Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Stephanie Paige Volk
Impact of High-Pressure Processing on Soy and Egg Proteins
Related publications
Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products
Comprehensive Reviews in Food Science and Food Safety
Food Science
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice
International Proceedings of Chemical, Biological and Environmental Engineering
High-Resolution, High-Pressure NMR Studies of Proteins
Biophysical Journal
Biophysics
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review
Comprehensive Reviews in Food Science and Food Safety
Food Science
Impact of High Pressure Rotorvane on CTC Black Tea Quality
International Journal of Engineering and Applied Sciences (IJEAS)
High Pressure Impact on Changes in Potato Starch Granules
Polish Journal of Chemical Technology
Biotechnology
Chemistry
Chemical Engineering
Dynamism of Proteins Explored by High-Pressure NMR
Review of High Pressure Science and Technology/Koatsuryoku No Kagaku To Gijutsu
Materials Science
Chemistry
Condensed Matter Physics
Impact of High Hydrostatic Pressure on Gel Formation of Low Methoxylpectin
African Journal of Pharmacy and Pharmacology
