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

Lisa J Mauer

Showing results (11-20 of 64) with videos related to

Pageof 7
Sort By:
Food & Function|September 20, 2022
Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulationsTravest J Woodbury, Lisa J Mauer
Journal of Agricultural and Food Chemistry|June 27, 2002
Detection of hazelnut oil adulteration using FT-IR spectroscopyBanu F Ozen, Lisa J Mauer
Annual Review of Food Science and Technology|December 2, 2011
Water-solids interactions: deliquescenceLisa J Mauer, Lynne S Taylor
Food Research International (Ottawa, Ont.)|August 15, 2024
Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookiesTravest J Woodbury, Lisa J Mauer
Food Chemistry|November 18, 2015
Common-ion effects on the deliquescence lowering of crystalline ingredient blendsMatthew Allan, Lynne S Taylor, Lisa J Mauer
Journal of Food Science|May 26, 2020
Relative humidity-temperature transition boundaries for anhydrous β-caffeine and caffeine hydrate crystalline formsMatthew C Allan, Bridget Owens, Lisa J Mauer
Journal of Agricultural and Food Chemistry|September 18, 2003
Dietary supplement oil classification and detection of adulteration using Fourier transform infrared spectroscopyBanu F Ozen, Ilan Weiss, Lisa J Mauer
Food Research International (Ottawa, Ont.)|December 29, 2019
RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline formsMatthew C Allan, Erica Grush, Lisa J Mauer
Journal of Agricultural and Food Chemistry|October 23, 2010
Kinetics of moisture-induced hydrolysis in powder blends stored at and below the deliquescence relative humidity: investigation of sucrose-citric acid mixturesKaho Kwok, Lisa J Mauer, Lynne S Taylor
Journal of Food Science|May 3, 2019
RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline TrehaloseMatthew Allan, Mary Claire Chamberlain, Lisa J Mauer
Pageof 7

Showing results (11-20 of 64) with videos related to

Sort By:
Pageof 7
Food & Function|September 20, 2022
Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulationsTravest J Woodbury, Lisa J Mauer
Journal of Agricultural and Food Chemistry|June 27, 2002
Detection of hazelnut oil adulteration using FT-IR spectroscopyBanu F Ozen, Lisa J Mauer
Annual Review of Food Science and Technology|December 2, 2011
Water-solids interactions: deliquescenceLisa J Mauer, Lynne S Taylor
Food Research International (Ottawa, Ont.)|August 15, 2024
Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookiesTravest J Woodbury, Lisa J Mauer
Food Chemistry|November 18, 2015
Common-ion effects on the deliquescence lowering of crystalline ingredient blendsMatthew Allan, Lynne S Taylor, Lisa J Mauer
Journal of Food Science|May 26, 2020
Relative humidity-temperature transition boundaries for anhydrous β-caffeine and caffeine hydrate crystalline formsMatthew C Allan, Bridget Owens, Lisa J Mauer
Journal of Agricultural and Food Chemistry|September 18, 2003
Dietary supplement oil classification and detection of adulteration using Fourier transform infrared spectroscopyBanu F Ozen, Ilan Weiss, Lisa J Mauer
Food Research International (Ottawa, Ont.)|December 29, 2019
RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline formsMatthew C Allan, Erica Grush, Lisa J Mauer
Journal of Agricultural and Food Chemistry|October 23, 2010
Kinetics of moisture-induced hydrolysis in powder blends stored at and below the deliquescence relative humidity: investigation of sucrose-citric acid mixturesKaho Kwok, Lisa J Mauer, Lynne S Taylor
Journal of Food Science|May 3, 2019
RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline TrehaloseMatthew Allan, Mary Claire Chamberlain, Lisa J Mauer
Pageof 7