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Results: 1-8 |
Results: 8
A new method for determining aflatoxins in groundnut and groundnut cake using Fourier transform infrared spectroscopy with attenuated total reflectance
Authors: Mirghani, MES Man, YBC Jinap, S Baharin, BS Bakar, J
Citation: Mes. Mirghani et al., A new method for determining aflatoxins in groundnut and groundnut cake using Fourier transform infrared spectroscopy with attenuated total reflectance, J AM OIL CH, 78(10), 2001, pp. 985-992
Influence of altered solvent environment on the functionality of pigeonpea(Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates
Authors: Mwasaru, MA Muhammad, K Bakar, J Man, YBC
Citation: Ma. Mwasaru et al., Influence of altered solvent environment on the functionality of pigeonpea(Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates, FOOD CHEM, 71(2), 2000, pp. 157-165
Purification and characterization of sago starch-degrading glucoamylase from Acremonium sp endophytic fungus
Authors: Marlida, Y Saari, N Hassan, Z Radu, S Bakar, J
Citation: Y. Marlida et al., Purification and characterization of sago starch-degrading glucoamylase from Acremonium sp endophytic fungus, FOOD CHEM, 71(2), 2000, pp. 221-227
Latent polyphenol oxidases from sage log (Metroxylon sagu): Partial purification, activation, and some properties
Authors: Onsa, GH bin Saari, N Selamat, J Bakar, J
Citation: Gh. Onsa et al., Latent polyphenol oxidases from sage log (Metroxylon sagu): Partial purification, activation, and some properties, J AGR FOOD, 48(10), 2000, pp. 5041-5045
Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems
Authors: Irwandi, J Man, YBC Kitts, DD Bakar, J Jinap, S
Citation: J. Irwandi et al., Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems, J AM OIL CH, 77(9), 2000, pp. 945-950
The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution
Authors: Mohsin, M Bakar, J Selamat, J
Citation: M. Mohsin et al., The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution, INT J FOOD, 34(4), 1999, pp. 359-363
Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties
Authors: Mwasaru, MA Muhammad, K Bakar, J Man, YBC
Citation: Ma. Mwasaru et al., Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties, FOOD CHEM, 67(4), 1999, pp. 435-443
Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. II. Functional properties
Authors: Mwasaru, MA Muhammad, K Bakar, J Man, YBC
Citation: Ma. Mwasaru et al., Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. II. Functional properties, FOOD CHEM, 67(4), 1999, pp. 445-452
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