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N P Shah

Showing results (31-40 of 84) with videos related to

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Journal of Dairy Science|May 25, 2011
The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profileM M Ayyash, N P Shah
Journal of Applied Microbiology|August 24, 2007
A comparison of changes in the transformation of isoflavones in soymilk using varying concentrations of exogenous and probiotic-derived endogenous beta-glucosidasesD O Otieno, N P Shah
Journal of Food Science|March 28, 2009
Effect of various encapsulating materials on the stability of probiotic bacteriaW K Ding, N P Shah
Journal of Dairy Science|April 12, 2006
Effects of a Lactobacillus casei synbiotic on serum lipoprotein, intestinal microflora, and organic acids in ratsM T Liong, N P Shah
Journal of Dairy Science|December 5, 1998
Ingredient supplementation effects on viability of probiotic bacteria in yogurtR I Dave, N P Shah
Journal of Dairy Science|September 1, 1996
Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteriaR I Dave, N P Shah
Journal of Food Science|January 24, 2008
Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilkO N Donkor, N P Shah
Journal of Food Science|November 24, 2007
Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteriaW K Ding, N P Shah
The British Journal of Oral & Maxillofacial Surgery|March 12, 2018
Bifurcation of the inferior dental nerve canal: an anatomical studyN P Shah, L Murtadha, J Brown
Journal of Dairy Science|October 23, 2012
The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus caseiM M Ayyash, F Sherkat, N P Shah
Pageof 9

Showing results (31-40 of 84) with videos related to

Sort By:
Pageof 9
Journal of Dairy Science|May 25, 2011
The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profileM M Ayyash, N P Shah
Journal of Applied Microbiology|August 24, 2007
A comparison of changes in the transformation of isoflavones in soymilk using varying concentrations of exogenous and probiotic-derived endogenous beta-glucosidasesD O Otieno, N P Shah
Journal of Food Science|March 28, 2009
Effect of various encapsulating materials on the stability of probiotic bacteriaW K Ding, N P Shah
Journal of Dairy Science|April 12, 2006
Effects of a Lactobacillus casei synbiotic on serum lipoprotein, intestinal microflora, and organic acids in ratsM T Liong, N P Shah
Journal of Dairy Science|December 5, 1998
Ingredient supplementation effects on viability of probiotic bacteria in yogurtR I Dave, N P Shah
Journal of Dairy Science|September 1, 1996
Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteriaR I Dave, N P Shah
Journal of Food Science|January 24, 2008
Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilkO N Donkor, N P Shah
Journal of Food Science|November 24, 2007
Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteriaW K Ding, N P Shah
The British Journal of Oral & Maxillofacial Surgery|March 12, 2018
Bifurcation of the inferior dental nerve canal: an anatomical studyN P Shah, L Murtadha, J Brown
Journal of Dairy Science|October 23, 2012
The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus caseiM M Ayyash, F Sherkat, N P Shah
Pageof 9