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Gurkirat Kaur

Showing results (1-10 of 28) with videos related to

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Journal of Food Science and Technology|May 9, 2022
Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsionsPrastuty, Gurkirat Kaur, Arashdeep Singh
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2021
Physical, morphological and storage stability of clove oil nanoemulsion based delivery systemPrastuty Singh, Gurkirat Kaur, Arashdeep Singh
Journal of Food Science and Technology|July 1, 2021
Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (<i>Helianthus annuus</i>) seed flourGurkirat Kaur, Navjot Kaur, Amarjeet Kaur
Critical Reviews in Therapeutic Drug Carrier Systems|January 11, 2021
Critical Reviews on Pediatric Dosage Form Developments and Medical DevicesGurkirat Kaur, Dheeraj Nagpal, Kalpana Nagpal
Critical Reviews in Food Science and Nutrition|November 11, 2016
Cereal starch nanoparticles-A prospective food additive: A reviewJashandeep Kaur, Gurkirat Kaur, Savita Sharma, et al.
Journal of Food Science and Technology|June 18, 2019
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditionsArashdeep Singh, Savita Sharma, Baljit Singh, et al.
Molecular Neurodegeneration|January 16, 2024
Brain clearance of protein aggregates: a close-up on astrocytesVeronica Giusti, Gurkirat Kaur, Elena Giusto, et al.
International Journal of Food Science|February 24, 2016
Quality Assessment and Physicochemical Characteristics of Bran Enriched ChapattisB N Dar, Savita Sharma, Baljit Singh, et al.
STAR Protocols|November 7, 2025
Protocol for 3D Matrigel embedding of primary murine astrocytes for a physiologically relevant culture modelGurkirat Kaur, Maria Ester Salvucci, Veronica Giusti, et al.
Journal of Texture Studies|April 30, 2026
Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour BreadSukhmandeep Kaur, Arashdeep Singh, Gurkirat Kaur, et al.
Pageof 3

Showing results (1-10 of 28) with videos related to

Sort By:
Pageof 3
Journal of Food Science and Technology|May 9, 2022
Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsionsPrastuty, Gurkirat Kaur, Arashdeep Singh
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2021
Physical, morphological and storage stability of clove oil nanoemulsion based delivery systemPrastuty Singh, Gurkirat Kaur, Arashdeep Singh
Journal of Food Science and Technology|July 1, 2021
Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (<i>Helianthus annuus</i>) seed flourGurkirat Kaur, Navjot Kaur, Amarjeet Kaur
Critical Reviews in Therapeutic Drug Carrier Systems|January 11, 2021
Critical Reviews on Pediatric Dosage Form Developments and Medical DevicesGurkirat Kaur, Dheeraj Nagpal, Kalpana Nagpal
Critical Reviews in Food Science and Nutrition|November 11, 2016
Cereal starch nanoparticles-A prospective food additive: A reviewJashandeep Kaur, Gurkirat Kaur, Savita Sharma, et al.
Journal of Food Science and Technology|June 18, 2019
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditionsArashdeep Singh, Savita Sharma, Baljit Singh, et al.
Molecular Neurodegeneration|January 16, 2024
Brain clearance of protein aggregates: a close-up on astrocytesVeronica Giusti, Gurkirat Kaur, Elena Giusto, et al.
International Journal of Food Science|February 24, 2016
Quality Assessment and Physicochemical Characteristics of Bran Enriched ChapattisB N Dar, Savita Sharma, Baljit Singh, et al.
STAR Protocols|November 7, 2025
Protocol for 3D Matrigel embedding of primary murine astrocytes for a physiologically relevant culture modelGurkirat Kaur, Maria Ester Salvucci, Veronica Giusti, et al.
Journal of Texture Studies|April 30, 2026
Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour BreadSukhmandeep Kaur, Arashdeep Singh, Gurkirat Kaur, et al.
Pageof 3