| Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287 SB Lee, DH Kim, HD Park Applied Microbiology and Biotechnology 100, 7853-7863, 2016 | 46 | 2016 |
| Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine SB Lee, HD Park Microorganisms 8 (10), 1552, 2020 | 31 | 2020 |
| Crabtree/Warburg-like aerobic xylose fermentation by engineered Saccharomyces cerevisiae SB Lee, M Tremaine, M Place, L Liu, A Pier, DJ Krause, D Xie, Y Zhang, ... Metabolic engineering 68, 119-130, 2021 | 25 | 2021 |
| Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider DH Kim, SB Lee, JY Jeon, HD Park International journal of food microbiology 290, 193-204, 2019 | 25 | 2019 |
| Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters SB Lee, WS Choi, HJ Jo, SH Yeo, HD Park Amb Express 6, 1-10, 2016 | 23 | 2016 |
| Improving bread quality using co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04 A Wahyono, SB Lee, WW Kang, HD Park Italian Journal of Food Science 28 (2), 298, 2016 | 22 | 2016 |
| Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora … A Wahyono, SB Lee, SH Yeo, WW Kang, HD Park Emirates Journal of Food and Agriculture 28 (4), 242, 2016 | 21 | 2016 |
| Effect of inoculation strategy of non‐Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines SB Lee, C Banda, HD Park Australian Journal of Grape and Wine Research 25 (4), 384-395, 2019 | 19 | 2019 |
| Effect of air-blast drying and the presence of protectants on the viability of yeast entrapped in calcium alginate beads with an aim to improve the survival rate DH Kim, SB Lee, HD Park Applied microbiology and biotechnology 101, 93-102, 2017 | 15 | 2017 |
| Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin H Jeong, SB Lee, S Yeo, DH Kim, JS Choi, DH Kim, SH Yeo, HD Park Korean Journal of Food Preservation 24 (3), 472-482, 2017 | 10 | 2017 |
| The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder SB Lee, B Cosmas, HD Park Foods 9 (12), 1762, 2020 | 8 | 2020 |
| Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju JB Park, JS Choi, HW Park, SB Lee, HD Park Fermentation 7 (4), 260, 2021 | 6 | 2021 |
| Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae fermivin HJ Wee, SB Lee, KT Choi, JY Ham, SH Yeo, HD Park Korean Journal of Food Preservation 25 (6), 730-741, 2018 | 6 | 2018 |
| Fermentation characteristics of Campbell Early grape wine inoculated with indigenous Korean wine yeasts encapsulated in Ca-alginate beads after air-blast drying DH Kim, SB Lee, HD Park Italian Journal of Food Science 30 (3), 2018 | 5 | 2018 |
| Influence of different pretreatments and chaptalization types on the physiological characteristics and antioxidant activity of apricot (prunus armeniaca L.) wine KT Choi, SB Lee, JS Choi, HD Park Italian Journal of Food Science 32 (4), 2020 | 4 | 2020 |
| Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89 DH Kim, SB Lee, HD Park Korean Journal of Food Preservation 21 (6), 917-924, 2014 | 4 | 2014 |
| Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 … JS Choi, KT Choi, CW Kim, SB Lee, HD Park Food Science and Preservation 29 (5), 800-812, 2022 | 2 | 2022 |
| Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine SB Lee Foods 12 (17), 3246, 2023 | 1 | 2023 |
| Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia KT Choi, SB Lee, SH Jeon, WC Lee, JS Choi, HD Park Food Science and Preservation 27 (1), 74-84, 2020 | 1 | 2020 |
| Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation KT Choi, SH Lee, YJ Kim, JS Choi, SB Lee Food Chemistry: X, 101368, 2024 | | 2024 |
