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1
Coordinated motion control of moving gantry stages for precision applications based on an observer-augmented composite controller
Coordinated motion control of moving gantry stages for precision applications based on an observer-augmented composite controller
Kok Kiong Tan, | Institute of Electrical and Electronics Engineers | 2004 ,
2
Modeling and control of TCV
Modeling and control of TCV
Atul S. Sharma, | Institute of Electrical and Electronics Engineers | 2005 ,
3
Frequency response identification of the dynamics of a Tokamak plasma
Frequency response identification of the dynamics of a Tokamak plasma
Alex Coutlis, | Institute of Electrical and Electronics Engineers | 2000 ,
4
Providing Decisional Guidance for Multicriteria Decision Making in Groups
Providing Decisional Guidance for Multicriteria Decision Making in Groups
Moez Limayem, | Informs | 2000 ,
5
Internet anxiety: An empirical study of the effects of personality, beliefs, and social support
Internet anxiety: An empirical study of the effects of personality, beliefs, and social support
J.B. Thatcher, | North-Holland | 2007 ,
6
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Hyejeong Yun, | 한국식품과학회 | 2006 ,
7
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Dong-Ho Kim, | 한국식품과학회 | 2004 ,
8
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
9
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Sung-Mee Lim, | 한국식품과학회 | 2006 ,
10
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
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