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601
Increased circulating heat shock protein 60 induced by menopause, stimulates apoptosis of osteoblast-lineage cells via up-regulation of toll-like receptors
Increased circulating heat shock protein 60 induced by menopause, stimulates apoptosis of osteoblast-lineage cells via up-regulation of toll-like receptors
Kim, Y. S., | Elsevier Inc | 2009 ,
602
Tourist mental-imagery processing: Attention and arousal
Tourist mental-imagery processing: Attention and arousal
Kim, S. B., | Pergamon | 2014 ,
603
Cases in Sustainable Tourism: An Experiential Approach to Making Decisions
Cases in Sustainable Tourism: An Experiential Approach to Making Decisions
Kim, D. Y., | Pergamon | 2009 ,
604
Tracking Tourism Destination Image Perception
Tracking Tourism Destination Image Perception
Kim, S. S., | Pergamon | 2009 ,
605
CONFIDENCE INTERVALS FOR TOURISM DEMAND ELASTICITY
CONFIDENCE INTERVALS FOR TOURISM DEMAND ELASTICITY
Song, H., | Pergamon | 2010 ,
606
When seeing is believing : visualization effects on regulating savings behavior
When seeing is believing : visualization effects on regulating savings behavior
Eunice Kim, | Association for Consumer Research | 2010 ,
607
Seasonal and Market Group Variation in the Microbiological Quality of Seasoned Soybean Sprouts
Seasonal and Market Group Variation in the Microbiological Quality of Seasoned Soybean Sprouts
Park, Jin-Pyo,, | 한국식품과학회 | 2007 ,
608
Comparison of Gamma Irradiation and Sodium Hypochlorite Treatments to Inactivate Staphylococcus aureus and Pseudomonas aeruginosa Biofilms on Stainless Steel Surfaces
Comparison of Gamma Irradiation and Sodium Hypochlorite Treatments to Inactivate Staphylococcus aureus and Pseudomonas aeruginosa Biofilms on Stainless Steel Surfaces
Kim, Jang-Ho,, | 한국식품과학회 | 2007 ,
609
Fermented Peel of Citrus sunki Hort. ex Tanaka Promotes Ethanol Metabolism and Suppresses Body Fat Accumulation
Fermented Peel of Citrus sunki Hort. ex Tanaka Promotes Ethanol Metabolism and Suppresses Body Fat Accumulation
Cui, Zhi-Gang,, | 한국식품과학회 | 2007 ,
610
Changes in beta-Cryptoxanthin Content of Setoka Fruits Ripened in Greenhouse Cultivation
Changes in beta-Cryptoxanthin Content of Setoka Fruits Ripened in Greenhouse Cultivation
Kim, Yu-Wang,, | 한국식품과학회 | 2007 ,
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