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B Min

Showing results (1-10 of 147) with videos related to

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Critical Reviews in Food Science and Nutrition|January 13, 2006
Chemistry and reactions of reactive oxygen species in foodsEunok Choe, David B Min
Journal of Food Science|November 13, 2007
Chemistry of deep-fat frying oilsE Choe, D B Min
Journal of Food Science|June 26, 2008
Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meatB Min, B W Green
Journal of Food Science|February 10, 2009
Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loinB Min, D U Ahn
Journal of Food Science|May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3Tsung-Shi Yang, David B Min
The International Journal of Artificial Organs|January 1, 1993
Different stroke volumes for the left and right ventricles in the moving-actuator type total artificial heartB Min, I Kim, H Kim
Comprehensive Reviews in Food Science and Food Safety|January 16, 2021
Chemistry and Reaction of Singlet Oxygen in FoodsD B Min, J M Boff
ASAIO Journal (American Society for Artificial Internal Organs : 1992)|July 1, 1994
Anti-infection treatment of a transcutaneous device by a collagen-rifampicine compositeH Suh, S Suh, B Min
Journal of Agricultural and Food Chemistry|November 4, 2008
Quenching mechanisms and kinetics of Trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosineRamesh R Yettella, David B Min
Zhonghua Nei Ke Za Zhi|January 1, 1997
[An approach to operative treatment for acute abdomen complicated by malignant hemopathy]B Min, D Gu, X Ding
Pageof 15

Showing results (1-10 of 147) with videos related to

Sort By:
Pageof 15
Critical Reviews in Food Science and Nutrition|January 13, 2006
Chemistry and reactions of reactive oxygen species in foodsEunok Choe, David B Min
Journal of Food Science|November 13, 2007
Chemistry of deep-fat frying oilsE Choe, D B Min
Journal of Food Science|June 26, 2008
Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meatB Min, B W Green
Journal of Food Science|February 10, 2009
Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loinB Min, D U Ahn
Journal of Food Science|May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3Tsung-Shi Yang, David B Min
The International Journal of Artificial Organs|January 1, 1993
Different stroke volumes for the left and right ventricles in the moving-actuator type total artificial heartB Min, I Kim, H Kim
Comprehensive Reviews in Food Science and Food Safety|January 16, 2021
Chemistry and Reaction of Singlet Oxygen in FoodsD B Min, J M Boff
ASAIO Journal (American Society for Artificial Internal Organs : 1992)|July 1, 1994
Anti-infection treatment of a transcutaneous device by a collagen-rifampicine compositeH Suh, S Suh, B Min
Journal of Agricultural and Food Chemistry|November 4, 2008
Quenching mechanisms and kinetics of Trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosineRamesh R Yettella, David B Min
Zhonghua Nei Ke Za Zhi|January 1, 1997
[An approach to operative treatment for acute abdomen complicated by malignant hemopathy]B Min, D Gu, X Ding
Pageof 15