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M Farouk

Showing results (31-40 of 157) with videos related to

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Meat Science|February 16, 2013
The initial freezing point temperature of beef rises with the rise in pH: a short communicationM M Farouk, R M Kemp, S Cartwright, et al.
Drug Discoveries & Therapeutics|April 3, 2012
Validated spectrophotometric methods for determination of some oral hypoglycemic drugsM Farouk, O Abdel-Satar, O Abdel-Aziz, et al.
Environmental Technology|July 26, 2011
Removal of lead and yellow 44 acid dye in single and binary component systems by raw Posidonia oceanica and the cellulose extracted from the raw biomassSonia Dridi-Dhaouadi, Najoua Ben Douissa-Lazreg, M Farouk M'Henni
Meat Science|July 31, 2013
Small heat shock proteins and their role in meat tenderness: a reviewD Lomiwes, M M Farouk, E Wiklund, et al.
Meat Science|November 23, 2011
The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageingM M Farouk, N Md Mustafa, G Wu, et al.
International Journal of Surgery (London, England)|December 16, 2014
The value of ultrasonography in the diagnosis of appendicitisN D'Souza, C D'Souza, D Grant, et al.
Anatomia, Histologia, Embryologia|November 20, 2018
Expression of glial cells molecules in the optic nerve of adult dromedary camel (Camelus dromedarius): A histological and immunohistochemical analysisElsayed Metwally, Sameh M Farouk, Md Shafayat Hossain, et al.
Comprehensive Reviews in Food Science and Food Safety|June 16, 2025
Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer InsightsRenyu Zhang, Mustafa M Farouk, Carolina E Realini, et al.
The Cochrane Database of Systematic Reviews|February 7, 2008
Day-case versus overnight stay in laparoscopic cholecystectomyK S Gurusamy, S Junnarkar, M Farouk, et al.
Meat Science|September 25, 2013
The development of meat tenderness is likely to be compartmentalised by ultimate pHD Lomiwes, M M Farouk, G Wu, et al.
Pageof 16

Showing results (31-40 of 157) with videos related to

Sort By:
Pageof 16
Meat Science|February 16, 2013
The initial freezing point temperature of beef rises with the rise in pH: a short communicationM M Farouk, R M Kemp, S Cartwright, et al.
Drug Discoveries & Therapeutics|April 3, 2012
Validated spectrophotometric methods for determination of some oral hypoglycemic drugsM Farouk, O Abdel-Satar, O Abdel-Aziz, et al.
Environmental Technology|July 26, 2011
Removal of lead and yellow 44 acid dye in single and binary component systems by raw Posidonia oceanica and the cellulose extracted from the raw biomassSonia Dridi-Dhaouadi, Najoua Ben Douissa-Lazreg, M Farouk M'Henni
Meat Science|July 31, 2013
Small heat shock proteins and their role in meat tenderness: a reviewD Lomiwes, M M Farouk, E Wiklund, et al.
Meat Science|November 23, 2011
The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageingM M Farouk, N Md Mustafa, G Wu, et al.
International Journal of Surgery (London, England)|December 16, 2014
The value of ultrasonography in the diagnosis of appendicitisN D'Souza, C D'Souza, D Grant, et al.
Anatomia, Histologia, Embryologia|November 20, 2018
Expression of glial cells molecules in the optic nerve of adult dromedary camel (Camelus dromedarius): A histological and immunohistochemical analysisElsayed Metwally, Sameh M Farouk, Md Shafayat Hossain, et al.
Comprehensive Reviews in Food Science and Food Safety|June 16, 2025
Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer InsightsRenyu Zhang, Mustafa M Farouk, Carolina E Realini, et al.
The Cochrane Database of Systematic Reviews|February 7, 2008
Day-case versus overnight stay in laparoscopic cholecystectomyK S Gurusamy, S Junnarkar, M Farouk, et al.
Meat Science|September 25, 2013
The development of meat tenderness is likely to be compartmentalised by ultimate pHD Lomiwes, M M Farouk, G Wu, et al.
Pageof 16