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81
Inhibitory Action of Tsunokaori Tangor Peel on the Lipopolysaccharide-Induced Inflammatory Response in RAW-264.7 Macrophage Cells
Inhibitory Action of Tsunokaori Tangor Peel on the Lipopolysaccharide-Induced Inflammatory Response in RAW-264.7 Macrophage Cells
Soo-Youn Choi, Joon-Ho Hwang, Hee-Chul Ko, Soo-Yo, | Korean Societyof Food Science&Technology | 2006 ,
82
Damage an Fracture Characteristics of Kimachi Sandstone in Uniaxial Compression
Damage an Fracture Characteristics of Kimachi Sandstone in Uniaxial Compression
Soo-Ho Chang, Masahiro Seto, Chung-In Lee, | 한국암반공학회 | 2001 ,
83
Process System Engineering in Wastewater Treatment Process (Journal Review)
Process System Engineering in Wastewater Treatment Process (Journal Review)
Chang Kyoo Yoo, Dong Soon Kim, Ji-Hoon Cho, Sang, | 한국화학공학회 | 2001 ,
84
A Method of Model Validation for Chaotic Chemical Reaction Systems Based on Neural Network
A Method of Model Validation for Chaotic Chemical Reaction Systems Based on Neural Network
Hwi Jin Kim, Kun Soo Chang, | 한국화학공학회 | 2001 ,
85
Tramper Freight and Asymmetric News Impact
Tramper Freight and Asymmetric News Impact
Soo-Won Mo, Chang-Beom Kim, | Korea Trade Research Association Inc. | 2001 ,
86
Effects of Different Forms of Chromium Supplements on Serum Glucose, Insulin and Lipids in Rats
Effects of Different Forms of Chromium Supplements on Serum Glucose, Insulin and Lipids in Rats
Sang Jip Ohh, Chang Hyeuk Kim, Jong Seo Shin, Kyu, | Korean Socity of Food Science&Nutrition | 2004 ,
87
Hybrid Neural Network Approach in Description and Prediction of Dynamic Behavior of Chaotic Chemical Reaction Systems
Hybrid Neural Network Approach in Description and Prediction of Dynamic Behavior of Chaotic Chemical Reaction Systems
Hwi Jin Kim, Kun Soo Chang, | 한국화학공학회 | 2000 ,
88
Choromium Methionine Supplementation Decreases Obesity Indices in Rats
Choromium Methionine Supplementation Decreases Obesity Indices in Rats
Sang Jip Ohh, Chang Hyeuk Kim, Jong Seo Shin, Kyu, | Korean Socity of Food Science&Nutrition | 2003 ,
89
N-Nitrosamine Concentrations in Fish Distributed in a Domestic Market
N-Nitrosamine Concentrations in Fish Distributed in a Domestic Market
Myung Cheol Oh, Chang-Kyung Oh, Soo-Hyun Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
90
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
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