Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

A Scherf

Showing results (31-40 of 96) with videos related to

Pageof 10
Sort By:
Cellular Microbiology|March 22, 2001
Molecular mechanisms of Plasmodium falciparum placental adhesionA Scherf, B Pouvelle, P A Buffet, et al.
Gene|July 2, 1990
Genetic diversity in the major merozoite surface antigen of Plasmodium falciparum: high prevalence of a third polymorphic form detected in strains derived from malaria patientsE Kimura, D Mattei, S M di Santi, et al.
European Journal of Immunology|October 1, 1989
A heat shock-like protein from the human malaria parasite Plasmodium falciparum induces autoantibodiesD Mattei, A Scherf, O Bensaude, et al.
Journal of Agricultural and Food Chemistry|February 20, 2019
Identification of the Key Aroma Compounds in Gluten-Free Rice BreadAnke R Boeswetter, Katharina A Scherf, Peter Schieberle, et al.
Infection and Immunity|November 24, 1999
Ex vivo desequestration of Plasmodium falciparum-infected erythrocytes from human placenta by chondroitin sulfate AJ Gysin, B Pouvelle, N Fievet, et al.
Journal of Agricultural and Food Chemistry|September 6, 2019
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat BreadAnke R Rohleder, Katharina A Scherf, Peter Schieberle, et al.
Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology|July 19, 2024
Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factorsValentina Faihs, Claudia Kugler, Katharina A Scherf, et al.
NPJ Science of Food|February 20, 2025
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differNora Jahn, Sabrina Geisslitz, Ulla Konradl, et al.
Current Research in Food Science|October 22, 2024
Protein composition and bread volume of German common wheat landraces grown under organic conditionsNora Jahn, Ulla Konradl, Klaus Fleissner, et al.
Food Chemistry|January 11, 2025
Rye secalin isolates to develop reference materials for gluten detectionMajlinda Xhaferaj, Gabriella Muskovics, Zsuzsanna Bugyi, et al.
Pageof 10

Showing results (31-40 of 96) with videos related to

Sort By:
Pageof 10
Cellular Microbiology|March 22, 2001
Molecular mechanisms of Plasmodium falciparum placental adhesionA Scherf, B Pouvelle, P A Buffet, et al.
Gene|July 2, 1990
Genetic diversity in the major merozoite surface antigen of Plasmodium falciparum: high prevalence of a third polymorphic form detected in strains derived from malaria patientsE Kimura, D Mattei, S M di Santi, et al.
European Journal of Immunology|October 1, 1989
A heat shock-like protein from the human malaria parasite Plasmodium falciparum induces autoantibodiesD Mattei, A Scherf, O Bensaude, et al.
Journal of Agricultural and Food Chemistry|February 20, 2019
Identification of the Key Aroma Compounds in Gluten-Free Rice BreadAnke R Boeswetter, Katharina A Scherf, Peter Schieberle, et al.
Infection and Immunity|November 24, 1999
Ex vivo desequestration of Plasmodium falciparum-infected erythrocytes from human placenta by chondroitin sulfate AJ Gysin, B Pouvelle, N Fievet, et al.
Journal of Agricultural and Food Chemistry|September 6, 2019
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat BreadAnke R Rohleder, Katharina A Scherf, Peter Schieberle, et al.
Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology|July 19, 2024
Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factorsValentina Faihs, Claudia Kugler, Katharina A Scherf, et al.
NPJ Science of Food|February 20, 2025
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differNora Jahn, Sabrina Geisslitz, Ulla Konradl, et al.
Current Research in Food Science|October 22, 2024
Protein composition and bread volume of German common wheat landraces grown under organic conditionsNora Jahn, Ulla Konradl, Klaus Fleissner, et al.
Food Chemistry|January 11, 2025
Rye secalin isolates to develop reference materials for gluten detectionMajlinda Xhaferaj, Gabriella Muskovics, Zsuzsanna Bugyi, et al.
Pageof 10