Showing results (31-40 of 48) with videos related to

Sort By:
Pageof 5
Frontiers in Psychology|June 13, 2020
The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic ReviewElizabeth A Clark, J'Nai Kessinger, Susan E Duncan, et al.
Phytochemistry|June 19, 2007
Production and secretion of resveratrol in hairy root cultures of peanutFabricio Medina-Bolivar, Jose Condori, Agnes M Rimando, et al.
Journal of Agricultural and Food Chemistry|November 17, 2010
Enhancement of plant essential oils' aqueous solubility and stability using alpha and beta cyclodextrinCristian Samperio, Renee Boyer, William N Eigel, et al.
Food Science & Nutrition|August 20, 2015
Protecting soymilk flavor and nutrients from photodegradationLaurie M Bianchi, Susan E Duncan, Janet B Webster, et al.
Food Research International (Ottawa, Ont.)|October 27, 2018
Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensitiesAili Wang, Catherine H Dadmun, Rachel M Hand, et al.
Plos One|June 7, 2019
Trace minerals in tilapia fillets: Status in the United States marketplace and selenium supplementation strategy for improving consumer's healthRazieh Farzad, David D Kuhn, Stephen A Smith, et al.
Environmental Research|April 18, 2020
Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from waterQing Jin, Zixuan Wang, Yiming Feng, et al.
Journal of Food Science|February 14, 2015
Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beerKatherine A Thompson-Witrick, Russell L Rouseff, Keith R Cadawallader, et al.
The Science of the Total Environment|September 10, 2020
Check-if-apply approach for consumers and utilities to communicate about drinking water aesthetics qualityRenata C V Carneiro, Chunmiao Wang, Jiawei Yu, et al.
The Journal of Nutritional Biochemistry|April 15, 2015
Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammationZachary T Bitzer, Shannon L Glisan, Melanie R Dorenkott, et al.
Pageof 5