Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Haena Park"'
Autor:
Sunghak Choi, Bong Su Kang, Geonjun Choi, Minsu Kang, Haena Park, Nahyun Kim, Pahn–Shick Chang, Moon Kyu Kwak, Hoon Eui Jeong, Ho-Sup Jung
Publikováno v:
Advanced NanoBiomed Research, Vol 3, Iss 10, Pp n/a-n/a (2023)
Microparticles with multiple internal chambers hold great promise as drug delivery systems due to their ability to sustain the release of drugs with short half‐lives. However, conventional batch methods used for their fabrication have limitations i
Externí odkaz:
https://doaj.org/article/a97c4aafe3b3400e85c484b70dab3cc6
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 2081-2093 (2022)
A novel lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) was discovered from Korean chestnut (Castanea crenata). The lipase was isolated and purified by ammonium sulfate precipitation and a fast protein liquid chromatography system equipped with Hi
Externí odkaz:
https://doaj.org/article/34733b9062304509b691c04f070d4c50
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Abstract Freezing is a common method for improving enzyme storage stability. During the freezing process, the freezing rate is an important parameter that can affect protein stability. However, there is limited information on the denaturation mechani
Externí odkaz:
https://doaj.org/article/3f1c0e626bfc41b5ac7e67f35cd10d69
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Scientific Reports
Scientific Reports
Freezing is a common method for improving enzyme storage stability. During the freezing process, the freezing rate is an important parameter that can affect protein stability. However, there is limited information on the denaturation mechanisms and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6b7f62731eeebd84ddc75e1a597dc54
https://doaj.org/article/3f1c0e626bfc41b5ac7e67f35cd10d69
https://doaj.org/article/3f1c0e626bfc41b5ac7e67f35cd10d69
Autor:
Haena Park, Eun Yong Kim, Hyeong Suk Lee, Bit Na Kim, Misun Song, Mingee Kim, Mi Ri Kim, Hye Jin Seong, Eun Kyung Kim, Jin Hee Kim, Keun Hee Kim
Publikováno v:
Journal of Korean Public Health Nursing. 29:474-487
Purpose: This study was conducted to describe the knowledge and attitudes of nursing and non-nursing college students toward HIV/AIDS and Hepatitis B. Methods: A descriptive design was used for this study. The subjects were 123 nursing college studen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2839a31a3a79711dea3263b2b95cff0b
https://doi.org/10.5932/jkphn.2015.29.3.474
https://doi.org/10.5932/jkphn.2015.29.3.474
Publikováno v:
Journal of Sensory Studies. 29:425-434
This study was conducted to investigate sensory perception of Korean traditional fried cookie (Yackwa) by two Korean consumer groups of different age (ages in 20s and ages in 30–40s). The sorted napping procedure was applied to evaluate a set of 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30c3a37fca15a0ae6dc9b235a3b018a9
https://doi.org/10.1111/joss.12123
https://doi.org/10.1111/joss.12123
Publikováno v:
Journal of Sensory Studies. 29:110-125
This study was conducted to understand the relationship between familiarity and cross-cultural acceptance for an ethnic sweet treat (Yackwa; Korean traditional cookie) by Korean, Japanese and French consumers. Descriptive analysis and consumer testin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6207ec5c6b221acf058ad90c1a23a88
https://doi.org/10.1111/joss.12087
https://doi.org/10.1111/joss.12087
Publikováno v:
Journal of Sensory Studies. 22:281-292
Consumers rated a set of toothpastes and a set of orange-flavored beverages on a 9-point hedonic scale, using two experimental protocols: Rank-Rating where stimuli could continually be reassessed and a more traditional approach where they could not.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f4694d157c9ceac93d6a3d440415abc
https://doi.org/10.1111/j.1745-459x.2007.00106.x
https://doi.org/10.1111/j.1745-459x.2007.00106.x
Publikováno v:
Journal of Sensory Studies. 19:519-529
Consumers rated a set of toothbrushes and a set of potato chips on 9-point and 21-point hedonic scales under two experimental protocols: a traditional approach and rank-rating. The hedonic data were analyzed in the usual way by using anova and multip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a028172f679482410d58ffac6fbf4728
https://doi.org/10.1111/j.1745-459x.2004.060904.x
https://doi.org/10.1111/j.1745-459x.2004.060904.x