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Showing results (151-160 of 160) with videos related to

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Critical Reviews in Food Science and Nutrition|August 11, 2022
Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologiesAbdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, et al.
Frontiers in Nutrition|August 29, 2022
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectivesAbdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition|November 22, 2021
The Antiviral Activity of Bacterial, Fungal, and Algal Polysaccharides as Bioactive Ingredients: Potential Uses for Enhancing Immune Systems and Preventing VirusesWorraprat Chaisuwan, Yuthana Phimolsiripol, Thanongsak Chaiyaso, et al.
International Journal of Biological Macromolecules|December 18, 2021
Thermoplastic cassava starch blend with polyethylene-grafted-maleic anhydride and gelatin core-shell structure compatibilizerSutee Wangtueai, Thanongsak Chaiyaso, Pornchai Rachtanapun, et al.
Scientific Reports|March 30, 2018
Cross-talk between primary osteocytes and bone marrow macrophages for osteoclastogenesis upon collagen treatmentJeevithan Elango, Christelle Sanchez, José Eduardo Maté Sánchez de Val, et al.
ACS Omega|October 2, 2023
Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil BlendsMuhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, et al.
Critical Reviews in Food Science and Nutrition|August 5, 2022
The fourth industrial revolution in the food industry-part II: Emerging food trendsAbdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, et al.
International Journal of Biological Macromolecules|August 3, 2021
Thermoplastic mung bean starch/natural rubber/sericin blends for improved oil resistancePornchai Rachtanapun, Araya Kodsangma, Nattagarn Homsaard, et al.
Antioxidants (Basel, Switzerland)|September 22, 2020
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A ReviewAbdo Hassoun, Maria Carpena, Miguel A Prieto, et al.
International Journal of Molecular Sciences|September 23, 2022
Sparking Nano-Metals on a Surface of Polyethylene Terephthalate and Its Application: Anti-Coronavirus and Anti-Fogging PropertiesKittisak Jantanasakulwong, Sarinthip Thanakkasaranee, Phisit Seesuriyachan, et al.
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Showing results (151-160 of 160) with videos related to

Sort By:
Pageof 16
You have reached the last page of results.This site can display upto 160 results.
Critical Reviews in Food Science and Nutrition|August 11, 2022
Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologiesAbdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, et al.
Frontiers in Nutrition|August 29, 2022
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectivesAbdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition|November 22, 2021
The Antiviral Activity of Bacterial, Fungal, and Algal Polysaccharides as Bioactive Ingredients: Potential Uses for Enhancing Immune Systems and Preventing VirusesWorraprat Chaisuwan, Yuthana Phimolsiripol, Thanongsak Chaiyaso, et al.
International Journal of Biological Macromolecules|December 18, 2021
Thermoplastic cassava starch blend with polyethylene-grafted-maleic anhydride and gelatin core-shell structure compatibilizerSutee Wangtueai, Thanongsak Chaiyaso, Pornchai Rachtanapun, et al.
Scientific Reports|March 30, 2018
Cross-talk between primary osteocytes and bone marrow macrophages for osteoclastogenesis upon collagen treatmentJeevithan Elango, Christelle Sanchez, José Eduardo Maté Sánchez de Val, et al.
ACS Omega|October 2, 2023
Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil BlendsMuhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, et al.
Critical Reviews in Food Science and Nutrition|August 5, 2022
The fourth industrial revolution in the food industry-part II: Emerging food trendsAbdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, et al.
International Journal of Biological Macromolecules|August 3, 2021
Thermoplastic mung bean starch/natural rubber/sericin blends for improved oil resistancePornchai Rachtanapun, Araya Kodsangma, Nattagarn Homsaard, et al.
Antioxidants (Basel, Switzerland)|September 22, 2020
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A ReviewAbdo Hassoun, Maria Carpena, Miguel A Prieto, et al.
International Journal of Molecular Sciences|September 23, 2022
Sparking Nano-Metals on a Surface of Polyethylene Terephthalate and Its Application: Anti-Coronavirus and Anti-Fogging PropertiesKittisak Jantanasakulwong, Sarinthip Thanakkasaranee, Phisit Seesuriyachan, et al.
Pageof 16