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Ock K. Chun is an Assistant Professor in the Department of Nutritional Sciences, University of Connecticut. She received postdoctoral training in Cornell University (2002-2003) and Michigan State University (2003-2006). She received a PhD in Philosophy from the Seoul National University, Seoul, South Korea in 1999. She completed her B.A in Food and Nutrition in Seoul National University, Seoul, South Korea in 1988. She is serving as an editorial board member of reputed journals and reviewer of 10 journals.
Impact of dietary antioxidants on improving oxidative stress and inflammatory process. Estimation of antioxidant intake of U.S. population from diet and supplements by utilizing national databases. Dietary behaviors and nutritional status in health and disease Nutritional Epidemiology.
Review Article: J Nutr Disorders Ther 2012,2:118