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Se Hee Lee

World Institute of Kimchi

39H指数
155论文数
5.3K被引数
收录论文 44
发表时间
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Frequency, causes, and duration of drug shortages in South Korea, 2018–2024: a nationwide descriptive analysis of regulatory reporting data and temporal patterns across the COVID-19 pandemic韩国2018–2024年药品短缺的频率、原因及持续时间：基于全国性监管报告数据和COVID-19疫情期间时间模式的描述性分析
errFrontiers in Pharmacology
IF4.8
err2026-09-29
err0
errOAAI
errJY Ji Young Kim †; EY Eun Young Shin †; JW Ju Won Park; SS Seung Soo Lee; YJ Yoo Jin Lee; YJ Yun Jae Jung; MJ Min Ji Kim; YK Yu Kyoung Song; CY Chae Yun Kim; SH Se Hee Lee; JH Jong Hyuk Lee
err分享
err收藏
Lacticaseibacillus paracasei WiKim0110 attenuates alcohol-induced gut–liver axis injury and enhances intestinal barrier-related responses副干酪乳杆菌WiKim0110减轻酒精诱导的肠-肝轴损伤并增强肠道屏障相关反应
errScientific Reports
IF3.9
err2026-08-23
err0
errOAAI
errMin Ji Lee; Mi-Ja Jung; Jisu Lee; Sohee Nam; Yeon Bee Kim; Yujin Kim; Misun Yun; Tae Woong Whon; Chang-Su Na; Yanghee You; Hong-Seok Son; Che Ok Jeon; Se Hee Lee
err分享
err收藏
Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation解析在泡菜发酵过程中Leuconostoc starters主导地位的关键因素
errNPJ SCIENCE OF FOOD
IF7.8
err2025-04-25
err0
errOAAI
errLee, Jisu; Lee, Min Ji; Jung, Mi-Ja; Kim, Yeon Bee; Roh, Seong Woon; Ryu, Byung Hee; Jeon, Che Ok; Choi, Hak-Jong; Whon, Tae Woong; Lee, Se Hee
err分享
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Leuconostoc aquikimchii sp. nov., a Lactic Acid Bacterium Isolated from Cabbage Watery Kimchi
errJOURNAL OF MICROBIOLOGY
IF2.6
err2024-12-02
err0
PREAI
errKim, Subin; Lee, Se Hee; Kim, Ki Hyun; Yun, Misun
err分享
err收藏
Effects of gnotobiotic fermentation on global gene expression of germ-free vegetables
errPHYSIOLOGIA PLANTARUM
IF3.6
err2024-09-05
err0
errOAAI
errKim, Yujin; Sung, Hojun; Kim, Yeon Bee; Song, Hye Seon; Jung, Mi-Ja; Lee, Jisu; Lee, Min Ji; Lee, Se Hee; Roh, Seong Woon; Bae, Jin-Woo; Whon, Tae Woong
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In-depth metataxonomic investigation reveals low richness, high intervariability, and diverse phylotype candidates of archaea in the human urogenital tract
errSCIENTIFIC REPORTS
IF3.9
err2023-07-20
err2
errOAAI
errKim, Yeon Bee; Whon, Tae Woong; Kim, Joon Yong; Kim, Juseok; Kim, Yujin; Lee, Se Hee; Park, Seong-Eun; Kim, Eun-Ju; Son, Hong-Seok; Roh, Seong Woon
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Does kimchi deserve the status of a probiotic food?
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2023-01-30
err22
errOAAI
errCha, Jeongmin; Kim, Yeon Bee; Park, Seong-Eun; Lee, Se Hee; Roh, Seong Woon; Son, Hong-Seok; Whon, Tae Woong
err分享
err收藏
Effects of glutinous rice paste and fish sauce on kimchi fermentation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-01-01
err14
errOAAI
errBaek, Ju Hye; Kim, Kyung Hyun; Han, Dong Min; Lee, Se Hee; Jeon, Che Ok
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Probiotic Lactobacilli ameliorate alcohol-induced hepatic damage via gut microbial alteration
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2022-08-18
err9
errOAAI
errKim, Juseok; Ahn, Seong Woo; Kim, Joon Yong; Whon, Tae Woong; Lim, Seul Ki; Ryu, Byung Hee; Han, Nam Soo; Choi, Hak-Jong; Roh, Seong Woon; Lee, Se Hee
err分享
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Sala cibi gen. nov., sp. nov., an extremely halophilic archaeon isolated from solar salt
errJOURNAL OF MICROBIOLOGY
IF2.6
err2022-07-14
err7
PREAI
errSong, Hye Seon; Kim, Juseok; Kim, Yeon Bee; Lee, Se Hee; Whon, Tae Woong; Roh, Seong Woon
err分享
err收藏
Brachybacterium kimchii sp. nov. and Brachybacterium halotolerans subsp. kimchii subsp. nov., isolated from the Korean fermented vegetables, kimchi, and description of Brachybacterium halotolerans subsp. halotolerans subsp. nov.
errJOURNAL OF MICROBIOLOGY
IF2.6
err2022-07-04
err2
PREAI
errKim, Yujin; Kim, Yeon Bee; Kim, Juseok; Kim, Joon Yong; Whon, Tae Woong; Chung, Won-Hyong; Song, Eun-Ji; Nam, Young-Do; Lee, Se Hee; Roh, Seong Woon
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Role of combinated lactic acid bacteria in bacterial, viral, and metabolite dynamics during fermentation of vegetable food, kimchi
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-07-01
err32
PREAI
errJung, Mi-Ja; Kim, Juseok; Lee, Se Hee; Whon, Tae Woong; Sung, Hojun; Bae, Jin-Woo; Choi, Yoon-E; Roh, Seong Woon
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err收藏
Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile (vol 149, 110668, 2021)
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-06-01
err0
PREAI
errSong, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Rhee, Jin-Kyu; Roh, Seong Woon
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Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-11-01
err46
errOAAI
errSong, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Rhee, Jin-Kyu; Roh, Seong Woon
err分享
err收藏
Genomic characterization of nine Clostridioides difficile strains isolated from Korean patients with Clostridioides difficile infection
errGUT PATHOGENS
IF4
err2021-09-16
err4
errOAAI
errAhn, Seung Woo; Lee, Se Hee; Kim, Uh Jin; Jang, Hee-Chang; Choi, Hak-Jong; Choy, Hyon E.; Kang, Seung Ji; Roh, Seong Woon
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Genomic analysis of halophilic bacterium, Lentibacillus sp. CBA3610, derived from human feces
errGUT PATHOGENS
IF4
err2021-06-23
err1
errOAAI
errAhn, Seung Woo; Lee, Se Hee; Son, Hong-Seok; Roh, Seong Woon; Choi, Yoon-E
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The human gut archaeome: identification of diverse haloarchaea in Korean subjects
errMICROBIOME
IF12.7
err2020-08-04
err69
errOAAI
errKim, Joon Yong; Whon, Tae Woong; Lim, Mi Young; Kim, Yeon Bee; Kim, Namhee; Kwon, Min-Sung; Kim, Juseok; Lee, Se Hee; Choi, Hak-Jong; Nam, In-Hyun; Chung, Won-Hyong; Kim, Jung-Ha; Bae, Jin-Woo; Roh, Seong Woon; Nam, Young-Do
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Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
errAPPLIED MICROBIOLOGY AND BIOTECHNOLOGY
IF4.3
err2020-08-04
err68
PREAI
errLee, Se Hee; Whon, Tae Woong; Roh, Seong Woon; Jeon, Che Ok
err分享
err收藏
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation原料中的微生物壁龛决定了泡菜发酵过程中微生物群落的组装
errFOOD CHEMISTRY
IF9.8
err2020-07-01
err82
PREAI
errSong, Hye Seon; Whon, Tae Woong; Kim, Juseok; Lee, Se Hee; Kim, Joon Yong; Kim, Yeon Bee; Choi, Hak-Jong; Rhee, Jin-Kyu; Roh, Seong Woon
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Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses
errBMC MICROBIOLOGY
IF4.2
err2020-05-27
err30
errOAAI
errJung, Min Young; Lee, Changsu; Seo, Myung-Ji; Roh, Seong Woon; Lee, Se Hee
err分享
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研究方向

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合作学者
合作期刊
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Ki‐Hyun Kim
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C
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H 指数: 57 · 论文数: 489
J
Jin‐Woo Bae
H 指数: 52 · 论文数: 367
Y
Yu‐Jin Kim
H 指数: 47 · 论文数: 360
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