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H J Andersen

Showing results (21-30 of 88) with videos related to

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Chemico-Biological Interactions|November 1, 1994
Hemichrome formation, lipid peroxidation, enzyme inactivation and protein degradation as indexes of oxidative damage in homogenates of chicken kidney and liverH J Andersen, L Pellett, A L Tappel
Ugeskrift for Laeger|July 17, 1978
[Use of gonadotrophin-releasing hormone (LHRH) in the diagnosis of delayed or insufficient sexual development in boys]S Krabbe, K W Kastrup, H J Andersen
Journal of Animal Science|February 25, 2003
Dietary manipulation of pro- and macroglycogen in porcine skeletal muscleK Rosenvold, B Essén-Gustavsson, H J Andersen
Meat Science|November 8, 2011
Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditionsH J Andersen, G Bertelsen, L H Skibsted
Free Radical Biology & Medicine|January 1, 1997
Formation of long-lived protein radicals in the reaction between H2O2-activated metmyoglobin and other proteinsH Ostdal, L H Skibsted, H J Andersen
Danish Medical Bulletin|December 1, 1978
Neonatal aortic thromboembolism. Surgical treatment and coagulation studiesP Alstrup, H J Andersen, K G Schmidt
Ugeskrift for Laeger|August 7, 1989
[Postmenopausal estrogen therapy. Recent aspects of parenteral administration of 17-beta estradiol]H J Andersen, E Andreasen, H K Jensen
Archives of Biochemistry and Biophysics|January 26, 1999
Formation of long-lived radicals on proteins by radical transfer from heme enzymes--a common process?H Ostdal, H J Andersen, M J Davies
Ugeskrift for Laeger|August 7, 1989
[Progesterone and gestagen treatment. Pharmacologic and clinical aspects]E E Andreasen, H J Andersen, H K Jensen
Meat Science|November 9, 2011
The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meatT B Hansen, L H Skibsted, H J Andersen
Pageof 9

Showing results (21-30 of 88) with videos related to

Sort By:
Pageof 9
Chemico-Biological Interactions|November 1, 1994
Hemichrome formation, lipid peroxidation, enzyme inactivation and protein degradation as indexes of oxidative damage in homogenates of chicken kidney and liverH J Andersen, L Pellett, A L Tappel
Ugeskrift for Laeger|July 17, 1978
[Use of gonadotrophin-releasing hormone (LHRH) in the diagnosis of delayed or insufficient sexual development in boys]S Krabbe, K W Kastrup, H J Andersen
Journal of Animal Science|February 25, 2003
Dietary manipulation of pro- and macroglycogen in porcine skeletal muscleK Rosenvold, B Essén-Gustavsson, H J Andersen
Meat Science|November 8, 2011
Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditionsH J Andersen, G Bertelsen, L H Skibsted
Free Radical Biology & Medicine|January 1, 1997
Formation of long-lived protein radicals in the reaction between H2O2-activated metmyoglobin and other proteinsH Ostdal, L H Skibsted, H J Andersen
Danish Medical Bulletin|December 1, 1978
Neonatal aortic thromboembolism. Surgical treatment and coagulation studiesP Alstrup, H J Andersen, K G Schmidt
Ugeskrift for Laeger|August 7, 1989
[Postmenopausal estrogen therapy. Recent aspects of parenteral administration of 17-beta estradiol]H J Andersen, E Andreasen, H K Jensen
Archives of Biochemistry and Biophysics|January 26, 1999
Formation of long-lived radicals on proteins by radical transfer from heme enzymes--a common process?H Ostdal, H J Andersen, M J Davies
Ugeskrift for Laeger|August 7, 1989
[Progesterone and gestagen treatment. Pharmacologic and clinical aspects]E E Andreasen, H J Andersen, H K Jensen
Meat Science|November 9, 2011
The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meatT B Hansen, L H Skibsted, H J Andersen
Pageof 9