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Food Chemistry|May 14, 2016
Detection of malondialdehyde in processed meat products without interference from the ingredientsSamooel Jung, Ki Chang Nam, Cheorun JoMeat Science|June 1, 2010
Meat products and consumption culture in the EastKi-Chang Nam, Cheorun Jo, Mooha LeeWorld Neurosurgery|September 29, 2020
Minimally Invasive Intradural Tumor ResectionAndrew S Chung, Ki Chang, John C LiuJournal of Agricultural and Food Chemistry|March 20, 2004
Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated TurkeyKi-Chang Nam, Joseph Cordray, Dong U AhnSpine|January 23, 2016
Point-Counterpoint: The Use of Neuromonitoring in Lateral Transpsoas SurgeryIvan Cheng, Frank Acosta, Ki Chang, et al.Food Science of Animal Resources|January 24, 2020
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during RipeningDong-Gyun Yim, Mahabbat Ali, Ki-Chang NamRadiation Oncology Journal|July 19, 2013
The location of locoregional recurrence in pathologic T3N0, non-irradiated lower rectal cancerMi Sun Kim, Ki Chang Keum, Woo Joong Rhee, et al.Journal of Surgical Oncology|January 4, 2012
Reirradiation to the pelvis for recurrent rectal cancerWoong Sub Koom, Yunseon Choi, Su Jung Shim, et al.Bioelectromagnetics|May 26, 2006
Estimation of relative exposure levels for cellular phone users using a neural networkSoo Chan Kim, Ki Chang Nam, Deok Won KimJournal of Nanoscience and Nanotechnology|May 15, 2015
Colored polystyrene particles with a surface charge influenced by suspension polymerizationWoo Jin Yim, Ki Chang Lee, Sang Yong NamPageof 47