Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Jeong-Hwa Kang"'
Autor:
Jeong Hwa Kang, Minhye Seo
Publikováno v:
Cryptography, Vol 7, Iss 3, p 42 (2023)
The internet of things (IoT) enables a hyperconnected society, offering intelligent services and convenience through various connections between people, objects, and services. However, the current state of the IoT still faces limitations in security.
Externí odkaz:
https://doaj.org/article/88ba0d739fab4eb295e54c9220c4ccbe
Autor:
Eunji Oh, Hyo Jin Kim, Dohyun Lee, Jeong Hwa Kang, Hyung Geun Kim, Seung Hyun Han, Nam In Baek, Kyong-Tai Kim
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 152, Iss , Pp 113272- (2022)
Microphthalmia-associated transcription factor (MITF) is highly expressed in melanocytes and is the main regulator of melanogenesis and melanocyte cell fate. Although MITF is important for the differentiation and development of melanocytes, it is als
Externí odkaz:
https://doaj.org/article/39c0418ca9be4bbe9cb8fc958fc6cf31
Autor:
Eunji Oh, Jeong-Hwa Kang, Kyung Won Jo, Won-Sik Shin, Young-Hun Jeong, Byunghee Kang, Tae-Young Rho, So Yeon Jeon, Jihoon Lee, Im-Sook Song, Kyong-Tai Kim
Publikováno v:
Neurotherapeutics : the journal of the American Society for Experimental NeuroTherapeutics. 19(5)
Abnormal productions of amyloid beta (Aβ) plaque and chronic neuroinflammation are commonly observed in the brain of patients with Alzheimer’s disease, and both of which induce neuronal cell death, loss of memory, and cognitive dysfunction. Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2efa23347322a18953978ca446e4aa8
https://pubmed.ncbi.nlm.nih.gov/35917087
https://pubmed.ncbi.nlm.nih.gov/35917087
Publikováno v:
Korean Journal of Food Preservation. 26:814-820
The purpose of this study was to investigate the effect on bone formation of fermented soybeans by combination treatment with a high aglycone ratio of isoflavones, since this compounds are known to prevent osteoporosis caused by aging or menopause. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30f4c760ca3bfd066dee456bd0669bdd
https://doi.org/10.11002/kjfp.2019.26.7.814
https://doi.org/10.11002/kjfp.2019.26.7.814
Autor:
Sung-Woo Kim, Sun Kook름 Kim, Hyeon Ji Kim, So Yeon Lee, Myeong Seok Kim, Jeong-Hwa Kang, Seung-Oh Hur, Soon Ik Kwon
Publikováno v:
Korean Journal of Soil Science and Fertilizer. 52:397-402
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ac2c200e261d01f1fa4c0b3a67d62b5
https://doi.org/10.7745/kjssf.2019.52.4.397
https://doi.org/10.7745/kjssf.2019.52.4.397
Autor:
Sung Woo Kim, Jeong-Hwa Kang, So Yeon Lee, Seung-Oh Hur, Myeong Seok Kim, Soon Ik Kwon, Hyeon Ji Kim, Sun-Kook Kim
Publikováno v:
Korean Journal of Soil Science and Fertilizer. 52:369-374
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25c443fea081e6e0321fc4962e374b1d
https://doi.org/10.7745/kjssf.2019.52.4.369
https://doi.org/10.7745/kjssf.2019.52.4.369
Autor:
Jeong-hwa Kang
Publikováno v:
THE ONJI COLLECTION OF WORKS. 61:41-67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf999244a303da5a53aa0ec2cb1be52a
https://doi.org/10.16900/onji.2019.61.02.041
https://doi.org/10.16900/onji.2019.61.02.041
Publikováno v:
Korean Journal of Food Preservation. 26:697-702
The recent increase in elderly population has contributed to the increasing interest in the foods for the elderly. This research focuses on softening the texture of job’s-tear granules by enzyme treatment and the evaluation of their constipation im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a153d7811795c295e73b827f3e9c0cd6
https://doi.org/10.11002/kjfp.2019.26.6.697
https://doi.org/10.11002/kjfp.2019.26.6.697
Publikováno v:
Korean Journal of Food Preservation. 26:711-722
This study investigated the mineral content of regularly consumed Korean produce in order to provide a basis for informed decisions regarding a balanced diet. Eleven minerals prevalent in the produce were analyzed by microwave digestion coupled with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e400c7899d2ce5675a97d8a5763944be
https://doi.org/10.11002/kjfp.2019.26.6.711
https://doi.org/10.11002/kjfp.2019.26.6.711
Autor:
Jeong-hwa Kang
Publikováno v:
Nammyonghak Studies. 62:173-202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5de5fe7b9ad610aeced2da5af955b3ab
https://doi.org/10.14381/nmh.2019.62.06.30.173
https://doi.org/10.14381/nmh.2019.62.06.30.173