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D House

Showing results (231-240 of 309) with videos related to

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Nano Letters|December 17, 2025
Revealing Progressive Degradation of Cobalt Oxide Nanoparticles During Thermochemical Redox Cycling via Operando STEM-EELSMadeline Van Winkle, Stephen D House, Yuxiang Peng, et al.
Sports Health|September 9, 2023
Rib Stress Fractures and a Novel Muscle-Sparing Rib Fixation Plating in an Elite Tennis Player: A Systematic Review of the Literature and Case ReportMarcus Fearing, Vafa Behzadpour, Richard D House, et al.
The Journal of Nutrition|July 30, 2010
Long-term high intake of whole proteins results in renal damage in pigsYong Jia, Sun Young Hwang, James D House, et al.
Nutrients|May 26, 2018
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (<i>Phaseolus vulgaris</i> and <i>Vicia Faba</i>)Matthew G Nosworthy, Gerardo Medina, Adam J Franczyk, et al.
Biotechniques|August 26, 2024
pJoseph2: a family of plasmids as positive controls for bacterial protein expression, transfections, and western blotsEbru Robinson, Elizabeth Barajas Alonso, Jennifer A Waters, et al.
Nutrients|March 6, 2021
Common Genetic Variations Involved in the Inter-Individual Variability of Circulating Cholesterol Concentrations in Response to Diets: A Narrative Review of Recent EvidenceMohammad M H Abdullah, Itzel Vazquez-Vidal, David J Baer, et al.
Poultry Science|March 24, 2010
Characterization of folate-dependent enzymes and indices of folate status in laying hens supplemented with folic acid or 5-methyltetrahydrofolateG B Tactacan, M Jing, S Thiessen, et al.
Food Technology and Biotechnology|September 20, 2018
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein ConcentrateBurcu Çabuk, Matthew G Nosworthy, Andrea K Stone, et al.
Journal of Agricultural and Food Chemistry|August 11, 2017
Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)Matthew G Nosworthy, Adam J Franczyk, Gerardo Medina, et al.
Food Chemistry|September 27, 2017
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)Matthew G Nosworthy, Gerardo Medina, Adam J Franczyk, et al.
Pageof 31

Showing results (231-240 of 309) with videos related to

Sort By:
Pageof 31
Nano Letters|December 17, 2025
Revealing Progressive Degradation of Cobalt Oxide Nanoparticles During Thermochemical Redox Cycling via Operando STEM-EELSMadeline Van Winkle, Stephen D House, Yuxiang Peng, et al.
Sports Health|September 9, 2023
Rib Stress Fractures and a Novel Muscle-Sparing Rib Fixation Plating in an Elite Tennis Player: A Systematic Review of the Literature and Case ReportMarcus Fearing, Vafa Behzadpour, Richard D House, et al.
The Journal of Nutrition|July 30, 2010
Long-term high intake of whole proteins results in renal damage in pigsYong Jia, Sun Young Hwang, James D House, et al.
Nutrients|May 26, 2018
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (<i>Phaseolus vulgaris</i> and <i>Vicia Faba</i>)Matthew G Nosworthy, Gerardo Medina, Adam J Franczyk, et al.
Biotechniques|August 26, 2024
pJoseph2: a family of plasmids as positive controls for bacterial protein expression, transfections, and western blotsEbru Robinson, Elizabeth Barajas Alonso, Jennifer A Waters, et al.
Nutrients|March 6, 2021
Common Genetic Variations Involved in the Inter-Individual Variability of Circulating Cholesterol Concentrations in Response to Diets: A Narrative Review of Recent EvidenceMohammad M H Abdullah, Itzel Vazquez-Vidal, David J Baer, et al.
Poultry Science|March 24, 2010
Characterization of folate-dependent enzymes and indices of folate status in laying hens supplemented with folic acid or 5-methyltetrahydrofolateG B Tactacan, M Jing, S Thiessen, et al.
Food Technology and Biotechnology|September 20, 2018
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein ConcentrateBurcu Çabuk, Matthew G Nosworthy, Andrea K Stone, et al.
Journal of Agricultural and Food Chemistry|August 11, 2017
Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)Matthew G Nosworthy, Adam J Franczyk, Gerardo Medina, et al.
Food Chemistry|September 27, 2017
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)Matthew G Nosworthy, Gerardo Medina, Adam J Franczyk, et al.
Pageof 31