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Edoardo Capuano

Showing results (1-10 of 70) with videos related to

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Critical Reviews in Food Science and Nutrition|May 28, 2016
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effectEdoardo Capuano
Journal of the Science of Food and Agriculture|August 2, 2018
An integrated look at the effect of structure on nutrient bioavailability in plant foodsEdoardo Capuano, Nicoletta Pellegrini
Food Research International (Ottawa, Ont.)|May 16, 2021
Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibilityMostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
Journal of Food Science|March 27, 2018
Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European ConsumersDimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Annual Review of Food Science and Technology|January 4, 2021
Food Matrix and Macronutrient DigestionEdoardo Capuano, Anja E M Janssen
Food & Function|December 12, 2019
Effect of soybean processing on cell wall porosity and protein digestibilityMostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
The British Journal of Nutrition|March 1, 2021
Chew on it: influence of oral processing behaviour on <i>in vitro</i> protein digestion of chicken and soya-based vegetarian chickenYao Chen, Edoardo Capuano, Markus Stieger
Food & Function|November 14, 2018
Food matrix and processing modulate in vitro protein digestibility in soybeansMostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
Food Research International (Ottawa, Ont.)|May 3, 2017
Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristicsDimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Annals of the New York Academy of Sciences|May 2, 2008
Mitigation strategies to reduce acrylamide formation in fried potato productsFrancisco Morales, Edoardo Capuano, Vincenzo Fogliano
Pageof 7

Showing results (1-10 of 70) with videos related to

Sort By:
Pageof 7
Critical Reviews in Food Science and Nutrition|May 28, 2016
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effectEdoardo Capuano
Journal of the Science of Food and Agriculture|August 2, 2018
An integrated look at the effect of structure on nutrient bioavailability in plant foodsEdoardo Capuano, Nicoletta Pellegrini
Food Research International (Ottawa, Ont.)|May 16, 2021
Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibilityMostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
Journal of Food Science|March 27, 2018
Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European ConsumersDimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Annual Review of Food Science and Technology|January 4, 2021
Food Matrix and Macronutrient DigestionEdoardo Capuano, Anja E M Janssen
Food & Function|December 12, 2019
Effect of soybean processing on cell wall porosity and protein digestibilityMostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
The British Journal of Nutrition|March 1, 2021
Chew on it: influence of oral processing behaviour on <i>in vitro</i> protein digestion of chicken and soya-based vegetarian chickenYao Chen, Edoardo Capuano, Markus Stieger
Food & Function|November 14, 2018
Food matrix and processing modulate in vitro protein digestibility in soybeansMostafa Zahir, Vincenzo Fogliano, Edoardo Capuano
Food Research International (Ottawa, Ont.)|May 3, 2017
Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristicsDimitrios Lykomitros, Vincenzo Fogliano, Edoardo Capuano
Annals of the New York Academy of Sciences|May 2, 2008
Mitigation strategies to reduce acrylamide formation in fried potato productsFrancisco Morales, Edoardo Capuano, Vincenzo Fogliano
Pageof 7