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

Christopher Pillidge

Showing results (11-20 of 14) with videos related to

Pageof 2
Sort By:
You have reached the last page of results.This site can display upto 14 results.
Critical Reviews in Food Science and Nutrition|March 27, 2026
Incorporating plant proteins into cheese: opportunities and challenges (a review)Md Abid Hasan Sarker, Christopher Pillidge, Roya Afshari, et al.
Foods (Basel, Switzerland)|June 12, 2026
Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial StrainsThilakna Ampemohotti, Aida Golneshin, Charles Brennan, et al.
The British Journal of Nutrition|June 15, 2019
Oligosaccharides in goats' milk-based infant formula and their prebiotic and anti-infection propertiesAndrea Leong, Zhiqian Liu, Hala Almshawit, et al.
Foods (Basel, Switzerland)|October 16, 2025
Molecular Mechanisms and Antioxidant Effects of <i>Latilactobacillus sakei</i> F1, <i>Lacticaseibacillus paracasei</i> D2, <i>Lacticaseibacillus rhamnosus</i> JL, and <i>Weissella cibaria</i> JLK Isolated from Spontaneously Fermented and Raw Food ProductsThilakna Ampemohotti, Christopher Spooner, Sarah Eastwood, et al.
Pageof 2

Showing results (11-20 of 14) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 14 results.
Critical Reviews in Food Science and Nutrition|March 27, 2026
Incorporating plant proteins into cheese: opportunities and challenges (a review)Md Abid Hasan Sarker, Christopher Pillidge, Roya Afshari, et al.
Foods (Basel, Switzerland)|June 12, 2026
Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial StrainsThilakna Ampemohotti, Aida Golneshin, Charles Brennan, et al.
The British Journal of Nutrition|June 15, 2019
Oligosaccharides in goats' milk-based infant formula and their prebiotic and anti-infection propertiesAndrea Leong, Zhiqian Liu, Hala Almshawit, et al.
Foods (Basel, Switzerland)|October 16, 2025
Molecular Mechanisms and Antioxidant Effects of <i>Latilactobacillus sakei</i> F1, <i>Lacticaseibacillus paracasei</i> D2, <i>Lacticaseibacillus rhamnosus</i> JL, and <i>Weissella cibaria</i> JLK Isolated from Spontaneously Fermented and Raw Food ProductsThilakna Ampemohotti, Christopher Spooner, Sarah Eastwood, et al.
Pageof 2