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M Regenstein

Showing results (21-30 of 160) with videos related to

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Journal of Food Science|July 12, 2021
The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curdGuanmian Wei, Joe M Regenstein, Peng Zhou
Biochemistry|March 11, 1975
Regulatory proteins of lobster striated muscleJ M Regenstein, A G Szent-Gyäorgyi
Foods (Basel, Switzerland)|December 23, 2023
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and ChallengesMehdi Nikoo, Joe M Regenstein, Mehran Yasemi
Critical Reviews in Food Science and Nutrition|June 27, 2015
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A reviewHui Hong, Joe M Regenstein, Yongkang Luo
Journal of Food Science|May 4, 2011
Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scalesSutee Wangtueai, Athapol Noomhorm, Joe M Regenstein
Critical Reviews in Food Science and Nutrition|March 28, 2018
Bio-based edible coatings for the preservation of fishery products: A ReviewDawei Yu, Joe M Regenstein, Wenshui Xia
Food Research International (Ottawa, Ont.)|August 17, 2021
The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curdGuanmian Wei, Joe M Regenstein, Peng Zhou
Gels (Basel, Switzerland)|February 23, 2024
Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein IsolateLi Zheng, Joe M Regenstein, Zhongjiang Wang
Journal of Food Science|May 4, 2011
Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gelsG Boran, H T Lawless, J M Regenstein
Food Chemistry|September 27, 2017
Edible films and coatings in seafood preservation: A reviewSamira Dehghani, Seyed Vali Hosseini, Joe M Regenstein
Pageof 16

Showing results (21-30 of 160) with videos related to

Sort By:
Pageof 16
Journal of Food Science|July 12, 2021
The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curdGuanmian Wei, Joe M Regenstein, Peng Zhou
Biochemistry|March 11, 1975
Regulatory proteins of lobster striated muscleJ M Regenstein, A G Szent-Gyäorgyi
Foods (Basel, Switzerland)|December 23, 2023
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and ChallengesMehdi Nikoo, Joe M Regenstein, Mehran Yasemi
Critical Reviews in Food Science and Nutrition|June 27, 2015
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A reviewHui Hong, Joe M Regenstein, Yongkang Luo
Journal of Food Science|May 4, 2011
Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scalesSutee Wangtueai, Athapol Noomhorm, Joe M Regenstein
Critical Reviews in Food Science and Nutrition|March 28, 2018
Bio-based edible coatings for the preservation of fishery products: A ReviewDawei Yu, Joe M Regenstein, Wenshui Xia
Food Research International (Ottawa, Ont.)|August 17, 2021
The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curdGuanmian Wei, Joe M Regenstein, Peng Zhou
Gels (Basel, Switzerland)|February 23, 2024
Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein IsolateLi Zheng, Joe M Regenstein, Zhongjiang Wang
Journal of Food Science|May 4, 2011
Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gelsG Boran, H T Lawless, J M Regenstein
Food Chemistry|September 27, 2017
Edible films and coatings in seafood preservation: A reviewSamira Dehghani, Seyed Vali Hosseini, Joe M Regenstein
Pageof 16