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Harold Corke

Showing results (21-30 of 146) with videos related to

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Food Research International (Ottawa, Ont.)|January 15, 2026
Interactions of anthocyanidin compounds (ANCs) with nutrients in food: A reviewXinyu Zhang, Zhiqian Wu, Harold Corke, et al.
Journal of Agricultural and Food Chemistry|April 3, 2003
Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starchesJinsong Bao, Jie Xing, David L Phillips, et al.
Journal of the Science of Food and Agriculture|June 18, 2011
Dietary plant materials reduce acrylamide formation in cookie and starch-based model systemsFan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacerShuhong Dai, Fatang Jiang, Harold Corke, et al.
Journal of Agricultural and Food Chemistry|January 10, 2002
Extraction and purification of squalene from amaranthus grainHan-Ping He, Yizhong Cai, Mei Sun, et al.
Journal of the Science of Food and Agriculture|July 15, 2010
Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formationFan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Journal of Agricultural and Food Chemistry|September 30, 2005
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituentsBin Shan, Yizhong Z Cai, Mei Sun, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Rapid identification of betacyanins from Amaranthus tricolor, Gomphrena globosa, and Hylocereus polyrhizus by matrix-assisted laser desorption/ionization quadrupole ion trap time-of-flight mass spectrometry (MALDI-QIT-TOF MS)Yi-Zhong Cai, Jie Xing, Mei Sun, et al.
Journal of Agricultural and Food Chemistry|August 8, 2008
Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat floursFan Zhu, Yi-Zhong Cai, Mei Sun, et al.
Food Chemistry|October 23, 2020
Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrientsQiong-Qiong Yang, Zhongquan Sui, Wei Lu, et al.
Pageof 15

Showing results (21-30 of 146) with videos related to

Sort By:
Pageof 15
Food Research International (Ottawa, Ont.)|January 15, 2026
Interactions of anthocyanidin compounds (ANCs) with nutrients in food: A reviewXinyu Zhang, Zhiqian Wu, Harold Corke, et al.
Journal of Agricultural and Food Chemistry|April 3, 2003
Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starchesJinsong Bao, Jie Xing, David L Phillips, et al.
Journal of the Science of Food and Agriculture|June 18, 2011
Dietary plant materials reduce acrylamide formation in cookie and starch-based model systemsFan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacerShuhong Dai, Fatang Jiang, Harold Corke, et al.
Journal of Agricultural and Food Chemistry|January 10, 2002
Extraction and purification of squalene from amaranthus grainHan-Ping He, Yizhong Cai, Mei Sun, et al.
Journal of the Science of Food and Agriculture|July 15, 2010
Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formationFan Zhu, Yi-Zhong Cai, Jinxia Ke, et al.
Journal of Agricultural and Food Chemistry|September 30, 2005
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituentsBin Shan, Yizhong Z Cai, Mei Sun, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Rapid identification of betacyanins from Amaranthus tricolor, Gomphrena globosa, and Hylocereus polyrhizus by matrix-assisted laser desorption/ionization quadrupole ion trap time-of-flight mass spectrometry (MALDI-QIT-TOF MS)Yi-Zhong Cai, Jie Xing, Mei Sun, et al.
Journal of Agricultural and Food Chemistry|August 8, 2008
Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat floursFan Zhu, Yi-Zhong Cai, Mei Sun, et al.
Food Chemistry|October 23, 2020
Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrientsQiong-Qiong Yang, Zhongquan Sui, Wei Lu, et al.
Pageof 15