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Luis Rodriguez-Saona

Showing results (1-10 of 30) with videos related to

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Advances in Food and Nutrition Research|July 9, 2010
Chemical and instrumental approaches to cheese analysisAnand Subramanian, Luis Rodriguez-Saona
Foods (Basel, Switzerland)|December 30, 2020
Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition AnalysisSiyu Yao, Didem Peren Aykas, Luis Rodriguez-Saona
Molecules (Basel, Switzerland)|March 10, 2022
Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared SpectroscopyShuai Ren, Luis Rodriguez-Saona, M Monica Giusti
Metabolites|April 30, 2020
Metabolomics in Central Sensitivity SyndromesJoseph S Miller, Luis Rodriguez-Saona, Kevin V Hackshaw
Molecules (Basel, Switzerland)|May 13, 2023
Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to ForkNur Cebi, Hatice Bekiroglu, Azime Erarslan, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Determination of spore inactivation during thermal and pressure-assisted thermal processing using FT-IR spectroscopyAnand Subramanian, Juhee Ahn, V M Balasubramaniam, et al.
Journal of Agricultural and Food Chemistry|October 3, 2007
Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopyAnand Subramanian, Juhee Ahn, V M Balasubramaniam, et al.
Foods (Basel, Switzerland)|February 26, 2020
Non-Targeted Authentication Approach for Extra Virgin Olive OilDidem Peren Aykas, Ayse Demet Karaman, Burcu Keser, et al.
Journal of Dairy Science|April 13, 2025
Evaluating secondary structure changes in beta-lactoglobulin induced by supercritical CO<sub>2</sub> treatmentRahul Venkatram, Silvia de Lamo Castellvi, Luis Rodriguez-Saona, et al.
Journal of Dairy Science|October 17, 2016
Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beveragesTing Wang, Siow-Ying Tan, William Mutilangi, et al.
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Advances in Food and Nutrition Research|July 9, 2010
Chemical and instrumental approaches to cheese analysisAnand Subramanian, Luis Rodriguez-Saona
Foods (Basel, Switzerland)|December 30, 2020
Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition AnalysisSiyu Yao, Didem Peren Aykas, Luis Rodriguez-Saona
Molecules (Basel, Switzerland)|March 10, 2022
Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared SpectroscopyShuai Ren, Luis Rodriguez-Saona, M Monica Giusti
Metabolites|April 30, 2020
Metabolomics in Central Sensitivity SyndromesJoseph S Miller, Luis Rodriguez-Saona, Kevin V Hackshaw
Molecules (Basel, Switzerland)|May 13, 2023
Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to ForkNur Cebi, Hatice Bekiroglu, Azime Erarslan, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Determination of spore inactivation during thermal and pressure-assisted thermal processing using FT-IR spectroscopyAnand Subramanian, Juhee Ahn, V M Balasubramaniam, et al.
Journal of Agricultural and Food Chemistry|October 3, 2007
Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopyAnand Subramanian, Juhee Ahn, V M Balasubramaniam, et al.
Foods (Basel, Switzerland)|February 26, 2020
Non-Targeted Authentication Approach for Extra Virgin Olive OilDidem Peren Aykas, Ayse Demet Karaman, Burcu Keser, et al.
Journal of Dairy Science|April 13, 2025
Evaluating secondary structure changes in beta-lactoglobulin induced by supercritical CO<sub>2</sub> treatmentRahul Venkatram, Silvia de Lamo Castellvi, Luis Rodriguez-Saona, et al.
Journal of Dairy Science|October 17, 2016
Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beveragesTing Wang, Siow-Ying Tan, William Mutilangi, et al.
Pageof 3