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

N Lund

Showing results (101-110 of 361) with videos related to

Pageof 37
Sort By:
Food Chemistry|July 27, 2020
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catecholMohd Asraf Mohd Zainudin, Sisse Jongberg, Marianne N Lund
The British Journal of Surgery|November 17, 2022
Comment on: DIAgnostic iMaging or Observation in early equivocal appeNDicitis (DIAMOND): open-label, randomized clinical trialHannah Javanmard-Emamghissi, Jonathan N Lund, Gillian M Tierney
Cancer Letters|October 1, 1978
Influence of tocopherol on tumour cell oxygenationA Kågerud, C Klintenberg, N Lund, et al.
International Journal of Clinical Monitoring and Computing|January 1, 1984
A multipoint micro antimony pH electrode for tissue surface measurementsN Lund, F Sjöberg, H Guldbrand, et al.
Molecular Nutrition & Food Research|January 6, 2011
Protein oxidation in muscle foods: a reviewMarianne N Lund, Marina Heinonen, Caroline P Baron, et al.
Annales Francaises D'Anesthesie Et De Reanimation|January 1, 1994
[Intestinal mucosa injury during experimental endotoxin-induced shock]B Vallet, S E Curtis, N Lund, et al.
Food Chemistry|October 3, 2022
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beveragesMahesha M Poojary, Michael Hellwig, Thomas Henle, et al.
International Journal of Microcirculation, Clinical and Experimental|January 1, 1985
Regional blood flow in the pig cortex during increased carbon dioxide pressure with local atraumatic application of 133XenonC Eintrei, L A Malmqvist, N Lund, et al.
Journal of Agricultural and Food Chemistry|November 1, 2017
The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled WortAnne N Murmann, Per Hägglund, Birte Svensson, et al.
Journal of Agricultural and Food Chemistry|November 21, 2012
Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobinSisse Jongberg, Marianne N Lund, Henrik Østdal, et al.
Pageof 37

Showing results (101-110 of 361) with videos related to

Sort By:
Pageof 37
Food Chemistry|July 27, 2020
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catecholMohd Asraf Mohd Zainudin, Sisse Jongberg, Marianne N Lund
The British Journal of Surgery|November 17, 2022
Comment on: DIAgnostic iMaging or Observation in early equivocal appeNDicitis (DIAMOND): open-label, randomized clinical trialHannah Javanmard-Emamghissi, Jonathan N Lund, Gillian M Tierney
Cancer Letters|October 1, 1978
Influence of tocopherol on tumour cell oxygenationA Kågerud, C Klintenberg, N Lund, et al.
International Journal of Clinical Monitoring and Computing|January 1, 1984
A multipoint micro antimony pH electrode for tissue surface measurementsN Lund, F Sjöberg, H Guldbrand, et al.
Molecular Nutrition & Food Research|January 6, 2011
Protein oxidation in muscle foods: a reviewMarianne N Lund, Marina Heinonen, Caroline P Baron, et al.
Annales Francaises D'Anesthesie Et De Reanimation|January 1, 1994
[Intestinal mucosa injury during experimental endotoxin-induced shock]B Vallet, S E Curtis, N Lund, et al.
Food Chemistry|October 3, 2022
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beveragesMahesha M Poojary, Michael Hellwig, Thomas Henle, et al.
International Journal of Microcirculation, Clinical and Experimental|January 1, 1985
Regional blood flow in the pig cortex during increased carbon dioxide pressure with local atraumatic application of 133XenonC Eintrei, L A Malmqvist, N Lund, et al.
Journal of Agricultural and Food Chemistry|November 1, 2017
The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled WortAnne N Murmann, Per Hägglund, Birte Svensson, et al.
Journal of Agricultural and Food Chemistry|November 21, 2012
Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobinSisse Jongberg, Marianne N Lund, Henrik Østdal, et al.
Pageof 37