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Shelly J Schmidt

Showing results (11-20 of 28) with videos related to

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Journal of Food Science|October 14, 2014
Sensory differences between product matrices made with beet and cane sugar sourcesBrittany L Urbanus, Shelly J Schmidt, Soo-Yeun Lee
Journal of Food Science|August 21, 2010
Sensory profile of a model energy drink with varying levels of functional ingredients-caffeine, ginseng, and taurineLauren C Tamamoto, Shelly J Schmidt, Soo-Yeun Lee
Journal of Agricultural and Food Chemistry|March 9, 2011
Effects of heating conditions on the glass transition parameters of amorphous sucrose produced by melt-quenchingJoo Won Lee, Leonard C Thomas, Shelly J Schmidt
Journal of Food Science|July 5, 2017
Sensory and Physical Effects of Sugar Reduction in a Caramel Coating SystemEmily J Mayhew, Shelly J Schmidt, Soo-Yeun Lee
Journal of Agricultural and Food Chemistry|March 23, 2011
Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?Joo Won Lee, Leonard C Thomas, Shelly J Schmidt
Journal of Food Science|May 4, 2011
Sensory properties of ginseng solutions modified by masking agentsLauren C Tamamoto, Shelly J Schmidt, Soo-Yeun Lee
Journal of Agricultural and Food Chemistry|December 24, 2010
Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I)Joo Won Lee, Leonard C Thomas, Shelly J Schmidt
Journal of Food Science|August 11, 2017
Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel SystemEmily J Mayhew, Shelly J Schmidt, Pascal Schlich, et al.
The Journal of Dairy Research|November 13, 2025
Functional properties of ice cream from milk of dairy cows abomasally infused with increasing amounts of high-oleic sunflower fatty acidsGerardo Ortiz Gonzalez, Edward G Perkins, Shelly J Schmidt, et al.
Journal of Food Science|May 21, 2021
Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysisFrantz-Lairy Obas, Soo-Yeun Lee, Leonard C Thomas, et al.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
Journal of Food Science|October 14, 2014
Sensory differences between product matrices made with beet and cane sugar sourcesBrittany L Urbanus, Shelly J Schmidt, Soo-Yeun Lee
Journal of Food Science|August 21, 2010
Sensory profile of a model energy drink with varying levels of functional ingredients-caffeine, ginseng, and taurineLauren C Tamamoto, Shelly J Schmidt, Soo-Yeun Lee
Journal of Agricultural and Food Chemistry|March 9, 2011
Effects of heating conditions on the glass transition parameters of amorphous sucrose produced by melt-quenchingJoo Won Lee, Leonard C Thomas, Shelly J Schmidt
Journal of Food Science|July 5, 2017
Sensory and Physical Effects of Sugar Reduction in a Caramel Coating SystemEmily J Mayhew, Shelly J Schmidt, Soo-Yeun Lee
Journal of Agricultural and Food Chemistry|March 23, 2011
Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?Joo Won Lee, Leonard C Thomas, Shelly J Schmidt
Journal of Food Science|May 4, 2011
Sensory properties of ginseng solutions modified by masking agentsLauren C Tamamoto, Shelly J Schmidt, Soo-Yeun Lee
Journal of Agricultural and Food Chemistry|December 24, 2010
Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I)Joo Won Lee, Leonard C Thomas, Shelly J Schmidt
Journal of Food Science|August 11, 2017
Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel SystemEmily J Mayhew, Shelly J Schmidt, Pascal Schlich, et al.
The Journal of Dairy Research|November 13, 2025
Functional properties of ice cream from milk of dairy cows abomasally infused with increasing amounts of high-oleic sunflower fatty acidsGerardo Ortiz Gonzalez, Edward G Perkins, Shelly J Schmidt, et al.
Journal of Food Science|May 21, 2021
Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysisFrantz-Lairy Obas, Soo-Yeun Lee, Leonard C Thomas, et al.
Pageof 3