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F Shahidi

Showing results (31-40 of 37) with videos related to

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Journal of Agricultural and Food Chemistry|June 21, 2001
Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysateS K Kim, H G Byun, P J Park, et al.
Journal of Agricultural and Food Chemistry|April 21, 2001
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varietiesC Alasalvar, J M Grigor, D Zhang, et al.
Meat Science|November 9, 2011
Characteristics of chicken-seal salamiF Shahidi, J Synowiecki, V Venugopal, et al.
Food Chemistry|August 26, 2019
Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical originsE R J Samarakoon, R Waduge, Q Liu, et al.
Journal of Food Science|March 28, 2009
Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe Trevally (Selaroides leptolepis)V Klompong, S Benjakul, M Yachai, et al.
Journal of Agricultural and Food Chemistry|April 20, 2001
Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skinS K Kim, Y T Kim, H G Byun, et al.
European Journal of Clinical Nutrition|September 14, 2006
Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult menS M Mercanligil, P Arslan, C Alasalvar, et al.
Pageof 4

Showing results (31-40 of 37) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 37 results.
Journal of Agricultural and Food Chemistry|June 21, 2001
Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysateS K Kim, H G Byun, P J Park, et al.
Journal of Agricultural and Food Chemistry|April 21, 2001
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varietiesC Alasalvar, J M Grigor, D Zhang, et al.
Meat Science|November 9, 2011
Characteristics of chicken-seal salamiF Shahidi, J Synowiecki, V Venugopal, et al.
Food Chemistry|August 26, 2019
Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical originsE R J Samarakoon, R Waduge, Q Liu, et al.
Journal of Food Science|March 28, 2009
Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe Trevally (Selaroides leptolepis)V Klompong, S Benjakul, M Yachai, et al.
Journal of Agricultural and Food Chemistry|April 20, 2001
Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skinS K Kim, Y T Kim, H G Byun, et al.
European Journal of Clinical Nutrition|September 14, 2006
Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult menS M Mercanligil, P Arslan, C Alasalvar, et al.
Pageof 4