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A Delcour

Showing results (191-200 of 330) with videos related to

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Scientific Reports|October 31, 2015
Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociationIne Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Food Chemistry|September 3, 2013
Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firmingA Luyts, E Wilderjans, I Van Haesendonck, et al.
Food Chemistry|June 9, 2019
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain <sup>1</sup>H NMR studyMieke A Nivelle, Ella Remmerie, Geertrui M Bosmans, et al.
Food Chemistry|May 16, 2015
Wheat milling by-products and their impact on bread makingSami Hemdane, Sofie Leys, Pieter J Jacobs, et al.
Acta Crystallographica. Section F, Structural Biology and Crystallization Communications|January 6, 2011
Crystallization and preliminary X-ray analysis of a cold-active endo-β-1,4-D-xylanase from glycoside hydrolase family 8Jan Schoepe, Annick Pollet, Priscilla Verjans, et al.
The FEBS Journal|January 26, 2011
Secondary substrate binding strongly affects activity and binding affinity of Bacillus subtilis and Aspergillus niger GH11 xylanasesSven Cuyvers, Emmie Dornez, Mohammad N Rezaei, et al.
Scientific Reports|July 21, 2015
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociationIne Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Biomacromolecules|September 12, 2006
Gelatinization of starch in excess water: beyond the melting of lamellar crystallites. A combined wide- and small-angle X-ray scattering studyRudi Vermeylen, Veerle Derycke, Jan A Delcour, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical ReviewSami Hemdane, Pieter J Jacobs, Emmie Dornez, et al.
Journal of Agricultural and Food Chemistry|July 24, 2013
The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanismKarolien Decamps, Iris J Joye, Lalatiana Rakotozafy, et al.
Pageof 33

Showing results (191-200 of 330) with videos related to

Sort By:
Pageof 33
Scientific Reports|October 31, 2015
Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociationIne Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Food Chemistry|September 3, 2013
Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firmingA Luyts, E Wilderjans, I Van Haesendonck, et al.
Food Chemistry|June 9, 2019
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain <sup>1</sup>H NMR studyMieke A Nivelle, Ella Remmerie, Geertrui M Bosmans, et al.
Food Chemistry|May 16, 2015
Wheat milling by-products and their impact on bread makingSami Hemdane, Sofie Leys, Pieter J Jacobs, et al.
Acta Crystallographica. Section F, Structural Biology and Crystallization Communications|January 6, 2011
Crystallization and preliminary X-ray analysis of a cold-active endo-β-1,4-D-xylanase from glycoside hydrolase family 8Jan Schoepe, Annick Pollet, Priscilla Verjans, et al.
The FEBS Journal|January 26, 2011
Secondary substrate binding strongly affects activity and binding affinity of Bacillus subtilis and Aspergillus niger GH11 xylanasesSven Cuyvers, Emmie Dornez, Mohammad N Rezaei, et al.
Scientific Reports|July 21, 2015
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociationIne Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Biomacromolecules|September 12, 2006
Gelatinization of starch in excess water: beyond the melting of lamellar crystallites. A combined wide- and small-angle X-ray scattering studyRudi Vermeylen, Veerle Derycke, Jan A Delcour, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical ReviewSami Hemdane, Pieter J Jacobs, Emmie Dornez, et al.
Journal of Agricultural and Food Chemistry|July 24, 2013
The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanismKarolien Decamps, Iris J Joye, Lalatiana Rakotozafy, et al.
Pageof 33