Zobrazeno 1 - 10
of 246
pro vyhledávání: '"In Kook Cho"'
Publikováno v:
Plastic and Reconstructive Surgery, Global Open, Vol 7, Iss 4, p e2192 (2019)
Externí odkaz:
https://doaj.org/article/02a4dcf00efa4a26aeb09dd9c6cf4fbf
Autor:
Hyo-Seob Shin, Gang-Hyeon Jang, Kyung-Hun Jung, Seong-Kook Cho, Jang-Young Choi, Hyeon-Jae Shin
Publikováno v:
Machines, Vol 9, Iss 1, p 18 (2021)
This study presents an optimal double-pole magnetization brushless DC (BLDC) motor design, compared to a single-pole magnetization BLDC motor in terms of electromagnetic performance. Initially, a double-pole model is selected based on the permanent m
Externí odkaz:
https://doaj.org/article/42bf8f803de94dbe85f364eb18b5770e
Autor:
Han Kook Cho, Yeong Gon Kim
Publikováno v:
Korea Real Estate Society. 39:5-24
Publikováno v:
Applied Sciences, Vol 10, Iss 7, p 2628 (2020)
Conventional data augmentation (DA) techniques, which have been used to improve the performance of predictive models with a lack of balanced training data sets, entail an effort to define the proper repeating operation (e.g., rotation and mirroring)
Externí odkaz:
https://doaj.org/article/63ff7be613344b4fa79215f7ef332e8f
Publikováno v:
Applied Sciences, Vol 10, Iss 3, p 965 (2020)
Alzheimer’s disease (AD) is an irreversible progressive cerebral disease with most of its symptoms appearing after 60 years of age. Alzheimer’s disease has been largely attributed to accumulation of amyloid beta (Aβ), but a complete cure has rem
Externí odkaz:
https://doaj.org/article/a74834434d744a86aca8e90e37982176
Autor:
Dong Kook Cho, Boin Lee, Young Min Choi, Young Soon Kim, Jae Yeong Kim, Chun Ho Park, Hyeonbin O, Dasol Kim
Publikováno v:
Food Science of Animal Resources. 41:664-673
This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken brea
Publikováno v:
Food Science of Animal Resources
This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties f
Autor:
Young Ghon Kim, Han-Kook Cho
Publikováno v:
Korea Real Estate Academy. 83:53-65
Autor:
Jung Woo Kim, Jong-Pil Kim, Min-Kook Cho, Jaehyuk Kim, Su-Jin Park, Jung-Ha Kim, Jong Chul Han, Jung-Min Kim
Publikováno v:
Journal of the Korean Physical Society. 77:1253-1259
Pediatric dosimetry requires extra attention as young children are three times more sensitive to radiation than the average population. Soft tissues of patients absorb low-energy photons without affecting useful diagnostic information. X-ray filters
Autor:
Gang-Hyeon Jang, Kyung-Hun Jung, Jang-Young Choi, Seong-Kook Cho, Kyung-Hun Shin, Hyo-Seob Shin
Publikováno v:
IEEE Transactions on Applied Superconductivity. 30:1-5