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Child Development
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September 2, 2014
Language and cognitive predictors of text comprehension: evidence from multivariate analysis
Young-Suk Kim
Korean Journal of Orthodontics
|
November 1, 2012
Reader's Forum
Young-Suk Kim
NPJ Science of Food
|
April 6, 2026
Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars
Yunji Lee, Young-Suk Kim
Assessment for Effective Intervention : Official Journal of the Council for Educational Diagnostic Services
|
September 9, 2015
Efficiency of Predicting Risk in Word Reading Using Fewer, Easier Letters
Yaacov Petscher, Young-Suk Kim
Journal of School Psychology
|
January 11, 2011
The utility and accuracy of oral reading fluency score types in predicting reading comprehension
Yaacov Petscher, Young-Suk Kim
The Journal of Craniofacial Surgery
|
July 17, 2023
Disfigured Faces Depicted in Modern Visual Media
Young Suk Kim, Kun Hwang
Food Science and Biotechnology
|
March 20, 2025
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry
Minjoo Lee, Young-Suk Kim
Food Science and Biotechnology
|
August 16, 2021
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
Min Kyung Park, Young-Suk Kim
Materials (Basel, Switzerland)
|
December 8, 2020
Residual Stress Reduction Technology in Heterogeneous Metal Additive Manufacturing
Myoung-Pyo Hong, Young-Suk Kim
Molecules (Basel, Switzerland)
|
June 15, 2019
Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria
Min Kyung Park, Young-Suk Kim
Page
of 26
Search research articles
Search
Showing results (1-10 of 254) with videos related to
Sort By:
Page
of 26
Child Development
|
September 2, 2014
Language and cognitive predictors of text comprehension: evidence from multivariate analysis
Young-Suk Kim
Korean Journal of Orthodontics
|
November 1, 2012
Reader's Forum
Young-Suk Kim
NPJ Science of Food
|
April 6, 2026
Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars
Yunji Lee, Young-Suk Kim
Assessment for Effective Intervention : Official Journal of the Council for Educational Diagnostic Services
|
September 9, 2015
Efficiency of Predicting Risk in Word Reading Using Fewer, Easier Letters
Yaacov Petscher, Young-Suk Kim
Journal of School Psychology
|
January 11, 2011
The utility and accuracy of oral reading fluency score types in predicting reading comprehension
Yaacov Petscher, Young-Suk Kim
The Journal of Craniofacial Surgery
|
July 17, 2023
Disfigured Faces Depicted in Modern Visual Media
Young Suk Kim, Kun Hwang
Food Science and Biotechnology
|
March 20, 2025
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry
Minjoo Lee, Young-Suk Kim
Food Science and Biotechnology
|
August 16, 2021
Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review
Min Kyung Park, Young-Suk Kim
Materials (Basel, Switzerland)
|
December 8, 2020
Residual Stress Reduction Technology in Heterogeneous Metal Additive Manufacturing
Myoung-Pyo Hong, Young-Suk Kim
Molecules (Basel, Switzerland)
|
June 15, 2019
Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria
Min Kyung Park, Young-Suk Kim
Page
of 26