• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.644-649
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• 2015

This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter's L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.60-69
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• 2017

Recently, with the rapid development of internet and smart phones, social network services that can create and share various information through relationships among users have been actively used. Especially as the amount of information becomes enormous and unreliable information increases, expert recommendation that can offer necessary information to users have been studied. In this paper, we propose an expert recommendation scheme considering users' interests, human relations, and response quality. The users' interests are evaluated by analyzing their past activities in social network. The human relations are evaluated by extracting the users who have the same interesting fields. The response quality is evaluated by considering the user's response speed and response contents. The proposed scheme determines the user's expert score by combining the users' interests, the human relations, and the response quality. Finally, we recommend proper experts by matching queries and expert groups. It is shown through various performance evaluations that the proposed scheme outperforms the existing schemes.

• Journal of Korean Society for Quality Management
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• v.19 no.2
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• pp.158-165
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• 1991

The Q-cost has been used in the manufacturing company to decide the optimal level of company's product quality, and to evaluate the effect of company's quality control system since the advent of Q-cost theory. In spite of the following costs are generated in the user side, owing to an unsuitable level of product quality and inadequacy of company's quality control system, these costs are not usually included in the company's Q-cost : (1) the cost generated in relation to a claim proposal as traffic expeneses and transpotation of the product. (2) the cost of maintenance through the useful life of the product, especially accured after quality warranty period. (3) the cost related to the economical efficiency in using the product. (4) the cost ralated to a customer dissatisfaction for the product quality. In this point of view, the contents of user side Q-cost, and the relations between the user side Q-cost and the level of company's product quality are discussed. And then the importance of user side Q-cost in order to determine the optimal quality level is discussed.

• Proceedings of the Korean Society of Computer Information Conference
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• 2013.07a
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• pp.35-37
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• 2013

UCI is contributing to establishing and administrating CMS to improve the quality of contents efficiently and effectively. In these days, enterprises are also making a new try to manage copyrights of digital contents by use of DRM(Digital Right Management). UCI would be a good solution to solve this overburden. The objective of our research is to study on practical uses of various digital contents models on the basis of UCI. We introduce two business cases; one is publishment of digital contents and the other is DB service of digital contents.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.187-188
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• 2014

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.315-316
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• 2014

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.347-360
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• 2011

This paper is to identifies relationship between service quality, trust toward employees, trust toward store and store loyalty by investigate how service quality influences on trust toward employees and trust toward store, and its, in turn, influence on store loyalty and explain the moderating effect in relationships between service quality and trust toward employees, and service qualty and trust toward store in bank services setting. A survey study was conducted to collect the data with the actual service purchasers at domestic mayor banks. Analysis of structural equation modeling with AMOS 18.0 was performed to test the research hypothesis. The results of the study are as follows: First, it was found to the moderating effect in relationships between empathy dimension of service quality and trust toward employees, and assurance dimension of service quality and trust toward store. Second, service quality shows differential effects on both trust toward employees and trust toward store by dimension but trust toward employees influence on both trust toward store and it, in turn, influence on store loyalty. To sum up, it have to build empathy of service quality for increase of trust toward their customer who have high duration of relationship and have to build assurance of service quality for increase of trust toward store in bank service settings.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.186-197
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• 2010

Recent changes show that the goals of reproduction devices have changed from accurately reproducing scenes to improving user preference. It implies that the directions in developing cameras, the most common reproduction devices, are moving from performance-centered to quality-centered, from developers to users. Accepting such changes demand new standards in evaluating reproduction devices. This paper suggests a new method to evaluate the quality of images, based on cognitive properties of users. The quality of an image is a result oriented from the interaction of various attributes, therefore some functional tests are not enough to evaluate total quality of an image. In this respect, an evaluation model which integrates various physical attributes of an image is needed, that enables a third observer to subjectively evaluate the total quality of an image. In this paper, the experiment was carried out to 127 subjects, with the 84 test stimuli and 11 evaluation factors, followed by an factor analysis. The evaluation factors to assess the quality of images in this paper includes the results by cognitions of users and the properties of reproduction, the factors not only evaluate the quality but suggest how to improve them.

• Proceedings of the Korea Contents Association Conference
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• 2011.05a
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• pp.179-180
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• 2011

아파트 경비원을 대상으로 직무환경에 관한 설문조사를 실시한 결과를 통계적으로 분석하여 범죄예방에 관한 업무의 증대, 범죄 대응체제강화, 노령층의 아파트 경비원에 대한 직업적 인식, 아파트 경비에 적합한 임금특례 모색의 필요성을 도출했다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.54-63
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• 2002

Post-harvest technology for rice was focused on in-bin drying system, which consists of about 100, 000 facilities in 1980s. The modernized Rice Processing Complex (RPC) and Drying Storage Center (DSC) became popular for rice dry, storage, process and distribution from 1990s. However, the percentage of artificial drying for rice is 48% (2001) and the ability of bulk storage is about 15%. Therefore it is necessary to build enough drying and bulk storage facilities. The definition of high quality rice is to satisfy both good appearance and good taste. The index for good taste in rice is a below 7% of protein, 17-20% of amylose, 15.5-16.5% of moisture contents and high concentration of Mg and K. To obtain a high quality rice, it is absolutely needed to integrate high technologies including breeding program, cropping methods, harvesting time, drying, storing and processing methodologies. Generally, consumers prefer to rice retaining below b value of 5 in colorimetry, and the whiteness, the hardness and the moisture contents of rice are in order of consumer preference in rice quality. By selection of rice cultivars according to acceptable quality, the periods between harvesting time and drying reduced up to about 20 days. Therefore it is necessary to develop a low temperature grain drying system in order to (1) increase the rate of artificial rice drying up to 85%, (2) keep the drying temperature of below 45C, (3) maintain high quality in rice and (4) save energy consumption. Bulk storage facilities with low temperature storage system (7-15C) for rice using grain cooler should be built to reduce labor for handling and transportation and to keep a quality of rice. In the cooled rice, there is no loss of grain quality due to respiration, insect and microorganism, which results in high quality rice containing 16% of moisture contents all year round. In addition, introducing a low temperature milling system reduced the percentage of broken rice to 2% and increased the percentage of head rice to 3% because of proper hardness of grain. It has been noted that the broken rice and cracking reduced significantly by using low pressure milling and wet milling. Our mission for improving rice market competitiveness goes to (1) produce environment friendly, functional rice cultivars, (2) establish a grade standard of rice quality, (3) breed a new cultivar for consumer oriented and (4) extend the period of storage and shelf life of rice during postharvest.