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1
Inhibition of osteoclast differentiation and bone resorption by rotenone, through down-regulation of RANKL-induced c-Fos and NFATc1 expression
Inhibition of osteoclast differentiation and bone resorption by rotenone, through down-regulation of RANKL-induced c-Fos and NFATc1 expression
Kwak, H. B., | Elsevier Inc | 2010 ,
2
Product Development Team Stability and New Product Advantage: The Role of Decision-Making Processes
Product Development Team Stability and New Product Advantage: The Role of Decision-Making Processes
Rebecca J. Slotegraaf, | American Marketing Association | 2011 ,
3
Antecedents and Outcomes of Marketing Strategy Comprehensiveness
Antecedents and Outcomes of Marketing Strategy Comprehensiveness
Kwaku Atuahene-Gima, | American Marketing Association | 2004 ,
4
Market Knowledge Dimensions and Cross-Functional Collaboration: Examining the Different Routes to Product Innovation Performance
Market Knowledge Dimensions and Cross-Functional Collaboration: Examining the Different Routes to Product Innovation Performance
Luigi M. De Luca, | American Marketing Association | 2007 ,
5
Resolving the Capability: Rigidity Paradox in New Product Innovation
Resolving the Capability: Rigidity Paradox in New Product Innovation
Kwaku Atuahene-Gima, | American Marketing Association | 2005 ,
6
When Does Trust Matter? Antecedents and Contingent Effects of Supervisee Trust on Performance in Selling New Products in China and the United States
When Does Trust Matter? Antecedents and Contingent Effects of Supervisee Trust on Performance in Selling New Products in China and the United States
Kwaku Atuahene-Gima, | American Marketing Association | 2002 ,
7
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 ,
8
Comparison of the Physicochemical Properties of Freeze-Concentrated versus Evaporated Milk
Comparison of the Physicochemical Properties of Freeze-Concentrated versus Evaporated Milk
Su-Jung Lee, | 한국식품과학회 | 2006 ,
9
Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk
Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk
Sung-Hee Park, | 한국식품과학회 | 2006 ,
10
Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
Gil-Hwan An, | 한국식품과학회 | 2006 ,
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