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M Regenstein

Showing results (31-40 of 160) with videos related to

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Journal of Food Science|May 4, 2011
Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sourcesG Boran, S J Mulvaney, J M Regenstein
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of FoodsMehdi Nikoo, Joe M Regenstein, Hassan Ahmadi Gavlighi
Journal of Food Science|August 21, 2010
Optimization of hydrolysis conditions for the production of antioxidant peptides from fish gelatin using response surface methodologyLijun You, Joe M Regenstein, Rui Hai Liu
Biochimica Et Biophysica Acta|May 20, 1976
The stoichiometry of the components of arthropod thin filamentsW Lehman, J M Regenstein, A L Ransom
Critical Reviews in Food Science and Nutrition|April 16, 2020
Technological roles of microorganisms in fish fermentation: a reviewYanshun Xu, Jinhong Zang, Joe M Regenstein, et al.
Journal of Oleo Science|June 8, 2018
Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel OilFeng Jin, Ji Wang, Joe M Regenstein, et al.
Journal of Food Protection|April 26, 2019
The Incidence of Salmonella on Poultry Carcasses Following the Use of Slow Release Chlorine Dioxide (Alcide)Mario E Villarreal, Robert C Baker, Joe M Regenstein
Critical Reviews in Food Science and Nutrition|January 25, 2019
Quality, functionality, and microbiology of fermented fish: a reviewJinhong Zang, Yanshun Xu, Wenshui Xia, et al.
Carbohydrate Polymers|December 28, 2020
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice creamBen Yu, Xue Zeng, Lufeng Wang, et al.
Comprehensive Reviews in Food Science and Food Safety|January 16, 2021
The Kosher and Halal Food LawsJ M Regenstein, M M Chaudry, C E Regenstein
Pageof 16

Showing results (31-40 of 160) with videos related to

Sort By:
Pageof 16
Journal of Food Science|May 4, 2011
Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sourcesG Boran, S J Mulvaney, J M Regenstein
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of FoodsMehdi Nikoo, Joe M Regenstein, Hassan Ahmadi Gavlighi
Journal of Food Science|August 21, 2010
Optimization of hydrolysis conditions for the production of antioxidant peptides from fish gelatin using response surface methodologyLijun You, Joe M Regenstein, Rui Hai Liu
Biochimica Et Biophysica Acta|May 20, 1976
The stoichiometry of the components of arthropod thin filamentsW Lehman, J M Regenstein, A L Ransom
Critical Reviews in Food Science and Nutrition|April 16, 2020
Technological roles of microorganisms in fish fermentation: a reviewYanshun Xu, Jinhong Zang, Joe M Regenstein, et al.
Journal of Oleo Science|June 8, 2018
Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel OilFeng Jin, Ji Wang, Joe M Regenstein, et al.
Journal of Food Protection|April 26, 2019
The Incidence of Salmonella on Poultry Carcasses Following the Use of Slow Release Chlorine Dioxide (Alcide)Mario E Villarreal, Robert C Baker, Joe M Regenstein
Critical Reviews in Food Science and Nutrition|January 25, 2019
Quality, functionality, and microbiology of fermented fish: a reviewJinhong Zang, Yanshun Xu, Wenshui Xia, et al.
Carbohydrate Polymers|December 28, 2020
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice creamBen Yu, Xue Zeng, Lufeng Wang, et al.
Comprehensive Reviews in Food Science and Food Safety|January 16, 2021
The Kosher and Halal Food LawsJ M Regenstein, M M Chaudry, C E Regenstein
Pageof 16