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401
A study of bone marrow and subcutaneous fatty acid composition in subjects of varying bone mineral density
A study of bone marrow and subcutaneous fatty acid composition in subjects of varying bone mineral density
Griffith, J. F., | Elsevier Inc | 2009 ,
402
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Kim, T. H., | Elsevier Inc | 2009 ,
403
Variations in the ratios of co-cultured mesenchymal stem cells and chondrocytes regulate the expression of cartilaginous and osseous phenotype in alginate constructs
Variations in the ratios of co-cultured mesenchymal stem cells and chondrocytes regulate the expression of cartilaginous and osseous phenotype in alginate constructs
Mo, X. t., | Elsevier Inc | 2009 ,
404
Financial Incentives and Consumer product choices
Financial Incentives and Consumer product choices
Marco bertini, | Association for Consumer Research | 2010 ,
405
VACATION AND FAMILY FUNCTIONING
VACATION AND FAMILY FUNCTIONING
Lehto, X. Y., | Pergamon | 2009 ,
406
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Park, Shin-Young,, | 한국식품과학회 | 2007 ,
407
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Oh, J.-H., | 한국식품과학회 | 2007 ,
408
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Kim, T.-J., | 한국식품과학회 | 2007 ,
409
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Choi, U.-K., | 한국식품과학회 | 2007 ,
410
Antimicrobial Activity of Chemical Substances Derived from S-Alk(en)yl-L-Cysteine Sulfoxide (Alliin) in Garlic, Allium sativum L
Antimicrobial Activity of Chemical Substances Derived from S-Alk(en)yl-L-Cysteine Sulfoxide (Alliin) in Garlic, Allium sativum L
Choi, M. K., | 한국식품과학회 | 2007 ,
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