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María E Latorre

Showing results (1-10 of 7) with videos related to

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International Journal of Biological Macromolecules|June 17, 2019
Physicochemical, thermal and mechanical characterization study of perimysial collagen of two bovine musclesDiego E Velázquez, María E Latorre
Meat Science|October 3, 2017
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageingMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
International Journal of Biological Macromolecules|February 26, 2018
Differences in the energetics of collagen denaturation in connective tissue from two musclesMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) pureeMaría F Gliemmo, María E Latorre, Patricia Narvaiz, et al.
Nutrition Research (New York, N.Y.)|October 8, 2014
Conjugated linoleic acid improves glucose utilization in the soleus muscle of rats fed linoleic acid-enriched and linoleic acid-deprived dietsAna C Fariña, Sandro Hirabara, Juliana Sain, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
International Journal of Biological Macromolecules|June 17, 2019
Physicochemical, thermal and mechanical characterization study of perimysial collagen of two bovine musclesDiego E Velázquez, María E Latorre
Meat Science|October 3, 2017
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageingMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
International Journal of Biological Macromolecules|February 26, 2018
Differences in the energetics of collagen denaturation in connective tissue from two musclesMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) pureeMaría F Gliemmo, María E Latorre, Patricia Narvaiz, et al.
Nutrition Research (New York, N.Y.)|October 8, 2014
Conjugated linoleic acid improves glucose utilization in the soleus muscle of rats fed linoleic acid-enriched and linoleic acid-deprived dietsAna C Fariña, Sandro Hirabara, Juliana Sain, et al.
Pageof 1