Large and pristine films of reduced graphene oxide

Por Ahn, Sung Il, Kim, Kukjoo, Jung, Jura, Choi, Kyung Cheol
Publicado no Sci Rep (2015)

Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells

Por Kim, Hana, Ahn, Sung-Il, Jhoo, Jin-Woo, Kim, Gur-Yoo
Publicado no Korean J Food Sci Anim Resour (2018)

Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

Por Kim, Mi-Hye, Ahn, Sung-Il, Lim, Chan-Mook, Jhoo, Jin-Woo, Kim, Gur-Yoo
Publicado no Korean J Food Sci Anim Resour (2016)

Self-assembled and intercalated film of reduced graphene oxide for a novel vacuum pressure sensor

Por Ahn, Sung Il, Jung, Jura, Kim, Yongwoo, Lee, Yujin, Kim, Kukjoo, Lee, Seong Eui, Kim, Sungyun, Choi, Kyeong-Keun
Publicado no Sci Rep (2016)

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Por Ahn, Sung-Il, Park, Jun-Hong, Kim, Jae-Hoon, Oh, Duk-Geun, Kim, Moojoong, Chung, Donghwa, Jhoo, Jin-Woo, Kim, Gur-Yoo
Publicado no Korean J Food Sci Anim Resour (2017)

Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

Por Yoon, Ji-Woo, Ahn, Sung-Il, Kim, Ha-Na, Park, Jun-Hong, Park, Sun-Young, Kim, Jae-Hoon, Oh, Duk-Geun, Jhoo, Jin-Woo, Kim, Gur-Yoo
Publicado no Korean J Food Sci Anim Resour (2017)