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O Paredes

Showing results (11-20 of 41) with videos related to

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Biotechnology and Bioengineering|March 1, 1971
Growth models of cultures with two liquid phases. V. Substrate dissolved in dispersed phase--experimental observationsA Prokop, L E Erickson, O Paredes-Lopez
Applied and Environmental Microbiology|April 1, 1976
Influence of specific growth rate on biomass yield, productivity, and compostion of Candida utilis in batch and continuous cultureO Paredes-López, E Camargo-Rubio, A Ornelas-Vale
Critical Reviews in Food Science and Nutrition|June 13, 2000
Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stabilityF Delgado-Vargas, A R Jiménez, O Paredes-López
Journal of the Science of Food and Agriculture|October 1, 1974
Use of coatings of candelilla wax for the preservation of limesO Paredes-López, E Camargo-Rubio, Y Gallardo-Navarro
Archivos Latinoamericanos De Nutricion|March 1, 1977
[Evaluation of the quality of tomato paste existing in the Mexican market]O Paredes-López, Y Gallardo-Navarro, E S Sánchez-Cortés
Microbiology (Reading, England)|October 1, 1996
Detection of genetic variation in Ustilago maydis strains by probes derived from telomeric sequencesP Sánchez-Alonso, M E Valverde, O Paredes-López, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|September 10, 2004
Expression of ripening-related genes in prickly pear (Opuntia sp.) fruitsP Collazo-Siqués, M E Valverde, O Paredes-López, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|April 1, 1991
Influence of hardening procedure and soaking solution on cooking quality of common beansO Paredes-López, A Cárabez-Trejo, L Palma-Tirado, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1995
Huitlacoche (Ustilago maydis) as a food source--biology, composition, and productionM E Valverde, O Paredes-López, J K Pataky, et al.
Journal of Protein Chemistry|September 2, 1998
Structure-function relationships of folded and unfolded amaranth proteinsJ Salnikow, M Zemser, S Gorinstein, et al.
Pageof 5

Showing results (11-20 of 41) with videos related to

Sort By:
Pageof 5
Biotechnology and Bioengineering|March 1, 1971
Growth models of cultures with two liquid phases. V. Substrate dissolved in dispersed phase--experimental observationsA Prokop, L E Erickson, O Paredes-Lopez
Applied and Environmental Microbiology|April 1, 1976
Influence of specific growth rate on biomass yield, productivity, and compostion of Candida utilis in batch and continuous cultureO Paredes-López, E Camargo-Rubio, A Ornelas-Vale
Critical Reviews in Food Science and Nutrition|June 13, 2000
Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stabilityF Delgado-Vargas, A R Jiménez, O Paredes-López
Journal of the Science of Food and Agriculture|October 1, 1974
Use of coatings of candelilla wax for the preservation of limesO Paredes-López, E Camargo-Rubio, Y Gallardo-Navarro
Archivos Latinoamericanos De Nutricion|March 1, 1977
[Evaluation of the quality of tomato paste existing in the Mexican market]O Paredes-López, Y Gallardo-Navarro, E S Sánchez-Cortés
Microbiology (Reading, England)|October 1, 1996
Detection of genetic variation in Ustilago maydis strains by probes derived from telomeric sequencesP Sánchez-Alonso, M E Valverde, O Paredes-López, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|September 10, 2004
Expression of ripening-related genes in prickly pear (Opuntia sp.) fruitsP Collazo-Siqués, M E Valverde, O Paredes-López, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|April 1, 1991
Influence of hardening procedure and soaking solution on cooking quality of common beansO Paredes-López, A Cárabez-Trejo, L Palma-Tirado, et al.
Critical Reviews in Food Science and Nutrition|January 1, 1995
Huitlacoche (Ustilago maydis) as a food source--biology, composition, and productionM E Valverde, O Paredes-López, J K Pataky, et al.
Journal of Protein Chemistry|September 2, 1998
Structure-function relationships of folded and unfolded amaranth proteinsJ Salnikow, M Zemser, S Gorinstein, et al.
Pageof 5