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L Hopkins

Showing results (501-510 of 846) with videos related to

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Journal of Animal Science|July 21, 2017
The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical componentsE N Ponnampalam, D L Hopkins, K Giri, et al.
Journal of Medical Microbiology|April 30, 2016
SPM-1 metallo-β-lactamase-producing Pseudomonas aeruginosa ST277 in the UKKatie L Hopkins, Danièle Meunier, Jacqueline Findlay, et al.
Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
BMC Cancer|August 18, 2019
The peroxidase PRDX1 inhibits the activated phenotype in mammary fibroblasts through regulating c-Jun N-terminal kinasesAgnieszka Jezierska-Drutel, Shireen Attaran, Barbara L Hopkins, et al.
Transactions - American Society for Artificial Internal Organs|January 1, 1971
Collagen as a vitreous heterograftM Dunn, D Shafer, K H Stenzel, et al.
The Analyst|March 7, 2019
Investigation of chemical composition of meat using spatially off-set Raman spectroscopySaeideh Ostovar Pour, Stephanie M Fowler, David L Hopkins, et al.
Meat Science|June 11, 2013
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meatD L Hopkins, T A Lamb, M J Kerr, et al.
Magnetic Resonance in Medicine|November 1, 1991
The stability of proton T2 effects of oxygen-17 water in experimental cerebral ischemiaA L Hopkins, W D Lust, E M Haacke, et al.
Meat Science|October 11, 2020
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storageXianqiu Ji, Xin Luo, Lixian Zhu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meatXue Chen, Jiayue Zhao, Lixian Zhu, et al.
Pageof 85

Showing results (501-510 of 846) with videos related to

Sort By:
Pageof 85
Journal of Animal Science|July 21, 2017
The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical componentsE N Ponnampalam, D L Hopkins, K Giri, et al.
Journal of Medical Microbiology|April 30, 2016
SPM-1 metallo-β-lactamase-producing Pseudomonas aeruginosa ST277 in the UKKatie L Hopkins, Danièle Meunier, Jacqueline Findlay, et al.
Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
BMC Cancer|August 18, 2019
The peroxidase PRDX1 inhibits the activated phenotype in mammary fibroblasts through regulating c-Jun N-terminal kinasesAgnieszka Jezierska-Drutel, Shireen Attaran, Barbara L Hopkins, et al.
Transactions - American Society for Artificial Internal Organs|January 1, 1971
Collagen as a vitreous heterograftM Dunn, D Shafer, K H Stenzel, et al.
The Analyst|March 7, 2019
Investigation of chemical composition of meat using spatially off-set Raman spectroscopySaeideh Ostovar Pour, Stephanie M Fowler, David L Hopkins, et al.
Meat Science|June 11, 2013
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meatD L Hopkins, T A Lamb, M J Kerr, et al.
Magnetic Resonance in Medicine|November 1, 1991
The stability of proton T2 effects of oxygen-17 water in experimental cerebral ischemiaA L Hopkins, W D Lust, E M Haacke, et al.
Meat Science|October 11, 2020
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storageXianqiu Ji, Xin Luo, Lixian Zhu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meatXue Chen, Jiayue Zhao, Lixian Zhu, et al.
Pageof 85