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1
Bone tissue engineering with premineralized silk scaffolds
Bone tissue engineering with premineralized silk scaffolds
Kim, H. J., | Elsevier Inc | 2008 ,
2
The role of pyrophosphate/phosphate homeostasis in terminal differentiation and apoptosis of growth plate chondrocytes
The role of pyrophosphate/phosphate homeostasis in terminal differentiation and apoptosis of growth plate chondrocytes
Kim, H. J., | Elsevier Inc | 2010 ,
3
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Kim, H.-J., | 한국식품과학회 | 2007 ,
4
Background Goals in the Foreground: The Overriding Effect of Nonconscious Goals on Consumer Choice
Background Goals in the Foreground: The Overriding Effect of Nonconscious Goals on Consumer Choice
Kim, H.J, | Association for Consumer Research | 2008 ,
5
Evaluation of Antioxidant Status and Correlation among Antioxidant Indices in Female College Students
Evaluation of Antioxidant Status and Correlation among Antioxidant Indices in Female College Students
JH Kim, HJ Ahn, | The Korean Society of Community Nutritio | 2003 ,
6
Development of the Booklet, "Prevention and Management of Hypertension for Older Adults"
Development of the Booklet, "Prevention and Management of Hypertension for Older Adults"
KW Kim, HJ Kang, EM Shin, | 대한지역사회영양학회 | 2004 ,
7
Carbon Nanotube Synthesis Using Magnetic Fluids on Various Substrates
Carbon Nanotube Synthesis Using Magnetic Fluids on Various Substrates
Y S Cho,G S Choi,D J Kim,H J Kim, | 대한금속.재료학회 | 2003 ,
8
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
9
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
10
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
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