Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi
Gifted Students' Differentiated Experiences in Science Classes
Middle and High School Students' Awareness on Scientific or Technological Workplaces and Relevant Professions
Practical Study on STEM Education Program for High School Students
Analysis on the Convergence for Knowledge Fusion in the Field of the Engineering, Science, Aesthetics, Humanities and Social Sciences
An International Comparative Study on the Integrative Contents of Elementary Science Textbooks
Implement remote video monitoring system to sports coaching for athletes Based of IP-Camera
The Concept of the Future and the New Paradigm of the Fifth Spiral: State, Business, Science, Society and Informatization
Explore Vocational Identity of Science-Gifted Students by Analyzing Letters Written to Myself in the Future
A Study on Elementary Students' Perceptions of Science, Engineering, and Technology and on the Images of Scientists, Engineers, and Technicians
Korean High School Students' Perception and Understanding of Highly Metaphorical Science Terminologies
Features of High School Students' Components of Conceptual Ecologies
Analysis of Science Items of the Japanese National Center Test for University Admissions
Laboratory Abilities to Carry-out Experimentations of Matter in the Middle School Science Texts
Successive Substitution: Theory and Example
Does the pressure to fill journal quotas bias evaluation?: Evidence from publication delays and rejection rates
Traditional Foods: Historical Perspectives and Future Prospects
Some Practice in Math & Science Classes Found by Clinical Interview with Focus Groups of North Korean Students Who Live in South Korea
Analysis of Reproductive Performances according to Sow Farm Sizes
Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder
Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods