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D J Buckley

Showing results (31-40 of 129) with videos related to

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Meat Science|November 9, 2011
Oxidative quality and shelf life of meatsJ I Gray, E A Gomaa, D J Buckley
Meat Science|November 9, 2011
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fallC E Byrne, D J Troy, D J Buckley
International Journal of Cancer|December 10, 1999
105Ad7 cancer vaccine stimulates anti-tumour helper and cytotoxic T-cell responses in colorectal cancer patients but repeated immunisations are required to maintain these responsesL G Durrant, D J Buckley, R A Robins, et al.
The Journal of Endocrinology|August 9, 2003
Prolactin regulation of Bcl-2 family members: increased expression of bcl-xL but not mcl-1 or bad in Nb2-T cellsS K Kochendoerfer, N Krishnan, D J Buckley, et al.
British Poultry Science|August 7, 1998
Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat productsL M O'Neill, K Galvin, P A Morrissey, et al.
Journal of Applied Microbiology|November 14, 1997
Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausageA G Scannell, C Hill, D J Buckley, et al.
Meat Science|November 9, 2011
Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometryJ Wen, P A Morrissey, D J Buckley, et al.
Meat Science|November 9, 2011
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nmC E Byrne, G Downey, D J Troy, et al.
Meat Science|November 9, 2011
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fatC M Crehan, E Hughes, D J Troy, et al.
British Poultry Science|September 1, 1996
Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetateJ Wen, P A Morrissey, D J Buckley, et al.
Pageof 13

Showing results (31-40 of 129) with videos related to

Sort By:
Pageof 13
Meat Science|November 9, 2011
Oxidative quality and shelf life of meatsJ I Gray, E A Gomaa, D J Buckley
Meat Science|November 9, 2011
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fallC E Byrne, D J Troy, D J Buckley
International Journal of Cancer|December 10, 1999
105Ad7 cancer vaccine stimulates anti-tumour helper and cytotoxic T-cell responses in colorectal cancer patients but repeated immunisations are required to maintain these responsesL G Durrant, D J Buckley, R A Robins, et al.
The Journal of Endocrinology|August 9, 2003
Prolactin regulation of Bcl-2 family members: increased expression of bcl-xL but not mcl-1 or bad in Nb2-T cellsS K Kochendoerfer, N Krishnan, D J Buckley, et al.
British Poultry Science|August 7, 1998
Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat productsL M O'Neill, K Galvin, P A Morrissey, et al.
Journal of Applied Microbiology|November 14, 1997
Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausageA G Scannell, C Hill, D J Buckley, et al.
Meat Science|November 9, 2011
Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometryJ Wen, P A Morrissey, D J Buckley, et al.
Meat Science|November 9, 2011
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nmC E Byrne, G Downey, D J Troy, et al.
Meat Science|November 9, 2011
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fatC M Crehan, E Hughes, D J Troy, et al.
British Poultry Science|September 1, 1996
Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetateJ Wen, P A Morrissey, D J Buckley, et al.
Pageof 13