Myoungsook Lee
Biographic Data
| ID | 3796984 |
|---|---|
| NAME | Myoungsook Lee |
| GIVEN NAMES | Myoungsook |
| FAMILY NAME | Lee |
| SIGNATURE | LEE M |
| AFFILIATIONS | Sungshin Women's University |
| ORCID | 0000-0003-1344-6979 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 16 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
The functional evolution of Korea ginseng
Korea ginseng (Panax ginseng C.A. Meyer) has been used in traditional medicinal foods for more than 2000 years. Because of the growing interest in personalized healthcare to prevent diseases, white ginseng (WG) is technically evolving into highly qualified products with reinforced specific functionalities of ginsenosides, such as red ginseng (RG) or black ginseng (BG). Using the PubMed research engine, we found 225 BG-related published papers fro…
The Health and Nutritional Status of Children (10–18 years) Belonging to Food Insecure Households
To research the health and nutritional status in Korean children and adolescents belonging to food insecure households (FI), the preregistered secondary data of 18 items from the Food Security Evaluation in the Korea National Health and Nutrition Examination Survey (KNHANES; 2012-2019) were used. Comparative analyses (food security group [FS], ( n = 3150) vs. FI, ( n = 405) of household characteristics, health status (anthropometrics, clinics, me…
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 …
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 …
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 …
The Health and Nutritional Status of Children (10–18 years) Belonging to Food Insecure Households
To research the health and nutritional status in Korean children and adolescents belonging to food insecure households (FI), the preregistered secondary data of 18 items from the Food Security Evaluation in the Korea National Health and Nutrition Examination Survey (KNHANES; 2012-2019) were used. Comparative analyses (food security group [FS], ( n = 3150) vs. FI, ( n = 405) of household characteristics, health status (anthropometrics, clinics, me…
The functional evolution of Korea ginseng
Korea ginseng (Panax ginseng C.A. Meyer) has been used in traditional medicinal foods for more than 2000 years. Because of the growing interest in personalized healthcare to prevent diseases, white ginseng (WG) is technically evolving into highly qualified products with reinforced specific functionalities of ginsenosides, such as red ginseng (RG) or black ginseng (BG). Using the PubMed research engine, we found 225 BG-related published papers fro…
Medicine (2 works) · Agriculture (1 work) · Alternative medicine (1 work) · Anthropometry (1 work) · Biology (1 work) · Biotechnology (1 work) · Blanching (1 work) · Business (1 work) · Child Nutrition and Water Access (1 work) · Cooking methods (1 work)