Mohammed M Farid - JoVE Visualize

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Food Chemistry|February 5, 2014

Effect of high pressure processing on the conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka (Leptospermum scoparium) honey and models thereofMegan N C Grainger, Merilyn Manley-Harris, Noor A M Fauzi, et al.

Carbohydrate Research|April 28, 2005

Seaweed processing using industrial single-mode cavity microwave heating: a preliminary investigationSandra F Uy, Allan J Easteal, Mohammed M Farid, et al.

Food Chemistry|March 10, 2017

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxideMinghui Guo, Shucheng Liu, Marliya Ismail, et al.

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Showing results (11-20 of 13) with videos related to

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Pageof 2

You have reached the last page of results.This site can display upto 13 results.

Food Chemistry|February 5, 2014

Effect of high pressure processing on the conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka (Leptospermum scoparium) honey and models thereofMegan N C Grainger, Merilyn Manley-Harris, Noor A M Fauzi, et al.

Carbohydrate Research|April 28, 2005

Seaweed processing using industrial single-mode cavity microwave heating: a preliminary investigationSandra F Uy, Allan J Easteal, Mohammed M Farid, et al.

Food Chemistry|March 10, 2017

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxideMinghui Guo, Shucheng Liu, Marliya Ismail, et al.

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