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Mike Boland

Showing results (11-20 of 21) with videos related to

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Foods (Basel, Switzerland)|August 26, 2023
Goat Meat: Production and Quality AttributesMariero Gawat, Mike Boland, Jaspreet Singh, et al.
Journal of Agricultural and Food Chemistry|March 17, 2005
Some rheological properties of sodium caseinate-starch gelsAndrea C Bertolini, Lawrence K Creamer, Mieke Eppink, et al.
Food Chemistry|September 15, 2023
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibilityMariero Gawat, Mike Boland, Jim Chen, et al.
Applied Biochemistry and Biotechnology|September 5, 2008
The in vitro anti-pathogenic activity of immunoglobulin concentrates extracted from ovine bloodKyoung-Sik Han, Mike Boland, Harjinder Singh, et al.
Foods (Basel, Switzerland)|March 29, 2023
Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro ComparisonLovedeep Kaur, Amrutha Elamurugan, Feng Ming Chian, et al.
Similarity Search and Applications : Proceedings of the ... International Conference on Similarity Search and Applications|January 31, 2014
PFMFind: a system for discovery of peptide homology and functionAleksandar Stojmirović, Peter Andreae, Mike Boland, et al.
Foods (Basel, Switzerland)|June 19, 2024
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal HealthNneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (Basel, Switzerland)|April 3, 2021
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef BrisketFeng Ming Chian, Lovedeep Kaur, Indrawati Oey, et al.
Food & Function|May 5, 2016
High pressure processing of meat: effects on ultrastructure and protein digestibilityLovedeep Kaur, Thierry Astruc, Annie Vénien, et al.
Food Science of Animal Resources|July 22, 2021
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and ProcessingLovedeep Kaur, Seah Xin Hui, James D Morton, et al.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Foods (Basel, Switzerland)|August 26, 2023
Goat Meat: Production and Quality AttributesMariero Gawat, Mike Boland, Jaspreet Singh, et al.
Journal of Agricultural and Food Chemistry|March 17, 2005
Some rheological properties of sodium caseinate-starch gelsAndrea C Bertolini, Lawrence K Creamer, Mieke Eppink, et al.
Food Chemistry|September 15, 2023
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibilityMariero Gawat, Mike Boland, Jim Chen, et al.
Applied Biochemistry and Biotechnology|September 5, 2008
The in vitro anti-pathogenic activity of immunoglobulin concentrates extracted from ovine bloodKyoung-Sik Han, Mike Boland, Harjinder Singh, et al.
Foods (Basel, Switzerland)|March 29, 2023
Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro ComparisonLovedeep Kaur, Amrutha Elamurugan, Feng Ming Chian, et al.
Similarity Search and Applications : Proceedings of the ... International Conference on Similarity Search and Applications|January 31, 2014
PFMFind: a system for discovery of peptide homology and functionAleksandar Stojmirović, Peter Andreae, Mike Boland, et al.
Foods (Basel, Switzerland)|June 19, 2024
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal HealthNneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (Basel, Switzerland)|April 3, 2021
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef BrisketFeng Ming Chian, Lovedeep Kaur, Indrawati Oey, et al.
Food & Function|May 5, 2016
High pressure processing of meat: effects on ultrastructure and protein digestibilityLovedeep Kaur, Thierry Astruc, Annie Vénien, et al.
Food Science of Animal Resources|July 22, 2021
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and ProcessingLovedeep Kaur, Seah Xin Hui, James D Morton, et al.
Pageof 3