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M De Loose

Showing results (21-30 of 31) with videos related to

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Food Microbiology|December 4, 2012
Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentationsD Wouters, N Bernaert, W Conjaerts, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|February 13, 2003
AFLP markers demonstrate local genetic differentiation between two indigenous oak species [ Quercus robur L. and Quercus petraea (Matt.) Liebl.] in Flemish populationsE. Coart, V. Lamote, M. De Loose, et al.
Food Chemistry|November 6, 2012
An improved mass spectrometric method for identification and quantification of phenolic compounds in apple fruitsD De Paepe, K Servaes, B Noten, et al.
Gene|October 15, 1988
Primary structure of a hormonally regulated beta-glucanase of Nicotiana plumbaginifoliaM De Loose, T Alliotte, G Gheysen, et al.
International Journal of Food Microbiology|June 4, 2013
Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leekD Wouters, N Bernaert, N Anno, et al.
Transgenic Research|July 1, 1993
Assembly of an antibody and its derived antibody fragment in Nicotiana and ArabidopsisM De Neve, M De Loose, A Jacobs, et al.
Gene|March 1, 1991
The extensin signal peptide allows secretion of a heterologous protein from protoplastsM De Loose, G Gheysen, C Tiré, et al.
Journal of Chromatography. A|November 27, 2018
Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometryM Gavage, K Van Vlierberghe, C Van Poucke, et al.
Communications in Agricultural and Applied Biological Sciences|May 5, 2011
The antioxidant capacity of leek (Allium ampeloprasum var. porrum)N Bernaert, B Van Droogenbroeck, C Bouten, et al.
Food Chemistry|May 31, 2014
Thermal degradation of cloudy apple juice phenolic constituentsD De Paepe, D Valkenborg, K Coudijzer, et al.
Pageof 4

Showing results (21-30 of 31) with videos related to

Sort By:
Pageof 4
Food Microbiology|December 4, 2012
Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentationsD Wouters, N Bernaert, W Conjaerts, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|February 13, 2003
AFLP markers demonstrate local genetic differentiation between two indigenous oak species [ Quercus robur L. and Quercus petraea (Matt.) Liebl.] in Flemish populationsE. Coart, V. Lamote, M. De Loose, et al.
Food Chemistry|November 6, 2012
An improved mass spectrometric method for identification and quantification of phenolic compounds in apple fruitsD De Paepe, K Servaes, B Noten, et al.
Gene|October 15, 1988
Primary structure of a hormonally regulated beta-glucanase of Nicotiana plumbaginifoliaM De Loose, T Alliotte, G Gheysen, et al.
International Journal of Food Microbiology|June 4, 2013
Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leekD Wouters, N Bernaert, N Anno, et al.
Transgenic Research|July 1, 1993
Assembly of an antibody and its derived antibody fragment in Nicotiana and ArabidopsisM De Neve, M De Loose, A Jacobs, et al.
Gene|March 1, 1991
The extensin signal peptide allows secretion of a heterologous protein from protoplastsM De Loose, G Gheysen, C Tiré, et al.
Journal of Chromatography. A|November 27, 2018
Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometryM Gavage, K Van Vlierberghe, C Van Poucke, et al.
Communications in Agricultural and Applied Biological Sciences|May 5, 2011
The antioxidant capacity of leek (Allium ampeloprasum var. porrum)N Bernaert, B Van Droogenbroeck, C Bouten, et al.
Food Chemistry|May 31, 2014
Thermal degradation of cloudy apple juice phenolic constituentsD De Paepe, D Valkenborg, K Coudijzer, et al.
Pageof 4