G. Shin

Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste).

C. Lee, Sunmin Lee, B. Moon, 2016, Food research international.

Maturity stage-specific metabolite profiling of Cudrania tricuspidata and its correlation with antioxidant activity

C. Lee, Seon-Gil Do, Sunmin Lee, 2015 .

Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat.

C. Lee, E. Jung, Digar Singh, 2017, Food chemistry.

Mutation of GmIPK1 Gene Using CRISPR/Cas9 Reduced Phytic Acid Content in Soybean Seeds

Cha Young Kim, Y. Chung, J. Y. Moon, 2022, International journal of molecular sciences.