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671
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Bong Seok Park, | Institute of Electrical and Electronics Engineers | 2009 ,
672
Absorption Behavior in the Body of Chitosan Oligosaccharide according to Molecular Weight : An In vitro and In vivo Study
Absorption Behavior in the Body of Chitosan Oligosaccharide according to Molecular Weight : An In vitro and In vivo Study
Mi-Kyeong Jang, | 한국식품과학회 | 2006 ,
673
Characteristics of a Bifidobacterium longum LL04 β-Galactosidase(recombinant) Produced in Escherichia coli
Characteristics of a Bifidobacterium longum LL04 β-Galactosidase(recombinant) Produced in Escherichia coli
Seong-Il Lim, | 한국식품과학회 | 2006 ,
674
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Seonhee Chae, | 한국식품과학회 | 2004 ,
675
Oxidative Cleavage Products Derived from Phytofluene by Pig Liver Homogenate
Oxidative Cleavage Products Derived from Phytofluene by Pig Liver Homogenate
Seon-Jae Kim, | 한국식품과학회 | 2005 ,
676
Effects of Intraperitoneal Administration of Lactococcus lactis ssp. lactis Cellular Fraction on Immune Response
Effects of Intraperitoneal Administration of Lactococcus lactis ssp. lactis Cellular Fraction on Immune Response
Ji Yeon Kim, | 한국식품과학회 | 2005 ,
677
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Ho Moon Seog, | 한국식품과학회 | 2005 ,
678
Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi
Seon Jae Kim, | 한국식품과학회 | 2005 ,
679
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 ,
680
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Ja-Young Seo, | 한국식품과학회 | 2006 ,
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