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F O'Keefe

Showing results (51-60 of 92) with videos related to

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Journal of Agricultural and Food Chemistry|April 21, 2016
Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of CocoaCaroline M Ryan, Weslie Khoo, Liyun Ye, et al.
Lipids|September 1, 1989
Occurrence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oilA Grandgirard, A Piconneaux, J L Sebedio, et al.
Food Science & Nutrition|June 2, 2016
Changes in flavor volatile composition of oolong tea after panning during tea processingErshad Sheibani, Susan E Duncan, David D Kuhn, et al.
Resuscitation|July 18, 2017
Implementation of the universal BLS termination of resuscitation rule in a rural EMS systemMatthew R Jordan, Michael F O'Keefe, David Weiss, et al.
Journal of Agricultural and Food Chemistry|July 4, 2009
Interaction of copper and human salivary proteinsJae Hee Hong, Susan E Duncan, Andrea M Dietrich, et al.
Food & Function|January 21, 2017
Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing historiesCaroline M Ryan, Weslie Khoo, Amanda C Stewart, et al.
Journal of Agricultural and Food Chemistry|October 23, 2014
Dietary supplementation with cocoa flavanols does not alter colon tissue profiles of native flavanols and their microbial metabolites established during habitual dietary exposure in C57BL/6J miceKatheryn M Goodrich, Melanie R Dorenkott, Liyun Ye, et al.
Wounds : a Compendium of Clinical Research and Practice|February 7, 2023
The sandwich technique for quick and efficient application of negative pressure wound therapy to the feet and hands: a case reportAustin Rollins, Kristie Ho, Luis G Fernandez, et al.
Journal of Food Science|May 4, 2011
ORAChromatography and total phenolics content of peanut root extractsKevin W Holland, Maria Balota, William N Eigel, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
Effect of antioxidants on oxidative stability of edible fats and oils: thermogravimetric analysisMarleen van Aardt, Susan E Duncan, Timothy E Long, et al.
Pageof 10

Showing results (51-60 of 92) with videos related to

Sort By:
Pageof 10
Journal of Agricultural and Food Chemistry|April 21, 2016
Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of CocoaCaroline M Ryan, Weslie Khoo, Liyun Ye, et al.
Lipids|September 1, 1989
Occurrence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oilA Grandgirard, A Piconneaux, J L Sebedio, et al.
Food Science & Nutrition|June 2, 2016
Changes in flavor volatile composition of oolong tea after panning during tea processingErshad Sheibani, Susan E Duncan, David D Kuhn, et al.
Resuscitation|July 18, 2017
Implementation of the universal BLS termination of resuscitation rule in a rural EMS systemMatthew R Jordan, Michael F O'Keefe, David Weiss, et al.
Journal of Agricultural and Food Chemistry|July 4, 2009
Interaction of copper and human salivary proteinsJae Hee Hong, Susan E Duncan, Andrea M Dietrich, et al.
Food & Function|January 21, 2017
Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing historiesCaroline M Ryan, Weslie Khoo, Amanda C Stewart, et al.
Journal of Agricultural and Food Chemistry|October 23, 2014
Dietary supplementation with cocoa flavanols does not alter colon tissue profiles of native flavanols and their microbial metabolites established during habitual dietary exposure in C57BL/6J miceKatheryn M Goodrich, Melanie R Dorenkott, Liyun Ye, et al.
Wounds : a Compendium of Clinical Research and Practice|February 7, 2023
The sandwich technique for quick and efficient application of negative pressure wound therapy to the feet and hands: a case reportAustin Rollins, Kristie Ho, Luis G Fernandez, et al.
Journal of Food Science|May 4, 2011
ORAChromatography and total phenolics content of peanut root extractsKevin W Holland, Maria Balota, William N Eigel, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
Effect of antioxidants on oxidative stability of edible fats and oils: thermogravimetric analysisMarleen van Aardt, Susan E Duncan, Timothy E Long, et al.
Pageof 10