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1
Structural Properties of Nitrogen-Ion Implanted ZnO Nanorods
Structural Properties of Nitrogen-Ion Implanted ZnO Nanorods
S.-H. Park, | 한국물리학회 | 2007 ,
2
Vortex-Vortex Interaction in a Synthetic Jet Actuator
Vortex-Vortex Interaction in a Synthetic Jet Actuator
S. H. Park, | 한국물리학회 | 2007 ,
3
Anisotropic X-ray Rocking Curve Due to a Damaged Surface Layer in a Freestanding GaN Thick Film
Anisotropic X-ray Rocking Curve Due to a Damaged Surface Layer in a Freestanding GaN Thick Film
S. H. Park, | 한국물리학회 | 2006 ,
4
Impact of International Information Technology Transfer on National Productivity
Impact of International Information Technology Transfer on National Productivity
Jungsoo Park, | Informs | 2007 ,
5
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley
Heedon Choi, | 한국식품과학회 | 2004 ,
6
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
7
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Je-Min Choi, | 한국식품과학회 | 2005 ,
8
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 ,
9
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
10
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
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