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J C Cheftel

Showing results (1-10 of 7) with videos related to

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Meat Science|November 9, 2011
Effects of high pressure on meat: A reviewJ C Cheftel, J Culioli
Journal of Agricultural and Food Chemistry|November 1, 1979
Tin binding in canned green beansM Debost, J C Cheftel
Exposes Annuels De Biochimie Medicale|January 1, 1970
[Biosynthesis of thyroglobulin as glycoprotein]S Bouchilloux, J C Cheftel, O Chabaud
Journal of Colloid and Interface Science|June 13, 2001
Study of the State of Water and Oil in Frozen Emulsions Using Time Domain NMRD. Le Botlan, J. Wennington, J. C. Cheftel
Journal of Agricultural and Food Chemistry|September 1, 1975
Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid cross-links and isomerization of lysine residuesM M Provansal, J L Cuq, J C Cheftel
Journal of Agricultural and Food Chemistry|July 11, 2000
Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg whiteM D Fernandez-Diaz, L Barsotti, E Dumay, et al.
Journal of Agricultural and Food Chemistry|May 1, 1983
Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysineI Björck, A Noguchi, N G Asp, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Effects of high pressure on meat: A reviewJ C Cheftel, J Culioli
Journal of Agricultural and Food Chemistry|November 1, 1979
Tin binding in canned green beansM Debost, J C Cheftel
Exposes Annuels De Biochimie Medicale|January 1, 1970
[Biosynthesis of thyroglobulin as glycoprotein]S Bouchilloux, J C Cheftel, O Chabaud
Journal of Colloid and Interface Science|June 13, 2001
Study of the State of Water and Oil in Frozen Emulsions Using Time Domain NMRD. Le Botlan, J. Wennington, J. C. Cheftel
Journal of Agricultural and Food Chemistry|September 1, 1975
Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid cross-links and isomerization of lysine residuesM M Provansal, J L Cuq, J C Cheftel
Journal of Agricultural and Food Chemistry|July 11, 2000
Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg whiteM D Fernandez-Diaz, L Barsotti, E Dumay, et al.
Journal of Agricultural and Food Chemistry|May 1, 1983
Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysineI Björck, A Noguchi, N G Asp, et al.
Pageof 1