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Naguleswaran, Nagul
Ingredion Incorporated
Sensory and Consumer Perception of Alternative Sources of Proteins
Nagul Naguleswaran
Favorite
Nair, Pulari
Novel Applications of Functional Proteins
Pulari Nair
Favorite
Nair, Yaashviny
Novozymes North America, Inc.
Microbes as household cleaning ingredients: Challenges and opportunities
Yaashviny Nair
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Nakagaki, Yuya
Tohoku University
Non-catalytic selective oxidation of glycerol under mild condition by low-temperature atmospheric pressure plasma irradiation
Yuya Nakagaki
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Nandasiri, Ruchira
St. Boniface Hospital Albrechtsen Research Centre
Air frying-ultrasound-aided extraction: a combination approach for improving the extraction of polyphenols and antioxidant potential of canola co-product
Ruchira Nandasiri
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Optimization of pH to extract sinapates from mustard using green technology
Ruchira Nandasiri
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General Lipid Oxidation and Quality
Ruchira Nandasiri
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Microwave aided extraction (MAE) method optimization to produce canolol from canola meal
Ruchira Nandasiri
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Phenolic-rich mustard extract significantly improved lipid oxidation in acidic pea protein-stabilized flaxseed-oil-in-water beverage emulsion
Ruchira Nandasiri
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Natali, Sanja
ExxonMobil Chemical
HLD/NAC
Sanja Natali
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Nazarenus, Tara
University of Nebraska-Lincoln
Oilseed feedstock and conversion technology co-optimization for sustainable aviation fuel
Tara Nazarenus
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Nestola, Marco
Axel Semrau GmbH
Analytical solutions to overcome the recent bottlenecks in MOSH/MOAH determination
Marco Nestola
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Newman, Bruce
Formulaction Inc.
Plant protein integration for food emulsion
Bruce Newman
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Impact of proteins on milk gel structure (yogurt, cheese)
Bruce Newman
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Newman, John
USDA-ARS-Western Human Nutrition Research Center
Flax oil and fish oil-enriched diets differentially impact lipid metabolism and tissue oxylipin distributions in the Syrian hamster
John Newman
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Ngo, Helen
USDA ARS ERRC
Synthesis and physical properties of iso-oleic estolides
Helen Ngo
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Green Chemistry and Oleochemicals
Helen Ngo
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Advanced bio-based polymers with antimicrobial properties
Helen Ngo
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Utilization of waste fats to produce bio-based phenolic-fatty acid products
Helen Ngo
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Nguyen, Anh
Delaware State University
Impact of hemp seed processing on composition, nutritional properties and bioactives content
Anh Nguyen
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Nguyen, Khoa
Wageningen University & Research
Kinetic modelling of lipid oxidation to predict the shelf-life of vegetable oils and food emulsions
Khoa Nguyen
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Kinetic modelling of lipid hydroperoxide formation in pure triacylglycerides
Khoa Nguyen
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Nguyen, Quoc
The University of Texas at Austin
Low adsorbing CO2 soluble surfactants and their deployment strategy for commercially viable CO2 foam EOR Technology
Quoc Nguyen
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Nguyen, Thu
university of manitoba
Optimization of pH to extract sinapates from mustard using green technology
Thu Nguyen
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Microwave aided extraction (MAE) method optimization to produce canolol from canola meal
Thu Nguyen
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Nicholson, Reed
Motif FoodWorks, Inc.
How Do You Make Vegan Cheese More Like Cheese?
Reed Nicholson
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Altering lipid profile and emulsifier type for improved plant-based cheese performance
Reed Nicholson
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Plant-based cheese formulated with corn prolamin
Reed Nicholson
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Nickerson, Michael
University of Saskatchewan
Utilization of albumin-rich soluble fractions from faba bean
(Vicia faba)
obtained by mild fractionation in the development of beverage emulsions
Michael Nickerson
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Nickerson, Mike
University of Saskatchewan
CRISPR-Cas mediated genetic manipulation of lipoxygenase, precursor fatty acids and flavour components in yellow pea
Mike Nickerson
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Nikbakht Nasrabadi, Maryam
University of Saskatchewan
Improved emulsification behaviour of acid-soluble pea proteins in the development of acidic beverage emulsions
Maryam Nikbakht Nasrabadi
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Phenolic-rich mustard extract significantly improved lipid oxidation in acidic pea protein-stabilized flaxseed-oil-in-water beverage emulsion
Maryam Nikbakht Nasrabadi
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Nikiforidis, Costas
Wageningen University
Plant oleosomes: new strategy for stable oil-in-water emulsions
Costas Nikiforidis
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Nimako-Boateng, Caroline
The Dow Chemical Company
Optimization of essential oil solubilization by sophorolipids through high-throughput research
Caroline Nimako-Boateng
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Nkurikiye, Eric
Kansas State University
Effect of extraction methods on the physicochemical and functional properties of desi and kabuli chickpeas
Eric Nkurikiye
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Noble, Isaac
West Texas A & M University
Synthesis, characterization and applications of castor oil based self-condensed polyols
Isaac Noble
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Nolasco, Emerson
University of Nebraska-Lincoln
A comparison study of egg enrichment efficiency and the bio-accessibility of bioactive compounds on farm fresh and commercial eggs
Emerson Nolasco
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Understanding the role of the gastrointestinal microbiota in modulating the anti-hypertensive effect of egg white hydrolysate
Emerson Nolasco
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Nutter, Julia
Iowa State University
Plant-based, multicomponent bigels as a novel alternative to commercial solid fats in a short dough product
Julia Nutter
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Nwachukwu, Ifeanyi
Loma Linda University, California, USA
The role of plant-based foods in the formulation of diets for healthy aging
Ifeanyi Nwachukwu
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Nwamba, O. Charles
University of Idaho
Acarbose-chlorogenic acid interaction: Kinetics studies on α-glucosidase reveals mixed-type inhibition and denaturant effect of chlorogenic acid
O. Charles Nwamba
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Nyhan, Laura
University College Cork
Functional properties of brewer’s spent grain protein isolate: The missing piece in the plant protein portfolio
Laura Nyhan
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