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L Aubry

Showing results (31-40 of 46) with videos related to

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Meat Science|January 3, 2012
Effect of heat treatment on protein oxidation in pig meatS Traore, L Aubry, P Gatellier, et al.
Meat Science|December 24, 2011
Higher drip loss is associated with protein oxidationS Traore, L Aubry, P Gatellier, et al.
Cell Death and Differentiation|July 1, 2006
A necrotic cell death model in a protistC Laporte, A Kosta, G Klein, et al.
Thrombosis and Haemostasis|May 11, 1999
Venous thromboembolic disease and the prothrombin, methylene tetrahydrofolate reductase and factor V genesM Alhenc-Gelas, E Arnaud, V Nicaud, et al.
Blood Coagulation & Fibrinolysis : an International Journal in Haemostasis and Thrombosis|February 1, 1995
Protein C infusion in a patient with inherited protein C deficiency caused by two missense mutations: Arg 178 to Gln and Arg-1 to HisM Alhenc-Gelas, J Emmerich, S Gandrille, et al.
Food Chemistry|December 1, 2012
Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markersM-L Bax, T Sayd, L Aubry, et al.
American Journal of Medical Genetics|March 17, 1997
Clinical application of the molecular diagnosis of spinal muscular atrophy: deletions of neuronal apoptosis inhibitor protein and survival motor neuron genesM J Somerville, A G Hunter, H L Aubry, et al.
Arteriosclerosis, Thrombosis, and Vascular Biology|March 7, 2001
Thrombomodulin promoter mutations, venous thrombosis, and varicose veinsL Le Flem, L Mennen, M L Aubry, et al.
Meat Science|July 28, 2010
Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processesR S Filgueras, P Gatellier, L Aubry, et al.
Cancer|December 18, 2001
Plasma proteasome level is a potential marker in patients with solid tumors and hemopoietic malignanciesT Lavabre-Bertrand, L Henry, S Carillo, et al.
Pageof 5

Showing results (31-40 of 46) with videos related to

Sort By:
Pageof 5
Meat Science|January 3, 2012
Effect of heat treatment on protein oxidation in pig meatS Traore, L Aubry, P Gatellier, et al.
Meat Science|December 24, 2011
Higher drip loss is associated with protein oxidationS Traore, L Aubry, P Gatellier, et al.
Cell Death and Differentiation|July 1, 2006
A necrotic cell death model in a protistC Laporte, A Kosta, G Klein, et al.
Thrombosis and Haemostasis|May 11, 1999
Venous thromboembolic disease and the prothrombin, methylene tetrahydrofolate reductase and factor V genesM Alhenc-Gelas, E Arnaud, V Nicaud, et al.
Blood Coagulation & Fibrinolysis : an International Journal in Haemostasis and Thrombosis|February 1, 1995
Protein C infusion in a patient with inherited protein C deficiency caused by two missense mutations: Arg 178 to Gln and Arg-1 to HisM Alhenc-Gelas, J Emmerich, S Gandrille, et al.
Food Chemistry|December 1, 2012
Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markersM-L Bax, T Sayd, L Aubry, et al.
American Journal of Medical Genetics|March 17, 1997
Clinical application of the molecular diagnosis of spinal muscular atrophy: deletions of neuronal apoptosis inhibitor protein and survival motor neuron genesM J Somerville, A G Hunter, H L Aubry, et al.
Arteriosclerosis, Thrombosis, and Vascular Biology|March 7, 2001
Thrombomodulin promoter mutations, venous thrombosis, and varicose veinsL Le Flem, L Mennen, M L Aubry, et al.
Meat Science|July 28, 2010
Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processesR S Filgueras, P Gatellier, L Aubry, et al.
Cancer|December 18, 2001
Plasma proteasome level is a potential marker in patients with solid tumors and hemopoietic malignanciesT Lavabre-Bertrand, L Henry, S Carillo, et al.
Pageof 5