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Jonathan O'Regan

Showing results (1-10 of 20) with videos related to

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Food Chemistry|October 3, 2024
An absolute quantification method for selected MFGM proteins in infant formula using targeted proteomicsAikaterini Galani, David A Goulding, Jonathan O'Regan
Journal of AOAC International|October 4, 2020
An Analytical Method to Quantify Osteopontin in Dairy Powders and Infant Formulas by Signature Peptide Quantification with UHPLC-MS/MSCian Moloney, Brid Brosnan, Hope Faulkner, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
The integration of membrane filtration in the infant milk formula industry with a particular focus on membrane-derived ingredients for infant nutritionThomas C France, Ger Ryan, Jonathan O'Regan, et al.
Comprehensive Reviews in Food Science and Food Safety|January 25, 2022
Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: A reviewGiovanni Barone, Jonathan O'Regan, Alan L Kelly, et al.
Critical Reviews in Food Science and Nutrition|October 21, 2024
Current perspectives on the use of milk fat globule membrane in infant milk formulaThomas C France, Elaine Kennedy, Jonathan O'Regan, et al.
Neuroimage|December 27, 2017
Early nutrition influences developmental myelination and cognition in infants and young childrenSean Deoni, Douglas Dean, Sarah Joelson, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Lectin microarray profiling demonstrates equivalent global glycosylation for whey protein ingredients enriched with α-lactalbumin and milk fat globule membraneMarie Le Berre, Yousef Joubran, Lokesh Joshi, et al.
Foods (Basel, Switzerland)|October 23, 2021
Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A ReviewNan Gai, Therese Uniacke-Lowe, Jonathan O'Regan, et al.
Food Chemistry|March 1, 2020
Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbuminGiovanni Barone, Cian Moloney, Jonathan O'Regan, et al.
Colloids and Surfaces. B, Biointerfaces|July 5, 2020
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional productsThomas C France, Giovanni Barone, Jonathan O'Regan, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Food Chemistry|October 3, 2024
An absolute quantification method for selected MFGM proteins in infant formula using targeted proteomicsAikaterini Galani, David A Goulding, Jonathan O'Regan
Journal of AOAC International|October 4, 2020
An Analytical Method to Quantify Osteopontin in Dairy Powders and Infant Formulas by Signature Peptide Quantification with UHPLC-MS/MSCian Moloney, Brid Brosnan, Hope Faulkner, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
The integration of membrane filtration in the infant milk formula industry with a particular focus on membrane-derived ingredients for infant nutritionThomas C France, Ger Ryan, Jonathan O'Regan, et al.
Comprehensive Reviews in Food Science and Food Safety|January 25, 2022
Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: A reviewGiovanni Barone, Jonathan O'Regan, Alan L Kelly, et al.
Critical Reviews in Food Science and Nutrition|October 21, 2024
Current perspectives on the use of milk fat globule membrane in infant milk formulaThomas C France, Elaine Kennedy, Jonathan O'Regan, et al.
Neuroimage|December 27, 2017
Early nutrition influences developmental myelination and cognition in infants and young childrenSean Deoni, Douglas Dean, Sarah Joelson, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Lectin microarray profiling demonstrates equivalent global glycosylation for whey protein ingredients enriched with α-lactalbumin and milk fat globule membraneMarie Le Berre, Yousef Joubran, Lokesh Joshi, et al.
Foods (Basel, Switzerland)|October 23, 2021
Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A ReviewNan Gai, Therese Uniacke-Lowe, Jonathan O'Regan, et al.
Food Chemistry|March 1, 2020
Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbuminGiovanni Barone, Cian Moloney, Jonathan O'Regan, et al.
Colloids and Surfaces. B, Biointerfaces|July 5, 2020
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional productsThomas C France, Giovanni Barone, Jonathan O'Regan, et al.
Pageof 2