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Food Research International (Ottawa, Ont.)
|
March 20, 2019
Influence of spray drying on the stability of food-grade solid lipid nanoparticles
Hanna Salminen, Juliane Ankenbrand, Benjamin Zeeb, et al.
Meat Science
|
September 2, 2023
A review on the relation between grinding process and quality of ground meat
Lisa M Berger, Franziska Witte, Igor Tomasevic, et al.
Journal of the Science of Food and Agriculture
|
March 9, 2016
Effect of nitrogen fertilisation on the amino acid digestibility of different triticale genotypes in caecectomised laying hens
Wolfgang Siegert, Jeannette Boguhn, Hans Peter Maurer, et al.
Journal of Agricultural and Food Chemistry
|
August 21, 2009
Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles
Thrandur Helgason, Tarek S Awad, Kristberg Kristbergsson, et al.
Langmuir : the ACS Journal of Surfaces and Colloids
|
October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles
Tarek Samir Awad, Thrandur Helgason, Kristberg Kristbergsson, et al.
The Review of Scientific Instruments
|
November 7, 2012
Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes
Anne Kessler, Benjamin Zeeb, Bertolt Kranz, et al.
Food Chemistry
|
July 25, 2016
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems
Linda Flaiz, María Freire, Susana Cofrades, et al.
Journal of Agricultural and Food Chemistry
|
December 1, 2020
Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials
Matthias Edelmann, Corinna Dawid, Theo Ralla, et al.
Journal of Food Science
|
March 8, 2022
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system
Sandra Ebert, Wiebke Michel, Lisa Gotzmann, et al.
Food Chemistry
|
November 28, 2024
Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamics
Stephan Buecker, Jeffrey M Sanders, Paul Winget, et al.
Page
of 21
Search research articles
Search
Showing results (181-190 of 205) with videos related to
Sort By:
Page
of 21
Food Research International (Ottawa, Ont.)
|
March 20, 2019
Influence of spray drying on the stability of food-grade solid lipid nanoparticles
Hanna Salminen, Juliane Ankenbrand, Benjamin Zeeb, et al.
Meat Science
|
September 2, 2023
A review on the relation between grinding process and quality of ground meat
Lisa M Berger, Franziska Witte, Igor Tomasevic, et al.
Journal of the Science of Food and Agriculture
|
March 9, 2016
Effect of nitrogen fertilisation on the amino acid digestibility of different triticale genotypes in caecectomised laying hens
Wolfgang Siegert, Jeannette Boguhn, Hans Peter Maurer, et al.
Journal of Agricultural and Food Chemistry
|
August 21, 2009
Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles
Thrandur Helgason, Tarek S Awad, Kristberg Kristbergsson, et al.
Langmuir : the ACS Journal of Surfaces and Colloids
|
October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles
Tarek Samir Awad, Thrandur Helgason, Kristberg Kristbergsson, et al.
The Review of Scientific Instruments
|
November 7, 2012
Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes
Anne Kessler, Benjamin Zeeb, Bertolt Kranz, et al.
Food Chemistry
|
July 25, 2016
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems
Linda Flaiz, María Freire, Susana Cofrades, et al.
Journal of Agricultural and Food Chemistry
|
December 1, 2020
Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet Materials
Matthias Edelmann, Corinna Dawid, Theo Ralla, et al.
Journal of Food Science
|
March 8, 2022
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system
Sandra Ebert, Wiebke Michel, Lisa Gotzmann, et al.
Food Chemistry
|
November 28, 2024
Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamics
Stephan Buecker, Jeffrey M Sanders, Paul Winget, et al.
Page
of 21