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Louise Slade

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

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Critical Reviews in Food Science and Nutrition|September 23, 2016
The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technologyLouise Slade, Harry Levine
Journal of Food Science|January 11, 2017
Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of PlasticizersMeera Kweon, Louise Slade, Harry Levine
Critical Reviews in Food Science and Nutrition|February 25, 2020
Exploration of the functionality of sugars in cake-baking, and effects on cake qualityLouise Slade, Meera Kweon, Harry Levine
Critical Reviews in Food Science and Nutrition|November 6, 2013
Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveographyMeera Kweon, Louise Slade, Harry Levine, et al.
Scientific Reports|June 5, 2021
Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oilCatherine Peyrot des Gachons, Abigail J O'Keefe, Louise Slade, et al.
Applied and Environmental Microbiology|March 28, 2002
Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effectsCynthia M Stewart, Martin B Cole, J David Legan, et al.
Journal of Agricultural and Food Chemistry|March 9, 2013
Melting and crystallization of sugars in high-solids systemsYrjö H Roos, Marcus Karel, Theodore P Labuza, et al.
Journal of Agricultural and Food Chemistry|September 29, 2012
Comment on the melting and decomposition of sugarsYrjö H Roos, Felix Franks, Marcus Karel, et al.
International Journal of Molecular Sciences|November 27, 2024
Oleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil BioactivesCatherine Peyrot des Gachons, Claudia Willis, Michael P Napolitano, et al.
Chemical Senses|June 10, 2020
Studies of human twins reveal genetic variation that affects dietary fat perceptionCailu Lin, Lauren Colquitt, Paul Wise, et al.
Pageof 1

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

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|September 23, 2016
The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technologyLouise Slade, Harry Levine
Journal of Food Science|January 11, 2017
Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of PlasticizersMeera Kweon, Louise Slade, Harry Levine
Critical Reviews in Food Science and Nutrition|February 25, 2020
Exploration of the functionality of sugars in cake-baking, and effects on cake qualityLouise Slade, Meera Kweon, Harry Levine
Critical Reviews in Food Science and Nutrition|November 6, 2013
Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveographyMeera Kweon, Louise Slade, Harry Levine, et al.
Scientific Reports|June 5, 2021
Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oilCatherine Peyrot des Gachons, Abigail J O'Keefe, Louise Slade, et al.
Applied and Environmental Microbiology|March 28, 2002
Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effectsCynthia M Stewart, Martin B Cole, J David Legan, et al.
Journal of Agricultural and Food Chemistry|March 9, 2013
Melting and crystallization of sugars in high-solids systemsYrjö H Roos, Marcus Karel, Theodore P Labuza, et al.
Journal of Agricultural and Food Chemistry|September 29, 2012
Comment on the melting and decomposition of sugarsYrjö H Roos, Felix Franks, Marcus Karel, et al.
International Journal of Molecular Sciences|November 27, 2024
Oleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil BioactivesCatherine Peyrot des Gachons, Claudia Willis, Michael P Napolitano, et al.
Chemical Senses|June 10, 2020
Studies of human twins reveal genetic variation that affects dietary fat perceptionCailu Lin, Lauren Colquitt, Paul Wise, et al.
Pageof 1