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Joe M Regenstein

Showing results (81-90 of 134) with videos related to

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Glycoconjugate Journal|June 8, 2022
Structural analysis and in vitro antitumor effect of polysaccharides from Pholiota adiposaJiao Zhou, Jinhua Gong, Yangyang Chai, et al.
Food Chemistry|October 18, 2017
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storageDawei Yu, Yanshun Xu, Joe M Regenstein, et al.
Fish & Shellfish Immunology|November 15, 2017
The oxidative stress and antioxidant responses of Litopenaeus vannamei to low temperature and air exposureZihan Xu, Joe M Regenstein, Dandan Xie, et al.
Critical Reviews in Food Science and Nutrition|March 30, 2019
Recent advances in quality retention of non-frozen fish and fishery products: A reviewDawei Yu, Liying Wu, Joe M Regenstein, et al.
Journal of Food Science|July 21, 2025
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and ChallengesYuejiao Xing, Hongjuan Teng, Yue San, et al.
Food Microbiology|April 28, 2020
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter culturesJinhong Zang, Yanshun Xu, Wenshui Xia, et al.
Journal of Food Science and Technology|January 25, 2017
Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skinLuyun Cai, Jianhui Feng, Xichun Peng, et al.
Food Chemistry|November 23, 2021
Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservationDawei Yu, Wenyu Zhao, Junli Dong, et al.
Environmental Monitoring and Assessment|June 25, 2013
Heavy metal bioaccumulation and risk assessment for wild and farmed beluga sturgeon caviarSeyed Vali Hosseini, Seyed Mehdi Hosseini, Seyede Fatemeh Monsef Rad, et al.
Foods (Basel, Switzerland)|April 28, 2023
Evaluation of Sufu Fermented Using <i>Mucor racemosus M2</i>: Biochemical, Textural, Structural and Microbiological PropertiesYuan Xie, Ziyu Guan, Shitong Zhang, et al.
Pageof 14

Showing results (81-90 of 134) with videos related to

Sort By:
Pageof 14
Glycoconjugate Journal|June 8, 2022
Structural analysis and in vitro antitumor effect of polysaccharides from Pholiota adiposaJiao Zhou, Jinhua Gong, Yangyang Chai, et al.
Food Chemistry|October 18, 2017
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storageDawei Yu, Yanshun Xu, Joe M Regenstein, et al.
Fish & Shellfish Immunology|November 15, 2017
The oxidative stress and antioxidant responses of Litopenaeus vannamei to low temperature and air exposureZihan Xu, Joe M Regenstein, Dandan Xie, et al.
Critical Reviews in Food Science and Nutrition|March 30, 2019
Recent advances in quality retention of non-frozen fish and fishery products: A reviewDawei Yu, Liying Wu, Joe M Regenstein, et al.
Journal of Food Science|July 21, 2025
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and ChallengesYuejiao Xing, Hongjuan Teng, Yue San, et al.
Food Microbiology|April 28, 2020
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter culturesJinhong Zang, Yanshun Xu, Wenshui Xia, et al.
Journal of Food Science and Technology|January 25, 2017
Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skinLuyun Cai, Jianhui Feng, Xichun Peng, et al.
Food Chemistry|November 23, 2021
Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservationDawei Yu, Wenyu Zhao, Junli Dong, et al.
Environmental Monitoring and Assessment|June 25, 2013
Heavy metal bioaccumulation and risk assessment for wild and farmed beluga sturgeon caviarSeyed Vali Hosseini, Seyed Mehdi Hosseini, Seyede Fatemeh Monsef Rad, et al.
Foods (Basel, Switzerland)|April 28, 2023
Evaluation of Sufu Fermented Using <i>Mucor racemosus M2</i>: Biochemical, Textural, Structural and Microbiological PropertiesYuan Xie, Ziyu Guan, Shitong Zhang, et al.
Pageof 14