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Mary Ellen Camire

Showing results (1-10 of 8) with videos related to

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Journal of Nutrition in Gerontology and Geriatrics|December 19, 2017
Perceived Barriers to Increased Whole Grain Consumption by Older Adults in Long-Term CareMelodie A Coffman, Mary Ellen Camire
Journal of Food Science|November 26, 2019
Low-Acrylamide French Fry Acceptance: A Pilot StudyAaron M Johnson, Gregory Porter, Mary Ellen Camire
Critical Reviews in Food Science and Nutrition|December 5, 2009
Potatoes and human healthMary Ellen Camire, Stan Kubow, Danielle J Donnelly
Journal of Food Science|March 16, 2012
Characteristics of formed Atlantic salmon jerkyAshlan S Oberholtzer, Michael P Dougherty, Mary Ellen Camire
Foods (Basel, Switzerland)|June 15, 2018
Whole Grain Muffin Acceptance by Young AdultsThomas Mellette, Kathryn Yerxa, Mona Therrien, et al.
Journal of Food Science|May 4, 2011
Control of lipid oxidation in extruded salmon jerky snacksJian Kong, L Brian Perkins, Michael P Dougherty, et al.
Journal of Applied Phycology|May 2, 2017
Algae as nutritional and functional food sources: revisiting our understandingMark L Wells, Philippe Potin, James S Craigie, et al.
The American Journal of Clinical Nutrition|November 4, 2016
Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains SummitRenee Korczak, Len Marquart, Joanne L Slavin, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Nutrition in Gerontology and Geriatrics|December 19, 2017
Perceived Barriers to Increased Whole Grain Consumption by Older Adults in Long-Term CareMelodie A Coffman, Mary Ellen Camire
Journal of Food Science|November 26, 2019
Low-Acrylamide French Fry Acceptance: A Pilot StudyAaron M Johnson, Gregory Porter, Mary Ellen Camire
Critical Reviews in Food Science and Nutrition|December 5, 2009
Potatoes and human healthMary Ellen Camire, Stan Kubow, Danielle J Donnelly
Journal of Food Science|March 16, 2012
Characteristics of formed Atlantic salmon jerkyAshlan S Oberholtzer, Michael P Dougherty, Mary Ellen Camire
Foods (Basel, Switzerland)|June 15, 2018
Whole Grain Muffin Acceptance by Young AdultsThomas Mellette, Kathryn Yerxa, Mona Therrien, et al.
Journal of Food Science|May 4, 2011
Control of lipid oxidation in extruded salmon jerky snacksJian Kong, L Brian Perkins, Michael P Dougherty, et al.
Journal of Applied Phycology|May 2, 2017
Algae as nutritional and functional food sources: revisiting our understandingMark L Wells, Philippe Potin, James S Craigie, et al.
The American Journal of Clinical Nutrition|November 4, 2016
Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains SummitRenee Korczak, Len Marquart, Joanne L Slavin, et al.
Pageof 1