Jin‐Hee Kim
Biographic Data
| ID | 6300115 |
|---|---|
| NAME | Jin‐Hee Kim |
| GIVEN NAMES | Jin‐Hee |
| FAMILY NAME | Kim |
| SIGNATURE | KIM J H |
| AFFILIATIONS | Korea Food Research Institute |
| ORCID | 0009-0003-2865-5770 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 4 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
College students’ identity differences in offline and online learning environment and their effects on achievement motivation
The unprecedented evolution of educational technologies has transformed the learning landscape, creating distinct experiences in offline and online learning environments (OLE). However, little attention has been given to exploring students’ identities in the online learning context and how they can influence academic trajectories, limiting the development of a holistic understanding of the nature, effects, and areas of improvement in students’ id…
Local–global interface as a key factor in the catching up of regional innovation systems: Fast versus slow catching up among Taipei, Shenzhen, and Penang in Asia
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
A changed context of lifelong learning under the influence of migration: South Korea
The aim of this paper is to examine how Korean society is being changed under the impact of migration and the kinds of learning domains that are evolving through participation in social interaction between migrant workers and local citizens in South Korea. Employing a qualitative case study, participants' changed learning areas were investigated. Major findings revealed that continuous engagements in social activities developed people's learning …
A changed context of lifelong learning under the influence of migration: South Korea
The aim of this paper is to examine how Korean society is being changed under the impact of migration and the kinds of learning domains that are evolving through participation in social interaction between migrant workers and local citizens in South Korea. Employing a qualitative case study, participants' changed learning areas were investigated. Major findings revealed that continuous engagements in social activities developed people's learning …
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
A changed context of lifelong learning under the influence of migration: South Korea
The aim of this paper is to examine how Korean society is being changed under the impact of migration and the kinds of learning domains that are evolving through participation in social interaction between migrant workers and local citizens in South Korea. Employing a qualitative case study, participants' changed learning areas were investigated. Major findings revealed that continuous engagements in social activities developed people's learning …
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, pl…
Local–global interface as a key factor in the catching up of regional innovation systems: Fast versus slow catching up among Taipei, Shenzhen, and Penang in Asia
College students’ identity differences in offline and online learning environment and their effects on achievement motivation
The unprecedented evolution of educational technologies has transformed the learning landscape, creating distinct experiences in offline and online learning environments (OLE). However, little attention has been given to exploring students’ identities in the online learning context and how they can influence academic trajectories, limiting the development of a holistic understanding of the nature, effects, and areas of improvement in students’ id…
Adult education (1 works) · Adverse effect (1 works) · Allergic Rhinitis and Sensitization (1 works) · Allergy (1 works) · Anesthesia (1 works) · Antibody (1 works) · Asthma (1 works) · Business (1 works) · Context (archaeology (1 works) · Counterfactual thinking (1 works)