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Alberto Grossi

Showing results (1-10 of 47) with videos related to

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Hematology (Amsterdam, Netherlands)|February 18, 2004
Reversal of MDR by verapamil analoguesAlberto Grossi, Monica Biscardi
Blood Transfusion = Trasfusione Del Sangue|December 31, 2008
New drugs in the treatment of myelodysplastic syndromes: are they changing the role of transfusion support?Alberto Grossi, Giancarlo Maria Liumbruno
Therapeutics and Clinical Risk Management|March 25, 2008
Darbepoetin alpha in the treatment of cancer chemotherapy-induced anemiaAlberto Grossi, Francesca Balestri, Simone Santini
Journal of Biomechanics|June 22, 2007
Mechanical stimulation increases proliferation, differentiation and protein expression in culture: stimulation effects are substrate dependentAlberto Grossi, Kavita Yadav, Moira A Lawson
Cell Biology International|February 27, 2008
Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradationAlberto Grossi, Anders H Karlsson, Moira A Lawson
Food Chemistry|July 23, 2013
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptidesYuhao Zhang, Karsten Olsen, Alberto Grossi, et al.
Cell Biology International|November 18, 2010
Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approachAlberto Grossi, René Lametsch, Anders H Karlsson, et al.
Food Chemistry|July 10, 2014
High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formationAlberto Grossi, Vasiliki Gkarane, Jeanette A Otte, et al.
Meat Science|June 12, 2012
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatmentAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Meat Science|May 18, 2011
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausagesAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Pageof 5

Showing results (1-10 of 47) with videos related to

Sort By:
Pageof 5
Hematology (Amsterdam, Netherlands)|February 18, 2004
Reversal of MDR by verapamil analoguesAlberto Grossi, Monica Biscardi
Blood Transfusion = Trasfusione Del Sangue|December 31, 2008
New drugs in the treatment of myelodysplastic syndromes: are they changing the role of transfusion support?Alberto Grossi, Giancarlo Maria Liumbruno
Therapeutics and Clinical Risk Management|March 25, 2008
Darbepoetin alpha in the treatment of cancer chemotherapy-induced anemiaAlberto Grossi, Francesca Balestri, Simone Santini
Journal of Biomechanics|June 22, 2007
Mechanical stimulation increases proliferation, differentiation and protein expression in culture: stimulation effects are substrate dependentAlberto Grossi, Kavita Yadav, Moira A Lawson
Cell Biology International|February 27, 2008
Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradationAlberto Grossi, Anders H Karlsson, Moira A Lawson
Food Chemistry|July 23, 2013
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptidesYuhao Zhang, Karsten Olsen, Alberto Grossi, et al.
Cell Biology International|November 18, 2010
Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approachAlberto Grossi, René Lametsch, Anders H Karlsson, et al.
Food Chemistry|July 10, 2014
High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formationAlberto Grossi, Vasiliki Gkarane, Jeanette A Otte, et al.
Meat Science|June 12, 2012
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatmentAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Meat Science|May 18, 2011
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausagesAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Pageof 5