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L Hopkins

Showing results (701-710 of 846) with videos related to

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Meat Science|May 8, 2016
The effect of forage type on lamb carcass traits, meat quality and sensory traitsGerlane F De Brito, Shawn R McGrath, Benjamin W B Holman, et al.
Chemical Communications (Cambridge, England)|December 1, 2016
Exploring the activity of a polyazine bridged Ru(ii)-Pt(ii) supramolecule in F98 rat malignant glioma cellsJie Zhu, José Á Rodríguez-Corrales, Reece Prussin, et al.
Meat Science|November 1, 2024
Chinese consumer perception and purchasing behavior of beef - Mainly in North and East ChinaYanxiaoxue Liu, Xiaoyin Yang, Yunge Liu, et al.
Meat Science|June 7, 2021
Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambsMinghao Zhang, Robyn D Warner, Frank R Dunshea, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|July 5, 2016
Chemical Swarming: Depending on Concentration, an Amphiphilic Ruthenium Polypyridyl Complex Induces Cell Death via Two Different MechanismsBianka Siewert, Vincent H S van Rixel, Eva J van Rooden, et al.
The British Journal of Surgery|March 1, 2021
Personal protective equipment impairs pulmonary gas exchange causing systemic hypercapnia-hypoxaemia and cerebral hyperperfusion-induced cephalalgiaO P James, B Stacey, L Hopkins, et al.
Microbial Drug Resistance (Larchmont, N.Y.)|April 15, 2018
Characterization of Carbapenemase-Producing Enterobacteriaceae from Patients in Amman, JordanAmin Abdelfattah Aqel, Jacqueline Findlay, Mohammad Al-Maayteh, et al.
Meat Science|June 5, 2024
Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storageJun Yang, Xue Chen, Xinxin Duan, et al.
The Journal of Antimicrobial Chemotherapy|June 13, 2017
FRI-2 carbapenemase-producing Enterobacter cloacae complex in the UKDanièle Meunier, Jacqueline Findlay, Michel Doumith, et al.
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
Pageof 85

Showing results (701-710 of 846) with videos related to

Sort By:
Pageof 85
Meat Science|May 8, 2016
The effect of forage type on lamb carcass traits, meat quality and sensory traitsGerlane F De Brito, Shawn R McGrath, Benjamin W B Holman, et al.
Chemical Communications (Cambridge, England)|December 1, 2016
Exploring the activity of a polyazine bridged Ru(ii)-Pt(ii) supramolecule in F98 rat malignant glioma cellsJie Zhu, José Á Rodríguez-Corrales, Reece Prussin, et al.
Meat Science|November 1, 2024
Chinese consumer perception and purchasing behavior of beef - Mainly in North and East ChinaYanxiaoxue Liu, Xiaoyin Yang, Yunge Liu, et al.
Meat Science|June 7, 2021
Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambsMinghao Zhang, Robyn D Warner, Frank R Dunshea, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|July 5, 2016
Chemical Swarming: Depending on Concentration, an Amphiphilic Ruthenium Polypyridyl Complex Induces Cell Death via Two Different MechanismsBianka Siewert, Vincent H S van Rixel, Eva J van Rooden, et al.
The British Journal of Surgery|March 1, 2021
Personal protective equipment impairs pulmonary gas exchange causing systemic hypercapnia-hypoxaemia and cerebral hyperperfusion-induced cephalalgiaO P James, B Stacey, L Hopkins, et al.
Microbial Drug Resistance (Larchmont, N.Y.)|April 15, 2018
Characterization of Carbapenemase-Producing Enterobacteriaceae from Patients in Amman, JordanAmin Abdelfattah Aqel, Jacqueline Findlay, Mohammad Al-Maayteh, et al.
Meat Science|June 5, 2024
Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storageJun Yang, Xue Chen, Xinxin Duan, et al.
The Journal of Antimicrobial Chemotherapy|June 13, 2017
FRI-2 carbapenemase-producing Enterobacter cloacae complex in the UKDanièle Meunier, Jacqueline Findlay, Michel Doumith, et al.
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
Pageof 85