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Mohammad Rashedi

Showing results (1-10 of 36) with videos related to

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Food Technology and Biotechnology|March 4, 2020
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain HydrolysisSan-San Ang, Mohammad Rashedi Ismail-Fitry
Journal of Food Science and Technology|October 11, 2021
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixerMohamad Afifi Ismail, Gun Hean Chong, Mohammad Rashedi Ismail-Fitry
Appetite|March 2, 2025
Application of functional ingredients in meat products for appetite regulation: A promising strategy to address overconsumptionMing Fu, Pavan Kumar, Awis Qurni Sazili, et al.
Biotechnology Progress|April 2, 2025
Continuous glucose feedback control using Raman spectroscopy and deep learning models for biopharmaceutical processesMohammad Rashedi, Matthew Demers, Hamid Khodabandehlou, et al.
Biotechnology and Bioengineering|April 24, 2024
Integration of just-in-time learning with variational autoencoder for cell culture process monitoring based on Raman spectroscopyMohammad Rashedi, Hamid Khodabandehlou, Tony Wang, et al.
Biotechnology and Bioengineering|January 29, 2024
Cell culture product quality attribute prediction using convolutional neural networks and Raman spectroscopyHamid Khodabandehlou, Mohammad Rashedi, Tony Wang, et al.
Journal of Food Science and Technology|May 21, 2026
Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a reviewShnathini Santharaguru, Anis Syafiqah Yusri, Noraizah Mhd Sarbon, et al.
Journal of Food Science|May 7, 2025
Development and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat MimeticsMing Fu, Masni Mat Yusoff, Noranizan Mohd Adzahan, et al.
Food Science of Animal Resources|May 14, 2023
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef <i>Semitendinosus</i>Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, et al.
Biotechnology and Bioengineering|July 3, 2023
Machine learning-based model predictive controller design for cell culture processesMohammad Rashedi, Mina Rafiei, Matthew Demers, et al.
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
Food Technology and Biotechnology|March 4, 2020
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain HydrolysisSan-San Ang, Mohammad Rashedi Ismail-Fitry
Journal of Food Science and Technology|October 11, 2021
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixerMohamad Afifi Ismail, Gun Hean Chong, Mohammad Rashedi Ismail-Fitry
Appetite|March 2, 2025
Application of functional ingredients in meat products for appetite regulation: A promising strategy to address overconsumptionMing Fu, Pavan Kumar, Awis Qurni Sazili, et al.
Biotechnology Progress|April 2, 2025
Continuous glucose feedback control using Raman spectroscopy and deep learning models for biopharmaceutical processesMohammad Rashedi, Matthew Demers, Hamid Khodabandehlou, et al.
Biotechnology and Bioengineering|April 24, 2024
Integration of just-in-time learning with variational autoencoder for cell culture process monitoring based on Raman spectroscopyMohammad Rashedi, Hamid Khodabandehlou, Tony Wang, et al.
Biotechnology and Bioengineering|January 29, 2024
Cell culture product quality attribute prediction using convolutional neural networks and Raman spectroscopyHamid Khodabandehlou, Mohammad Rashedi, Tony Wang, et al.
Journal of Food Science and Technology|May 21, 2026
Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a reviewShnathini Santharaguru, Anis Syafiqah Yusri, Noraizah Mhd Sarbon, et al.
Journal of Food Science|May 7, 2025
Development and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat MimeticsMing Fu, Masni Mat Yusoff, Noranizan Mohd Adzahan, et al.
Food Science of Animal Resources|May 14, 2023
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef <i>Semitendinosus</i>Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, et al.
Biotechnology and Bioengineering|July 3, 2023
Machine learning-based model predictive controller design for cell culture processesMohammad Rashedi, Mina Rafiei, Matthew Demers, et al.
Pageof 4