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Younas Dadmohammadi

Showing results (1-10 of 24) with videos related to

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Critical Reviews in Food Science and Nutrition|May 24, 2021
Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavorsJieying Li, Younas Dadmohammadi, Alireza Abbaspourrad
Foods (Basel, Switzerland)|April 3, 2021
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A ReviewKatharine Ko, Younas Dadmohammadi, Alireza Abbaspourrad
Critical Reviews in Food Science and Nutrition|July 11, 2023
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavorsJieying Li, Younas Dadmohammadi, Alireza Abbaspourrad
Food & Function|June 13, 2022
Food and cosmetic applications of the avocado seed: a reviewAlbert C Charles, Younas Dadmohammadi, Alireza Abbaspourrad
Food Research International (Ottawa, Ont.)|November 21, 2025
Protecting phytase from food processing stress using acid-resistant core-shell hydrogel carriersEunhye Yang, Waritsara Khongkomolsakul, Younas Dadmohammadi, et al.
Polymers|February 11, 2023
One-Step Oxidation of Orange Peel Waste to Carbon Feedstock for Bacterial Production of PolyhydroxybutyrateMaryam Davaritouchaee, Imann Mosleh, Younas Dadmohammadi, et al.
Journal of Agricultural and Food Chemistry|August 21, 2020
Investigation of the Interaction between <i>N</i>-Acetyl-l-Cysteine and Ovalbumin by Spectroscopic Studies, Molecular Docking Simulation, and Real-Time Quartz Crystal Microbalance with DissipationJunyi Wang, Younas Dadmohammadi, Archana Jaiswal, et al.
ACS Applied Bio Materials|January 12, 2022
Mitigating the Astringency of Acidified Whey Protein in Proteinaceous High Internal Phase EmulsionsMichelle C Lee, Younas Dadmohammadi, Chen Tan, et al.
Comprehensive Reviews in Food Science and Food Safety|June 12, 2021
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyaninsChen Tan, Younas Dadmohammadi, Michelle C Lee, et al.
Current Research in Food Science|December 17, 2021
Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beveragesQi Guo, Zhong Zhang, Younas Dadmohammadi, et al.
Pageof 3

Showing results (1-10 of 24) with videos related to

Sort By:
Pageof 3
Critical Reviews in Food Science and Nutrition|May 24, 2021
Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavorsJieying Li, Younas Dadmohammadi, Alireza Abbaspourrad
Foods (Basel, Switzerland)|April 3, 2021
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A ReviewKatharine Ko, Younas Dadmohammadi, Alireza Abbaspourrad
Critical Reviews in Food Science and Nutrition|July 11, 2023
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavorsJieying Li, Younas Dadmohammadi, Alireza Abbaspourrad
Food & Function|June 13, 2022
Food and cosmetic applications of the avocado seed: a reviewAlbert C Charles, Younas Dadmohammadi, Alireza Abbaspourrad
Food Research International (Ottawa, Ont.)|November 21, 2025
Protecting phytase from food processing stress using acid-resistant core-shell hydrogel carriersEunhye Yang, Waritsara Khongkomolsakul, Younas Dadmohammadi, et al.
Polymers|February 11, 2023
One-Step Oxidation of Orange Peel Waste to Carbon Feedstock for Bacterial Production of PolyhydroxybutyrateMaryam Davaritouchaee, Imann Mosleh, Younas Dadmohammadi, et al.
Journal of Agricultural and Food Chemistry|August 21, 2020
Investigation of the Interaction between <i>N</i>-Acetyl-l-Cysteine and Ovalbumin by Spectroscopic Studies, Molecular Docking Simulation, and Real-Time Quartz Crystal Microbalance with DissipationJunyi Wang, Younas Dadmohammadi, Archana Jaiswal, et al.
ACS Applied Bio Materials|January 12, 2022
Mitigating the Astringency of Acidified Whey Protein in Proteinaceous High Internal Phase EmulsionsMichelle C Lee, Younas Dadmohammadi, Chen Tan, et al.
Comprehensive Reviews in Food Science and Food Safety|June 12, 2021
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyaninsChen Tan, Younas Dadmohammadi, Michelle C Lee, et al.
Current Research in Food Science|December 17, 2021
Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beveragesQi Guo, Zhong Zhang, Younas Dadmohammadi, et al.
Pageof 3