Effect of lactic acid bacteria on phenyllactic acid production in kimchiSera Jung, Jong‐Hee Lee, Hyelyeon Hwang|Food Control|2019Cited by 75
Temperature impact on microbial and metabolic profiles in kimchi fermentationSera Jung, Jong‐Hee Lee, In Min Hwang|Heliyon|2024Cited by 38
Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environmentsSera Jung, Jong‐Hee Lee|Scientific Reports|2020Cited by 30
Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MSJi Young Jeong, In Min Hwang, Min Ji Kim et al.|ACS Omega|2023Cited by 21
Red pepper powder is an essential factor for ornithine production in kimchi fermentationSera Jung, Jong‐Hee Lee, Hyojun An|LWT|2020Cited by 20