Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Mario Jekle

Showing results (51-60 of 58) with videos related to

Pageof 6
Sort By:
You have reached the last page of results.This site can display upto 58 results.
Foods (Basel, Switzerland)|January 6, 2021
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food WasteThekla Alpers, Roland Kerpes, Mariana Frioli, et al.
Food Chemistry|May 29, 2017
Structural, textural and sensory impact of sodium reduction on long fermented pizzaIsabelle Bernklau, Christian Neußer, Alice V Moroni, et al.
Journal of Texture Studies|February 15, 2023
Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensoryUlrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, et al.
Foods (Basel, Switzerland)|November 26, 2022
An Innovative Approach in the Baking of Bread with CO<sub>2</sub> Gas Hydrates as Leavening AgentsShubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, et al.
Food and Bioprocess Technology|December 9, 2025
Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice FractionsUlrich Sukop, Viktoria Zettel, Carmen Boyaciyan, et al.
Journal of Agricultural and Food Chemistry|December 7, 2025
Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model SystemsKatharina Hoefler, Ulrich Sukop, Elisabeth Reiter, et al.
Foods (Basel, Switzerland)|February 27, 2026
Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter StabilityUlrich Sukop, Katharina Feist, Katharina Hoefler, et al.
NPJ Science of Food|August 21, 2024
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumptionAntonio Derossi, Charles Spence, Maria G Corradini, et al.
Pageof 6

Showing results (51-60 of 58) with videos related to

Sort By:
Pageof 6
You have reached the last page of results.This site can display upto 58 results.
Foods (Basel, Switzerland)|January 6, 2021
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food WasteThekla Alpers, Roland Kerpes, Mariana Frioli, et al.
Food Chemistry|May 29, 2017
Structural, textural and sensory impact of sodium reduction on long fermented pizzaIsabelle Bernklau, Christian Neußer, Alice V Moroni, et al.
Journal of Texture Studies|February 15, 2023
Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensoryUlrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, et al.
Foods (Basel, Switzerland)|November 26, 2022
An Innovative Approach in the Baking of Bread with CO<sub>2</sub> Gas Hydrates as Leavening AgentsShubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, et al.
Food and Bioprocess Technology|December 9, 2025
Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice FractionsUlrich Sukop, Viktoria Zettel, Carmen Boyaciyan, et al.
Journal of Agricultural and Food Chemistry|December 7, 2025
Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model SystemsKatharina Hoefler, Ulrich Sukop, Elisabeth Reiter, et al.
Foods (Basel, Switzerland)|February 27, 2026
Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter StabilityUlrich Sukop, Katharina Feist, Katharina Hoefler, et al.
NPJ Science of Food|August 21, 2024
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumptionAntonio Derossi, Charles Spence, Maria G Corradini, et al.
Pageof 6