Hasil Pencarian - Hyun-Wook Kim

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  1. 1
    Region of interest–based segmented tiled adaptive streaming using head-mounted display tracking sensing data

    Region of interest–based segmented tiled adaptive streaming using head-mounted display tracking sensing data oleh Hyun-Wook Kim, Sung-Hyun Yang

    Diterbitkan 2019-12-01
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  2. 2
    Effects of aging and freezing/thawing sequence on quality attributes of bovine and

    Effects of aging and freezing/thawing sequence on quality attributes of bovine and oleh Hyun-Wook Kim, Yuan H. Brad Kim

    Diterbitkan 2017-02-01
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  3. 3
    Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

    Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source oleh Dong-Heon Song, Tae-Wan Gu, Hyun-Wook Kim

    Diterbitkan 2021-12-01
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  4. 4
    Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage

    Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage oleh Youn-Kyung Ham, Dong-Heon Song, Hyun-Wook Kim

    Diterbitkan 2022-06-01
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  5. 5
    Area and Thickness Scaling of NbOₓ-Based Threshold Switches for Oscillation Neurons

    Area and Thickness Scaling of NbOₓ-Based Threshold Switches for Oscillation Neurons oleh Hyun Wook Kim, Heebum Kang, Eunryeong Hong, Jiyong Woo

    Diterbitkan 2022-01-01
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  6. 6
    Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties

    Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties oleh Brad Kim, Hyun-Wook Kim, Jihan Kim, Jinkyu Seo

    Diterbitkan 2023-08-01
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  7. 7
    Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

    Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham oleh Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi

    Diterbitkan 2020-04-01
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  8. 8
    Association Between Work Conditions and Smoking in South Korea

    Association Between Work Conditions and Smoking in South Korea oleh Young-Seung Cho, Hyoung-Ryoul Kim, Jun-Pyo Myong, Hyun Wook Kim

    Diterbitkan 2013-12-01
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  9. 9
    Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

    Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system oleh Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim

    Diterbitkan 2017-07-01
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  10. 10
    Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins

    Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins oleh Dong-Heon Song, Na-Eun Yang, Youn-Kyung Ham, Hyun-Wook Kim

    Diterbitkan 2024-02-01
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  11. 11
    Brain-Inspired Mutual Synchronization in Cross-Coupled NbO<sub>x</sub> Oscillation Neurons for Oscillatory Neural Network Applications

    Brain-Inspired Mutual Synchronization in Cross-Coupled NbO<sub>x</sub> Oscillation Neurons for Oscillatory Neural Network Applications oleh Hyun Wook Kim, Seyeong Jeon, Seonuk Jeon, Eunryeong Hong, Nayeon Kim, Jiyong Woo

    Diterbitkan 2023-01-01
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  12. 12
    Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

    Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review oleh Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

    Diterbitkan 2021-04-01
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  13. 13
    Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

    Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review oleh Tae-Kyung Kim, Hae In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

    Diterbitkan 2021-07-01
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  14. 14
    Strategy to improve synaptic behavior of ion-actuated synaptic transistors—the use of ion blocking layer to improve state retention

    Strategy to improve synaptic behavior of ion-actuated synaptic transistors—the use of ion blocking layer to improve state retention oleh Seonuk Jeon, Nir Tessler, Nayeon Kim, Eunryeong Hong, Hyun Wook Kim, Jiyong Woo

    Diterbitkan 2024-02-01
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  15. 15
    Analysis of electro-chemical RAM synaptic array for energy-efficient weight update

    Analysis of electro-chemical RAM synaptic array for energy-efficient weight update oleh Heebum Kang, Nayeon Kim, Seonuk Jeon, Hyun Wook Kim, Eunryeong Hong, Seyoung Kim, Jiyong Woo

    Diterbitkan 2022-10-01
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  16. 16
    Role of oxide barrier in a NbOx layer with noninert electrodes for high-yield threshold switching characteristics

    Role of oxide barrier in a NbOx layer with noninert electrodes for high-yield threshold switching characteristics oleh Hyeonsik Choi, Hyun Wook Kim, Eunryeong Hong, Nayeon Kim, Seonuk Jeon, Yunsur Kim, Jiyong Woo

    Diterbitkan 2024-01-01
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  17. 17
    Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

    Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions oleh Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Na-Eun Yang, Hyun-Wook Kim

    Diterbitkan 2023-07-01
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  18. 18
    Convolutional kernel with PrCaMnOx-based resistive random-access memory for neuromorphic image processing

    Convolutional kernel with PrCaMnOx-based resistive random-access memory for neuromorphic image processing oleh Eunryeong Hong, Seonuk Jeon, Nayeon Kim, Hyun Wook Kim, Heebum Kang, Kibong Moon, Jiyong Woo

    Diterbitkan 2023-01-01
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  19. 19
    Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

    Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths oleh Dong-Heon Song, Youn-Kyung Ham, Sin-Woo Noh, Koo Bok Chin, Hyun-Wook Kim

    Diterbitkan 2020-06-01
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  20. 20
    Differential synapse density between Purkinje cell dendritic spine and parallel fiber varicosity in the rat cerebellum among the phylogenic lobules

    Differential synapse density between Purkinje cell dendritic spine and parallel fiber varicosity in the rat cerebellum among the phylogenic lobules oleh Hyun-Wook Kim, Seung Hak Oh, Se Jeong Lee, Ji eun Na, Im Joo Rhyu

    Diterbitkan 2020-02-01
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