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Journal of Korean Academy of Nursing|September 4, 2009
[Effects of a robot pet-assisted program for elderly people with dementia]Jung Hee Song
Food Research International (Ottawa, Ont.)|November 17, 2019
Bacterial diversity in Korean temple kimchi fermentationMoeun Lee, Jung Hee Song, Ji Min Park, et al.
Food Chemistry|July 15, 2020
DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32Moeun Lee, Jung Hee Song, Won Bo Shim, et al.
NPJ Science of Food|June 4, 2026
Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity ModelsMoeun Lee, Daun Kim, Jung Hee Song, et al.
Food Microbiology|June 4, 2017
Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentationMoeun Lee, Jung Hee Song, Min Young Jung, et al.
International Journal of Systematic and Evolutionary Microbiology|October 19, 2017
Lactobacillus allii sp. nov. isolated from scallion kimchiMin Young Jung, Se Hee Lee, Moeun Lee, et al.
Genome Announcements|May 6, 2017
Complete Genome Sequence of <i>Lactobacillus curvatus</i> Strain WiKim38 Isolated from KimchiSe Hee Lee, Min Young Jung, Jung-Hee Song, et al.
Food Chemistry: X|September 24, 2025
Comparative insights into the metabolite and taste discrepancies upon kimchi (<i>Mukeunji</i>) fermentation using different <i>Lactobacillaceae</i> startersMoeun Lee, Daun Kim, Jung Hee Song, et al.
Preventive Nutrition and Food Science|January 13, 2015
Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast FormationMiran Kang, Jung-Hee Song, Sung-Hee Park, et al.
Antioxidants (Basel, Switzerland)|November 27, 2021
UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant PotentialMoeun Lee, Jung Hee Song, Eun Ji Choi, et al.
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