Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Mark Corey

Showing results (1-10 of 5) with videos related to

Pageof 1
Sort By:
Lab Animal|June 5, 2004
Developing and maintaining a surgical research program: surgical suite designMichael Talcott, Mark Corey
Journal of Food Science|May 25, 2010
Formulation of a dry green tea-apple product: study on antioxidant and color stabilityVera Lavelli, Claudia Vantaggi, Mark Corey, et al.
Food Chemistry|November 13, 2012
Stability and anti-glycation properties of intermediate moisture apple products fortified with green teaVera Lavelli, Mark Corey, William Kerr, et al.
Journal of Agricultural and Food Chemistry|September 4, 2018
Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee BeansTian Tian, Samara Freeman, Mark Corey, et al.
Journal of Agricultural and Food Chemistry|March 21, 2017
Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee GroundsTian Tian, Samara Freeman, Mark Corey, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Lab Animal|June 5, 2004
Developing and maintaining a surgical research program: surgical suite designMichael Talcott, Mark Corey
Journal of Food Science|May 25, 2010
Formulation of a dry green tea-apple product: study on antioxidant and color stabilityVera Lavelli, Claudia Vantaggi, Mark Corey, et al.
Food Chemistry|November 13, 2012
Stability and anti-glycation properties of intermediate moisture apple products fortified with green teaVera Lavelli, Mark Corey, William Kerr, et al.
Journal of Agricultural and Food Chemistry|September 4, 2018
Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee BeansTian Tian, Samara Freeman, Mark Corey, et al.
Journal of Agricultural and Food Chemistry|March 21, 2017
Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee GroundsTian Tian, Samara Freeman, Mark Corey, et al.
Pageof 1