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2025 연구자 정보 (355 / 657)

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Author Name 제1저자 여부 ⓘ 교신저자 여부 ⓘ Address ResearcherID ORCID Paper Title WoS Edition 최상위 JCR(%) WoS Category Related Email
Seo, Kyung-Ho
(Seo, KH) ⓘ 		Kyungpook Natl Univ, Sch Elect & Elect Engn, 80 Daehak Ro, Daegu 702701, South Korea ⓘ
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ⓘ 		[JCR상위 22.7] Viable Approach of Tuning Oxide Semiconductor Thin Films in Solution-Processed Heterojunction Thin Films Transistors for Both Higher Performances and Stability ⓘ SCIE ⓘ 22.7 MATERIALS SCIENCE, MULTIDISCIPLINARY;NANOSCIENCE & NANOTECHNOLOGY;PHYSICS, APPLIED ⓘ kdk7362@knu.ac.kr; jhbae@ee.knu.ac.kr; ⓘ
Cho, Hyo Jong
(Cho, HJ) ⓘ 		제1저자 Kyungpook Natl Univ, Dept Elect & Elect Engn, Daegu 41566, South Korea ⓘ
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ⓘ 		[JCR상위 22.8] High color purity plasmonic color filters integrating Fabry Perot interferometer with distributed Bragg reflector ⓘ SCIE ⓘ 22.8 MATERIALS SCIENCE, MULTIDISCIPLINARY;OPTICS ⓘ yuns.do@knu.ac.kr; ⓘ
Do, Yun Seon
(Do, YS) ⓘ 		교신저자 Kyungpook Natl Univ, Dept Elect & Elect Engn, Daegu 41566, South Korea ⓘ
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ⓘ 		[JCR상위 22.8] High color purity plasmonic color filters integrating Fabry Perot interferometer with distributed Bragg reflector ⓘ SCIE ⓘ 22.8 MATERIALS SCIENCE, MULTIDISCIPLINARY;OPTICS ⓘ yuns.do@knu.ac.kr; ⓘ
Jeon, Kanghoon
(Jeon, K) ⓘ 		Kyungpook Natl Univ, Coll Engn, Dept Text Syst Engn, Daegu, South Korea ⓘ
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ⓘ 		[JCR상위 22.8] Synthesis of fluorescent dyes for polyolefin fibers and their fluorescence emission properties ⓘ SCIE ⓘ 22.8 MATERIALS SCIENCE, MULTIDISCIPLINARY;OPTICS ⓘ taekyeong@knu.ac.kr; ⓘ
Kim, Taekyeong
(Kim, T) ⓘ 		교신저자 Kyungpook Natl Univ, Coll Engn, Dept Text Syst Engn, Daegu, South Korea
Kyungpook Natl Univ, Dept Text Syst Engn, 80 Daehak Ro, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 22.8] Synthesis of fluorescent dyes for polyolefin fibers and their fluorescence emission properties
[JCR상위 32.7] Enhancing thermal and mechanical properties of rigid polyurethane foam with eco-friendly silane-modified cellulose nanocrystals ⓘ 		SCIE ⓘ 22.8 MATERIALS SCIENCE, MULTIDISCIPLINARY;OPTICS
CHEMISTRY, PHYSICAL ⓘ 		taekyeong@knu.ac.kr;
jinjoo@knu.ac.kr; inwoo@knu.ac.kr; ⓘ
Lee, Seongho
(Lee, S) ⓘ 		Kyungpook Natl Univ, Coll Engn, Dept Text Syst Engn, Daegu, South Korea ⓘ
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ⓘ 		[JCR상위 22.8] Synthesis of fluorescent dyes for polyolefin fibers and their fluorescence emission properties ⓘ SCIE ⓘ 22.8 MATERIALS SCIENCE, MULTIDISCIPLINARY;OPTICS ⓘ taekyeong@knu.ac.kr; ⓘ
Admassu, Habtamu
(Admassu, H) ⓘ 		교신저자 Addis Ababa Sci & Technol Univ, Coll Engn, Dept Chem Engn, Food Proc Engn Program, Addis Ababa 16417, Ethiopia
Addis Ababa Sci & Technol Univ, Biotechnol & Bioproc Ctr Excellence, Addis Ababa, Ethiopia ⓘ
ⓘ 		0000-0001-9933-3988
Admassu, Habtamu ⓘ 		[JCR상위 22.9] Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ mfekiya@yahoo.com; kelbessau@yahoo.com; hadtess2009@gmail.com; eskench@gmail.com; ksv6178@gmail.com; jhshin@knu.ac.kr; ⓘ
Agvaandorj, Altantungalag
(Agvaandorj, A) ⓘ 		제1저자 Kyungpook Natl Univ, Dept Food Sci & Nutr, Daegu 41566, South Korea ⓘ
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ⓘ 		[JCR상위 22.9] Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze-Thaw Properties and In Vitro Digestibility ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ tungalag0302@knu.ac.kr; lyz2024@knu.ac.kr; junheeno@knu.ac.kr; ⓘ
Baek, Inha
(Baek, I) ⓘ 		Kyungpook Natl Univ, Sch Food Sci & Technol, Daegu 41566, South Korea ⓘ
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ⓘ 		[JCR상위 22.9] Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ duhuimin1998@naver.com; ggotari@naver.com; yunju@knu.ac.kr; nurulsaadah.said@gmail.com; wonyoung@knu.ac.kr; ⓘ
Cho, Hyun-Dong
(Cho, HD) ⓘ 		Sunchon Natl Univ, Dept Food & Nutr, Sunchon 57922, South Korea ⓘ
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ⓘ 		[JCR상위 22.9] Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ salley4565@knu.ac.kr; hdcho@scnu.ac.kr; lsbyuck@knu.ac.kr; ⓘ
Choe, So-Young
(Choe, SY) ⓘ 		Gyeongsangbuk Do Agr Res & Extens Serv, Inst Bioresources Res, Andong 36614, South Korea ⓘ U-8705-2019
Choe, So Young ⓘ
ⓘ 		[JCR상위 22.9] Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera) ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ thdbs1958@naver.com; truonglongpro@gmail.com; grapecorn@korea.kr; foodgirl02@korea.kr; rhanitranirina@gmail.com; byounghoon97@naver.com; yozi6789@naver.com; rkawktnsdl12@naver.com; wsjeong@knu.ac.kr; ⓘ
Du, Huimin
(Du, HM) ⓘ 		제1저자 Kyungpook Natl Univ, Sch Food Sci & Technol, Daegu 41566, South Korea ⓘ AAA-3311-2019
Niu, Bailin ⓘ
ⓘ 		[JCR상위 22.9] Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ duhuimin1998@naver.com; ggotari@naver.com; yunju@knu.ac.kr; nurulsaadah.said@gmail.com; wonyoung@knu.ac.kr; ⓘ
Fentie, Eskindir Getachew
(Fentie, EG) ⓘ 		Addis Ababa Sci & Technol Univ, Coll Engn, Dept Chem Engn, Food Proc Engn Program, Addis Ababa 16417, Ethiopia
Kyungpook Natl Univ, NGS Ctr, Daegu 41566, South Korea
Addis Ababa Sci & Technol Univ, Dept Chem Engn, POB 16417, Addis Ababa, Ethiopia ⓘ 		LIG-6089-2024
Fentie, Eskindir ⓘ
ⓘ 		[JCR상위 22.9] Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties
[JCR상위 0.8] Globalizing the health-promoting potential of fermented foods: A culturomics pathway to probiotics ⓘ 		SCIE ⓘ 0.8 FOOD SCIENCE & TECHNOLOGY ⓘ mfekiya@yahoo.com; kelbessau@yahoo.com; hadtess2009@gmail.com; eskench@gmail.com; ksv6178@gmail.com; jhshin@knu.ac.kr;
jhshin@knu.ac.kr; ⓘ
Hunsakul, Kanrawee
(Hunsakul, K) ⓘ 		Rajamangala Univ Technol Tawan Ok, Fac Sci & Technol, Div Agroind Prod Dev, Chon Buri 22210, Thailand ⓘ
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ⓘ 		[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Idris, Fekiya Mohammed
(Idris, FM) ⓘ 		제1저자 Addis Ababa Univ, Coll Nat Sci, Ctr Food Sci & Nutr, Addis Ababa 16417, Ethiopia
Addis Ababa Sci & Technol Univ, Coll Engn, Dept Chem Engn, Food Proc Engn Program, Addis Ababa 16417, Ethiopia
Addis Ababa Sci & Technol Univ, Biotechnol & Bioproc Ctr Excellence, Addis Ababa, Ethiopia ⓘ
ⓘ
ⓘ 		[JCR상위 22.9] Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties ⓘ SCIE ⓘ 22.9 FOOD SCIENCE & TECHNOLOGY ⓘ mfekiya@yahoo.com; kelbessau@yahoo.com; hadtess2009@gmail.com; eskench@gmail.com; ksv6178@gmail.com; jhshin@knu.ac.kr; ⓘ
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