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Jochen Weiss

Showing results (201-210 of 205) with videos related to

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Colloids and Surfaces. B, Biointerfaces|April 16, 2021
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulationsMareen Hoffmann, Denise Mück, Lutz Grossmann, et al.
Frontiers in Nutrition|February 24, 2023
Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional propertiesMarie-Christin Baune, Keshia Broucke, Sandra Ebert, et al.
Journal of Agricultural and Food Chemistry|February 6, 2010
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate estersMickaël Laguerre, Luis J López Giraldo, Jérôme Lecomte, et al.
Journal of Agricultural and Food Chemistry|January 16, 2009
Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radicalLuis J López-Giraldo, Mickaël Laguerre, Jérome Lecomte, et al.
Journal of Agricultural and Food Chemistry|November 11, 2009
Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradoxMickaël Laguerre, Luis J López Giraldo, Jérôme Lecomte, et al.
Pageof 21

Showing results (201-210 of 205) with videos related to

Sort By:
Pageof 21
You have reached the last page of results.This site can display upto 205 results.
Colloids and Surfaces. B, Biointerfaces|April 16, 2021
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulationsMareen Hoffmann, Denise Mück, Lutz Grossmann, et al.
Frontiers in Nutrition|February 24, 2023
Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional propertiesMarie-Christin Baune, Keshia Broucke, Sandra Ebert, et al.
Journal of Agricultural and Food Chemistry|February 6, 2010
Relationship between hydrophobicity and antioxidant ability of "phenolipids" in emulsion: a parabolic effect of the chain length of rosmarinate estersMickaël Laguerre, Luis J López Giraldo, Jérôme Lecomte, et al.
Journal of Agricultural and Food Chemistry|January 16, 2009
Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against the DPPH radicalLuis J López-Giraldo, Mickaël Laguerre, Jérome Lecomte, et al.
Journal of Agricultural and Food Chemistry|November 11, 2009
Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradoxMickaël Laguerre, Luis J López Giraldo, Jérôme Lecomte, et al.
Pageof 21