Works matching AU Jamilah, B.
Results: 27
Changes in polyphenol ability to produce astringency during roasting of cocoa liquor.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 6, p. 917, doi. 10.1002/jsfa.1954
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- Article
Chemical and taste characteristics of threadfin bream ( Nemipterus japonicus) hydrolysate.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 11, p. 1290, doi. 10.1002/jsfa.1743
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- Article
Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1584, doi. 10.1002/jsfa.1232
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- Article
Oligopeptide patterns produced from Theobroma cacao L of various genetic origins.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 7, p. 733, doi. 10.1002/jsfa.1098
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- Article
Analysis of vicilin (7S)-class globulin in cocoa cotyledons from various genetic origins.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 7, p. 728, doi. 10.1002/jsfa.1104
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- Article
Proteolytic activity (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation.
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- Journal of the Science of Food & Agriculture, 1998, v. 76, n. 1, p. 123, doi. 10.1002/(SICI)1097-0010(199801)76:1<123::AID-JSFA917>3.0.CO;2-N
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- Article
Sensory Characteristics of Threadfin Bream (Nemipterus japonicus) Hydrolysate.
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- Journal of Aquatic Food Product Technology, 2005, v. 14, n. 3, p. 45, doi. 10.1300/J030v14n03_04
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- Article
PHYSICOCHEMICAL AND MICROBIAL ATTRIBUTES OF ORGANIC INFUSED BEEF CUTS ( LONGISSMUS DORSI).
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- Journal of Food Safety, 2011, v. 31, n. 3, p. 326, doi. 10.1111/j.1745-4565.2011.00304.x
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- Article
Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 3, p. 285, doi. 10.1046/j.1365-2621.2003.00674.x
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- Article
DEBITTERING OF Borassus flabellifer MESOCARP USING NARINGINASE: IMPACT ON THE COMPOSITION, PHYSICOCHEMICAL CHARACTERISTICS, AND FUNCTIONAL PROPERTIES.
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- Malaysian Journal of Science, 2023, v. 42, n. 3, p. 33, doi. 10.22452/mjs.vol42no3.6
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- Article
Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer.
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- International Food Research Journal, 2019, v. 26, n. 5, p. 1469
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- Article
Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.
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- 2008
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- Journal Article
Effect of Deep-Frying at Different Temperature and Time on Sulfonamide Residues in Chicken Meat-Balls.
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- Journal of Food & Drug Analysis, 2008, v. 16, n. 6, p. 81
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- Article
Hemicellulose Extraction and Characterization of Rice Straw and Leucaena Leucocephala.
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- KnE Social Sciences, 2020, p. 46, doi. 10.18502/kss.v4i9.7314
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- Article
Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 1248
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- Article
In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 976
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- Article
The antibacterial activities and chemical composition of extracts from Carica papaya cv. Sekaki/Hong Kong seed.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 810
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- Article
Optimization of puffed corn-fish snack extrusion conditions using response surface methodology.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1685
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- Article
Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage.
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- International Food Research Journal, 2014, v. 21, n. 1, p. 155
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- Article
Properties of collagen from barramundi (Lates calcarifer) skin.
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- International Food Research Journal, 2013, v. 20, n. 2, p. 835
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- Article
Effects of different levels of CO<sub>2</sub> on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta).
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- International Food Research Journal, 2013, v. 20, n. 1, p. 383
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- Article
Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe).
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- International Food Research Journal, 2013, v. 20, n. 1, p. 363
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- Article
Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.).
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- International Food Research Journal, 2011, v. 18, n. 4, p. 1289
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- Article
Textural properties of laksa noodle as affected by rice flour particle size.
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- International Food Research Journal, 2011, v. 18, n. 4, p. 1309
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- Article
The effects of food processing on biogenic amines formation.
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- International Food Research Journal, 2011, v. 18, n. 3, p. 867
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- Article
Phenolics in Citrus hystrix leaves obtained using supercritical carbon dioxide extraction.
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- International Food Research Journal, 2011, v. 18, n. 3, p. 941
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- Article
Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel.
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- International Food Research Journal, 2011, v. 18, n. 1, p. 279
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- Article