Enhanced biological phosphorus removal in an anaerobic-aerobic sequencing batch reactor: effect of pH C O Jeon, D S Lee, M W Lee, J M Park, Water Environ Res . 2001 May-Jun;73(3)

Enhanced biological phosphorus removal in an anaerobic-aerobic sequencing batch reactor: characteristics of carbon metabolism C O Jeon, D S Lee, J M Park, Water Environ Res . 2001 May-Jun;73(3)

Biological nitrogen removal with enhanced phosphate uptake in a sequencing batch reactor using single sludge system D S Lee, C O Jeon, J M Park, Water Res . 2001 Nov;35(16)

Estimation of distribution of a commensal thermophile in soil by competitive quantitative PCR and terminal restriction fragment length polymorphism analysis Seung-Pyo Hong , Sung-Keun Rhee, Jin-Woo Bae, Che-Ok Jeon, Seung-Goo Lee, Jae-Jun Song, Har-Young Poo and Moon-Hee Sung, Journal of microbiology and biotechnology v.11 no.6 , 2001년

Enhanced biological phosphorus removal in a sequencing batch reactor supplied with glucose as a sole carbon source Che Ok Jeon, Jong Moon Park, Water Research Volume 34, Issue 7, 1 May 2000

Morphological characteristics of microbial sludge performing enhanced biological phosphorus removal in a sequencing batch reactor fed with glucose as sole carbon source C. O. Jeon; D. S. Lee; J. M. Park, Water Sci Technol (2000) 41 (12)

A zinc-dependent protease AMZ-tk from a thermophilic archaeon is a new member of the archaemetzincin protein family Baolei Jia, Zhengqun Li, Jinliang Liu, Ying Sun, Xiaomeng Jia, Yuan Hu Xuan, Jiayan Zhang, Che Ok Jeon, Front. Microbiol., 17 December 2015 Sec. Extreme Microbiology Volume 6 - 2015

Chromohalobacter is a causing agent for the production of organic acids and putrescine during fermentation of ganjang, a Korean traditional soy sauce Ji young Jung, byung Hee Chun, Che Ok Jeon, J Food Sci, Volume80, Issue12 December 2015

High quality draft genomic sequence of Flavihumibacter solisilvae 3-3(T) Gang Zhou, Chong Chen, Che Ok Jeon, Gejiao Wang, Mingshun L, Standards in Genomic Sciences volume 10, Article number: 66 (2015

Source tracking and succession of kimchi lactic acid bacteria during fermentation Se Hee Lee, Ji Young Jung, Che Ok Jeon, J Food Sci, Volume80, Issue8 August 2015

Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi Sae Bom Lim, So-Yeon Shin, Jin Seok Moon, Gan-Erdene Otgonbayar, Wooha Joo, Soo Jin Lee, Che Ok Jeon, Nam Soo Han, Food Science and Biotechnology volume 24, pages1437–1441 (2015)

High resolution depth distribution of Bacteria, Archaea, methanotrophs, and methanogens in the bulk and rhizosphere soils of a flooded rice paddy Hyo Jung Lee, sang Eun Jeong, Pil Joo Kim, Eugene L. Madsen, Che Ok Jeon, Front. Microbiol., 25 June 2015 Sec. Terrestrial Microbiology Volume 6 - 2015

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation Se Hee Lee, Ji Young Jung, Che Ok Jeon, International Journal of Food Microbiology Volume 203, 16 June 2015

Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi Jin Seok Moon, Hye Sun Choi, So Yeon Shin, Sol Ji Noh, Che Ok Jeon, Nam Soo Han, Journal of Microbiology volume 53, pages337–342 (2015)

Recovery of plasmid pEMB1, whose toxin-antitoxin system stabilizes an ampicillin resistance-conferring β-lactamase gene in Escherichia coli, from natural environments Hyo Jung Lee, Hyun Mi Jin, Moon Su Park, Woojun Park, Eugene L. Madsen, Che Ok Jeon, Applied and Environmental Microbiology Vol. 81, No. 1