Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

James D Morton

Showing results (11-20 of 52) with videos related to

Pageof 6
Sort By:
Critical Reviews in Food Science and Nutrition|August 4, 2024
Exploring faba beans (<i>Vicia faba</i> L.): bioactive compounds, cardiovascular health, and processing insightsZiqian Feng, James D Morton, Evelyne Maes, et al.
Meat Science|May 12, 2018
The physical and biochemical effects of pre-rigor high pressure processing of beefJames D Morton, Hannah Y-Y Lee, R Grant Pearson, et al.
International Journal of Biological Macromolecules|October 12, 2024
Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creamsAnnu Mehta, Lokesh Kumar, Luca Serventi, et al.
Biology of Reproduction|October 14, 2021
Proteomic determinants of uterine receptivity for pregnancy in early and mid-postpartum dairy cows†Nicolas Aranciaga, James D Morton, Evelyne Maes, et al.
Foods (Basel, Switzerland)|November 25, 2020
Lactoferrin Isolation and Hydrolysis from Red Deer (<i>Cervus elaphus</i>) Milk and the Antibacterial Activity of Deer Lactoferrin and Its HydrolysatesYe Wang, Alaa El-Din A Bekhit, Susan L Mason, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Applied and Emerging Methods for Meat Tenderization: A Comparative PerspectiveZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Critical Reviews in Food Science and Nutrition|February 3, 2018
Current and future prospects for the use of pulsed electric field in the meat industryZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Food Chemistry|October 15, 2019
The application of pulsed electric field as a sodium reducing strategy for meat productsZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Meat Science|April 5, 2019
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageingZ F Bhat, James D Morton, Susan L Mason, et al.
Foods (Basel, Switzerland)|July 2, 2021
Amino Acid Sequences of Lactoferrin from Red Deer (<i>Cervus elaphus</i>) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and LactoferrampinYe Wang, James D Morton, Alaa El-Din A Bekhit, et al.
Pageof 6

Showing results (11-20 of 52) with videos related to

Sort By:
Pageof 6
Critical Reviews in Food Science and Nutrition|August 4, 2024
Exploring faba beans (<i>Vicia faba</i> L.): bioactive compounds, cardiovascular health, and processing insightsZiqian Feng, James D Morton, Evelyne Maes, et al.
Meat Science|May 12, 2018
The physical and biochemical effects of pre-rigor high pressure processing of beefJames D Morton, Hannah Y-Y Lee, R Grant Pearson, et al.
International Journal of Biological Macromolecules|October 12, 2024
Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creamsAnnu Mehta, Lokesh Kumar, Luca Serventi, et al.
Biology of Reproduction|October 14, 2021
Proteomic determinants of uterine receptivity for pregnancy in early and mid-postpartum dairy cows†Nicolas Aranciaga, James D Morton, Evelyne Maes, et al.
Foods (Basel, Switzerland)|November 25, 2020
Lactoferrin Isolation and Hydrolysis from Red Deer (<i>Cervus elaphus</i>) Milk and the Antibacterial Activity of Deer Lactoferrin and Its HydrolysatesYe Wang, Alaa El-Din A Bekhit, Susan L Mason, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Applied and Emerging Methods for Meat Tenderization: A Comparative PerspectiveZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Critical Reviews in Food Science and Nutrition|February 3, 2018
Current and future prospects for the use of pulsed electric field in the meat industryZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Food Chemistry|October 15, 2019
The application of pulsed electric field as a sodium reducing strategy for meat productsZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Meat Science|April 5, 2019
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageingZ F Bhat, James D Morton, Susan L Mason, et al.
Foods (Basel, Switzerland)|July 2, 2021
Amino Acid Sequences of Lactoferrin from Red Deer (<i>Cervus elaphus</i>) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and LactoferrampinYe Wang, James D Morton, Alaa El-Din A Bekhit, et al.
Pageof 6