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1
A Multi-Level Examination of Personality, Exercise, and Daily Life Events for Individuals With Physical Disabilities
A Multi-Level Examination of Personality, Exercise, and Daily Life Events for Individuals With Physical Disabilities
Giacobbi, P. R., | HUMAN KINETICS PUBLISHERS INC | 2006 ,
2
Effect of Fermented Small Soybean Powder Mixed with Mulberry Leaf on Metabolic Improvement and Hexokinase Activity in Streptozotocin-induced Diabetic Rats
Effect of Fermented Small Soybean Powder Mixed with Mulberry Leaf on Metabolic Improvement and Hexokinase Activity in Streptozotocin-induced Diabetic Rats
Sun Mi Kim, | 한국영양학회 | 2006 ,
3
Modeling for Resist reflow of an Elongated Contact Hole
Modeling for Resist reflow of an Elongated Contact Hole
Ji-eun Lee., | 한국물리학회 | 2006 ,
4
Invoking Household Cooperation in the Commons Dilemma of CO₂Emission Reduction
Invoking Household Cooperation in the Commons Dilemma of CO₂Emission Reduction
Peng Tang., | 대한건축학회 | 2006 ,
5
TNF α and PTH utilize distinct mechanisms to induce IL-6 and RANKL expression with markedly different kinetics
TNF α and PTH utilize distinct mechanisms to induce IL-6 and RANKL expression with markedly different kinetics
Jia C. Dai., | Elsevier Inc | 2006 ,
6
Hierarchical Interface-Based Supervisory Control of a Flexible Manufacturing System
Hierarchical Interface-Based Supervisory Control of a Flexible Manufacturing System
R. J. Leduc., | Institute of Electrical and Electronics Engineers | 2006 ,
7
Estimation of Korean Adult's Daily Intake of Ethyl Carbamate through Korean Commercial Alcoholic Beverages Based on the Monitoring
Estimation of Korean Adult's Daily Intake of Ethyl Carbamate through Korean Commercial Alcoholic Beverages Based on the Monitoring
Mi Sun Ha, Soo Jung Hu, Hee Ra Park, Hyo Min Lee,, | Korean Societyof Food Science&Technology | 2006 ,
8
Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean
Effect of Cultivar and Processing on the Hemagglutinin Activity of Soybean
Penelope Felipe, Dai-Eun Sok, Ok-Soon Heo, Hyoung, | Korean Societyof Food Science&Technology | 2006 ,
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