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Y V Wu

Showing results (1-10 of 10) with videos related to

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Journal of Agricultural and Food Chemistry|March 1, 1980
Lysine content of protein increased by germination of normal and high-lysine sorghumsY V Wu, J S Wall
Journal of Agricultural and Food Chemistry|September 1, 1975
Preparation of protein concentrate from normal and high-protein wheatsY V Wu, K R Sexson
Biochemistry|November 1, 1971
Corn and potato -1,4-glucan: -1,4-glucan 6-glycosyltransferase: evidence for separate hydrolytic and branching componentsH L Griffin, Y V Wu
Biochimica Et Biophysica Acta|May 18, 1972
Molecular weights of wheat 1 - and 3 -gliadins in various solventsK R Sexson, Y V Wu
Journal of Agricultural and Food Chemistry|September 1, 1975
Composition and properties of protein concentrate from normal and high-protein wheatsY V Wu, K R Sexson
Journal of Agricultural and Food Chemistry|August 22, 2001
Protein-enriched spaghetti fortified with corn gluten mealY V Wu, G A Hareland, K Warner
Journal of Agricultural and Food Chemistry|May 1, 1976
Triticale protein concentrate: preparation, composition, and propertiesY V Wu, K R Sexson, J S Wall
Canadian Journal of Biochemistry|September 1, 1971
Some optical properties of S- -(4-pyridylethyl)-L-cysteine and its wheat gluten and serum albumin derivativesY V Wu, J E Cluskey, L H Krull, et al.
Lipids|October 1, 1971
Stereospecific hydration of unsaturated fatty acids by bacteriaL L Wallen, E N Davis, Y V Wu, et al.
Biochimica Et Biophysica Acta|February 15, 1978
Molecular weights of wheat gamma2-, beta6-, alpha7-, alpha8- and alpha9-gliadinsK R Sexson, Y V Wu, F R Huebner, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|March 1, 1980
Lysine content of protein increased by germination of normal and high-lysine sorghumsY V Wu, J S Wall
Journal of Agricultural and Food Chemistry|September 1, 1975
Preparation of protein concentrate from normal and high-protein wheatsY V Wu, K R Sexson
Biochemistry|November 1, 1971
Corn and potato -1,4-glucan: -1,4-glucan 6-glycosyltransferase: evidence for separate hydrolytic and branching componentsH L Griffin, Y V Wu
Biochimica Et Biophysica Acta|May 18, 1972
Molecular weights of wheat 1 - and 3 -gliadins in various solventsK R Sexson, Y V Wu
Journal of Agricultural and Food Chemistry|September 1, 1975
Composition and properties of protein concentrate from normal and high-protein wheatsY V Wu, K R Sexson
Journal of Agricultural and Food Chemistry|August 22, 2001
Protein-enriched spaghetti fortified with corn gluten mealY V Wu, G A Hareland, K Warner
Journal of Agricultural and Food Chemistry|May 1, 1976
Triticale protein concentrate: preparation, composition, and propertiesY V Wu, K R Sexson, J S Wall
Canadian Journal of Biochemistry|September 1, 1971
Some optical properties of S- -(4-pyridylethyl)-L-cysteine and its wheat gluten and serum albumin derivativesY V Wu, J E Cluskey, L H Krull, et al.
Lipids|October 1, 1971
Stereospecific hydration of unsaturated fatty acids by bacteriaL L Wallen, E N Davis, Y V Wu, et al.
Biochimica Et Biophysica Acta|February 15, 1978
Molecular weights of wheat gamma2-, beta6-, alpha7-, alpha8- and alpha9-gliadinsK R Sexson, Y V Wu, F R Huebner, et al.
Pageof 1