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RISS 인기검색어
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- 저자 : 박수진(Su Jin Park) (검색결과 372 건)
- 무료
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- 유료
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박수진,Park, Su-Jin 한국경영기술컨설턴트협회 2004 컨설턴트 Vol.21 No.-
한국경제신문에서 매주 1회 발행하는 비즈니스 전문지“한경비지니스”에서는 2004년 9월 20일자(제459호) “피플:프로의 세계”코너를 통해 차상란 경영지도사 프로필을 특집으로 소개했다.차상란 지도사는 본회 대외협력분과위원과 APEC CBC 평가위원으로 활동하면서 여성지도사회 부회장과 개인지도사 사무소“아트경영자문”도 운영하고 있다. 한경비지니스 459호에 게재된 차상란지도사 특집기사 전문은 다음과 같다.
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박수진,Park, Su-Jin 한국과학기술단체총연합회 2002 과학과 기술 Vol.35 No.4
[Nano Technology의 세계] 나노바이오테크놀로지는 미래 생명공학의 혁명
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박수진,김동재,Park, Su-Jin,Kim, Dong-Jae 한국통계학회 2009 응용통계연구 Vol.22 No.5
In new drug development studies or clinical trials, zero-dose control is needed in general to determine the lowest dose level for a new drug which can act with our bodies. When the lowest dose level compared with zero-dose control has significant difference in effect, it is referred as minimum effective dose(MED). We propose, in this paper, parametric sequential test using updated control to identify the minimum effective dose(MED) level. Monte Carlo Simulation is adapted to examine the power and experimental significance levels of the proposed method with other methods.
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박수진,정지숙,손병길,고근배,정연권,Park, Su-Jin,Jeong, Ji-Suk,Son, Byeong-Gil,Go, Geun-Bae,Jung, Yeon-Kwon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3
Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.
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