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Food Research International (Ottawa, Ont.)
|
March 15, 2017
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white
Ya-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Research International (Ottawa, Ont.)
|
May 9, 2018
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH
Ya-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Chemistry
|
April 29, 2017
In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields
Ya-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Journal of Agricultural and Food Chemistry
|
February 10, 2016
GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection
Claudia Schueuermann, Bekzod Khakimov, Søren Balling Engelsen, et al.
Journal of Food Science
|
May 25, 2010
Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe
Kylie Phillips, Nazimah Hamid, Patrick Silcock, et al.
Molecules (Basel, Switzerland)
|
July 27, 2024
Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by <i>Levilactobacillus brevis</i> WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS)
Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, et al.
Food Research International (Ottawa, Ont.)
|
September 4, 2024
Impact of COVID-19 on Chinese urban consumers' food safety knowledge and behavior - A comparative study between pre and post pandemic eras
Ke Wang, Lei Cong, Miranda Mirosa, et al.
International Journal of Food Microbiology
|
May 11, 2012
Proteolysis produced within biofilms of bacterial isolates from raw milk tankers
Koon Hoong Teh, Steve Flint, Jon Palmer, et al.
Foods (Basel, Switzerland)
|
July 26, 2020
Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models
Zihan Xu, Sze Ying Leong, Mohammed Farid, et al.
Frontiers in Nutrition
|
December 8, 2022
Upcycled foods: A nudge toward nutrition
Margaret Thorsen, Sheila Skeaff, Francesca Goodman-Smith, et al.
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Search research articles
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Showing results (21-30 of 43) with videos related to
Sort By:
Page
of 5
Food Research International (Ottawa, Ont.)
|
March 15, 2017
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white
Ya-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Research International (Ottawa, Ont.)
|
May 9, 2018
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH
Ya-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Chemistry
|
April 29, 2017
In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields
Ya-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Journal of Agricultural and Food Chemistry
|
February 10, 2016
GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection
Claudia Schueuermann, Bekzod Khakimov, Søren Balling Engelsen, et al.
Journal of Food Science
|
May 25, 2010
Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe
Kylie Phillips, Nazimah Hamid, Patrick Silcock, et al.
Molecules (Basel, Switzerland)
|
July 27, 2024
Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by <i>Levilactobacillus brevis</i> WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS)
Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, et al.
Food Research International (Ottawa, Ont.)
|
September 4, 2024
Impact of COVID-19 on Chinese urban consumers' food safety knowledge and behavior - A comparative study between pre and post pandemic eras
Ke Wang, Lei Cong, Miranda Mirosa, et al.
International Journal of Food Microbiology
|
May 11, 2012
Proteolysis produced within biofilms of bacterial isolates from raw milk tankers
Koon Hoong Teh, Steve Flint, Jon Palmer, et al.
Foods (Basel, Switzerland)
|
July 26, 2020
Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models
Zihan Xu, Sze Ying Leong, Mohammed Farid, et al.
Frontiers in Nutrition
|
December 8, 2022
Upcycled foods: A nudge toward nutrition
Margaret Thorsen, Sheila Skeaff, Francesca Goodman-Smith, et al.
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of 5