Výsledky vyhledávání - "Jong Sung Ahn"

Akademický článek

Three‐dimensional body composition parameters using automatic volumetric segmentation allow accurate prediction of colorectal cancer outcomes

Autor: Aiya Bimurzayeva, Min Jung Kim, Jong‐Sung Ahn, Ga Yoon Ku, Dokyoon Moon, Jinsun Choi, Hyo Jun Kim, Han‐Ki Lim, Rumi Shin, Ji Won Park, Seung‐Bum Ryoo, Kyu Joo Park, Han‐Jae Chung, Jong‐Min Kim, Sang Joon Park, Seung‐Yong Jeong

Publikováno v: Journal of Cachexia, Sarcopenia and Muscle, Vol 15, Iss 1, Pp 281-291 (2024)

Abstract Background Parameters obtained from two‐dimensional (2D) cross‐sectional images have been used to determine body composition. However, data from three‐dimensional (3D) volumetric body images reflect real body composition more accuratel

Externí odkaz: https://doaj.org/article/e397b52611ad4bb28779381b077d9ea9

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Outcomes of vein reconstruction using bovine pericardial patch

Autor: Jong-Sung Ahn, Hyejin Mo, Sanghyun Ahn, Ahram Han, Sangil Min, Seung-Kee Min, Jongwon Ha

Publikováno v: Vascular. 31:292-297

Background The bovine pericardium is a good alternative material to the autogenous vein in vascular reconstruction. This study aimed to evaluate the results of angioplasty in venous reconstruction using bovine pericardium and identify the risk factor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::237ce1f64385cf529a72e548daf88494
https://doi.org/10.1177/17085381211063035

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Akademický článek

Outcomes of vein reconstruction using bovine pericardial patch.

Autor: Jong-Sung Ahn, Hyejin Mo, Sanghyun Ahn, Ahram Han, Sangil Min, Seung-Kee Min, Jongwon Ha

Publikováno v: Vascular; Apr2023, Vol. 31 Issue 2, p292-297, 6p

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Development of a Gas Chromatography-Flame Ionization Method for the Detection and Quantification of 12 Flavoring Agents in Supplementary Feed

Autor: Sung Min Choi, Hyun Jin Hong, Sungjin Kim, Jong Sung Ahn, Ho Jin Kim, Soon Kil Cho, Cheon Seok Jeon, Mi Jin Lee, Jeong Min Lee, Hye-Jin Park

Publikováno v: Journal of AOAC International. 103(3)

A flavoring agent is a compound that serves to add flavor with a pleasant scent and is used as a feed additive. Current flavor analysis methods include reflux pretreatment, titration, neutralization titration, and inversion; these are all analytical

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76371621c31be6bd647978da71219a21
https://pubmed.ncbi.nlm.nih.gov/33241376

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The Sensory and Physico-Chemical of Sous-Vide Cooking Duck Breast Meat

Autor: Na-Yeon Kim, Jong-Sung Ahn, Se-Han Kim

Publikováno v: The Korean Journal of Food And Nutrition. 27:990-998

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b8e6fb63fc78afdec6b9bc81cb636a4d
https://doi.org/10.9799/ksfan.2014.27.6.990

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Quality Characteristics of Tarakjuk (Milk Porridge) Prepared with Brown Rice

Autor: Jong-Sung Ahn, Sung-Hyun Cho, Suk-Gil Kong

Publikováno v: The Korean Journal of Food And Nutrition. 26:508-514

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample containe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::70e57a9376312f1a2bc4f36d259c47e3
https://doi.org/10.9799/ksfan.2013.26.3.508

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Quality Characteristics of Sulgidduk Prepared with Added Freeze Dried-eggplant Powder

Autor: Jong-Sung Ahn, Mi-Kyung Lee, Sang-Ho Choi, Sook-Jeong Moon

Publikováno v: The Korean Journal of Food And Nutrition. 26:421-427

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7bcbc6d3e047e33f9c2d353ee044b7a
https://doi.org/10.9799/ksfan.2013.26.3.421

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