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61
A Multiple Instance Learning Problem Approach Model to Anomaly Network Intrusion Detection : Information System and Multimedia
A Multiple Instance Learning Problem Approach Model to Anomaly Network Intrusion Detection : Information System and Multimedia
Ill Young Weon, | 한국정보처리학회 | 2005 ,
62
Design of a NAND Flash Memory File System to Improve System Boot Time : Computer System and Theory
Design of a NAND Flash Memory File System to Improve System Boot Time : Computer System and Theory
Song Hwa Park, | 한국정보처리학회 | 2006 ,
63
골프 전공 대학생의 스포츠 참여동기에 따른 여가만족도 및 생활만족도의 관계
골프 전공 대학생의 스포츠 참여동기에 따른 여가만족도 및 생활만족도의 관계
최재일 ( Jae Il Choi ), | 한국여가레크리에이션학회 | 2006 ,
64
IT Outsourcing Success: A Psychological Contract Perspective
IT Outsourcing Success: A Psychological Contract Perspective
Song Ang, | Informs | 2004 ,
65
Antiproliferative and Anticarcinogenic Enzyme-Inducing Activities of Green Tea Seed Extract in Hepatoma Cells
Antiproliferative and Anticarcinogenic Enzyme-Inducing Activities of Green Tea Seed Extract in Hepatoma Cells
Hyun Ae Lim, | 한국식품과학회 | 2006 ,
66
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Changes in β-Cryptoxanthin Contents of Citrus unshiu Markovich Fruits Ripened in Greenhouse versus Open Field Cultivation
Ji Man Heo, | 한국식품과학회 | 2005 ,
67
Plant Phenolics as β-Secretase (BACE1) Inhibitors
Plant Phenolics as β-Secretase (BACE1) Inhibitors
Mira Jun, | 한국식품과학회 | 2006 ,
68
Effects of Radish Seed Ethanol Extracts on Gastrointestinal Function in Rats
Effects of Radish Seed Ethanol Extracts on Gastrointestinal Function in Rats
Chang-Hyun Lee, | 한국식품과학회 | 2006 ,
69
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 ,
70
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
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