Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Regine Stockmann

Showing results (1-10 of 22) with videos related to

Pageof 3
Sort By:
Carbohydrate Polymers|April 16, 2021
Thermally processed lignin reduces the apparent hydrolysis rate of pancreatic α-amylase in starchy foodsWei Zou, Xiaoqing Zhang, Regine Stockmann
Foods (Basel, Switzerland)|June 12, 2026
Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health ImplicationsMary Inthavong, Regine Stockmann, Stefan Kasapis
International Journal of Molecular Sciences|September 9, 2023
Perspectives on Saponins: Food Functionality and ApplicationsYakindra Prasad Timilsena, Arissara Phosanam, Regine Stockmann
Journal of Agricultural and Food Chemistry|September 30, 2005
Denaturation of beta-lactoglobulin in pressure-treated skim milkSkelte G Anema, Regine Stockmann, Edwin K Lowe
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A reviewYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2020
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumesYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Current Research in Food Science|November 3, 2021
The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro studyYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Journal of Agricultural and Food Chemistry|January 24, 2022
Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro BioaccessibilityYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Food & Function|May 16, 2023
Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities <i>in vitro</i>Yianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Food Chemistry|January 19, 2024
Thermal treatment of alkali lignin to eliminate its inhibition of pancreatic proteases in vitroJian Zhu, Long Yu, Regine Stockmann, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Carbohydrate Polymers|April 16, 2021
Thermally processed lignin reduces the apparent hydrolysis rate of pancreatic α-amylase in starchy foodsWei Zou, Xiaoqing Zhang, Regine Stockmann
Foods (Basel, Switzerland)|June 12, 2026
Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health ImplicationsMary Inthavong, Regine Stockmann, Stefan Kasapis
International Journal of Molecular Sciences|September 9, 2023
Perspectives on Saponins: Food Functionality and ApplicationsYakindra Prasad Timilsena, Arissara Phosanam, Regine Stockmann
Journal of Agricultural and Food Chemistry|September 30, 2005
Denaturation of beta-lactoglobulin in pressure-treated skim milkSkelte G Anema, Regine Stockmann, Edwin K Lowe
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A reviewYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2020
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumesYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Current Research in Food Science|November 3, 2021
The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro studyYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Journal of Agricultural and Food Chemistry|January 24, 2022
Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro BioaccessibilityYianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Food & Function|May 16, 2023
Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities <i>in vitro</i>Yianna Y Zhang, Regine Stockmann, Ken Ng, et al.
Food Chemistry|January 19, 2024
Thermal treatment of alkali lignin to eliminate its inhibition of pancreatic proteases in vitroJian Zhu, Long Yu, Regine Stockmann, et al.
Pageof 3