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Mike Boland

Showing results (1-10 of 21) with videos related to

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Advances in Food and Nutrition Research|February 12, 2013
Kiwifruit proteins and enzymes: actinidin and other significant proteinsMike Boland
Journal of the Science of Food and Agriculture|December 30, 2015
Human digestion--a processing perspectiveMike Boland
Advances in Food and Nutrition Research|February 12, 2013
Influence of kiwifruit on protein digestionLovedeep Kaur, Mike Boland
Meat Science|July 9, 2018
Thermal inactivation of actinidin as affected by meat matrixXiaojie Zhu, Lovedeep Kaur, Mike Boland
Foods (Basel, Switzerland)|August 23, 2020
Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, <i>Haliotis iris</i>Norma Cecille Bagarinao, Lovedeep Kaur, Mike Boland
Food Science of Animal Resources|May 20, 2020
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef BrisketLovedeep Kaur, Seah Xin Hui, Mike Boland
Foods (Basel, Switzerland)|March 13, 2025
Food Proteins: Processing, Interactions, Functionality and BioavailabilityMike Boland, Lovedeep Kaur, Alejandra Acevedo-Fani
Food Research International (Ottawa, Ont.)|October 4, 2022
Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural featuresMariero Gawat, Lovedeep Kaur, Jaspreet Singh, et al.
Food & Function|October 30, 2020
8th International symposium on delivery of functionality in complex food systems (DOF 2019)António A Vicente, Mike Boland, Yoav D Livney
Meat Science|July 9, 2018
Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibilityXiaojie Zhu, Lovedeep Kaur, Maryann Staincliffe, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Advances in Food and Nutrition Research|February 12, 2013
Kiwifruit proteins and enzymes: actinidin and other significant proteinsMike Boland
Journal of the Science of Food and Agriculture|December 30, 2015
Human digestion--a processing perspectiveMike Boland
Advances in Food and Nutrition Research|February 12, 2013
Influence of kiwifruit on protein digestionLovedeep Kaur, Mike Boland
Meat Science|July 9, 2018
Thermal inactivation of actinidin as affected by meat matrixXiaojie Zhu, Lovedeep Kaur, Mike Boland
Foods (Basel, Switzerland)|August 23, 2020
Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, <i>Haliotis iris</i>Norma Cecille Bagarinao, Lovedeep Kaur, Mike Boland
Food Science of Animal Resources|May 20, 2020
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef BrisketLovedeep Kaur, Seah Xin Hui, Mike Boland
Foods (Basel, Switzerland)|March 13, 2025
Food Proteins: Processing, Interactions, Functionality and BioavailabilityMike Boland, Lovedeep Kaur, Alejandra Acevedo-Fani
Food Research International (Ottawa, Ont.)|October 4, 2022
Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural featuresMariero Gawat, Lovedeep Kaur, Jaspreet Singh, et al.
Food & Function|October 30, 2020
8th International symposium on delivery of functionality in complex food systems (DOF 2019)António A Vicente, Mike Boland, Yoav D Livney
Meat Science|July 9, 2018
Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibilityXiaojie Zhu, Lovedeep Kaur, Maryann Staincliffe, et al.
Pageof 3