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M Hamill

Showing results (41-50 of 202) with videos related to

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Journal of Food Science|March 8, 2017
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?Sephora Baugreet, Ruth M Hamill, Joseph P Kerry, et al.
Chemical Society Reviews|June 10, 2022
Trusting our machines: validating machine learning models for single-molecule transport experimentsWilliam Bro-Jørgensen, Joseph M Hamill, Rasmus Bro, et al.
ACS Nano|November 13, 2025
Bridging the Gap: Using Machine Learning Force Fields to Simulate Gold Break Junctions at Pulling Speeds Closer to ExperimentsWilliam Bro-Jørgensen, Joseph M Hamill, Davide Donadio, et al.
Emergency Medicine Australasia : EMA|December 10, 2024
Gender equity in authorship of emergency medicine publications in AustralasiaLaura R Joyce, Laura M Hamill, Alice Rogan, et al.
Meat Science|July 31, 2016
Development of novel fortified beef patties with added functional protein ingredients for the elderlySephora Baugreet, Joseph P Kerry, C Botineştean, et al.
Meat Science|April 8, 2019
Sensory optimisation of salt-reduced corned beef for different consumer segmentsPaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|June 29, 2010
Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossJean McBryan, Ruth M Hamill, Grace Davey, et al.
Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Journal of Animal Science|September 16, 2008
Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceabilityO Aslan, R M Hamill, T Sweeney, et al.
Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Pageof 21

Showing results (41-50 of 202) with videos related to

Sort By:
Pageof 21
Journal of Food Science|March 8, 2017
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?Sephora Baugreet, Ruth M Hamill, Joseph P Kerry, et al.
Chemical Society Reviews|June 10, 2022
Trusting our machines: validating machine learning models for single-molecule transport experimentsWilliam Bro-Jørgensen, Joseph M Hamill, Rasmus Bro, et al.
ACS Nano|November 13, 2025
Bridging the Gap: Using Machine Learning Force Fields to Simulate Gold Break Junctions at Pulling Speeds Closer to ExperimentsWilliam Bro-Jørgensen, Joseph M Hamill, Davide Donadio, et al.
Emergency Medicine Australasia : EMA|December 10, 2024
Gender equity in authorship of emergency medicine publications in AustralasiaLaura R Joyce, Laura M Hamill, Alice Rogan, et al.
Meat Science|July 31, 2016
Development of novel fortified beef patties with added functional protein ingredients for the elderlySephora Baugreet, Joseph P Kerry, C Botineştean, et al.
Meat Science|April 8, 2019
Sensory optimisation of salt-reduced corned beef for different consumer segmentsPaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|June 29, 2010
Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossJean McBryan, Ruth M Hamill, Grace Davey, et al.
Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Journal of Animal Science|September 16, 2008
Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceabilityO Aslan, R M Hamill, T Sweeney, et al.
Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Pageof 21