Samsung Display Co., Ltd.

Korea Food Research Institute

Yi Seul Kim

Min Jung Kim

Jae Hoon Hwang

Heun Seung Lee

Mee Ra Rhyu

Hee Jin Son

Jae-Ho Park

Hyun Shik Lee

Ji Hwan Yoon

Hyo Young Kim

Jung Ho Choi

Hye Young Kim

Nam Su Kang

Heung Su Park

Myung Ji Jung

A display device includes: a first base substrate which comprises a plurality of pixels; a pixel electrode on the first base substrate in each of the pixels and comprises a reflective film; an organic layer on the pixel electrode; and a common electrode on the organic layer, wherein the pixel electrode has a reflectance of 80% or more for light in a first wavelength range of 420 nm to 470 nm.

Display device

A light emitting display device includes a substrate that includes a first pixel, a second pixel, a third pixel, and an infrared ray emission portion, the first pixel, the second pixel, and the third pixel representing different colors, a first electrode on the substrate, a second electrode that overlaps the first electrode, an emission layer between the first electrode and the second electrode, and an auxiliary layer between the first electrode and the emission layer. The emission layer may include a first emission layer in the first pixel and an infrared ray emission layer in the infrared ray emission portion, the auxiliary layer may include a first auxiliary layer in the first pixel, and the infrared ray emission layer and the first auxiliary layer may include the same material.

Light emitting display device

A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.

Method for enhancing sweetness

A coniferyl alcohol or a Compositae family, Brassicaceae family, Umbelliferae family, Lamiaceae family, Liliaceae family or Amaranthaceae plant extract provides various uses associated with hTRPA1 activation, and, being a natural compound, involves relatively few side effects in the body and has substantial industrial applicability. The coniferyl alcohol or the Compositae family, Brassicaceae family, Umbelliferae family, Lamiaceae family, Liliaceae family or Amaranthaceae plant extract of the present invention not only will be a novel medical or food raw material which is helpful in maintaining homeostasis in the body associated with hTRPA1 activation, but can also be used to advantage in hTRPA1 antagonist screening.

hTRPA1-activating composition and use thereof

Growing community of inventors

Gyeonggi-do, South Korea

Yi Seul Kim