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Dieu Linh Tran,Anh Phuong Nguyen Hong,Ngoc Hoi Nguyen,Ngoc Trinh Huynh,Bao Ha Le Tran,Cam Tu Tran,Minh Dung Truong,Quan Dang Nguyen,박기동,Dai Hai Nguyen 한국공업화학회 2023 Journal of Industrial and Engineering Chemistry Vol.120 No.-
α-calcium sulfate hemihydrate (α-HH) was synthesized by salt solution methods to prepare a promising biomaterial for bone tissue repair and regeneration. The successful synthesis of α-HH was evaluated by field emission scanning electron microscopy (FE-SEM), thermogravimetric analysis (TGA), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) scanning. The sterility of α-HH before and after irradiation with gamma ray was firstly confirmed by Colonies Forming Units (CFU) counting assay, to target the surgical grade application. In vitro tetrazolium bromide (MTT) assay, crystal violet (CV) and acridine orange (AO) staining was performed to assess the initial cytotoxicity and cell attachment ability of α-HH. Further in vivo implantation into rabbit distal femoral condyles defect exhibited the ability of salt solution-synthesized α-HH to promote the localization of osteocytes and osteoblasts, which improve the bone tissue repair and regeneration. The findings suggested that α-calcium sulfate hemihydrate synthesized by salt solution method is a potential material that can be used as bone substitutes.
NGUYEN, Xuan Truong,NGUYEN, Thai Ha,DANG, Huynh Phuong,PHAM, Thi Lan Phuong,BUI, Thi Thanh,TRAN, Nhat Minh,HUYNH, Tri An,NGUYEN, Nam Phong Korea Distribution Science Association 2022 유통과학연구 Vol.20 No.2
Purpose: This study aims to identify factors affecting the adoption of e-commerce by household businesses in Vietnam's food and beverage industry. Research design, data and methodology: The integrated TAM and TOE frameworks and ten hypotheses were developed to test the relationship between relevant factors. A cross-sectional survey was conducted to collect valid data from 992 respondents who run F&B household businesses in Vietnam. Results: The empirical research results confirm all proposed hypotheses that e-commerce adoption is affected by the perceived usefulness, the perceived ease of use, vendor support partners, social expectancy, competitive pressure, subjective norm, and household resources. Meanwhile, technical readiness, environment readiness, and organization readiness are intermediate variables that influence the implementation of e-commerce in food and beverage distribution. Conclusions: The findings suggest effective orientations to foster the food and beverage e-trading practice for household businesses in developing countries. Accordingly, to encourage private household businesses to adopt e-commerce, it is necessary to focus on improving business resources, technology readiness, environment readiness, and organization readiness through raising awareness of usefulness, benefits, perceived ease of use, and increased support of vendor partners. Future research can focus on improving the efficiency of e-commerce applications in F&B distribution for both household businesses and larger-scale enterprises.
Xuan Truong NGUYEN,Thai Ha NGUYEN,Huynh Phuong DANG,Thi Lan Phuong PHAM,Thi Thanh BUI,Nhat Minh TRAN,Tri An HUYNH,Nam Phong NGUYEN 한국유통과학회 2022 유통과학연구 Vol.20 No.2
Purpose: This study aims to identify factors affecting the adoption of e-commerce by household businesses in Vietnam s food and beverage industry. Research design, data and methodology: The integrated TAM and TOE frameworks and ten hypotheses were developed to test the relationship between relevant factors. A cross-sectional survey was conducted to collect valid data from 992 respondents who run F&B household businesses in Vietnam. Results: The empirical research results confirm all proposed hypotheses that e-commerce adoption is affected by the perceived usefulness, the perceived ease of use, vendor support partners, social expectancy, competitive pressure, subjective norm, and household resources. Meanwhile, technical readiness, environment readiness, and organization readiness are intermediate variables that influence the implementation of e-commerce in food and beverage distribution. Conclusions: The findings suggest effective orientations to foster the food and beverage e-trading practice for household businesses in developing countries. Accordingly, to encourage private household businesses to adopt e-commerce, it is necessary to focus on improving business resources, technology readiness, environment readiness, and organization readiness through raising awareness of usefulness, benefits, perceived ease of use, and increased support of vendor partners. Future research can focus on improving the efficiency of e-commerce applications in F&B distribution for both household businesses and larger-scale enterprises.