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

Saeed M Ghazani

Showing results (1-10 of 18) with videos related to

Pageof 2
Sort By:
Scientific Reports|October 17, 2018
Facile lipase-catalyzed synthesis of a chocolate fat mimeticSaeed M Ghazani, Alejandro G Marangoni
Annual Review of Food Science and Technology|January 20, 2021
Molecular Origins of Polymorphism in Cocoa ButterSaeed M Ghazani, Alejandro G Marangoni
Journal of Dairy Science|August 23, 2021
Perspective: A commentary on elevated palmitic acid levels in Canadian butter and their relationship to butter hardnessAlejandro G Marangoni, Saeed M Ghazani
Food Chemistry|September 10, 2023
Giant multilamellar and large unilamellar lecithin vesicles for the encapsulation and oral delivery of cannabinoidsLaura Hanley, Saeed M Ghazani, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|July 18, 2018
Quality and safety of frying oils used in restaurantsAnitta Sebastian, Saeed M Ghazani, Alejandro G Marangoni
Current Research in Food Science|June 27, 2022
Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoilSaeed M Ghazani, Stacie Dobson, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|November 21, 2023
Enzymatic glycerolysis for the conversion of plant oils into animal fat mimeticsYasamin Soleimanian, Saeed M Ghazani, Alejandro G Marangoni
Nature Communications|September 1, 2021
Tempering of cocoa butter and chocolate using minor lipidic componentsJay Chen, Saeed M Ghazani, Jarvis A Stobbs, et al.
Crystal Growth & Design|May 12, 2025
Chocolate Tempering: A PerspectiveJarvis A Stobbs, Saeed M Ghazani, Mary-Ellen Donnelly, et al.
ACS Omega|June 11, 2019
Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin SurfacesEdmund D Co, Saeed M Ghazani, David A Pink, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Scientific Reports|October 17, 2018
Facile lipase-catalyzed synthesis of a chocolate fat mimeticSaeed M Ghazani, Alejandro G Marangoni
Annual Review of Food Science and Technology|January 20, 2021
Molecular Origins of Polymorphism in Cocoa ButterSaeed M Ghazani, Alejandro G Marangoni
Journal of Dairy Science|August 23, 2021
Perspective: A commentary on elevated palmitic acid levels in Canadian butter and their relationship to butter hardnessAlejandro G Marangoni, Saeed M Ghazani
Food Chemistry|September 10, 2023
Giant multilamellar and large unilamellar lecithin vesicles for the encapsulation and oral delivery of cannabinoidsLaura Hanley, Saeed M Ghazani, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|July 18, 2018
Quality and safety of frying oils used in restaurantsAnitta Sebastian, Saeed M Ghazani, Alejandro G Marangoni
Current Research in Food Science|June 27, 2022
Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoilSaeed M Ghazani, Stacie Dobson, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|November 21, 2023
Enzymatic glycerolysis for the conversion of plant oils into animal fat mimeticsYasamin Soleimanian, Saeed M Ghazani, Alejandro G Marangoni
Nature Communications|September 1, 2021
Tempering of cocoa butter and chocolate using minor lipidic componentsJay Chen, Saeed M Ghazani, Jarvis A Stobbs, et al.
Crystal Growth & Design|May 12, 2025
Chocolate Tempering: A PerspectiveJarvis A Stobbs, Saeed M Ghazani, Mary-Ellen Donnelly, et al.
ACS Omega|June 11, 2019
Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin SurfacesEdmund D Co, Saeed M Ghazani, David A Pink, et al.
Pageof 2