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Results: 1-9 |
Results: 9
Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
Authors: Kyaw, ZY Yu, SY Cheow, CS Dzulkifly, MH Howell, NK
Citation: Zy. Kyaw et al., Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough, INT J FOOD, 36(7), 2001, pp. 741-747
12-lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants
Authors: Saeed, S Howell, NK
Citation: S. Saeed et Nk. Howell, 12-lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants, J SCI FOOD, 81(8), 2001, pp. 745-750
Elucidation of protein-lipid interactions in a lysozyme-corn oil system byFourier transform Raman spectroscopy
Authors: Howell, NK Herman, H Li-Chan, ECY
Citation: Nk. Howell et al., Elucidation of protein-lipid interactions in a lysozyme-corn oil system byFourier transform Raman spectroscopy, J AGR FOOD, 49(3), 2001, pp. 1529-1533
Effect of salt, sugar and monosodium glutamate on the viscoelastic properties of fish cracker ("keropok") gel
Authors: Cheow, CS Yu, SY Howell, NK
Citation: Cs. Cheow et al., Effect of salt, sugar and monosodium glutamate on the viscoelastic properties of fish cracker ("keropok") gel, J FOOD PROC, 23(1), 1999, pp. 21-37
Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
Authors: Cheow, CS Yu, SY Howell, NK Man, YC Muhammad, K
Citation: Cs. Cheow et al., Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok'), J SCI FOOD, 79(6), 1999, pp. 879-885
Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction
Authors: Saeed, S Fawthrop, SA Howell, NK
Citation: S. Saeed et al., Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction, J SCI FOOD, 79(13), 1999, pp. 1809-1816
Raman spectral analysis in the C-H stretching region of proteins and aminoacids for investigation of hydrophobic interactions
Authors: Howell, NK Arteaga, G Nakai, S Li-Chan, ECY
Citation: Nk. Howell et al., Raman spectral analysis in the C-H stretching region of proteins and aminoacids for investigation of hydrophobic interactions, J AGR FOOD, 47(3), 1999, pp. 924-933
High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen Atlantic mackerel (vol 76, pg 391, 1999)
Authors: Saeed, S Howell, NK
Citation: S. Saeed et Nk. Howell, High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen Atlantic mackerel (vol 76, pg 391, 1999), J AM OIL CH, 76(7), 1999, pp. 887-887
High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen Atlantic mackerel
Authors: Saeed, S Howell, NK
Citation: S. Saeed et Nk. Howell, High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen Atlantic mackerel, J AM OIL CH, 76(3), 1999, pp. 391-397
Risultati: 1-9 |