Zobrazeno 1 - 10
of 39
pro vyhledávání: '"JOONG-HAN SHIN"'
Publikováno v:
Materials, Vol 15, Iss 22, p 7886 (2022)
We report an in-depth analysis of phosphorus (P)-doped silicon (Si) with a continuous-wave laser source using a high scan speed to increase the performance of semiconductor devices. We systematically characterized the P-doped Si annealed at different
Externí odkaz:
https://doaj.org/article/b8e664e9d9564859bc6fae91fb305f4c
Publikováno v:
The International Journal of Advanced Manufacturing Technology. 126:1317-1327
Publikováno v:
Journal of Sport and Leisure Studies. 45:341-352
Publikováno v:
Journal of Food Science. 76:M137-M142
Alicyclobacillus spp. are thermoacidophilic, spore-forming bacteria, some of which cause spoilage in pasteurized and heat-treated apple juice products through the production of guaiacol. It would be helpful if a rapid method to detect and discriminat
Publikováno v:
Journal of Food Science. 75:C43-C48
Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at
Autor:
Joong-Han Shin, Sam-Kweon Oh
Publikováno v:
Journal of the Korea Academia-Industrial cooperation Society. 10:75-80
Bum-in test is one for eliminating semiconductor devices that are subject to early failures and other operational problems; it is usually carried out on the devices by imposing severe test conditions such as elevated voltages, temperatures, and time.
Publikováno v:
Journal of Aquatic Food Product Technology. 17:137-155
The effect of packaging methods on the growth of Listeria monocytogenes (ATCC 19114, 7644, 19113) at 3°C and 7°C in fresh and hot smoked trout (Onchorynchus mykiss) were monitored for 30 d. Samples were packaged under an air, nitrogen, vacuum, or n
Autor:
Joong-Han Shin, Barbara Rasco
Publikováno v:
Journal of Food Science. 72:M160-M165
Salmon caviar, or ikura, is a ready-to-eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potentia
Publikováno v:
Journal of Food Protection. 69:3037-3042
Fresh cooked rice cakes for retail sale are typically held at room temperature because refrigeration dramatically reduces their quality. Room temperature, high water activity, and a pH of > 4.6 provided an environment conducive to pathogen growth. To
Publikováno v:
Journal of Food Science. 69:M262-M266
A recently reported, miniaturized method can simultaneously enumerate 4 critical indicator microorganisms in 24 h on a single 96-well microtiter plate, and is a convenient monitoring system for ensuring food plant hygiene. However, the utility of thi