An open clinical trial of cognitive therapy in Chinese adolescents with anxiety disorder
Chang, H.F, Ji, W.D, Fang, W.L, Zhou, G.Q, Song, J.H, Xu, J.Z, Zhang, L
Published in European psychiatry (01.04.2008)
Published in European psychiatry (01.04.2008)
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Olanzapine on effect of cognitive control in schizophrenia
Ji, W.D, Fang, W.L, Yang, S.C.H, Guo, T.Y, Zhou, J.X, Huang, X.Q, Yang, C.H
Published in European psychiatry (01.04.2008)
Published in European psychiatry (01.04.2008)
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Optimization for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2
Choi, U.K, Ji, W.D, Chung, H.C, Choi, D.H, Chung, Y.G. (Yongnam University, Kyongsan (Korea Republic))
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.1997)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.12.1997)
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The flavor components of traditional sigumjang meju
Choi, U.K, Kim, Y.J, Ji, W.D, Choi, D.H, Jeong, M.S, Chung, Y.G. (Yeungnam University, Taegu (Korea Republic). Department of Food Science and Technology), Son, D.H. (Taegu Polytechnic College, Taegu (Korea Republic). Department of Food Preparation)
Published in Korean Journal of Food Science and Technology (01.08.1999)
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Published in Korean Journal of Food Science and Technology (01.08.1999)
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Characteristics of commercial sigumjang meju
Chung, Y.G, Ji, W.D, Choi, U.K, Kim, Y.J. (Yeungnam University, Gyeungsan (Korea Republic). Department of Food Science and Technology), Son, D.H. (Taegu Polytechnic College, Taegu (Korea Republic). Department of Food Preparation)
Published in Korean Journal of Food Science and Technology (01.02.1999)
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Published in Korean Journal of Food Science and Technology (01.02.1999)
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Changes of taste components and palatability during Chunggugjang fermentation by Bacillus subtilis DC-2
Choi, U.K, Ji, W.D, Im, M.H, Choi, J.D, Chung, Y.G. (Yongnam University, Kongsan (Korea Republic). Department of Food Science and Technology), Son, D.H. (Taegu Polytechnic College, Taegu (Korea Republic). Department of Food Preparation)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.1998)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.10.1998)
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Producing method and statistical evaluation of taste of sigumjang
Choi, U.K, Ji, W.D, Choi, D.H, Kim, Y.J, Chung, Y.G. (Youngnam University, Taegu (Korea Republic). Department of Food Science and Technology), Son, D.H. (Taegu Polytechnic College, Taegu (Korea Republic). Department of Food Preparation), Lee, S.W. (Youngnam University, Taegu (Korea Republic). Department of Statistics)
Published in Korean Journal of Food Science and Technology (01.06.1999)
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Published in Korean Journal of Food Science and Technology (01.06.1999)
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Growth Characteristics of Citrobacter sp. MB2, Azo Dyes Decolorizing Bacterium
Kweon, D.J. (Asia University, Kyungsan, Republic of Korea), Ji, W.D. (Daegu Regional Innovation Agency, Daegu, Republic of Korea), Kwon, O.J. (Gyeongbuk Regional Innovation Agency, Kyungsan, Republic of Korea), Lee, T.J. (Gyeongbuk Regional Innovation Agency, Kyungsan, Republic of Korea), Lee, N.H. (Catholic University of Daegu, Gyungsan, Republic of Korea), Son, D.H. (Daegu Polytechnic College, Daegu, Republic of Korea), Choi, U.K. (Asia University, Kyungsan, Republic of Korea), E-mail: cuk8272@hanmail.net
Published in Hanʼguk Ŭngyong Saengmyŏng Hwahakhoe chi (01.09.2006)
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Published in Hanʼguk Ŭngyong Saengmyŏng Hwahakhoe chi (01.09.2006)
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Growth inhibition of garlic (Allium sativum L.) juice on the microorganisms
Ji, W.D, Jeong, M.S, Choi, U.K, Choi, D.H, Chung, Y.G. (Yongnam University, Kyongsan (Korea Republic). Department of Food Science and Technology)
Published in Hanʼguk Nonghwa Hakhoe chi (01.02.1997)
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Published in Hanʼguk Nonghwa Hakhoe chi (01.02.1997)
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Decolorizing characteristics of crystal violet by Enterobacter cloace MG82
Jeong, M.S, Ji, W.D, Chung, Y.G. (Yongnam University, Kyongsan (Korea Republic). Department of Food Science and Technology), Kim, B.H. (Korea Institute of Science and Technology, Seoul (Korea Republic))
Published in Korean Journal of Applied Microbiology and Biotechnology (Korea Republic) (01.06.1998)
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Published in Korean Journal of Applied Microbiology and Biotechnology (Korea Republic) (01.06.1998)
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Characteristic volatile components of traditional Korean soy sauce
Ji, W.D, Lee, E.J, Kim, J.K. (Yeungnam Univ., Kyongsan (Korea Republic). Dept. of Applied Microbiology), Kim, J.K. (Gyeongsang National Univ., Chinju (Korea Republic). Dept. of Food Science and Technology)
Published in Hanʼguk Nonghwa Hakhoe chi (01.10.1992)
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Published in Hanʼguk Nonghwa Hakhoe chi (01.10.1992)
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Degradation of triphenylmethane dyes by thermotolerant enterobacter cloacae
Jung, Y.H, Min, K.H. (Sookmyung University, Seoul (Korea Republic). Department of Biology), Jeong, M.S, Ji, W.D, Cung, C.G. (Yongnam University, Kyongsan (Korea Republic). Department of Food Science & Technology), Lim, J.Y, Kim, Y.C. (Chungbuk National University, Chongju (Korea Republic). Department of Microbiology), Kim, Y.S. (Chungbuk National University, Chongju (Korea Republic). College of Pharmacy)
Published in The Microorganisms and Industry (Korea Republic) (01.12.1995)
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Published in The Microorganisms and Industry (Korea Republic) (01.12.1995)
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