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

F Koksel

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Food Research International (Ottawa, Ont.)|March 2, 2021
X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and textureR-M Guillermic, E C Aksoy, S Aritan, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributesR-M Guillermic, A J Franczyk, S O Kerhervé, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Bubbles in noodle dough: Characterization by X-ray microtomographyR-M Guillermic, F Koksel, X Sun, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|March 2, 2021
X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and textureR-M Guillermic, E C Aksoy, S Aritan, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributesR-M Guillermic, A J Franczyk, S O Kerhervé, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Bubbles in noodle dough: Characterization by X-ray microtomographyR-M Guillermic, F Koksel, X Sun, et al.
Pageof 1