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M G Corradini

Showing results (11-20 of 18) with videos related to

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Food Chemistry|February 13, 2022
Lipid crystallinity of oil-in-water emulsions alters in vitroM Borduas, P A Spagnuolo, A G Marangoni, et al.
Soft Matter|September 8, 2023
Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimicA Sultani, S M Ghazani, A G Marangoni, et al.
Journal of AOAC International|March 26, 2025
Maple Syrup Adulteration: Fluorescence Fingerprints as a Source of Information for Enhanced DetectionM Singh, M Zhang, M Espinal-Ruiz, et al.
International Journal of Food Microbiology|July 30, 2004
Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival dataP M Periago, A van Zuijlen, P S Fernandez, et al.
Biochemical and Biophysical Research Communications|June 30, 1989
Conformation studies on bombesin receptor antagonists: 500 MHz NMR and CD characterization of synthetic (D-Phe12, Leu14)-bombesinC Di Bello, A Scanelli, M G Corradini, et al.
Journal of Agricultural and Food Chemistry|July 27, 2021
<i>Sous Vide</i> Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef <i>Longissimus</i> Muscle in TIM-1E A L West, A X Xu, B M Bohrer, et al.
Advances in Food and Nutrition Research|June 2, 2019
A comprehensive perspective of food nanomaterialsI J Joye, M G Corradini, L M Duizer, et al.
Nanoscale|October 18, 2023
Halogen- and hydrogen-bonded self-assembled fibrillar networks of substituted 1,3:2,4-dibenzylidene-D-sorbitols (DBS)Y Bai, P Nasr, G King, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Food Chemistry|February 13, 2022
Lipid crystallinity of oil-in-water emulsions alters in vitroM Borduas, P A Spagnuolo, A G Marangoni, et al.
Soft Matter|September 8, 2023
Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimicA Sultani, S M Ghazani, A G Marangoni, et al.
Journal of AOAC International|March 26, 2025
Maple Syrup Adulteration: Fluorescence Fingerprints as a Source of Information for Enhanced DetectionM Singh, M Zhang, M Espinal-Ruiz, et al.
International Journal of Food Microbiology|July 30, 2004
Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival dataP M Periago, A van Zuijlen, P S Fernandez, et al.
Biochemical and Biophysical Research Communications|June 30, 1989
Conformation studies on bombesin receptor antagonists: 500 MHz NMR and CD characterization of synthetic (D-Phe12, Leu14)-bombesinC Di Bello, A Scanelli, M G Corradini, et al.
Journal of Agricultural and Food Chemistry|July 27, 2021
<i>Sous Vide</i> Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef <i>Longissimus</i> Muscle in TIM-1E A L West, A X Xu, B M Bohrer, et al.
Advances in Food and Nutrition Research|June 2, 2019
A comprehensive perspective of food nanomaterialsI J Joye, M G Corradini, L M Duizer, et al.
Nanoscale|October 18, 2023
Halogen- and hydrogen-bonded self-assembled fibrillar networks of substituted 1,3:2,4-dibenzylidene-D-sorbitols (DBS)Y Bai, P Nasr, G King, et al.
Pageof 2