Solid-State Fermentation With Aspergillus cristatus Enhances the Protopanaxadiol- and Protopanaxatriol-Associated Skin Anti-aging Activity of Panax notoginseng, FRONTIERS IN MICROBIOLOGY, 12, 602135., Lee, S. M., Reddy, C. K., Ryu, J. J., Kyung, S. Y., Lim, Y. H., Park, M. S., Kang, S. H., Lee, C. H. (2021).

http://www.frontiersin.org/articles/10.3389/fmicb.2021.602135/full​ 

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products, FOODS, 10(11), 2516., Lee, S. H., Lee, S. M.,  Lee, S. H., Kim, H. J., Singh, D., Lee, C. H. (2021).

http://www.mdpi.com/2304-8158/10/11/2516 ​ 

Gochujang prepared using rice and wheat koji partially alleviates high-fat diet-induced obesity in rats, FOOD SCIENCE & NUTRITION, 8(3), 1562-1574., Son, HK (Son, Hee-Kyoung) ; Shin, HW (Shin, Hye-Won) ; Jang, ES (Jang, Eun-Seok)  ; Moon, BS (Moon, Byoung-Seok)  ; Lee, CH (Lee, Choong Hwan)  ; Lee, JJ (Lee, Jae-Joon), (2020).

http://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.1443​

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products, FOODS, 10(11), 2516., Sang-Hee Lee 1, Sunmin Lee 1, Seung-Hwa Lee 2, Hae-Jin Kim 2, Digar Singh 1 and Choong-Hwan Lee 1,*, (2021).

http://www.researchgate.net/publication/355447801_Integrated_Metabolomics_and_Volatolomics_for_Comparative_Evaluation_of_Fermented_Soy_Products 

Effects of the Addition of Herbs on the Properties of Doenjang, FOODS, 10(6), 1307. Lee, S. M., Lee, Y. M., Lee, C. H., Park, I. M., (2021).

http://www.researchgate.net/publication/352204464_Effects_of_the_Addition_of_Herbs_on_the_Properties_of_Doenjang 

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities, FOODS, 10(6), 1377. Soung, S .H., Lee, S. M., Lee, S. H., Kim, H. J., Lee, N. R., Lee, C. H., (2021).

http://www.mdpi.com/2304-8158/10/6/1377​

Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang(Fermented Soy Sauce) A Comparative Study, FOODS, 10(3),  641., Song, D.H., Chun, B.H., Lee, S.M., Son, S.Y., Reddy, C.K., Mun, H.I., Jeon, C.O., Lee, C.H. (2021).

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003076/ 

Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potentioal of Chinese Chives against Poultry Pathogens, ANTIBIOTICS-BASEL , 9(7), 386., Damini K.,  Lee W. D., Jung E. S., Niu K, M,.Lee C. H., Kim S. K. (2020). 

Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae. JOURNAL OF MICROBIOLOGY AND

BIOTECHNOLOGY, 28(8), 1260–1269. Seo, H. S., Lee, S. M., Singh, D., Park, M. K., Kim, Y. S., Shin, H. W.,  Cho, S. A., Lee, C. H. (2018).  

Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat. FOOD CHEMISTRY, 234, 416-424., Jang, Y. K., Shin, G. R., Jung, E. S.,  Lee, S. M.,  Lee, S. R.,  Singh, D.,  Jang, E. S., Shin, D. J.,  Kim, H. J., Shin, H. W., Moon, B. S., Lee, C. H. (2017).  

Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice. FOOD CHEMISTRY, 231, 258-266., Lee, D. E.,  Lee, S. M., Singh, D., Jang, E. S.,  Shin, H. W., Moon, B. S., Lee, C. H. (2017).  

Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages. Trends in Food Science & Technology, 61, 103-115., Singh, D., Lee, S. M., Lee, C. H. (2017).  

Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes. FOOD CHEMISTRY, 221, 1578–1586., Lee, S. M., Lee, S. R., Singh, D., Oh, J. Y., Jeon, E. J., Ryu, H. S., Lee, D. W., Kim, B. S., Lee, C.H. (2017).