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J M Ames

Showing results (11-20 of 23) with videos related to

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Journal of Agricultural and Food Chemistry|May 4, 2000
Volatile compounds from potato-like model systemsO Mandin, S C Duckham, J M Ames
Journal of Agricultural and Food Chemistry|September 18, 2001
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systemsJ M Ames, R C Guy, G J Kipping
Electrophoresis|December 22, 1999
The development and application of capillary electrophoresis methods for food analysisR A Frazier, J M Ames, H E Nursten
Journal of Agricultural and Food Chemistry|April 20, 2001
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cookingJ M Ames, R C Guy, G J Kipping
Journal of Agricultural and Food Chemistry|May 23, 2001
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after bakingM J Oruna-Concha, S C Duckham, J M Ames
Die Nahrung|November 22, 2001
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivarsS C Duckham, A T Dodson, J Bakker, et al.
Journal of Agricultural and Food Chemistry|December 20, 1999
Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model systemV M Hill, N S Isaacs, D A Ledward, et al.
The British Journal of Nutrition|February 26, 2000
The effect of a model melanoidin mixture on faecal bacterial populations in vitroJ M Ames, A Wynne, A Hofmann, et al.
Journal of Chromatography. A|May 24, 2000
Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinksR A Frazier, E L Inns, N Dossi, et al.
Annals of the New York Academy of Sciences|July 23, 2005
Proteomic method for the quantification of methionine sulfoxideJ W C Brock, W C Cotham, J M Ames, et al.
Pageof 3

Showing results (11-20 of 23) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|May 4, 2000
Volatile compounds from potato-like model systemsO Mandin, S C Duckham, J M Ames
Journal of Agricultural and Food Chemistry|September 18, 2001
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systemsJ M Ames, R C Guy, G J Kipping
Electrophoresis|December 22, 1999
The development and application of capillary electrophoresis methods for food analysisR A Frazier, J M Ames, H E Nursten
Journal of Agricultural and Food Chemistry|April 20, 2001
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cookingJ M Ames, R C Guy, G J Kipping
Journal of Agricultural and Food Chemistry|May 23, 2001
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after bakingM J Oruna-Concha, S C Duckham, J M Ames
Die Nahrung|November 22, 2001
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivarsS C Duckham, A T Dodson, J Bakker, et al.
Journal of Agricultural and Food Chemistry|December 20, 1999
Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model systemV M Hill, N S Isaacs, D A Ledward, et al.
The British Journal of Nutrition|February 26, 2000
The effect of a model melanoidin mixture on faecal bacterial populations in vitroJ M Ames, A Wynne, A Hofmann, et al.
Journal of Chromatography. A|May 24, 2000
Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinksR A Frazier, E L Inns, N Dossi, et al.
Annals of the New York Academy of Sciences|July 23, 2005
Proteomic method for the quantification of methionine sulfoxideJ W C Brock, W C Cotham, J M Ames, et al.
Pageof 3