Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Jung-Hyun Nam"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 106977- (2024)
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0–15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and s
Externí odkaz:
https://doaj.org/article/014cc3804bbb4131bb52a5afb6985f61
Autor:
Jung Hyun Nam, Chang Dong Yeo, Chan Kwon Park, Sung Kyoung Kim, Ju Sang Kim, Yong Hyun Kim, Jin Woo Kim, Seung Joon Kim, Sang Haak Lee, Hye Seon Kang
Publikováno v:
Thoracic Cancer, Vol 14, Iss 26, Pp 2657-2664 (2023)
Abstract Background Patients with locally advanced, unresectable, non‐small cell lung cancer (NSCLC) receiving definitive concurrent chemoradiation therapy (CCRT) benefit from durvalumab consolidation therapy. However, predictive factors for early
Externí odkaz:
https://doaj.org/article/939cb249d07b4c8287ea4907200fe275
Autor:
Kyeong Eun Song, Harald Schlegl, Chan Gyu Kim, Ki Sang Baek, Yu Ri Lim, Jung Hyun Nam, Hyun Suk Kim, Jung Hyun Kim
Publikováno v:
Ceramics International. 48:28649-28658
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a375fff71795344cad71a75cdb8411f4
https://doi.org/10.1016/j.ceramint.2022.06.179
https://doi.org/10.1016/j.ceramint.2022.06.179
Publikováno v:
Food Engineering Progress. 26:156-167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64395370924d2b5b68b9152c1bb8c4af
https://doi.org/10.13050/foodengprog.2022.26.3.156
https://doi.org/10.13050/foodengprog.2022.26.3.156
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:600-610
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb1b4fc50dfe691b50dca02790724ff9
https://doi.org/10.3746/jkfn.2022.51.6.600
https://doi.org/10.3746/jkfn.2022.51.6.600
Publikováno v:
New & Renewable Energy. 18:40-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eabfd28d8ab8904b890f449cc332606b
https://doi.org/10.7849/ksnre.2022.0006
https://doi.org/10.7849/ksnre.2022.0006
Autor:
Jung-Hyun Nam, Duri Kim, Ji-Yong Hyun, Hee-Jung Jin, Yun-Sang Choi, Jin-Ho Cho, Byoung Kon Lee, Ji-Yeon Chun
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:395-402
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aedbb070df86f4dbeee28401449a5cc
https://doi.org/10.3746/jkfn.2022.51.5.395
https://doi.org/10.3746/jkfn.2022.51.5.395
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:463-475
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2b8ad900af23ae1d3eb27038cef4ddc
https://doi.org/10.3746/jkfn.2022.51.5.463
https://doi.org/10.3746/jkfn.2022.51.5.463
Autor:
Jung-Hyun Nam, Ji-Yeon Chun
Publikováno v:
Food Engineering Progress. 25:384-390
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e6dd35f6bfc282120f68f1109108d3
https://doi.org/10.13050/foodengprog.2021.25.4.384
https://doi.org/10.13050/foodengprog.2021.25.4.384
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1227-1238
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b402b441ccbc24d0662c51d2e683dae
https://doi.org/10.3746/jkfn.2021.50.11.1227
https://doi.org/10.3746/jkfn.2021.50.11.1227