Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce. by Ji Young Jung, Hyo Jung Lee, Byung Hee Chun, Che Ok Jeon

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Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation by Jisu Lee, Min Ji Lee, Mi-Ja Jung, Yeon Bee Kim, Seong Woon Roh, Byung Hee Ryu, Che Ok Jeon, Hak-Jong Choi, Tae Woong Whon, Se Hee Lee

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STAGER checklist: Standardized testing and assessment guidelines for evaluating generative artificial intelligence reliability by Jinghong Chen, Lingxuan Zhu, Weiming Mou, Anqi Lin, Dongqiang Zeng, Chang Qi, Zaoqu Liu, Aimin Jiang, Bufu Tang, Wenjie Shi, Ulf D. Kahlert, Jianguo Zhou, Shipeng Guo, Xiaofan Lu, Xu Sun, Trunghieu Ngo, Zhongji Pu, Baolei Jia, Che Ok Jeon, Yongbin He, Haiyang Wu, Shuqin Gu, Wisit Cheungpasitporn, Haojie Huang, Weipu Mao, Shixiang Wang, Xin Chen, Loïc Cabannes, Gerald Sng Gui Ren, Iain S. Whitaker, Stephen Ali, Quan Cheng, Kai Miao, Shuofeng Yuan, Peng Luo

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