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Reliability verification of vehicle speed estimate method in forensic videos

Forensic science international, 2018-06, Vol.287, p.195-206

2018

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Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model

Meat science, 2019-05, Vol.151, p.36-42

2019

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Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Meat science, 2013-11, Vol.95 (3), p.641-646

2013

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Plasma omentin-1 levels are reduced in non-obese women with normal glucose tolerance and polycystic ovary syndrome

European journal of endocrinology, 2011-11, Vol.165 (5), p.789

2011

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Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

Journal of food science and technology, 2019-12, Vol.56 (12), p.5282-5288

2019

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Tenderization effect of soy sauce on beef M. biceps femoris

Food chemistry, 2013-08, Vol.139 (1-4), p.597-603

2013

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The antioxidative properties of mustard leaf ( Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Meat science, 2010-03, Vol.84 (3), p.498-504

2010

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Reduction in the Arctic Surface Warm Bias in the NCAR CAM6 by Reducing Excessive Low-Level Clouds in the Arctic

Atmosphere, 2023-03, Vol.14 (3), p.522

2023

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Prediction of Chloride Penetration Depth Rate and Diffusion Coefficient Rate of Concrete from Curing Condition Variations due to Climate Change Effect

International Journal of Concrete Structures and Materials, 2019, 13(3), 47, pp.339-351

2019

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Evaluation of blast resistance and failure behavior of prestressed concrete under blast loading

Construction & building materials, 2018-06, Vol.173, p.550-572

2018

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A Transparent Nanopatterned Chemiresistor: Visible‐Light Plasmonic Sensor for Trace‐Level NO2 Detection at Room Temperature

Small (Weinheim an der Bergstrasse, Germany), 2021-05, Vol.17 (20), p.n/a

2021

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Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Meat science, 2008-10, Vol.80 (2), p.278-286

2008

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Activating P2X7 Receptors Increases Proliferation of Human Pancreatic Cancer Cells via ERK1/2 and JNK

Pancreas, 2018-05, Vol.47 (5), p.643-651

2018

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Collision Capacity Evaluation of RC Columns by Impact Simulation and Probabilistic Evaluation

Journal of Advanced Concrete Technology, 2015/02/18, Vol.13(2), pp.67-81

2015

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Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties

Meat science, 2019-12, Vol.158, p.107907-107907, Article 107907

2019

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Stable Failure-Inducing Micro-Silica Aqua Epoxy Bonding Material for Floating Concrete Module Connection

Polymers, 2015-11, Vol.7 (11), p.2389-2409

2015

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Effect of soy sauce on lipid oxidation of irradiated pork patties

Radiation physics and chemistry (Oxford, England : 1993), 2013-09, Vol.90, p.131-133

2013

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Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Meat science, 2009-06, Vol.82 (2), p.266-271

2009

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Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Meat science, 2010-03, Vol.84 (3), p.557-563

2010

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Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

Meat science, 2014-02, Vol.96 (2), p.892-900

2014

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Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Meat science, 2012-05, Vol.91 (1), p.1-7

2012

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Exendin-4 improves steatohepatitis by increasing Sirt1 expression in high-fat diet-induced obese C57BL/6J mice

PloS one, 2012-02, Vol.7 (2), p.e31394

2012

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Fatigue Performance of Bridge Deck Reinforced with Cost-to-Performance Optimized GFRP rebar with 900 MPa Guaranteed Tensile Strength

Journal of Advanced Concrete Technology, 2015/05/21, Vol.13(5), pp.252-262

2015

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Flexural behavior of concrete-filled double skin steel tubes with a joint

Journal of constructional steel research, 2019-04, Vol.155, p.260-272

2019

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Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Meat science, 2010, Vol.84 (1), p.212-218

2010

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Reliability verification of vehicle speed estimate method in forensic videos

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Plasma omentin-1 levels are reduced in non-obese women with normal glucose tolerance and polycystic ovary syndrome

Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

Tenderization effect of soy sauce on beef M. biceps femoris

The antioxidative properties of mustard leaf ( Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Reduction in the Arctic Surface Warm Bias in the NCAR CAM6 by Reducing Excessive Low-Level Clouds in the Arctic

Prediction of Chloride Penetration Depth Rate and Diffusion Coefficient Rate of Concrete from Curing Condition Variations due to Climate Change Effect

Evaluation of blast resistance and failure behavior of prestressed concrete under blast loading

A Transparent Nanopatterned Chemiresistor: Visible‐Light Plasmonic Sensor for Trace‐Level NO2 Detection at Room Temperature

Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Activating P2X7 Receptors Increases Proliferation of Human Pancreatic Cancer Cells via ERK1/2 and JNK

Collision Capacity Evaluation of RC Columns by Impact Simulation and Probabilistic Evaluation

Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties

Stable Failure-Inducing Micro-Silica Aqua Epoxy Bonding Material for Floating Concrete Module Connection

Effect of soy sauce on lipid oxidation of irradiated pork patties

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Exendin-4 improves steatohepatitis by increasing Sirt1 expression in high-fat diet-induced obese C57BL/6J mice

Fatigue Performance of Bridge Deck Reinforced with Cost-to-Performance Optimized GFRP rebar with 900 MPa Guaranteed Tensile Strength

Flexural behavior of concrete-filled double skin steel tubes with a joint

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

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