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Michael Tilley

Showing results (1-10 of 37) with videos related to

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Journal of the Science of Food and Agriculture|March 16, 2012
High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flourThomas J Herald, Priyadarshini Gadgil, Michael Tilley
Journal of Chromatography. A|December 31, 2005
Capillary electrophoresis for monitoring dityrosine and 3-bromotyrosine synthesisMichael Tilley, Scott R Bean, Katherine A Tilley
Food Chemistry|December 17, 2020
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making processWenfei Tian, Gengjun Chen, Michael Tilley, et al.
Microsurgery|July 9, 2019
Ipsilateral rotational double-barrel fibula autograft for limb salvage in a pediatric patient with lower extremity intramedullary osteosarcoma: A case reportBrandon Barnds, Ariel Johnson, Howard Rosenthal, et al.
Journal of Food Science|November 11, 2020
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread propertiesLauren Tebben, Gengjun Chen, Michael Tilley, et al.
Clinical Medicine Insights. Arthritis and Musculoskeletal Disorders|March 6, 2015
Joint instability and osteoarthritisDarryl Blalock, Andrew Miller, Michael Tilley, et al.
Journal of the Science of Food and Agriculture|March 5, 2014
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread qualityPingping Zhang, Tom O Jondiko, Michael Tilley, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|October 22, 2016
Using Anilines as Masked Cross-Coupling Partners: Design of a Telescoped Three-Step Flow Diazotization, Iododediazotization, Cross-Coupling ProcessMatthieu Teci, Michael Tilley, Michael A McGuire, et al.
Analytical Biochemistry|October 7, 2004
Nonenzymatic preparative-scale synthesis of dityrosine and 3-bromotyrosineMichael Tilley, Rachel E Benjamin, Phatthranith Srivarin, et al.
Journal of Texture Studies|February 15, 2023
Bread-making properties of different pulse flours in composites with refined wheat flourEric Nkurikiye, Ruoshi Xiao, Michael Tilley, et al.
Pageof 4

Showing results (1-10 of 37) with videos related to

Sort By:
Pageof 4
Journal of the Science of Food and Agriculture|March 16, 2012
High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flourThomas J Herald, Priyadarshini Gadgil, Michael Tilley
Journal of Chromatography. A|December 31, 2005
Capillary electrophoresis for monitoring dityrosine and 3-bromotyrosine synthesisMichael Tilley, Scott R Bean, Katherine A Tilley
Food Chemistry|December 17, 2020
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making processWenfei Tian, Gengjun Chen, Michael Tilley, et al.
Microsurgery|July 9, 2019
Ipsilateral rotational double-barrel fibula autograft for limb salvage in a pediatric patient with lower extremity intramedullary osteosarcoma: A case reportBrandon Barnds, Ariel Johnson, Howard Rosenthal, et al.
Journal of Food Science|November 11, 2020
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread propertiesLauren Tebben, Gengjun Chen, Michael Tilley, et al.
Clinical Medicine Insights. Arthritis and Musculoskeletal Disorders|March 6, 2015
Joint instability and osteoarthritisDarryl Blalock, Andrew Miller, Michael Tilley, et al.
Journal of the Science of Food and Agriculture|March 5, 2014
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread qualityPingping Zhang, Tom O Jondiko, Michael Tilley, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|October 22, 2016
Using Anilines as Masked Cross-Coupling Partners: Design of a Telescoped Three-Step Flow Diazotization, Iododediazotization, Cross-Coupling ProcessMatthieu Teci, Michael Tilley, Michael A McGuire, et al.
Analytical Biochemistry|October 7, 2004
Nonenzymatic preparative-scale synthesis of dityrosine and 3-bromotyrosineMichael Tilley, Rachel E Benjamin, Phatthranith Srivarin, et al.
Journal of Texture Studies|February 15, 2023
Bread-making properties of different pulse flours in composites with refined wheat flourEric Nkurikiye, Ruoshi Xiao, Michael Tilley, et al.
Pageof 4