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Ian D Fisk

Showing results (41-50 of 56) with videos related to

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European Biophysics Journal : EBJ|November 13, 2020
Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteinsVlad Dinu, Thomas MacCalman, Ni Yang, et al.
International Journal of Biological Macromolecules|July 29, 2019
Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavourVlad Dinu, Gleb E Yakubov, Mui Lim, et al.
NPJ Science of Food|October 21, 2020
Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavourVlad Dinu, Azad Kilic, Qingqi Wang, et al.
Food Chemistry: X|January 29, 2021
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuitsCharfedinne Ayed, Mui Lim, Khatija Nawaz, et al.
Scientific Reports|September 8, 2018
Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma releaseVlad Dinu, Chujiao Liu, Joseph Ali, et al.
Trends in Plant Science|January 15, 2026
Heterogeneity in seed traits: an overlooked breeding opportunityLuqman B Safdar, Ian D Fisk, Rahul A Bhosale, et al.
Plant Cell Reports|September 25, 2016
The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoesBee Lynn Chew, Ian D Fisk, Rupert Fray, et al.
Frontiers in Nutrition|July 28, 2023
Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beansSu Xu, Yuze Liu, Zhenchun Sun, et al.
Plant Communications|September 15, 2023
Challenges facing sustainable protein production: Opportunities for cerealsLuqman B Safdar, M John Foulkes, Friedrich H Kleiner, et al.
NPJ Science of Food|July 16, 2019
An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processingVlad Dinu, Arthur Gadon, Katherine Hurst, et al.
Pageof 6

Showing results (41-50 of 56) with videos related to

Sort By:
Pageof 6
European Biophysics Journal : EBJ|November 13, 2020
Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteinsVlad Dinu, Thomas MacCalman, Ni Yang, et al.
International Journal of Biological Macromolecules|July 29, 2019
Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavourVlad Dinu, Gleb E Yakubov, Mui Lim, et al.
NPJ Science of Food|October 21, 2020
Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavourVlad Dinu, Azad Kilic, Qingqi Wang, et al.
Food Chemistry: X|January 29, 2021
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuitsCharfedinne Ayed, Mui Lim, Khatija Nawaz, et al.
Scientific Reports|September 8, 2018
Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma releaseVlad Dinu, Chujiao Liu, Joseph Ali, et al.
Trends in Plant Science|January 15, 2026
Heterogeneity in seed traits: an overlooked breeding opportunityLuqman B Safdar, Ian D Fisk, Rahul A Bhosale, et al.
Plant Cell Reports|September 25, 2016
The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoesBee Lynn Chew, Ian D Fisk, Rupert Fray, et al.
Frontiers in Nutrition|July 28, 2023
Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beansSu Xu, Yuze Liu, Zhenchun Sun, et al.
Plant Communications|September 15, 2023
Challenges facing sustainable protein production: Opportunities for cerealsLuqman B Safdar, M John Foulkes, Friedrich H Kleiner, et al.
NPJ Science of Food|July 16, 2019
An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processingVlad Dinu, Arthur Gadon, Katherine Hurst, et al.
Pageof 6