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D Belitz

Showing results (11-20 of 78) with videos related to

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Physical Review Letters|January 5, 2024
Fluctuation-Dissipation Relation in a Nonequilibrium Quantum FluidT R Kirkpatrick, D Belitz
Physical Review Letters|January 13, 2018
Quantum Triple Point and Quantum Critical End Points in Metallic MagnetsD Belitz, T R Kirkpatrick
Physical Review Letters|February 7, 2007
Breakdown of hydrodynamic transport theory in the ordered phase of helimagnetsT R Kirkpatrick, D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1976
[Steric arrangement of sweet and bitter taste of amino acids and peptides (author's transl)]H D Belitz, H Wieser
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 31, 1975
[Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds]H Wieser, H D Belitz
Physical Review Letters|April 3, 2012
Theory of a Fermi-liquid to non-Fermi-liquid quantum phase transition in dimensions d>1T R Kirkpatrick, D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 31, 1976
[Inhibition of cathepsins from trout muscle and from bovine spleen by proteinase inhibitors of potato tubers (author's transl)]T Busse, H D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1979
Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen oxidoreductase (EC 1.14.18.1) from potato tubers (Solanum tuberosum). IV. Association and dissociation phenomenaG Matheis, H D Belitz
Physical Review Letters|July 25, 2015
Third Law of Thermodynamics and The Shape of the Phase Diagram for Systems With a First-Order Quantum Phase TransitionT R Kirkpatrick, D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 21, 1977
[Studies on enzymic browning of potatoes (Solanum tuberosum). II. The quantitative relationship between browning and its causative factors (author's transl)]G Matheis, H D Belitz
Pageof 8

Showing results (11-20 of 78) with videos related to

Sort By:
Pageof 8
Physical Review Letters|January 5, 2024
Fluctuation-Dissipation Relation in a Nonequilibrium Quantum FluidT R Kirkpatrick, D Belitz
Physical Review Letters|January 13, 2018
Quantum Triple Point and Quantum Critical End Points in Metallic MagnetsD Belitz, T R Kirkpatrick
Physical Review Letters|February 7, 2007
Breakdown of hydrodynamic transport theory in the ordered phase of helimagnetsT R Kirkpatrick, D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1976
[Steric arrangement of sweet and bitter taste of amino acids and peptides (author's transl)]H D Belitz, H Wieser
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 31, 1975
[Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds]H Wieser, H D Belitz
Physical Review Letters|April 3, 2012
Theory of a Fermi-liquid to non-Fermi-liquid quantum phase transition in dimensions d>1T R Kirkpatrick, D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 31, 1976
[Inhibition of cathepsins from trout muscle and from bovine spleen by proteinase inhibitors of potato tubers (author's transl)]T Busse, H D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1979
Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen oxidoreductase (EC 1.14.18.1) from potato tubers (Solanum tuberosum). IV. Association and dissociation phenomenaG Matheis, H D Belitz
Physical Review Letters|July 25, 2015
Third Law of Thermodynamics and The Shape of the Phase Diagram for Systems With a First-Order Quantum Phase TransitionT R Kirkpatrick, D Belitz
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 21, 1977
[Studies on enzymic browning of potatoes (Solanum tuberosum). II. The quantitative relationship between browning and its causative factors (author's transl)]G Matheis, H D Belitz
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