Myung‐Sunny Kim
Biographic Data
| ID | 10912004 |
|---|---|
| NAME | Myung‐Sunny Kim |
| GIVEN NAMES | Myung‐Sunny |
| FAMILY NAME | Kim |
| SIGNATURE | KIM M S |
| AFFILIATIONS | Korea Food Research Institute |
| ORCID | 0000-0002-5020-3397 |
| VERIFIED | No |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 16 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2006 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 1 |
Effects of kimchi on human health
Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clinical studies of kimchi and to estimate the effectiveness of kimchi for health in general. Three English databases, four Korean databases, and two clinical trial registries were searched until November 7, 2022. Two independent reviewers extra…
Tongqiaohuoxue decoction ameliorates obesity-induced inflammation and the prothrombotic state by regulating adiponectin and plasminogen activator inhibitor-1
Korean diet
Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive …
Ginsenoside Rc, an active component of Panax ginseng, stimulates glucose uptake in C2C12 myotubes through an AMPK-dependent mechanism
Stimulative effects of Ulmus davidiana Planch (Ulmaceae) on osteoblastic MC3T3-E1 cells
Ondamtanggamibang protects neurons from oxidative stress with induction of heme oxygenase-1
Korean diet
Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive …
Ondamtanggamibang protects neurons from oxidative stress with induction of heme oxygenase-1
Stimulative effects of Ulmus davidiana Planch (Ulmaceae) on osteoblastic MC3T3-E1 cells
Ginsenoside Rc, an active component of Panax ginseng, stimulates glucose uptake in C2C12 myotubes through an AMPK-dependent mechanism
Tongqiaohuoxue decoction ameliorates obesity-induced inflammation and the prothrombotic state by regulating adiponectin and plasminogen activator inhibitor-1
Korean diet
Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive …
Effects of kimchi on human health
Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clinical studies of kimchi and to estimate the effectiveness of kimchi for health in general. Three English databases, four Korean databases, and two clinical trial registries were searched until November 7, 2022. Two independent reviewers extra…
Biology (4 works) · Medicine (4 works) · Pharmacology (4 works) · Biochemistry (3 works) · Chemistry (3 works) · Traditional medicine (3 works) · Endocrinology (2 works) · Enzyme (2 works) · Food Quality and Safety Studies (2 works) · Ginseng Biological Effects and Applications (2 works)