Page 1 from 59 hits

Sort by: Relevancy | Date newest | Title A-Z

  1.  

    Effect of conjugated linoleic acid on bone formation and rheumatoid arthritis

    Hur, S. J. / Park, Y. | British Library Online Contents | 2007
  2.  

    Comments on the Letter to the Editor

    Decker, E. A. / McClements, D. J. / Hur, S. J. | British Library Online Contents | 2011
  3.  

    Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

    Hur, S. J. / Decker, E. A. / McClements, D. J. | British Library Online Contents | 2009
  4.  

    Effect of extra virgin olive oil substitution for fat on quality of pork patty

    Hur, S. J. / Jin, S. K. / Kim, I. S. | British Library Online Contents | 2008
  5.  

    A Comparison of the Meat Qualities from the Hanwoo (Korean Native Cattle) and Holstein Steer

    Hur, S. J. / Park, G. B. / Joo, S. T. | British Library Online Contents | 2008
  6.  

    Formation of cholesterol oxidation products (COPs) in animal products

    Hur, S. J. / Park, G. B. / Joo, S. T. | British Library Online Contents | 2007
  7.  

    Effect of adenovirus and influenza virus infection on obesity

    Hur, S. J. / Kim, D. H. / Chun, S. C. et al. | British Library Online Contents | 2013
  8.  

    In vitro human digestion models for food applications

    Hur, S. J. / Lim, B. O. / Decker, E. A. et al. | British Library Online Contents | 2011
  9.  

    A preliminary study on the development of an easy method for beef freshness using a cyclic voltammetric system

    Noh, D. H. / Chung, S. H. / Choi, S. J. et al. | British Library Online Contents | 2011
  10.  

    EFFECTS OF DIETARY GLYCINE BETAINE ON BLOOD CHARACTERISTICS AND PORK QUALITY

    HWANG, Y. H. / HUR, S. J. / PARK, G. B. et al. | British Library Online Contents | 2010
  11.  

    Improved trust-aware recommender system using small-worldness of trust networks

    Yuan, W. / Guan, D. / Lee, Y. K. et al. | British Library Online Contents | 2010

Number of results: 10 | 20 | 50