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Kidney International
|
April 1, 1997
Dietary antioxidant inhibits lipoprotein oxidation and renal injury in experimental focal segmental glomerulosclerosis
H S Lee, J Y Jeong, B C Kim, et al.
Brazilian Journal of Biology = Revista Brasleira De Biologia
|
June 30, 2021
Biodegradation of petroleum by bacteria isolated from fishes of Indian Ocean
S Ullah, N Ali, F U Dawar, et al.
Meat Science
|
June 4, 2011
Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs
Y K Kang, Y M Choi, S H Lee, et al.
Applied Radiation and Isotopes : Including Data, Instrumentation and Methods for Use in Agriculture, Industry and Medicine
|
October 1, 2025
A study on the production method of thin films for low-energy beta measurement
Y J Park, D H Heo, T H Kim, et al.
Journal of Korean Medical Science
|
June 19, 2001
5-fluorouracil-induced leukoencephalopathy in patients with breast cancer
S M Choi, S H Lee, Y S Yang, et al.
The Journal of Laboratory and Clinical Medicine
|
July 4, 2001
Advanced glycosylation end products stimulate collagen mRNA synthesis in mesangial cells mediated by protein kinase C and transforming growth factor-beta
Y S Kim, B C Kim, C Y Song, et al.
International Journal of Oral and Maxillofacial Surgery
|
May 6, 2014
Three-dimensional architectural and structural analysis--a transition in concept and design from Delaire's cephalometric analysis
S-H Lee, T-J Kil, K-R Park, et al.
The Journal of Biological Chemistry
|
May 28, 1998
Phosphatidic acid-induced elevation of intracellular Ca2+ is mediated by RhoA and H2O2 in Rat-2 fibroblasts
Z W Lee, S M Kweon, B C Kim, et al.
Meat Science
|
July 28, 2010
Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs
D W Jeong, Y M Choi, S H Lee, et al.
Meat Science
|
November 9, 2011
The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality
J H Choe, Y M Choi, S H Lee, et al.
Page
of 14
Search research articles
Search
Showing results (71-80 of 134) with videos related to
Sort By:
Page
of 14
Kidney International
|
April 1, 1997
Dietary antioxidant inhibits lipoprotein oxidation and renal injury in experimental focal segmental glomerulosclerosis
H S Lee, J Y Jeong, B C Kim, et al.
Brazilian Journal of Biology = Revista Brasleira De Biologia
|
June 30, 2021
Biodegradation of petroleum by bacteria isolated from fishes of Indian Ocean
S Ullah, N Ali, F U Dawar, et al.
Meat Science
|
June 4, 2011
Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs
Y K Kang, Y M Choi, S H Lee, et al.
Applied Radiation and Isotopes : Including Data, Instrumentation and Methods for Use in Agriculture, Industry and Medicine
|
October 1, 2025
A study on the production method of thin films for low-energy beta measurement
Y J Park, D H Heo, T H Kim, et al.
Journal of Korean Medical Science
|
June 19, 2001
5-fluorouracil-induced leukoencephalopathy in patients with breast cancer
S M Choi, S H Lee, Y S Yang, et al.
The Journal of Laboratory and Clinical Medicine
|
July 4, 2001
Advanced glycosylation end products stimulate collagen mRNA synthesis in mesangial cells mediated by protein kinase C and transforming growth factor-beta
Y S Kim, B C Kim, C Y Song, et al.
International Journal of Oral and Maxillofacial Surgery
|
May 6, 2014
Three-dimensional architectural and structural analysis--a transition in concept and design from Delaire's cephalometric analysis
S-H Lee, T-J Kil, K-R Park, et al.
The Journal of Biological Chemistry
|
May 28, 1998
Phosphatidic acid-induced elevation of intracellular Ca2+ is mediated by RhoA and H2O2 in Rat-2 fibroblasts
Z W Lee, S M Kweon, B C Kim, et al.
Meat Science
|
July 28, 2010
Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs
D W Jeong, Y M Choi, S H Lee, et al.
Meat Science
|
November 9, 2011
The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality
J H Choe, Y M Choi, S H Lee, et al.
Page
of 14