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Meihu Ma

Showing results (101-110 of 107) with videos related to

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Ultrasonics Sonochemistry|September 21, 2019
Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolkYunxiao Xie, Jinqiu Wang, Yi Wang, et al.
Antioxidants (Basel, Switzerland)|December 23, 2022
Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H<sub>2</sub>O<sub>2</sub>-Induced Oxidative Stress in Human ChondrocytesLingjiao Zhu, Meihu Ma, Dong Uk Ahn, et al.
Food Chemistry|February 27, 2018
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR studyChengliang Li, An Peng, Lichao He, et al.
Journal of Agricultural and Food Chemistry|November 11, 2024
Modification Effects of Microorganisms and Enzymes on Egg Components: A ReviewXiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Foods (Basel, Switzerland)|August 27, 2021
Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical PropertiesMostafa Gouda, Long Sheng, Rana Muhammad Aadil, et al.
Meat Science|February 6, 2021
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat qualityHammad Hamed Hammad Mohammed, Lichao He, Asad Nawaz, et al.
International Journal of Food Microbiology|June 15, 2020
Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef modelHammad Hamed Hammad Mohammed, Meihu Ma, Elgasim A Elgasim, et al.
Pageof 11

Showing results (101-110 of 107) with videos related to

Sort By:
Pageof 11
You have reached the last page of results.This site can display upto 107 results.
Ultrasonics Sonochemistry|September 21, 2019
Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolkYunxiao Xie, Jinqiu Wang, Yi Wang, et al.
Antioxidants (Basel, Switzerland)|December 23, 2022
Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H<sub>2</sub>O<sub>2</sub>-Induced Oxidative Stress in Human ChondrocytesLingjiao Zhu, Meihu Ma, Dong Uk Ahn, et al.
Food Chemistry|February 27, 2018
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR studyChengliang Li, An Peng, Lichao He, et al.
Journal of Agricultural and Food Chemistry|November 11, 2024
Modification Effects of Microorganisms and Enzymes on Egg Components: A ReviewXiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Foods (Basel, Switzerland)|August 27, 2021
Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical PropertiesMostafa Gouda, Long Sheng, Rana Muhammad Aadil, et al.
Meat Science|February 6, 2021
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat qualityHammad Hamed Hammad Mohammed, Lichao He, Asad Nawaz, et al.
International Journal of Food Microbiology|June 15, 2020
Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef modelHammad Hamed Hammad Mohammed, Meihu Ma, Elgasim A Elgasim, et al.
Pageof 11