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Clyde Don

Showing results (1-10 of 8) with videos related to

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Journal of AOAC International|April 11, 2015
Gluten in Rice Flour and Baked Rice Products by G12 Sandwich ELISA: First Action 2014.03Elisabeth Halbmayr-Jech, Adrian Rogers, Clyde Don, et al.
Food Chemistry|January 7, 2026
Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streamsZiyan Dong, Clyde Don, Xianghai Meng, et al.
Journal of AOAC International|May 10, 2017
AOAC SMPR 2015.015Prashant Ingle, W Bradley Barrett, Clyde Don, et al.
Journal of AOAC International|August 14, 2017
AOAC SMPR® 2017.010. Standard Method Performance Requirements (SMPRs) for Identification of Aloe Vera in Dietary Supplements and Dietary IngredientsPrashant Ingle, Brad Barrett, Joseph M Betz, et al.
Journal of AOAC International|August 14, 2017
AOAC SMPR® 2017.009. Standard Method Performance Requirements (SMPRs) for Quantitation of Aloe Vera Characteristic Water-Soluble Main Constituents in Dietary SupplementsPrashant Ingle, Brad Barrett, Joseph M Betz, et al.
Journal of AOAC International|August 14, 2017
AOAC SMPR® 2015.016. Standard Method Performance Requirements (SMPRs) for Determination of Vitamin D in Dietary Supplement Finished Products and IngredientsJohn Austad, Brad Barrett, Joseph M Betz, et al.
Journal of AOAC International|July 11, 2018
<i>Standard Method Performance Requirements</i> (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in OatsJoe Boison, Laura Allred, David Almy, et al.
Journal of AOAC International|May 10, 2017
AOAC SMPR 2015.016John Austad, W Bradley Barrett, Joseph M Betz, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of AOAC International|April 11, 2015
Gluten in Rice Flour and Baked Rice Products by G12 Sandwich ELISA: First Action 2014.03Elisabeth Halbmayr-Jech, Adrian Rogers, Clyde Don, et al.
Food Chemistry|January 7, 2026
Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streamsZiyan Dong, Clyde Don, Xianghai Meng, et al.
Journal of AOAC International|May 10, 2017
AOAC SMPR 2015.015Prashant Ingle, W Bradley Barrett, Clyde Don, et al.
Journal of AOAC International|August 14, 2017
AOAC SMPR® 2017.010. Standard Method Performance Requirements (SMPRs) for Identification of Aloe Vera in Dietary Supplements and Dietary IngredientsPrashant Ingle, Brad Barrett, Joseph M Betz, et al.
Journal of AOAC International|August 14, 2017
AOAC SMPR® 2017.009. Standard Method Performance Requirements (SMPRs) for Quantitation of Aloe Vera Characteristic Water-Soluble Main Constituents in Dietary SupplementsPrashant Ingle, Brad Barrett, Joseph M Betz, et al.
Journal of AOAC International|August 14, 2017
AOAC SMPR® 2015.016. Standard Method Performance Requirements (SMPRs) for Determination of Vitamin D in Dietary Supplement Finished Products and IngredientsJohn Austad, Brad Barrett, Joseph M Betz, et al.
Journal of AOAC International|July 11, 2018
<i>Standard Method Performance Requirements</i> (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in OatsJoe Boison, Laura Allred, David Almy, et al.
Journal of AOAC International|May 10, 2017
AOAC SMPR 2015.016John Austad, W Bradley Barrett, Joseph M Betz, et al.
Pageof 1