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Shyam S Sablani

Showing results (1-10 of 54) with videos related to

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International Journal of Biological Macromolecules|May 10, 2005
A fundamental approach for the estimation of the mechanical glass transition temperature in gelatinStefan Kasapis, Shyam S Sablani
Food Research International (Ottawa, Ont.)|November 30, 2024
Pioneering high barrier packaging for pressure assisted thermal sterilization of low-acid food productsAshutos Parhi, Diana Maya, Shyam S Sablani
Food Research International (Ottawa, Ont.)|July 6, 2026
Spectroscopic insights and comparative kinetic analysis of citral release from thermoplastic starch-PBAT filmsYeyen Laorenza, Shyam S Sablani, Nathdanai Harnkarnsujarit
Journal of Agricultural and Food Chemistry|October 2, 2013
Engineered nanoparticle adhesion and removal from tomato surfacesMahmoudreza Ovissipour, Shyam S Sablani, Barbara Rasco
Journal of Food Science|July 5, 2012
Modeling the oxygen diffusion of nanocomposite-based food packaging filmsKanishka Bhunia, Sumeet Dhawan, Shyam S Sablani
Journal of Food Science|April 11, 2016
Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and StorageEllen R Bornhorst, Juming Tang, Shyam S Sablani
Comprehensive Reviews in Food Science and Food Safety|September 26, 2022
Glass transitions in frozen systems as influenced by molecular weight of food componentsJin-Hong Zhao, Pavitra Krishna Kumar, Shyam S Sablani
Journal of Food Science|April 21, 2016
Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene FilmAbdussamad R Tarek, Barbara A Rasco, Shyam S Sablani
Journal of Food Science|August 9, 2011
Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositionsNathamol Chindapan, Sakamon Devahastin, Naphaporn Chiewchan, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Non-invasive measurement of oxygen diffusion in model foodsKanishka Bhunia, Shyam S Sablani, Juming Tang, et al.
Pageof 6

Showing results (1-10 of 54) with videos related to

Sort By:
Pageof 6
International Journal of Biological Macromolecules|May 10, 2005
A fundamental approach for the estimation of the mechanical glass transition temperature in gelatinStefan Kasapis, Shyam S Sablani
Food Research International (Ottawa, Ont.)|November 30, 2024
Pioneering high barrier packaging for pressure assisted thermal sterilization of low-acid food productsAshutos Parhi, Diana Maya, Shyam S Sablani
Food Research International (Ottawa, Ont.)|July 6, 2026
Spectroscopic insights and comparative kinetic analysis of citral release from thermoplastic starch-PBAT filmsYeyen Laorenza, Shyam S Sablani, Nathdanai Harnkarnsujarit
Journal of Agricultural and Food Chemistry|October 2, 2013
Engineered nanoparticle adhesion and removal from tomato surfacesMahmoudreza Ovissipour, Shyam S Sablani, Barbara Rasco
Journal of Food Science|July 5, 2012
Modeling the oxygen diffusion of nanocomposite-based food packaging filmsKanishka Bhunia, Sumeet Dhawan, Shyam S Sablani
Journal of Food Science|April 11, 2016
Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and StorageEllen R Bornhorst, Juming Tang, Shyam S Sablani
Comprehensive Reviews in Food Science and Food Safety|September 26, 2022
Glass transitions in frozen systems as influenced by molecular weight of food componentsJin-Hong Zhao, Pavitra Krishna Kumar, Shyam S Sablani
Journal of Food Science|April 21, 2016
Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene FilmAbdussamad R Tarek, Barbara A Rasco, Shyam S Sablani
Journal of Food Science|August 9, 2011
Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositionsNathamol Chindapan, Sakamon Devahastin, Naphaporn Chiewchan, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Non-invasive measurement of oxygen diffusion in model foodsKanishka Bhunia, Shyam S Sablani, Juming Tang, et al.
Pageof 6