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Author:(Ji Hyun BAE)

1.Comparison of Group A, B and C Rotaviral Gastroenteritis among Children in Korea: Prevalence and Clinical Features.

Kil Seong BAE ; Woo Ri BAE ; Ji Hoon KIM ; Joong Hyun BIN ; Hyun Hee KIM ; Hee Jin LEE ; Wonbae LEE

Korean Journal of Pediatric Infectious Diseases 2014;21(2):96-103

2.Health-related Quality of Life in Korean Patients with Fibromyalgia.

Ji Hyun LEE ; Kwang Taek OH ; Sang Cheol BAE

The Journal of the Korean Rheumatism Association 2002;9(Suppl):S96-S105

3.A Case of Epstein's Syndrome.

Seon Young CHOI ; Hyun Chul CHAE ; Hae Young CHO ; Hong Bae KIM ; Ji Sub OH

Journal of the Korean Pediatric Society 1994;37(11):1610-1614

4.Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations.

Yoon Ji SONG ; Hyun Joo BAE

Journal of Nutrition and Health 2016;49(1):43-50

5.Assessment of Utilization and Storage Management Practice of Frozen and Refrigerated Foods in School Foodservice: Focus on Meats, Seafoods and Processed Foods.

Hee Sun JEONG ; Ji Young YOON ; Hyun Joo BAE

Journal of the Korean Dietetic Association 2007;13(4):345-356

6.Partial characterization of a 29 kDa cysteine protease purified from Taenia solium metacestodes.

Ji Young KIM ; Hyun Jong YANG ; Kwang Sig KIM ; Young Bae CHUNG

The Korean Journal of Parasitology 2005;43(4):157-160

7.Effect of Artemisia Capillaris Extract on the Growth of Food-Borne Pathogens.

Ji Hyun BAE

The Korean Journal of Nutrition 2003;36(2):147-153

8.Antimicrobial Effect of Pulsatilla Koreana Extracts on Food-Borne Pathogens.

Ji Hyun BAE

The Korean Journal of Nutrition 2004;37(8):655-661

9.Effect of Agrimonia Pilosa Ledeb. Extract on the Growth of Food-Borne Pathogens.

Ji Hyun BAE ; Mee Aae SOHN

The Korean Journal of Nutrition 2005;38(2):112-116

10.Biochemical Characteristics and Dietary Intake according to the Frequency of Milk Consumption in Korean Adolescents: Data from the 2010~2011 Korea National Health and Nutrition Examination Survey

Ji Hyun KIM ; Sook-Bae KIM

Korean Journal of Community Nutrition 2020;25(6):485-501

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