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Self-clocking fast and variation tolerant true random number generator based on a stochastic mott memristor

Nature communications, 2021-05, Vol.12 (1), p.2906-2906, Article 2906

2021

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Probabilistic computing with NbOx metal-insulator transition-based self-oscillatory pbit

Nature communications, 2023-11, Vol.14 (1), p.7199-7199, Article 7199

2023

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Ternary Logic with Stateful Neural Networks Using a Bilayered TaOX‐Based Memristor Exhibiting Ternary States

Advanced science, 2022-02, Vol.9 (5), p.e2104107-n/a

2022

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High Amplitude Spike Generator in Au Nanodot-Incorporated NbOx Mott Memristor

Nano letters, 2023-06, Vol.23 (11), p.5399-5407

2023

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Threshold Modulative Artificial GABAergic Nociceptor

Advanced materials (Weinheim), 2023-11, Vol.35 (47), p.e2304148-n/a

2023

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High Amplitude Spike Generator in Au Nanodot-Incorporated NbO x Mott Memristor

Nano letters, 2023-06, Vol.23 (11), p.5399-5407

2023

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Memristive Explainable Artificial Intelligence Hardware

Advanced materials (Weinheim), 2024-06, Vol.36 (25), p.e2400977-n/a

2024

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Fully Memristive Elementary Motion Detectors for a Maneuver Prediction

Advanced materials (Weinheim), 2024-05, Vol.36 (18), p.e2309708-n/a

2024

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Mott neurons with dual thermal dynamics for spatiotemporal computing

Nature materials, 2024-09, Vol.23 (9), p.1237-1244

2024

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Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality

Cereal chemistry, 2004-05, Vol.81 (3), p.328-335

2004

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Enhancing β-Carotene Content in Asian Noodles by Adding Pumpkin Powder

Cereal chemistry, 2002-07, Vol.79 (4), p.593-595

2002

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Ternary Logic with Stateful Neural Networks Using a Bilayered TaO X -Based Memristor Exhibiting Ternary States

Advanced science, 2022-02, Vol.9 (5), p.e2104107

2022

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Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

Journal of food science and technology, 2017-02, Vol.54 (2), p.326-332

2017

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Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

Journal of food science and technology, 2016-01, Vol.53 (1), p.658-666

2016

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Measurement of Cooked Noodle Stickiness Using a Modified Instrumental Method

Cereal chemistry, 2002-11, Vol.79 (6), p.838-842

2002

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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

Korean journal for food science of animal resources, 2017, Vol.37 (1), p.38-43

2017

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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

Korean journal for food science of animal resources, 2016, Vol.36 (3), p.397-404

2016

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Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

Korean journal for food science of animal resources, 2015, Vol.35 (6), p.824-830

2015

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Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Korean journal for food science of animal resources, 2015, Vol.35 (5), p.585-596

2015

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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Korean journal for food science of animal resources, 2016, Vol.36 (6), p.729-736

2016

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Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

Korean journal for food science of animal resources, 2015, Vol.35 (5), p.660-668

2015

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Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties

Korean journal for food science of animal resources, 2015, Vol.35 (1), p.41-49

2015

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Effect of polyphenol oxidase on discoloration of rolled noodle products

Park, Woojoon

1995

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Influence of Temperature on the Color Change of Noodle Dough Sheet

Food science and biotechnology, 1998, Vol.7 (4), p.48-53

1998

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Evaluation of Korean Raw Noodle ( Saeng Myon ) Color and Cooking Properties among Hard Red Winter and Hard White Wheat Samples

Food science and biotechnology, 1997-03, Vol.6 (1), p.20-25

1997

Volltextzugriff (PDF)

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Self-clocking fast and variation tolerant true random number generator based on a stochastic mott memristor

Probabilistic computing with NbOx metal-insulator transition-based self-oscillatory pbit

Ternary Logic with Stateful Neural Networks Using a Bilayered TaOX‐Based Memristor Exhibiting Ternary States

High Amplitude Spike Generator in Au Nanodot-Incorporated NbOx Mott Memristor

Threshold Modulative Artificial GABAergic Nociceptor

High Amplitude Spike Generator in Au Nanodot-Incorporated NbO x Mott Memristor

Memristive Explainable Artificial Intelligence Hardware

Fully Memristive Elementary Motion Detectors for a Maneuver Prediction

Mott neurons with dual thermal dynamics for spatiotemporal computing

Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality

Enhancing β-Carotene Content in Asian Noodles by Adding Pumpkin Powder

Ternary Logic with Stateful Neural Networks Using a Bilayered TaO X -Based Memristor Exhibiting Ternary States

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

Measurement of Cooked Noodle Stickiness Using a Modified Instrumental Method

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties

Effect of polyphenol oxidase on discoloration of rolled noodle products

Influence of Temperature on the Color Change of Noodle Dough Sheet

Evaluation of Korean Raw Noodle ( Saeng Myon ) Color and Cooking Properties among Hard Red Winter and Hard White Wheat Samples

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