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

Joe Regenstein

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
Journal of Agricultural and Food Chemistry|June 20, 2020
Slow-Release and Nontoxic Pickering Emulsion Platform for Antimicrobial PeptideLuyun Cai, Minjie Cao, Joe Regenstein
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Recent Advances in Food Thawing TechnologiesLuyun Cai, Minjie Cao, Joe Regenstein, et al.
Journal of Agricultural and Food Chemistry|November 10, 2012
Antifatigue activities of loach protein hydrolysates with different antioxidant activitiesLijun You, Jiaoyan Ren, Bao Yang, et al.
Ultrasonics Sonochemistry|June 18, 2018
Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) filletsLuyun Cai, Minjie Cao, Ailing Cao, et al.
Food Chemistry|August 12, 2022
Effects of different particle-sized insoluble dietary fibre from citrus peel on adsorption and activity inhibition of pancreatic lipaseBen Yu, Qingmiao Tang, Caixia Fu, et al.
Food Chemistry|November 2, 2018
Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) filletsMinjie Cao, Ailing Cao, Jing Wang, et al.
Critical Reviews in Food Science and Nutrition|January 22, 2021
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategiesJing Wang, Yong Chen, Hao Zhong, et al.
Journal of Microbiology and Biotechnology|January 6, 2019
Effect of IgY on Periodontitis and Halitosis Induced by <i>Fusobacterium nucleatum</i>Fang Wang, Wu Qiao, Bin Bao, et al.
Critical Reviews in Food Science and Nutrition|February 4, 2022
The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologiesAbdo Hassoun, Abderrahmane Aït-Kaddour, Adnan M Abu-Mahfouz, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|June 20, 2020
Slow-Release and Nontoxic Pickering Emulsion Platform for Antimicrobial PeptideLuyun Cai, Minjie Cao, Joe Regenstein
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Recent Advances in Food Thawing TechnologiesLuyun Cai, Minjie Cao, Joe Regenstein, et al.
Journal of Agricultural and Food Chemistry|November 10, 2012
Antifatigue activities of loach protein hydrolysates with different antioxidant activitiesLijun You, Jiaoyan Ren, Bao Yang, et al.
Ultrasonics Sonochemistry|June 18, 2018
Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) filletsLuyun Cai, Minjie Cao, Ailing Cao, et al.
Food Chemistry|August 12, 2022
Effects of different particle-sized insoluble dietary fibre from citrus peel on adsorption and activity inhibition of pancreatic lipaseBen Yu, Qingmiao Tang, Caixia Fu, et al.
Food Chemistry|November 2, 2018
Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) filletsMinjie Cao, Ailing Cao, Jing Wang, et al.
Critical Reviews in Food Science and Nutrition|January 22, 2021
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategiesJing Wang, Yong Chen, Hao Zhong, et al.
Journal of Microbiology and Biotechnology|January 6, 2019
Effect of IgY on Periodontitis and Halitosis Induced by <i>Fusobacterium nucleatum</i>Fang Wang, Wu Qiao, Bin Bao, et al.
Critical Reviews in Food Science and Nutrition|February 4, 2022
The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologiesAbdo Hassoun, Abderrahmane Aït-Kaddour, Adnan M Abu-Mahfouz, et al.
Pageof 1