, Lee J, Lee JH, Park HW, Nam YD, Seo MJ, Roh SW, Choi HJ*. Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. Antonie Van Leeuwenhoek (2016). Volume 109, Issue 6, P 869-876
33. Hong SW, Choi YJ, Lee HW, Yang JH, Lee MA*. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis. Journal of Microbiology and Biotechnology (2016). Volume 26, Issue 6, P 1057-1062
In 2015
32. Yim KJ§, Kwon J§, Cha IT, Oh IT, Oh KS, Song HS, Lee HW, Rhee JK, Song EJ, Rho JR, Seo ML, Choi JS, Choi HJ, Lee SJ, Nam YD*, Roh SW*. Occurrence of viable, red-pigmented haloarchaea in the plumage of captive flamingoes. Scientific Reports (2015). Volume 5, 16425.
31. Kim M§, Cha IT§, Lee HW§, Yim KJ, Song HS, Hyun DW, Bae JW, Roh SW*, Lee SJ*. Croceitalea litorea sp. nov., isolated from seashore sand. International Journal of Systematic and Evolutionary Microbiology (2015). Volume 65, Issue 12, P 4563-4567
30. Lee HW§, Kim DW§, Lee MH, Kim BY, Cho YJ, Yim KJ, Song HS, Rhee JK, Seo MJ, Choi HJ, Choi JS, Lee DG, Yoon C, Nam YD*, Roh SW*. Draft genome sequence of the extremely halophilic archaeon Haladaptatus cibarius type strain D43T isolated from fermented seafood. Standards in Genomic Sciences (2015). Volume 10, 53
29. Jang JY, Lee ME, Lee HW, Lee JH, Park HW, Choi HJ, Pyun YR, Kim TW*. Extending the Shelf life of Kimchi with Lactococcus lactis Strain as a Starter Culture. Food Science and Biotechnology (2015). Volume 24, Issue 3, P 1049-1053
28. Yim KJ, Cha IT, Rhee JK, Song HS, Hyun DW, Lee HW, Kim D, Kim KN, Nam YD, Seo MJ, Bae JW, Roh SW*. Vulcanisaeta thermophila sp. nov., hyperthermophilic and acidophilic crenarchaeon isolated from solfataric soli. International Journal of Systematic and Evolutionary Microbiology (2015). Volume 65, Issue 1, P 201-205
27. Lee HW§, Roh SW§, Cho K, Kim KN, Cha IT, Yim KJ, Song HS, Nam YD, Oda T, Choi JS*, Kim D*. Phylogenetic analysis of microalgae based on highly abundant proteins using mass spectrometry. Talanta (2015). Volume 132, P 630-634
In 2014
26. Yim KJ§, Kim BY§, Lee HW, Song HS, Nam YD, Choi JS, Choi HJ, Seo MJ, Yoon C, Kim KN, Kim D, Rhee JK*, Roh SW*. Draft genome sequence of the extremely halophilic archaeon Halococcus sediminicola CBA1101T isolated from a marine sediment sample. Marine genomics (2014). Volume 18, P 145-146
25. Song HS, Lee HW, Yim KJ, Nam YD, Choi JS, Choi HJ, Seo MJ, Kim KN, Kim D, Rhee JK*, Roh SW*. Draft genome sequence of Halapricum salinum CBA1105T, an extremely halophilic archaeon isolated from solar salt. Marine genomics (2014). Volume 18, P 133-134
24. Lee MH§, Lee HW§, Song EJ, Song HS, Yim KJ, Cha IT, Seo MJ, Rhee JK, Choi HJ, Kim D, Roh SW*, Nam YD*. Draft genome sequence of Halolamina rubra CBA1107T, an agarolytic haloarchaeon isolated from solar salt. Marine genomics (2014). Volume 18, P 127-128
23. Lee HW§, Yim KJ, Song HS, Nam YD, Choi HJ, Seo MJ, Kim KN, Kim D, Roh SW*, Rhee JK*. Draft genome sequence of Halorubrum halophilum B8T, an extremely halopgilic archaeon isolated from salt-fermented seafood. Marine genomics (2014). Volume 18, P 117-118
22. Cha IT§, Lee HW§, Yun JH, Yim KJ, Song HS, Nam YD, Roh SW*, Seo MJ*. Diversity of Cultivable Lactic Acid Bacteria in Insect Guts. Current Topics in Lactic Acid Bacteria and Probiotics. (2014). Volume 2, Issue 2, P 79-83
21. Jung HJ§, Cha IT§, Yim KJ, Song HS, Cho K, Kim D, Lee HW, Lee JK, Seo MJ, Roh SW*, Lee SJ*. Citrimicrobium luteum gen. nov., sp. nov., aerobic anoxygenic phototrophic bacterium isolated from the gut of a sea cucumber Stichopus japonicus. Journal of Microbiology (2014). Volume 52, Issue 10, P 819-824
20. Cha IT§, Lee HW§, Song HS, Yim KJ, Kim KN, Kim D, Roh SW*, Nam YD*. Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method. Current Topics in Lactic Acid Bacteria and Probiotics (2014). Volume 2, Issue 1, P 34-37
19. Song HS§, Cha IT§, Yim KJ, Lee HW, Hyun DW, Lee SJ, Rhee SK, Kim KN, Kim D, Choi JS, Seo MJ, Choi HJ, Bae JW, Rhee JK, Nam YD*, Roh SW*. Halaprium salinum gen. nov. sp. nov., an extremely halophilic archaeon isolated from non-purified solar salt. Antonie Van Leeuwenhoek (2014). Volume 105, Issue 5, P 979-986
18. Cha IT, Yim KJ, Song HS, Lee HW, Hyun DW, Kim KN, Seo MJ, Kim D, Choi JS, Lee SJ, Bae JW, Rhee SK, Choi HJ, Rhee JK, Nam YD*, Roh SW*. Halobellus rufus sp. nov., an extremely halophilic archaeon isolated from non-purified solar salt. Antonie Van Leeuwenhoek (2014).Volume 105, Issue 5, P 925-932
17. Cha IT, Yim KJ, Song HS, Lee HW, Hyun DW, Kim KN, Choi JS, Kim D, Lee SJ, Seo MJ, Choi HJ, Bae JW, Rhee SK, Rhee JK, Roh SW*, Nam YD*. Halolamina rubra sp. nov., haloarchaeon isolated from non-purified solar salt. Antonie Van Leeuwenhoek (2014). Volume 105, Issue 5, P 907-914
16. Yim KJ§, Cha IT§, Lee HW, Song HS, Kim KN, Lee SJ, Nam YD, Hyun DW, Bae JW, Rhee SK, Seo MJ, Choi JS, Choi HJ, Roh SW*, Kim D*. Halorubrum halophilum sp. nov., an extremely halophilic archaeon isolated from a salt-fermented seafood. Antonie Van Leeuwenhoek (2014). Volume 105, Issue 3, P 603-612
15. Yim KJ§, Cha IT§, Whon TW, Lee HW, Song HS, Kim KN, Nam YD, Lee SJ, Bae JW, Rhee SK, Choi JS, Roh SW*, Kim D*. Halococcus sediminicola sp. nov., an extremely halophilic archaeon isolated from a marine sediment. Antonie Van Leeuwenhoek. (2014). Volume 105, Issue 1, P 73-79
14. Lee HW, Lim NR, Cho K, Yang HY, Yim KJ, Kim MJ, Lee M, Kim DH, Koh HB, Jung WK, Roh SW*, Kim D*. Characterization of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus. Food Chemistry (2014). Volume 147, P 34-41
In 2013
13. Cha IT§, Roh SW§, Kim SJ, Hong HJ, Lee HW, Lim WT, Rhee SK*. Desulfotomaculum tongense sp. nov., a moderately thermophilic sulfate-reducing bacterium isolated from a hydrothermal vent sediment collected from the Tofua Arc in the Tonga Trench. Antonie Van Leeuwenhoek (2013). Volume 104, Issue 6, P 1185-1192
12. Roh SW§, Lee M§, Lee HW, Yim KJ, Heo SY, Kim KN, Yoon C, Nam YD, Kim JY, Hyun DW, Bae JW, Jeong JB, Kang H*, Kim D*. Gillisia marina sp. nov., from seashore sand, and emended description of genus Gillisia. International Journal of Systematic and Evolutionary Microbiology (2013). Volume 63, Issue 10, P 3640-3645
11. Yim KJ, Lee M, Lee HW, Kim KN, Yang HM, Kim MJ, Hyun DW, Bae JW, Nam YD, Yoon C, Kim MS, Roh SW*, Kim D*. Ferrimonas pelagia sp. nov., isolated from seawater. International Journal of Systematic and Evolutionary Microbiology (2013). Volume 63, Issue 9, P 3175-3179
10. Lee HW§, Roh SW§, Yim KJ, Shin NR, Lee J, Whon TW, Kim D, Bae JW*. Paenibacillus marinisediminis sp. nov., a Novel Bacterium Isolated from Marine Sediment. Journal of Microbiology. Volume 51, Issue 3, P 312-317
9. Roh SW§, Lee HW§, Yim KJ, Shin NR, Lee J, Whon TW, Kim D, Bae JW*. Rhodopirellula rosea sp. nov., a Novel Bacterium Isolation from an Ark Clam Scapharca broughtonii. Journal of Microbiology. Volume 51, Issue 3, P 301-304
8. Lee HW§, Roh SW§, Shin NR, Lee J, Whon TW, Jung MJ, Yun JH, Kim MS, Hyun DW, Kim D, Bae JW*. Blastopirellula cremea sp. nov., isolated from ark clam. International Journal of Systematic and Evolutionary Microbiology (2013). Volume 63, Issue 6, P 2314-2319
In 2012
7. Lee HW, Ko YH*. Effects of Apigenin and Ethanol Extract of Parsley (Petroselinum crispum) on Viral Neuraminidase Activity. Asian Journal of Experimental Biological Sciences (2012). Volume 3, Issue 4, P 675-681
6. Whon TW§, Kim MS§, Roh SW, Shin NR, Lee HW, Bae JW*. Metagenomic characterization of airborne viral diversity in the near-surface atmosphere. Journal of Virology (2012). Volume 86, Issue 15, P 8221-8231
5. Lee M§, Roh SW§, Lee HW, Yim KJ, Bae JW, Choi KS, Jeon YJ, Jung WK, Kang H, Hyun CG*, Kim D*. Draft Genome Sequence of Pedobacter agri PB92T Belonging to the Family Sphingobacteriaceae. Journal of Bacteriology (2012). Volume 194, Issue 14, P 3738
4. Nam YD§, Lee HW§, Lee ML, Yim KJ, Kim KN, Roh SW*, Kim D*. Draft Genome Sequence of Gillisia sp. CBA3202, Novel Member of the Gillisia Belonging to the Family Flavobacteriaceae. Journal of Bacteriology (2012). Volume 194, Issue 14, P 3739
3. Lee J, Shin NR, Lee HW, Roh SW, Kim MS, Kim YO, Bae JW*. Kistimonas scapharcae sp. nov., isolated from a dead ark clam on the south coast of Korea, and emended description of the genus Kistimonas. International Journal of Systematic and Evolutionary Microbiology (2012). Volume 62, Issue 12, P 2865-2869
2. Lee HW, Shin NR, Lee J, Roh SW, Whon TW, Bae JW*. Neptunomonas concharum sp. nov., isolated from a dead ark clam from the bay of Gang-jin in South Korea, and emended description of the genus Neptunomonas. International Journal of Systematic and Evolutionary Microbiology (2012). Volume 62, Issue 11, P 2657-2661
1. Lee HW, Ko YH*, Lim SB*. Effects of Selected Plant Extracts on Anti-oxidative Enzyme Activities in Rats. Food Chemistry (2012). Volume 132, Issue 3, P 1276-1280