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Mohammed Obadi

Showing results (31-40 of 36) with videos related to

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Journal of Texture Studies|November 14, 2017
Shelf life characteristics of bread produced from ozonated wheat flourMohammed Obadi, Ke-Xue Zhu, Wei Peng, et al.
Food Chemistry|August 16, 2021
In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structureJin Du, Ruirong Pan, Mohammed Obadi, et al.
Food Chemistry|September 22, 2018
Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flourAbdellatief A Sulieman, Ke-Xue Zhu, Wei Peng, et al.
Journal of Food Biochemistry|June 20, 2020
Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis)Anwar Noman, Jiang Qixing, Yanshun Xu, et al.
Food Chemistry|October 16, 2020
Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starchDi An, Qingqing Li, Enpeng Li, et al.
Food Science & Nutrition|August 14, 2024
Evaluating the pharmacological activities of <i>Aloe perryi</i>-Silver nanoparticles induced apoptosis against colon cancer cells (HCT-116)Omar Hotan, Ali Alhaj, Abdulghfor Al-Quhaim, et al.
Pageof 4

Showing results (31-40 of 36) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 36 results.
Journal of Texture Studies|November 14, 2017
Shelf life characteristics of bread produced from ozonated wheat flourMohammed Obadi, Ke-Xue Zhu, Wei Peng, et al.
Food Chemistry|August 16, 2021
In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structureJin Du, Ruirong Pan, Mohammed Obadi, et al.
Food Chemistry|September 22, 2018
Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flourAbdellatief A Sulieman, Ke-Xue Zhu, Wei Peng, et al.
Journal of Food Biochemistry|June 20, 2020
Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis)Anwar Noman, Jiang Qixing, Yanshun Xu, et al.
Food Chemistry|October 16, 2020
Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starchDi An, Qingqing Li, Enpeng Li, et al.
Food Science & Nutrition|August 14, 2024
Evaluating the pharmacological activities of <i>Aloe perryi</i>-Silver nanoparticles induced apoptosis against colon cancer cells (HCT-116)Omar Hotan, Ali Alhaj, Abdulghfor Al-Quhaim, et al.
Pageof 4