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George A Annor

Showing results (1-10 of 14) with videos related to

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Foods (Basel, Switzerland)|February 13, 2025
Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with <i>Aspergillus oryzae</i> StrainsTakehiro Murai, George A Annor
Foods (Basel, Switzerland)|October 14, 2020
Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A ReviewCarolina Varilla, Massimo Marcone, George A Annor
Foods (Basel, Switzerland)|June 27, 2024
Regional Variability in Sugar and Amino Acid Content of U.S. Soybeans and the Impact of Autoclaving on Reducing Sugars and Free LysineTakehiro Murai, Seth Naeve, George A Annor
Current Research in Food Science|March 4, 2022
Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modificationAkua Y Okyere, Sasireka Rajendran, George A Annor
Foods (Basel, Switzerland)|August 10, 2024
Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (<i>Oryza sativa</i>)Juan Giustra Mogoginta, Takehiro Murai, George A Annor
Heliyon|October 4, 2023
Machine learning approach in predicting GlutoPeak test parameters from image data with AutoML and transfer learningTakehiro Murai, Yoshitaka Inoue, Assey Nambirige, et al.
Journal of Agricultural and Food Chemistry|October 31, 2020
Variation in Lignin, Cell Wall-Bound <i>p</i>-Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on LodgingD Jo Heuschele, Kevin P Smith, George A Annor
Journal of Food Science|January 24, 2022
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starchesAkua Y Okyere, Prince G Boakye, Eric Bertoft, et al.
Current Research in Food Science|October 4, 2022
Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starchesAkua Y Okyere, Prince G Boakye, Eric Bertoft, et al.
Food Chemistry|April 22, 2023
Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processingSuleiman A Althawab, Derrick B Amoako, George A Annor, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|February 13, 2025
Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with <i>Aspergillus oryzae</i> StrainsTakehiro Murai, George A Annor
Foods (Basel, Switzerland)|October 14, 2020
Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A ReviewCarolina Varilla, Massimo Marcone, George A Annor
Foods (Basel, Switzerland)|June 27, 2024
Regional Variability in Sugar and Amino Acid Content of U.S. Soybeans and the Impact of Autoclaving on Reducing Sugars and Free LysineTakehiro Murai, Seth Naeve, George A Annor
Current Research in Food Science|March 4, 2022
Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modificationAkua Y Okyere, Sasireka Rajendran, George A Annor
Foods (Basel, Switzerland)|August 10, 2024
Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice (<i>Oryza sativa</i>)Juan Giustra Mogoginta, Takehiro Murai, George A Annor
Heliyon|October 4, 2023
Machine learning approach in predicting GlutoPeak test parameters from image data with AutoML and transfer learningTakehiro Murai, Yoshitaka Inoue, Assey Nambirige, et al.
Journal of Agricultural and Food Chemistry|October 31, 2020
Variation in Lignin, Cell Wall-Bound <i>p</i>-Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on LodgingD Jo Heuschele, Kevin P Smith, George A Annor
Journal of Food Science|January 24, 2022
Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starchesAkua Y Okyere, Prince G Boakye, Eric Bertoft, et al.
Current Research in Food Science|October 4, 2022
Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starchesAkua Y Okyere, Prince G Boakye, Eric Bertoft, et al.
Food Chemistry|April 22, 2023
Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processingSuleiman A Althawab, Derrick B Amoako, George A Annor, et al.
Pageof 2