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Journal of Food Science
|
July 5, 2012
Alternative bleaching methods for Cheddar cheese whey
E J Kang, T J Smith, M A Drake
Journal of Food Science
|
June 26, 2008
Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles
E J Kang, A L Hunt, J W Park
Journal of Dairy Science
|
May 23, 2012
The use of lactoperoxidase for the bleaching of fluid whey
R E Campbell, E J Kang, E Bastian, et al.
Journal of Dairy Science
|
August 21, 2010
Invited review: Annatto usage and bleaching in dairy foods
E J Kang, R E Campbell, E Bastian, et al.
Journal of the American Chemical Society
|
October 11, 2001
Total synthesis of pamamycin-607
E Lee, E J Jeong, E J Kang, et al.
Journal of Dairy Science
|
November 20, 2009
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate
A E Croissant, E J Kang, R E Campbell, et al.
Chirality
|
May 29, 2000
Radical cyclization of beta-alkoxyacrylates: synthesis of a C2-symmetric, L-shaped molecule with four fused tetrahydropyran rings
E Lee, H J Kim, E J Kang, et al.
The British Journal of Radiology
|
February 10, 2011
Hounsfield units upon PET/CT are useful in evaluating metastatic regional lymph nodes in patients with oesophageal squamous cell carcinoma
S H Kim, K-N Lee, E J Kang, et al.
Neurobiology of Disease
|
January 8, 2013
Blood-brain barrier opening to large molecules does not imply blood-brain barrier opening to small ions
E J Kang, S Major, D Jorks, et al.
Cardiovascular Psychiatry and Neurology
|
May 5, 2011
A novel algorithm for the assessment of blood-brain barrier permeability suggests that brain topical application of endothelin-1 does not cause early opening of the barrier in rats
D Jorks, D Milakara, M Alam, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Journal of Food Science
|
July 5, 2012
Alternative bleaching methods for Cheddar cheese whey
E J Kang, T J Smith, M A Drake
Journal of Food Science
|
June 26, 2008
Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles
E J Kang, A L Hunt, J W Park
Journal of Dairy Science
|
May 23, 2012
The use of lactoperoxidase for the bleaching of fluid whey
R E Campbell, E J Kang, E Bastian, et al.
Journal of Dairy Science
|
August 21, 2010
Invited review: Annatto usage and bleaching in dairy foods
E J Kang, R E Campbell, E Bastian, et al.
Journal of the American Chemical Society
|
October 11, 2001
Total synthesis of pamamycin-607
E Lee, E J Jeong, E J Kang, et al.
Journal of Dairy Science
|
November 20, 2009
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate
A E Croissant, E J Kang, R E Campbell, et al.
Chirality
|
May 29, 2000
Radical cyclization of beta-alkoxyacrylates: synthesis of a C2-symmetric, L-shaped molecule with four fused tetrahydropyran rings
E Lee, H J Kim, E J Kang, et al.
The British Journal of Radiology
|
February 10, 2011
Hounsfield units upon PET/CT are useful in evaluating metastatic regional lymph nodes in patients with oesophageal squamous cell carcinoma
S H Kim, K-N Lee, E J Kang, et al.
Neurobiology of Disease
|
January 8, 2013
Blood-brain barrier opening to large molecules does not imply blood-brain barrier opening to small ions
E J Kang, S Major, D Jorks, et al.
Cardiovascular Psychiatry and Neurology
|
May 5, 2011
A novel algorithm for the assessment of blood-brain barrier permeability suggests that brain topical application of endothelin-1 does not cause early opening of the barrier in rats
D Jorks, D Milakara, M Alam, et al.
Page
of 2