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

R C Ball

Showing results (11-20 of 13) with videos related to

Pageof 2
Sort By:
You have reached the last page of results.This site can display upto 13 results.
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|July 13, 2004
Folding and form: insights from lattice simulationsP F N Faisca, M M Telo Da Gama, R C Ball
Meat Science|November 9, 2011
Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumptionP R Sheard, J D Wood, G R Nute, et al.
The Journal of Chemical Physics|December 3, 2008
Identifying critical residues in protein folding: Insights from phi-value and P(fold) analysisP F N Faísca, R D M Travasso, R C Ball, et al.
Pageof 2

Showing results (11-20 of 13) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 13 results.
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|July 13, 2004
Folding and form: insights from lattice simulationsP F N Faisca, M M Telo Da Gama, R C Ball
Meat Science|November 9, 2011
Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumptionP R Sheard, J D Wood, G R Nute, et al.
The Journal of Chemical Physics|December 3, 2008
Identifying critical residues in protein folding: Insights from phi-value and P(fold) analysisP F N Faísca, R D M Travasso, R C Ball, et al.
Pageof 2