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Peter P Purslow

Showing results (11-20 of 28) with videos related to

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Cell Biology International|March 12, 2010
The activities of MMP-9 and total gelatinase respond differently to substrate coating and cyclic mechanical stretching in fibroblasts and myoblastsMing C Cha, Peter P Purslow
Meat Science|January 10, 2021
Insights on meat quality from combining traditional studies and proteomicsPeter P Purslow, Mohammed Gagaoua, Robyn D Warner
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
International Journal of Biological Macromolecules|February 26, 2018
Differences in the energetics of collagen denaturation in connective tissue from two musclesMaría E Latorre, Diego E Velázquez, Peter P Purslow
Journal of the Science of Food and Agriculture|January 19, 2018
Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscleE Heather Morrison, H Allan Bremner, Peter P Purslow
Meat Science|October 3, 2017
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageingMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|September 14, 2023
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanismsMohammed Gagaoua, Surendranath P Suman, Peter P Purslow, et al.
Nutrition Research (New York, N.Y.)|May 19, 2016
Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6)Nazanin N Abbasi, Peter P Purslow, Susan M Tosh, et al.
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Meat Science|November 9, 2011
Physiological and structural events post mortem of importance for drip loss in porkAnnette Schäfer, Katja Rosenvold, Peter P Purslow, et al.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
Cell Biology International|March 12, 2010
The activities of MMP-9 and total gelatinase respond differently to substrate coating and cyclic mechanical stretching in fibroblasts and myoblastsMing C Cha, Peter P Purslow
Meat Science|January 10, 2021
Insights on meat quality from combining traditional studies and proteomicsPeter P Purslow, Mohammed Gagaoua, Robyn D Warner
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
International Journal of Biological Macromolecules|February 26, 2018
Differences in the energetics of collagen denaturation in connective tissue from two musclesMaría E Latorre, Diego E Velázquez, Peter P Purslow
Journal of the Science of Food and Agriculture|January 19, 2018
Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscleE Heather Morrison, H Allan Bremner, Peter P Purslow
Meat Science|October 3, 2017
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageingMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|September 14, 2023
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanismsMohammed Gagaoua, Surendranath P Suman, Peter P Purslow, et al.
Nutrition Research (New York, N.Y.)|May 19, 2016
Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6)Nazanin N Abbasi, Peter P Purslow, Susan M Tosh, et al.
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Meat Science|November 9, 2011
Physiological and structural events post mortem of importance for drip loss in porkAnnette Schäfer, Katja Rosenvold, Peter P Purslow, et al.
Pageof 3