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P Brunton

Showing results (61-70 of 70) with videos related to

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Food Chemistry|May 31, 2017
Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine dietGebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, et al.
Food Chemistry: X|January 24, 2025
Comparative analysis of key aroma compounds in air-frying roasted pork from five speciesLin Li, Pingping Huang, Rujie Yang, et al.
Bioorganic & Medicinal Chemistry|March 25, 2015
Synthesis of novel 24-amino-25,26,27-trinorlanost-8-enes: cytotoxic and apoptotic potential in U937 cellsRoisin O'Keeffe, Olivia Kenny, Nigel P Brunton, et al.
British Dental Journal|November 27, 2007
High quality, less biasI Needleman, H Worthington, L Fernandez-Gonzalez, et al.
Journal of Dentistry|July 5, 2014
Cost-effectiveness of silicone and alginate impressions for complete denturesC Hulme, G Yu, C Browne, et al.
Life Sciences|March 5, 2013
Anti-inflammatory properties of potato glycoalkaloids in stimulated Jurkat and Raw 264.7 mouse macrophagesOlivia M Kenny, Catherine M McCarthy, Nigel P Brunton, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomicsYuping Zhang, Jingyu Li, Zixu Zeng, et al.
Journal of the Science of Food and Agriculture|January 5, 2020
Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lambRufielyn S Gravador, Nigel P Brunton, Alan G Fahey, et al.
Journal of Food Science|September 26, 2018
Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two BreedsVasiliki Gkarane, Nigel P Brunton, Sabine M Harrison, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meatVasiliki Gkarane, Nigel P Brunton, Paul Allen, et al.
Pageof 7

Showing results (61-70 of 70) with videos related to

Sort By:
Pageof 7
You have reached the last page of results.This site can display upto 70 results.
Food Chemistry|May 31, 2017
Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine dietGebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, et al.
Food Chemistry: X|January 24, 2025
Comparative analysis of key aroma compounds in air-frying roasted pork from five speciesLin Li, Pingping Huang, Rujie Yang, et al.
Bioorganic & Medicinal Chemistry|March 25, 2015
Synthesis of novel 24-amino-25,26,27-trinorlanost-8-enes: cytotoxic and apoptotic potential in U937 cellsRoisin O'Keeffe, Olivia Kenny, Nigel P Brunton, et al.
British Dental Journal|November 27, 2007
High quality, less biasI Needleman, H Worthington, L Fernandez-Gonzalez, et al.
Journal of Dentistry|July 5, 2014
Cost-effectiveness of silicone and alginate impressions for complete denturesC Hulme, G Yu, C Browne, et al.
Life Sciences|March 5, 2013
Anti-inflammatory properties of potato glycoalkaloids in stimulated Jurkat and Raw 264.7 mouse macrophagesOlivia M Kenny, Catherine M McCarthy, Nigel P Brunton, et al.
Food Research International (Ottawa, Ont.)|January 8, 2025
Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomicsYuping Zhang, Jingyu Li, Zixu Zeng, et al.
Journal of the Science of Food and Agriculture|January 5, 2020
Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lambRufielyn S Gravador, Nigel P Brunton, Alan G Fahey, et al.
Journal of Food Science|September 26, 2018
Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two BreedsVasiliki Gkarane, Nigel P Brunton, Sabine M Harrison, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meatVasiliki Gkarane, Nigel P Brunton, Paul Allen, et al.
Pageof 7