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Marconi

Showing results (501-510 of 4,142) with videos related to

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Food Chemistry|January 16, 2014
Determination of free fatty acids in beer wortElisabetta Bravi, Paolo Benedetti, Ombretta Marconi, et al.
Food Chemistry|May 15, 2020
Accelerated shelf-life model of gluten-free rusks by using oxidation indicesElisabetta Bravi, Valeria Sileoni, Giuseppe Perretti, et al.
The Science of the Total Environment|November 19, 2022
The spectral color of natural and anthropogenic time series and its impact on the statistical significance of cross correlationIsmael Núñez-Riboni, Dudley B Chelton, Valentina Marconi
Biology|August 26, 2023
Role of the Alteration in Calcium Homeostasis in Cell Death Induced by <i>Clostridioides difficile</i> Toxin A and Toxin BKatia Fettucciari, Fabrizio Dini, Pierfrancesco Marconi, et al.
Journal of the Science of Food and Agriculture|August 10, 2013
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometrySerena Rossi, Valeria Sileoni, Giuseppe Perretti, et al.
Food Chemistry|September 8, 2012
Influence of barley variety and malting process on lipid content of maltElisabetta Bravi, Ombretta Marconi, Giuseppe Perretti, et al.
Environmental Management|December 22, 2014
Cave conservation priority index to adopt a rapid protection strategy: a case study in Brazilian Atlantic rain forestMarconi Souza Silva, Rogério Parentoni Martins, Rodrigo Lopes Ferreira
Pathologica|May 1, 1978
[Basal melanocyte activation in the skin adjacent to malignant melanomas]G Alampi, F Marconi, V Eusebi, et al.
The Journal of Biological Chemistry|May 15, 1990
Identification of a rRNA/chloramphenicol interaction site within the peptidyltransferase center of the 50 S subunit of the Escherichia coli ribosomeR T Marconi, J S Lodmell, W E Hill
Experimental Cell Research|August 1, 1992
cAMP-mediated increase in the critical cell size required for the G1 to S transition in Saccharomyces cerevisiaeM D Baroni, P Monti, G Marconi, et al.
Pageof 415

Showing results (501-510 of 4,142) with videos related to

Sort By:
Pageof 415
Food Chemistry|January 16, 2014
Determination of free fatty acids in beer wortElisabetta Bravi, Paolo Benedetti, Ombretta Marconi, et al.
Food Chemistry|May 15, 2020
Accelerated shelf-life model of gluten-free rusks by using oxidation indicesElisabetta Bravi, Valeria Sileoni, Giuseppe Perretti, et al.
The Science of the Total Environment|November 19, 2022
The spectral color of natural and anthropogenic time series and its impact on the statistical significance of cross correlationIsmael Núñez-Riboni, Dudley B Chelton, Valentina Marconi
Biology|August 26, 2023
Role of the Alteration in Calcium Homeostasis in Cell Death Induced by <i>Clostridioides difficile</i> Toxin A and Toxin BKatia Fettucciari, Fabrizio Dini, Pierfrancesco Marconi, et al.
Journal of the Science of Food and Agriculture|August 10, 2013
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometrySerena Rossi, Valeria Sileoni, Giuseppe Perretti, et al.
Food Chemistry|September 8, 2012
Influence of barley variety and malting process on lipid content of maltElisabetta Bravi, Ombretta Marconi, Giuseppe Perretti, et al.
Environmental Management|December 22, 2014
Cave conservation priority index to adopt a rapid protection strategy: a case study in Brazilian Atlantic rain forestMarconi Souza Silva, Rogério Parentoni Martins, Rodrigo Lopes Ferreira
Pathologica|May 1, 1978
[Basal melanocyte activation in the skin adjacent to malignant melanomas]G Alampi, F Marconi, V Eusebi, et al.
The Journal of Biological Chemistry|May 15, 1990
Identification of a rRNA/chloramphenicol interaction site within the peptidyltransferase center of the 50 S subunit of the Escherichia coli ribosomeR T Marconi, J S Lodmell, W E Hill
Experimental Cell Research|August 1, 1992
cAMP-mediated increase in the critical cell size required for the G1 to S transition in Saccharomyces cerevisiaeM D Baroni, P Monti, G Marconi, et al.
Pageof 415