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

Audrey M Faure

Showing results (1-10 of 5) with videos related to

Pageof 1
Sort By:
Food Chemistry|March 19, 2016
Effect of apotransferrin, lactoferrin and ovotransferrin on the hydroxyl radical mediated degradation of beta-glucanAudrey M Faure, Laura Nyström
Food Chemistry|June 18, 2013
Reactive oxygen species responsible for beta-glucan degradationAudrey M Faure, Julia Werder, Laura Nyström
Carbohydrate Polymers|December 3, 2014
Iron(II) binding by cereal beta-glucanAudrey M Faure, Willem H Koppenol, Laura Nyström
Carbohydrate Polymers|November 27, 2013
Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathwaysAudrey M Faure, Antoni Sánchez-Ferrer, Alexandru Zabara, et al.
Food Chemistry|February 17, 2015
Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscleKinga Zór, Katarzyna Dymek, Roberto Ortiz, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Chemistry|March 19, 2016
Effect of apotransferrin, lactoferrin and ovotransferrin on the hydroxyl radical mediated degradation of beta-glucanAudrey M Faure, Laura Nyström
Food Chemistry|June 18, 2013
Reactive oxygen species responsible for beta-glucan degradationAudrey M Faure, Julia Werder, Laura Nyström
Carbohydrate Polymers|December 3, 2014
Iron(II) binding by cereal beta-glucanAudrey M Faure, Willem H Koppenol, Laura Nyström
Carbohydrate Polymers|November 27, 2013
Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathwaysAudrey M Faure, Antoni Sánchez-Ferrer, Alexandru Zabara, et al.
Food Chemistry|February 17, 2015
Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscleKinga Zór, Katarzyna Dymek, Roberto Ortiz, et al.
Pageof 1