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Lovedeep Kaur

Showing results (11-20 of 49) with videos related to

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Food Chemistry|August 11, 2015
Impact of structural characteristics on starch digestibility of cooked riceMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Foods (Basel, Switzerland)|August 26, 2023
Goat Meat: Production and Quality AttributesMariero Gawat, Mike Boland, Jaspreet Singh, et al.
Meat Science|July 9, 2018
Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibilityXiaojie Zhu, Lovedeep Kaur, Maryann Staincliffe, et al.
Food Chemistry|August 11, 2015
Impact of the degree of cooking on starch digestibility of rice - An in vitro studyMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural featuresMariero Gawat, Lovedeep Kaur, Jaspreet Singh, et al.
Food Chemistry|September 13, 2014
Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 β-cells and 3T3-L1 adipocytesLovedeep Kaur, Kyoung-Sik Han, Kiran Bains, et al.
Artificial Cells, Nanomedicine, and Biotechnology|July 8, 2017
Recent advances on biodegradable polymeric carrier-based mucosal immunization: an overviewLovedeep Kaur, Ankush Sharma, Awesh Kumar Yadav, et al.
Foods (Basel, Switzerland)|March 29, 2023
Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic MicrobesRamandeep Kaur, Lovedeep Kaur, Tanushree B Gupta, et al.
Foods (Basel, Switzerland)|June 10, 2023
Functional Food Based on PotatoJian Xu, Yang Li, Lovedeep Kaur, et al.
Foods (Basel, Switzerland)|February 15, 2022
3D Printing of Textured Soft Hybrid Meat AnaloguesTianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, et al.
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
Food Chemistry|August 11, 2015
Impact of structural characteristics on starch digestibility of cooked riceMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Foods (Basel, Switzerland)|August 26, 2023
Goat Meat: Production and Quality AttributesMariero Gawat, Mike Boland, Jaspreet Singh, et al.
Meat Science|July 9, 2018
Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibilityXiaojie Zhu, Lovedeep Kaur, Maryann Staincliffe, et al.
Food Chemistry|August 11, 2015
Impact of the degree of cooking on starch digestibility of rice - An in vitro studyMasatsugu Tamura, Jaspreet Singh, Lovedeep Kaur, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural featuresMariero Gawat, Lovedeep Kaur, Jaspreet Singh, et al.
Food Chemistry|September 13, 2014
Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 β-cells and 3T3-L1 adipocytesLovedeep Kaur, Kyoung-Sik Han, Kiran Bains, et al.
Artificial Cells, Nanomedicine, and Biotechnology|July 8, 2017
Recent advances on biodegradable polymeric carrier-based mucosal immunization: an overviewLovedeep Kaur, Ankush Sharma, Awesh Kumar Yadav, et al.
Foods (Basel, Switzerland)|March 29, 2023
Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic MicrobesRamandeep Kaur, Lovedeep Kaur, Tanushree B Gupta, et al.
Foods (Basel, Switzerland)|June 10, 2023
Functional Food Based on PotatoJian Xu, Yang Li, Lovedeep Kaur, et al.
Foods (Basel, Switzerland)|February 15, 2022
3D Printing of Textured Soft Hybrid Meat AnaloguesTianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, et al.
Pageof 5