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Segmentized Clear Channel Assessment for IEEE 802.15.4 Networks

Sensors (Basel, Switzerland), 2016-06, Vol.16 (6), p.815-815

2016

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The Derivation of the Stability Bound of the Feedback ANC System That Has an Error in the Estimated Secondary Path Model

Applied sciences, 2018-01, Vol.8 (2), p.210

2018

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Feedback Active Noise Control Based Voice Enhancing Ear-Protection System

Journal of Electrical Engineering & Technology, 2017, 12(4), , pp.1627-1633

2017

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Stability analysis of the FBANC system having delay error in the estimated secondary path model

2015 IEEE International Conference on Acoustics, Speech and Signal Processing (ICASSP), 2015, p.669-672

2015

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Performance analysis of an adaptive feedback active noise control based earmuffs system

Applied acoustics, 2015-09, Vol.96, p.53-60

2015

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Multi-symbol Accessing Huffman Decoding Method for MPEG-2 AAC

Journal of Electrical Engineering & Technology, 2014, 9(4), , pp.1411-1417

2014

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A feedback ANC based voice enhancing earmuffs system

2013 IEEE International Conference on Consumer Electronics (ICCE), 2013, p.395-396

2013

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Dynamic frequency scaling based power saving algorithm for a portable kitchen TV

2013 IEEE International Conference on Consumer Electronics (ICCE), 2013, p.179-180

2013

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New enhanced clear channel assessment method for IEEE 802.15.4 network

2015 International SoC Design Conference (ISOCC), 2015, p.251-252

2015

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A mobile digital TV platform with power-saving strategy

2011 IEEE International Conference on Consumer Electronics -Berlin (ICCE-Berlin), 2011, p.315-317

2011

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Multi-symbol Accessing Huffman Decoding Method for MPEG-2 AAC

Journal of electrical engineering & technology, 2014, Vol.9 (4), p.1411-1417

2014

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Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

Animal science journal, 2019-05, Vol.90 (5), p.667-679

2019

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Meat quality characteristics of pork bellies in relation to fat level

Animal Bioscience, 2021, 34(10), , pp.1663-1673

2021

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Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat

Animal science journal, 2021-01, Vol.92 (1), p.e13515-n/a

2021

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Determination of kinetic factors of CO2 mineralization reaction for reducing CO2 emissions in cement industry and verification using CFD modeling

Chemical engineering journal (Lausanne, Switzerland : 1996), 2021-09, Vol.420, p.129420, Article 129420

2021

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A functional regulatory variant of MYH3 influences muscle fiber-type composition and intramuscular fat content in pigs

PLoS genetics, 2019-10, Vol.15 (10), p.e1008279-e1008279

2019

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The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study

Journal of food science and technology, 2021-10, Vol.58 (10), p.3972-3980

2021

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The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying

International journal of food microbiology, 2019-04, Vol.294, p.10-17

2019

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Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

Meat science, 2015-10, Vol.108, p.44-49

2015

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Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Animal Bioscience, 2019, 32(9), , pp.1448-1457

2019

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Hydrate-based capture of blowing agents: Thermodynamic investigation of model gas mixtures consisting of HCFC-22, HCFC-142b, and N2

Journal of Industrial and Engineering Chemistry, 2022, 111(0), , pp.192-199

2022

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Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

Animal Bioscience, 2020, 33(4), , pp.640-650

2020

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Carbon dioxide sequestration process for the cement industry

Journal of CO2 utilization, 2019-12, Vol.34, p.325-334

2019

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Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Animal Bioscience, 2021, 34(1), , pp.127-133

2021

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Exploring the multifaceted factors affecting pork meat quality

한국축산학회지, 2024, 66(5), , pp.863-875

2024

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Segmentized Clear Channel Assessment for IEEE 802.15.4 Networks

The Derivation of the Stability Bound of the Feedback ANC System That Has an Error in the Estimated Secondary Path Model

Feedback Active Noise Control Based Voice Enhancing Ear-Protection System

Stability analysis of the FBANC system having delay error in the estimated secondary path model

Performance analysis of an adaptive feedback active noise control based earmuffs system

Multi-symbol Accessing Huffman Decoding Method for MPEG-2 AAC

A feedback ANC based voice enhancing earmuffs system

Dynamic frequency scaling based power saving algorithm for a portable kitchen TV

New enhanced clear channel assessment method for IEEE 802.15.4 network

A mobile digital TV platform with power-saving strategy

Multi-symbol Accessing Huffman Decoding Method for MPEG-2 AAC

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

Meat quality characteristics of pork bellies in relation to fat level

Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat

Determination of kinetic factors of CO2 mineralization reaction for reducing CO2 emissions in cement industry and verification using CFD modeling

A functional regulatory variant of MYH3 influences muscle fiber-type composition and intramuscular fat content in pigs

The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study

The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying

Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Hydrate-based capture of blowing agents: Thermodynamic investigation of model gas mixtures consisting of HCFC-22, HCFC-142b, and N2

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

Carbon dioxide sequestration process for the cement industry

Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Exploring the multifaceted factors affecting pork meat quality

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