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811
Barriers to participation in a worksite wellness program
Barriers to participation in a worksite wellness program
Ashley Lynne Person | Korean Nutrition Society:Korean Society of Community Nutrition | 2010
812
Nutrition research and practice
Nutrition research and practice
Korean Nutrition Society | Korean Nutrition Society:Korean Society of Community Nutrition | 2007
813
shape memory alloy bending bars as seismic restrainers for bridges in seismic areas
shape memory alloy bending bars as seismic restrainers for bridges in seismic areas
Eunsoo Choi | Korean Society of Steel Construction | 2009
814
In vitro and Cellular Antioxidant Activity of Arginly-fructose and Arginyl-fructosyl-glicose
In vitro and Cellular Antioxidant Activity of Arginly-fructose and Arginyl-fructosyl-glicose
Jung-Sook Lee | Korean Society of Food Science and Technology | 2008
815
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt
Yeong-Soo Park | Korean Society of Food Science and Technology | 2004
816
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Hyun Sook Lee | Korean Society of Food Science and Technology | 2004
817
Resveratrol Induces Apoptosis in SW 480 Human Colon Cancer Cell Lines
Resveratrol Induces Apoptosis in SW 480 Human Colon Cancer Cell Lines
Hyun Sook Lee | Korean Society of Food Science and Technology | 2004
818
Textural Analysis for Bread Staling
Textural Analysis for Bread Staling
Myong-Soo Chung | Korean Society of Food Science and Technology | 2004
819
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii) Internal Organ
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii) Internal Organ
Mi-Hui Son | Korean Society of Food Science and Technology | 2004
820
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Yeong-Soo Park | Korean Society of Food Science and Technology | 2004
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