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Effectiveness of pharmacopuncture for cervical spondylosis: A systematic review and meta-analysis
Lee, Sungyub,Shin, Joon-Shik,Lee, Jinho,Ha, In-Hyuk,Kim, Me-riong,Koh, Wonil,Lee, Sook-Hyun,Kim, Seoyoun,Cha, Yun-Yeop,Lee, Jun-Hwan,Jang, Bo-Hyoung,Lee, Yoon Jae ELSEVIER SCIENCE B.V. 2018 European journal of integrative medicine Vol.20 No.-
Lee, Seoyoun,Kim, Nayeong,Hwang, Jihee,Moon, Junghoon Korean Society of Food and Agricultural Informatio 2021 Agribusiness and Information Management Vol.12 No.2
This study analyzes overall honey consumption and purchasing behavior, and in particular, seeks to identify factors that influence the willingness to pay (WTP) for native honey. A survey of 500 South Korean consumers was conducted to understand their purchasing experiences and perceptions related to honey. A multiple linear regression analysis was carried out to comprehend the effect of the following factors on the willingness to pay for native honey: 1) knowledge of honey, 2) health consciousness, 3) the unhealthy = tasty intuition (UTI), and 4) positive perception of sweetness. As a result, consumers with more knowledge about honey, higher health consciousness and more positive perception of sweetness were more willing to pay for native honey. On the other hand, past honey purchasing or consuming experience had no significant impact on the willingness to pay for native honey. Marketing strategies and implications were derived from the characteristics of native honey consumers identified in this study.
Seoyoun Lee,Younghoon Chang,Haejung Yun,Qiuju Yin 한국경영정보학회 2023 한국경영정보학회 학술대회논문집 Vol.2023 No.11
This study aims to investigate generative AI (GAI) services, which are leading innovations in various domains and significantly affecting education with a range of positive and negative effects. Specifically, this study seeks to empirically examine the academic performance of graduate students who regularly use generative AI services such as ChatGPT (Generative Pre-trained Transformer). To establish the research framework and hypotheses, this study incorporates concepts from social cognitive theory and the concept of dependency. Also, this study introduces graduate students' personal and socio-environmental factors alongside the dependency variables of habitual and addictive behavior of GAI and their impact on learning and task performance. This study uses a structural methodology in order to test the hypotheses and a mixed approach that includes Artificial Neural Networks (ANN) to predict the most critical variables. We plan to collect data from 500 graduate students who actively utilize generative AI services to achieve this. Based on the outcomes of this research, this study tries to offer academic and practical implications for educational institutions and administration.
이서윤 ( Seoyoun Lee ),최영찬 ( Youn Gchan Choe ) 韓國食品流通學會 2015 한국식품유통학회 학술대회 Vol.- No.하계
The purpose of this study is to investigate the effect of food choice motives on organic food consumption. To examine organic consumers’ purchasing behavior, this study employed a set of household panel data which contain consumers’ real purchasing data and stated values. This study used four different food stated values which include health, food safety, taste, and price sensitivity to examine the effect of these motives on panels’ organic purchase amount. The results indicate that only food safety concern has a positive effect on the organic food consumption. On the other hand, price sensitivity has a negative effect on the organic food consumption. Further, this study examined the effect of consumer’s food choice motives on different organic food products and found that the effects vary depending on different organic food products. Thus, this study suggests that food safety concern is an important factor promoting consumer’s organic consumption, whereas price plays as a barrier when purchasing organic food.
증숙 맥문동을 첨가한 쿠키의 품질 특성 및 제조조건 최적화
이현정(Hyun Jung Lee),김민지(Minji Kim),이서윤(Seoyoun Lee),김두현(Doohyun Kim),김원백(Won Baek Kim),박소해(So Hae Park),이희섭(Heeseob Lee) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.3
본 연구에서는 증숙 맥문동을 첨가한 쿠키의 품질 특성 및 관능적 특성을 반응표면분석법을 이용하여 분석하여 저칼로리 쿠키의 개발 가능성을 검토하고자 하였다. 증숙 맥문동 열수추출물, 버터 및 설탕의 함량을 독립변수로 하고 17가지의 쿠키를 제조하여 쿠키의 특성을 분석한 결과 독립변수에 따라서 반죽의 퍼짐성, 쿠키의 당도, 색도, 경도 및 색, 조직감, 단맛, 외관, 전반적인 기호도와 관련된 관능적 특성이 유의적으로 변화하는 것을 알 수 있었다. 이러한 결과를 바탕으로 설탕의 사용은 최소로 하면서 쿠키의 품질 특성 및 관능 특성에 대한 반응변수의 값을 최대로 나타낼 수 있는 배합비를 분석한 결과 당류 저감화를 위한 최적의 배합비는 증숙 맥문동 열수추출물 6.84 g, 버터 47.20 g, 설탕 36.02 g으로 나타났다. 최적화된 배합비를 토대로 증숙 맥문동 열수추출물이 첨가되지 않은 대조군과 품질 특성 및 관능적 특성을 비교한 결과, 당도는 유의적으로 감소하였으나 관능평가 항목의 단맛은 유의적인 차이가 나지 않으면서 나머지의 관능평가 항목은 유의적으로 증가함을 알 수 있었다. 이상의 결과를 토대로 증숙 맥문동의 활용할 경우 당류 저감화를 위한 다양한 제품의 개발에 중요한 기초 자료로 활용될 수 있을 것으로 판단된다. This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.
( Minji Kim ),( Kim Won-baek ),( Kyoung Yoon Koo ),( Bo Ram Kim ),( Doohyun Kim ),( Seoyoun Lee ),( Hong Joo Son ),( Dae Youn Hwang ),( Dong Seob Kim ),( Chung Yeoul Lee ),( Heeseob Lee ) 한국미생물 · 생명공학회 2017 Journal of microbiology and biotechnology Vol.27 No.4
This study was conducted to evaluate the hyaluronidase (HAase) inhibition activity of Asparagus cochinchinesis (AC) extracts following fermentation by Weissella cibaria through response surface methodology. To optimize the HAase inhibition activity, a central composite design was introduced based on four variables: the concentration of AC extract (X<sub>1</sub>: 1-5%), amount of starter culture (X<sub>2</sub>: 1-5%), pH (X<sub>3</sub>: 4-8), and fermentation time (X<sub>4</sub>: 0-10 days). The experimental data were fitted to quadratic regression equations, the accuracy of the equations was analyzed by ANOVA, and the regression coefficients for the surface quadratic model of HAase inhibition activity in the fermented AC extract were estimated by the F test and the corresponding p values. The HAase inhibition activity indicated that fermentation time was most significant among the parameters within the conditions tested. To validate the model, two different conditions among those generated by the Design Expert program were selected. Under both conditions, predicted and experimental data agreed well. Moreover, the content of protodioscin (a well-known compound related to anti-inflammation activity) was elevated after fermentation of the AC extract at the optimized fermentation condition.