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11
Research Commentary: The Next Wave of Nomadic Computing
Research Commentary: The Next Wave of Nomadic Computing
Kalle Lyytinen, | Informs | 2002 ,
12
Determinants of adoption of mobile games under mobile broadband wireless access environment
Determinants of adoption of mobile games under mobile broadband wireless access environment
I. Ha, | North-Holland | 2007 ,
13
Requirements-driven data engineering
Requirements-driven data engineering
Peter Aiken, | North-Holland | 1999 ,
14
A scenario-based object-oriented hypermedia design methodology
A scenario-based object-oriented hypermedia design methodology
H. Lee, | North-Holland | 1999 ,
15
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Bong Seok Park, | Institute of Electrical and Electronics Engineers | 2009 ,
16
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Qing Jin, | 한국식품과학회 | 2006 ,
17
Cytotoxic Effects of Extracts from Tremella fuciformis Strain FB001 on the Human Colon Adenocarcinoma Cell Line DLD-1
Cytotoxic Effects of Extracts from Tremella fuciformis Strain FB001 on the Human Colon Adenocarcinoma Cell Line DLD-1
Kyung-Ai Kim, | 한국식품과학회 | 2006 ,
18
Small and Large Deformation Rheological Behaviors of Commercial Hot Pepper-Soybean Pastes
Small and Large Deformation Rheological Behaviors of Commercial Hot Pepper-Soybean Pastes
Su-Jin Choi, | 한국식품과학회 | 2006 ,
19
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Jong-Kyung Lee, | 한국식품과학회 | 2006 ,
20
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee, | 한국식품과학회 | 2004 ,
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