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I Sam Saguy

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

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Advances in Colloid and Interface Science|January 2, 2007
Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and mythDina Dana, I Sam Saguy
Critical Reviews in Food Science and Nutrition|May 4, 2013
Reinventing the role of consumer research in today's open innovation ecosystemHoward R Moskowitz, I Sam Saguy
NPJ Science of Food|March 18, 2026
Matters arising from the food processing and processed foods terminology and classificationsYrjö H Roos, I Sam Saguy
Frontiers in Nutrition|April 29, 2024
Possible interactions between selected food processing and medicationsGiuseppe Poli, Ettore Bologna, I Sam Saguy
Journal of Colloid and Interface Science|May 18, 2004
Contact angle measurement on rough surfacesTammar S Meiron, Abraham Marmur, I Sam Saguy
Journal of Food Science|May 4, 2011
Reinventing R&D in an open innovation ecosystemHelmut Traitler, Heribert J Watzke, I Sam Saguy
Frontiers in Nutrition|August 9, 2024
Editorial: Health, science and innovation for the future of food systemGiuseppe Poli, Mélanie Charron, Carlo Agostoni, et al.
Phytopathology|October 24, 2008
Modeling the survival of two soilborne pathogens under dry structural solarizationEli Shlevin, I Sam Saguy, Yitzhak Mahrer, et al.
Frontiers in Nutrition|August 26, 2022
Editorial: Nurturing sustainable nutrition through innovations in food science and technologyGiuseppe Poli, Mélanie Charron, Carlo Agostoni, et al.
Journal of Food Science|March 16, 2012
Controlled exogenous enzyme imbibition and activation in whole chickpea seed enzyme reactor (SER)Eynav Kliger, Lutz Fischer, Sabine Lutz-Wahl, et al.
Pageof 1

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

Sort By:
Pageof 1
Advances in Colloid and Interface Science|January 2, 2007
Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and mythDina Dana, I Sam Saguy
Critical Reviews in Food Science and Nutrition|May 4, 2013
Reinventing the role of consumer research in today's open innovation ecosystemHoward R Moskowitz, I Sam Saguy
NPJ Science of Food|March 18, 2026
Matters arising from the food processing and processed foods terminology and classificationsYrjö H Roos, I Sam Saguy
Frontiers in Nutrition|April 29, 2024
Possible interactions between selected food processing and medicationsGiuseppe Poli, Ettore Bologna, I Sam Saguy
Journal of Colloid and Interface Science|May 18, 2004
Contact angle measurement on rough surfacesTammar S Meiron, Abraham Marmur, I Sam Saguy
Journal of Food Science|May 4, 2011
Reinventing R&D in an open innovation ecosystemHelmut Traitler, Heribert J Watzke, I Sam Saguy
Frontiers in Nutrition|August 9, 2024
Editorial: Health, science and innovation for the future of food systemGiuseppe Poli, Mélanie Charron, Carlo Agostoni, et al.
Phytopathology|October 24, 2008
Modeling the survival of two soilborne pathogens under dry structural solarizationEli Shlevin, I Sam Saguy, Yitzhak Mahrer, et al.
Frontiers in Nutrition|August 26, 2022
Editorial: Nurturing sustainable nutrition through innovations in food science and technologyGiuseppe Poli, Mélanie Charron, Carlo Agostoni, et al.
Journal of Food Science|March 16, 2012
Controlled exogenous enzyme imbibition and activation in whole chickpea seed enzyme reactor (SER)Eynav Kliger, Lutz Fischer, Sabine Lutz-Wahl, et al.
Pageof 1