Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ki Young Ha"'
Publikováno v:
Archives of Plastic Surgery, Vol 39, Iss 3, Pp 209-215 (2012)
BackgroundAmong all facial fractures, nasal bone fractures are the most common, and they have been reduced by closed reduction (CR) for a long time. But several authors have reported suboptimal results when using CR, and the best method of nasal bone
Externí odkaz:
https://doaj.org/article/3d51b0c3b753434082a38f9ee07e1f4a
Autor:
Ki-Young Ha1, Hojin Park2, Seung-Ha Park2, Byung-Il Lee2, Yi-Hwa Ji3, Tae-Yeon Kim4, Eul-Sik Yoon2 yesanam2@korea.ac.kr
Publikováno v:
Archives of Plastic Surgery. Nov2015, Vol. 42 Issue 6, p677-685. 9p.
Autor:
Kyung-Ho Kang, Ji-Ung Jeung, Jae-Buhm Chun, Jae-Kwon Ko, Ki-Young Ha, Bo-Kyeong Kim, Woo-Jae Kim, Seong-Woo Cho, Hyun-Soon Kim
Publikováno v:
The Korean Journal of Crop Science. 60:448-457
Developing rice lines with various amylose contents is necessary to diverse usages of rice in terms of raw materials for processed food production, and thereby to promote rice consumption in Korea. A rice mutant line, 'Namil(SA)-dull1' was establishe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53aa87dff7f6ab3941dbaf130fd0b6cb
https://doi.org/10.7740/kjcs.2015.60.4.448
https://doi.org/10.7740/kjcs.2015.60.4.448
Autor:
Na-Young Lee, Ki-Young Ha
Publikováno v:
The Korean Journal of Food And Nutrition. 28:1065-1070
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f7943d184c2bfe4c94f1dd459daf9e1
https://doi.org/10.9799/ksfan.2015.28.6.1065
https://doi.org/10.9799/ksfan.2015.28.6.1065
Publikováno v:
Archives of Plastic Surgery, Vol 42, Iss 6, Pp 677-685 (2015)
Archives of Plastic Surgery
Archives of Plastic Surgery
Background The survival rate of grafted fat is difficult to predict, and repeated procedures are frequently required. In this study, the effects of the freezing period of harvested adipose tissue and the addition of human adipose tissue-derived stem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8dae61996a9061ee3ce8382f2a15898
http://www.e-aps.org/upload/pdf/aps-42-677.pdf
http://www.e-aps.org/upload/pdf/aps-42-677.pdf
Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties
Autor:
Na-Young Lee, Ki-Young Ha
Publikováno v:
Korean Journal of Food Preservation. 22:63-69
The highly producible rice cultivars, hanareum and dasan 2, were prepared and investigated for their physicochemical properties, and the quality characteristics of frozen cookie dough with rice flour according to the thawing time were measured. The w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b354ab28148659373487a1d838b95074
https://doi.org/10.11002/kjfp.2015.22.1.63
https://doi.org/10.11002/kjfp.2015.22.1.63
Publikováno v:
Food Engineering Progress. 17:212-218
This study was carried out to compare the varietal difference in physiochemical properties and textural properties of waxy rice cultivars. Crude protein had 5.9-7.2% varietal difference while crude lipid and crude ash contents were within the range o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdaed547a272076fc286ebdbd7140e74
https://doi.org/10.13050/foodengprog.2013.17.3.212
https://doi.org/10.13050/foodengprog.2013.17.3.212
Publikováno v:
Archives of Plastic Surgery, Vol 39, Iss 3, Pp 209-215 (2012)
Archives of Plastic Surgery
Archives of Plastic Surgery
Background Among all facial fractures, nasal bone fractures are the most common, and they have been reduced by closed reduction (CR) for a long time. But several authors have reported suboptimal results when using CR, and the best method of nasal bon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e194f36a5221061f8f048f2e9033808
http://www.e-aps.org/upload/pdf/aps-39-209.pdf
http://www.e-aps.org/upload/pdf/aps-39-209.pdf
Autor:
Na-Young Lee, Ki-Young Ha
Publikováno v:
Korean Journal of Crop Science. 56:107-112
Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8f510e13fcc4fe74a62c447615af533
https://doi.org/10.7740/kjcs.2011.56.2.107
https://doi.org/10.7740/kjcs.2011.56.2.107