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Paul Allen

Showing results (31-40 of 249) with videos related to

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Schizophrenia Bulletin|January 7, 2012
Report on the inaugural meeting of the International Consortium on Hallucination Research: a clinical and research update and 16 consensus-set goals for future researchFlavie Waters, André Aleman, Charles Fernyhough, et al.
Schizophrenia Bulletin|January 8, 2016
Working Memory in Unaffected Relatives of Patients With Schizophrenia: A Meta-Analysis of Functional Magnetic Resonance Imaging StudiesRuibin Zhang, Marco Picchioni, Paul Allen, et al.
Laryngoscope Investigative Otolaryngology|December 25, 2025
Novel Combination Dexmedetomidine and Propofol Anesthetic Regimen for DISE Improves Procedural Efficiency Compared to Single-Agent RegimensRyan Patrick, Ann Birmingham, Paul Allen, et al.
Scientific Reports|July 16, 2024
Perception and adaptation of receptive prosody in autistic adolescentsChigusa Kurumada, Rachel Rivera, Paul Allen, et al.
Food Chemistry|June 18, 2013
Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imagingMohammed Kamruzzaman, Gamal Elmasry, Da-Wen Sun, et al.
Talanta|December 4, 2012
Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysisMohammed Kamruzzaman, Da-Wen Sun, Gamal ElMasry, et al.
Frontiers in Human Neuroscience|December 5, 2013
Current perspectives on the mechanisms of auditory hallucinations: introduction to the special research topicJohanna C Badcock, Frank Larøi, Kelly Diederen, et al.
Meat Science|May 4, 2017
The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overviewLauren Anne Van Rooyen, Paul Allen, David I O'Connor
Meat Science|April 17, 2018
Visible and near infrared spectroscopy as an authentication tool: Preliminary investigation of the prediction of the ageing time of beef steaksLara Moran, Sonia Andres, Paul Allen, et al.
Meat Science|August 9, 2011
Near-infrared hyperspectral imaging for grading and classification of porkDouglas Barbin, Gamal Elmasry, Da-Wen Sun, et al.
Pageof 25

Showing results (31-40 of 249) with videos related to

Sort By:
Pageof 25
Schizophrenia Bulletin|January 7, 2012
Report on the inaugural meeting of the International Consortium on Hallucination Research: a clinical and research update and 16 consensus-set goals for future researchFlavie Waters, André Aleman, Charles Fernyhough, et al.
Schizophrenia Bulletin|January 8, 2016
Working Memory in Unaffected Relatives of Patients With Schizophrenia: A Meta-Analysis of Functional Magnetic Resonance Imaging StudiesRuibin Zhang, Marco Picchioni, Paul Allen, et al.
Laryngoscope Investigative Otolaryngology|December 25, 2025
Novel Combination Dexmedetomidine and Propofol Anesthetic Regimen for DISE Improves Procedural Efficiency Compared to Single-Agent RegimensRyan Patrick, Ann Birmingham, Paul Allen, et al.
Scientific Reports|July 16, 2024
Perception and adaptation of receptive prosody in autistic adolescentsChigusa Kurumada, Rachel Rivera, Paul Allen, et al.
Food Chemistry|June 18, 2013
Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imagingMohammed Kamruzzaman, Gamal Elmasry, Da-Wen Sun, et al.
Talanta|December 4, 2012
Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysisMohammed Kamruzzaman, Da-Wen Sun, Gamal ElMasry, et al.
Frontiers in Human Neuroscience|December 5, 2013
Current perspectives on the mechanisms of auditory hallucinations: introduction to the special research topicJohanna C Badcock, Frank Larøi, Kelly Diederen, et al.
Meat Science|May 4, 2017
The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overviewLauren Anne Van Rooyen, Paul Allen, David I O'Connor
Meat Science|April 17, 2018
Visible and near infrared spectroscopy as an authentication tool: Preliminary investigation of the prediction of the ageing time of beef steaksLara Moran, Sonia Andres, Paul Allen, et al.
Meat Science|August 9, 2011
Near-infrared hyperspectral imaging for grading and classification of porkDouglas Barbin, Gamal Elmasry, Da-Wen Sun, et al.
Pageof 25