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Lisa J Mauer

Showing results (31-40 of 64) with videos related to

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Journal of Food Science|August 21, 2010
Detection of E. coli O157:H7 from ground beef using Fourier transform infrared (FT-IR) spectroscopy and chemometricsReeta Davis, Joseph Irudayaraj, Bradley L Reuhs, et al.
Chemistry Central Journal|February 11, 2011
Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based filmsWirongrong Tongdeesoontorn, Lisa J Mauer, Sasitorn Wongruong, et al.
Food Chemistry: X|September 10, 2019
Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophilesAdrienne L Voelker, Gianna Verbeek, Lynne S Taylor, et al.
Journal of Agricultural and Food Chemistry|December 5, 2012
Kinetic study of catechin stability: effects of pH, concentration, and temperatureNa Li, Lynne S Taylor, Mario G Ferruzzi, et al.
Food Chemistry|October 9, 2013
Water-solid interactions between amorphous maltodextrins and crystalline sodium chlorideMohamed K Ghorab, Krystin Marrs, Lynne S Taylor, et al.
Polymers|February 13, 2020
Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food PackagingWirongrong Tongdeesoontorn, Lisa J Mauer, Sasitorn Wongruong, et al.
Analytical Chemistry|March 14, 2009
Biofunctionalized magnetic nanoparticle integrated mid-infrared pathogen sensor for food matrixesSandeep P Ravindranath, Lisa J Mauer, Chitrita Deb-Roy, et al.
Food Chemistry|September 20, 2020
Effects of polyphenols on crystallization of amorphous sucrose lyophilesAdrienne L Voelker, Collin Felten, Lynne S Taylor, et al.
Journal of Agricultural and Food Chemistry|April 14, 2005
Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometricsBelén M Prado, Sol Kim, Banu F Ozen, et al.
Journal of Agricultural and Food Chemistry|June 4, 2009
Interaction of environmental moisture with powdered green tea formulations: relationship between catechin stability and moisture-induced phase transformationsJulieta Ortiz, Umesh S Kestur, Lynne S Taylor, et al.
Pageof 7

Showing results (31-40 of 64) with videos related to

Sort By:
Pageof 7
Journal of Food Science|August 21, 2010
Detection of E. coli O157:H7 from ground beef using Fourier transform infrared (FT-IR) spectroscopy and chemometricsReeta Davis, Joseph Irudayaraj, Bradley L Reuhs, et al.
Chemistry Central Journal|February 11, 2011
Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based filmsWirongrong Tongdeesoontorn, Lisa J Mauer, Sasitorn Wongruong, et al.
Food Chemistry: X|September 10, 2019
Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophilesAdrienne L Voelker, Gianna Verbeek, Lynne S Taylor, et al.
Journal of Agricultural and Food Chemistry|December 5, 2012
Kinetic study of catechin stability: effects of pH, concentration, and temperatureNa Li, Lynne S Taylor, Mario G Ferruzzi, et al.
Food Chemistry|October 9, 2013
Water-solid interactions between amorphous maltodextrins and crystalline sodium chlorideMohamed K Ghorab, Krystin Marrs, Lynne S Taylor, et al.
Polymers|February 13, 2020
Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food PackagingWirongrong Tongdeesoontorn, Lisa J Mauer, Sasitorn Wongruong, et al.
Analytical Chemistry|March 14, 2009
Biofunctionalized magnetic nanoparticle integrated mid-infrared pathogen sensor for food matrixesSandeep P Ravindranath, Lisa J Mauer, Chitrita Deb-Roy, et al.
Food Chemistry|September 20, 2020
Effects of polyphenols on crystallization of amorphous sucrose lyophilesAdrienne L Voelker, Collin Felten, Lynne S Taylor, et al.
Journal of Agricultural and Food Chemistry|April 14, 2005
Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometricsBelén M Prado, Sol Kim, Banu F Ozen, et al.
Journal of Agricultural and Food Chemistry|June 4, 2009
Interaction of environmental moisture with powdered green tea formulations: relationship between catechin stability and moisture-induced phase transformationsJulieta Ortiz, Umesh S Kestur, Lynne S Taylor, et al.
Pageof 7