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Journal of Food Science
|
November 13, 2007
Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements
Peng Zhou, Joe M Regenstein
Journal of the Science of Food and Agriculture
|
April 1, 2023
Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread
Guanmian Wei, Joe M Regenstein
Advances in Food and Nutrition Research
|
August 10, 2010
Fish gelatin
Gokhan Boran, Joe M Regenstein
Journal of Food Science
|
September 3, 2009
Effect of EDTA, HCl, and citric acid on Ca salt removal from Asian (silver) carp scales prior to gelatin extraction
Yan Wang, Joe M Regenstein
Journal of Food Quality
|
April 28, 2020
SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH
Alberto Pedrosa-Menabrito, Joe M Regenstein
Journal of Food Science
|
July 12, 2021
The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd
Guanmian Wei, Joe M Regenstein, Peng Zhou
Foods (Basel, Switzerland)
|
December 23, 2023
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M Regenstein, Mehran Yasemi
Critical Reviews in Food Science and Nutrition
|
June 27, 2015
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
Hui Hong, Joe M Regenstein, Yongkang Luo
Journal of Food Science
|
May 4, 2011
Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales
Sutee Wangtueai, Athapol Noomhorm, Joe M Regenstein
Critical Reviews in Food Science and Nutrition
|
March 28, 2018
Bio-based edible coatings for the preservation of fishery products: A Review
Dawei Yu, Joe M Regenstein, Wenshui Xia
Page
of 14
Search research articles
Search
Showing results (1-10 of 134) with videos related to
Sort By:
Page
of 14
Journal of Food Science
|
November 13, 2007
Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements
Peng Zhou, Joe M Regenstein
Journal of the Science of Food and Agriculture
|
April 1, 2023
Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread
Guanmian Wei, Joe M Regenstein
Advances in Food and Nutrition Research
|
August 10, 2010
Fish gelatin
Gokhan Boran, Joe M Regenstein
Journal of Food Science
|
September 3, 2009
Effect of EDTA, HCl, and citric acid on Ca salt removal from Asian (silver) carp scales prior to gelatin extraction
Yan Wang, Joe M Regenstein
Journal of Food Quality
|
April 28, 2020
SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH
Alberto Pedrosa-Menabrito, Joe M Regenstein
Journal of Food Science
|
July 12, 2021
The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd
Guanmian Wei, Joe M Regenstein, Peng Zhou
Foods (Basel, Switzerland)
|
December 23, 2023
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M Regenstein, Mehran Yasemi
Critical Reviews in Food Science and Nutrition
|
June 27, 2015
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
Hui Hong, Joe M Regenstein, Yongkang Luo
Journal of Food Science
|
May 4, 2011
Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales
Sutee Wangtueai, Athapol Noomhorm, Joe M Regenstein
Critical Reviews in Food Science and Nutrition
|
March 28, 2018
Bio-based edible coatings for the preservation of fishery products: A Review
Dawei Yu, Joe M Regenstein, Wenshui Xia
Page
of 14