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J Salt

Showing results (51-60 of 348) with videos related to

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Proteomics|March 25, 2005
The identification of foam-forming soluble proteins from wheat (Triticum aestivum) doughLouise J Salt, James A Robertson, John A Jenkins, et al.
Lancet (London, England)|February 22, 1975
Letter: Aspirin in exercise-induced asthmaM Rudolf, B J Grant, K B Saunders, et al.
Advances in Experimental Medicine and Biology|January 1, 1985
Gas exchange during peritoneal perfusion with perfluorocarbon emulsionsN S Faithfull, P J Salt, J Klein, et al.
Public Health Nursing (Boston, Mass.)|November 13, 2019
"We didn't forget" Utilizing a Community-Nurse Partnership to Promote Health in Rockport, Texas after Hurricane HarveyRebekah J Salt, Cindy Sickora, Tracey L Page, et al.
Applied and Environmental Microbiology|September 7, 2014
Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuniHelen L Brown, Mark Reuter, Louise J Salt, et al.
Food & Function|November 2, 2023
Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric modelLouise J Salt, Giuseppina Mandalari, Mary L Parker, et al.
The Journal of Nursing Education|January 17, 2020
Evolution of Experiential Learning Opportunities for Nursing Students After Natural DisasterCindy Sickora, Rebekah J Salt, Tracey Smith Page, et al.
Journal of Agricultural and Food Chemistry|February 19, 2013
Effect of dough mixing on wheat endosperm cell wallsGeraldine A Toole, Elisa Selvatico, Louise J Salt, et al.
Food Hydrocolloids|February 6, 2018
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquorLouise J Salt, Irene González-Thuillier, Gemma Chope, et al.
Plos One|May 9, 2014
Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicityStine Kroghsbo, Neil M Rigby, Philip E Johnson, et al.
Pageof 35

Showing results (51-60 of 348) with videos related to

Sort By:
Pageof 35
Proteomics|March 25, 2005
The identification of foam-forming soluble proteins from wheat (Triticum aestivum) doughLouise J Salt, James A Robertson, John A Jenkins, et al.
Lancet (London, England)|February 22, 1975
Letter: Aspirin in exercise-induced asthmaM Rudolf, B J Grant, K B Saunders, et al.
Advances in Experimental Medicine and Biology|January 1, 1985
Gas exchange during peritoneal perfusion with perfluorocarbon emulsionsN S Faithfull, P J Salt, J Klein, et al.
Public Health Nursing (Boston, Mass.)|November 13, 2019
"We didn't forget" Utilizing a Community-Nurse Partnership to Promote Health in Rockport, Texas after Hurricane HarveyRebekah J Salt, Cindy Sickora, Tracey L Page, et al.
Applied and Environmental Microbiology|September 7, 2014
Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuniHelen L Brown, Mark Reuter, Louise J Salt, et al.
Food & Function|November 2, 2023
Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric modelLouise J Salt, Giuseppina Mandalari, Mary L Parker, et al.
The Journal of Nursing Education|January 17, 2020
Evolution of Experiential Learning Opportunities for Nursing Students After Natural DisasterCindy Sickora, Rebekah J Salt, Tracey Smith Page, et al.
Journal of Agricultural and Food Chemistry|February 19, 2013
Effect of dough mixing on wheat endosperm cell wallsGeraldine A Toole, Elisa Selvatico, Louise J Salt, et al.
Food Hydrocolloids|February 6, 2018
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquorLouise J Salt, Irene González-Thuillier, Gemma Chope, et al.
Plos One|May 9, 2014
Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicityStine Kroghsbo, Neil M Rigby, Philip E Johnson, et al.
Pageof 35