Zobrazeno 1 - 10
of 66
pro vyhledávání: '"You‐Seok Lee"'
Publikováno v:
IET Information Security, Vol 17, Iss 1, Pp 46-65 (2023)
Abstract To perform a quantum brute force attack on a cryptosystem based on Grover's algorithm, it is necessary to implement a quantum circuit of the cryptographic algorithm. Therefore, an efficient quantum circuit design of a given cryptographic alg
Externí odkaz:
https://doaj.org/article/03c85d90ac7d499ab8eeac6436dc1856
Autor:
Sun-Kyung Lee, Jae-Geel Lim, You-Seok Lee, Soo-Hyun Ji, Pyo-Hyeon Kim, Kyung-Cheol Ma, Jin-Woo Lee, So-Young Kim
Publikováno v:
Korean Journal of Food Preservation. 29:1059-1078
We investigated the quality characteristics and microbial community found in traditional outdoor-type doenjang fermented at different temperatures. The quality characteristics that were highly correlated with fermentation temperature were analyzed. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fab668bd19d7b3920b06850781e3db97
https://doi.org/10.11002/kjfp.2022.29.7.1059
https://doi.org/10.11002/kjfp.2022.29.7.1059
Autor:
Jieun Jung, Eun Byeol Lee, Si Hyun Kim, Ji-Hye Choi, Ji Su Kim, Ju-Hui Kim, Un Yul Jeong, Hwal Choi, You-Seok Lee, Sung Hyen Lee
Publikováno v:
Journal of the East Asian Society of Dietary Life. 32:137-148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4cc4bd1ccd95cb6f0561122076547de
https://doi.org/10.17495/easdl.2022.6.32.3.137
https://doi.org/10.17495/easdl.2022.6.32.3.137
Publikováno v:
IET Information Security. 17:46-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::735bec0cb5429b0509705454d88682a5
https://doi.org/10.1049/ise2.12074
https://doi.org/10.1049/ise2.12074
Publikováno v:
Information Security and Cryptology – ICISC 2021 ISBN: 9783031088957
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64d50fea4e0eaf5f891976aeec2143d6
https://doi.org/10.1007/978-3-031-08896-4_20
https://doi.org/10.1007/978-3-031-08896-4_20
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
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. 25:682-688
Shinan spinach (Spinacia oleraecea L.) also known as Seomcho is primarily harvested in Shinan county, located in South Jeonnam Province. Fields are harvested in January and plowed under in April, despite the plants still being rich in lutein and othe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc2d47e5f045a1959a56391dc949635e
https://doi.org/10.11002/kjfp.2018.25.6.682
https://doi.org/10.11002/kjfp.2018.25.6.682
Autor:
Jeong-Yong Cho, Yu Geon Lee, Jae-Hak Moon, You Seok Lee, Hyoung Jae Lee, Hang Yeon Jeong, Gee An Kim
Publikováno v:
Korean Journal of Food Preservation. 24:334-342
The content of bioactive substances and antioxidative activity in conventionally grown brown rice (CGBR) and organically grown brown rice (OGBR) were compared. Minerals (mg/100 g) such as magnesium (OGBR, 168.59±2.62; CGBR, 121.43±2.22), copper (OG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a1abbe56ad25f7a17da6da70f97c7dd
https://doi.org/10.11002/kjfp.2017.24.3.334
https://doi.org/10.11002/kjfp.2017.24.3.334
Autor:
You-Seok Lee, Gyeong-Suk Jo, Haeng-Ran Kim, Soo-Hyun Ji, Sun-Kyung Lee, Jeong-Hwa Kang, Young Min Choi
Publikováno v:
The Korean Journal of Food And Nutrition. 29:1015-1022
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af35eca99db3a46590a41c115515fa35
https://doi.org/10.9799/ksfan.2016.29.6.1015
https://doi.org/10.9799/ksfan.2016.29.6.1015