Works matching AU Jamilah, B.

Results: 28

Changes in polyphenol ability to produce astringency during roasting of cocoa liquor.

Published in:

Journal of the Science of Food & Agriculture, 2005, v. 85, n. 6, p. 917, doi. 10.1002/jsfa.1954

By:

Misnawi;
Jinap, S;
Jamilah, B;
Nazamid, S

Publication type:

Article

Chemical and taste characteristics of threadfin bream ( Nemipterus japonicus) hydrolysate.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 11, p. 1290, doi. 10.1002/jsfa.1743

By:

Normah, I;
Jamilah, B;
Saari, N;
Che Man, Yaakob B

Publication type:

Article

Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans.

Published in:

Journal of the Science of Food & Agriculture, 2002, v. 82, n. 13, p. 1584, doi. 10.1002/jsfa.1232

By:

Yusep, I;
Jinap, S;
Jamilah, B;
Nazamid, S

Publication type:

Article

Oligopeptide patterns produced from Theobroma cacao L of various genetic origins.

Published in:

Journal of the Science of Food & Agriculture, 2002, v. 82, n. 7, p. 733, doi. 10.1002/jsfa.1098

By:

Amin, I;
Jinap, S;
Jamilah, B;
Harikrisna, K;
Biehl, B

Publication type:

Article

Analysis of vicilin (7S)-class globulin in cocoa cotyledons from various genetic origins.

Published in:

Journal of the Science of Food & Agriculture, 2002, v. 82, n. 7, p. 728, doi. 10.1002/jsfa.1104

By:

Amin, I;
Jinap, S;
Jamilah, B;
Harikrisna, K;
Biehl, B

Publication type:

Article

Proteolytic activity (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation.

Published in:

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

By:

Amin, I;
Jinap, S;
Jamilah, B

Publication type:

Article

Trust in government regarding COVID-19 and its associations with preventive health behaviour and prosocial behaviour during the pandemic: a cross-sectional and longitudinal study.

Published in:

Psychological Medicine, 2023, v. 53, n. 1, p. 149, doi. 10.1017/S0033291721001306

By:

Han, Qing;
Zheng, Bang;
Cristea, Mioara;
Agostini, Maximilian;
Bélanger, Jocelyn J.;
Gützkow, Ben;
Kreienkamp, Jannis;
Abakoumkin, Georgios;
Abdul Khaiyom, Jamilah H. B.;
Ahmedi, Vjollca;
Akkas, Handan;
Almenara, Carlos A.;
Atta, Mohsin;
Bagci, Sabahat Cigdem;
Basel, Sima;
Kida, Edona Berisha;
Buttrick, Nicholas R.;
Chobthamkit, Phatthanakit;
Choi, Hoon-Seok;
Csaba, Sára

Publication type:

Article

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.

Published in:

2008

By:

Ismail-Fitry MR;
Jinap S;
Jamilah B;
Saleha AA

Publication type:

Journal Article

Effect of Deep-Frying at Different Temperature and Time on Sulfonamide Residues in Chicken Meat-Balls.

Published in:

Journal of Food & Drug Analysis, 2008, v. 16, n. 6, p. 81

By:

Ismail-Fitry, M. R.;
Jinap, S.;
Jamilah, B.;
Saleha, A. A.

Publication type:

Article

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 3, p. 285, doi. 10.1046/j.1365-2621.2003.00674.x

By:

Jinap, S.;
Jamilah, B.;
Nazamid, S.

Publication type:

Article

Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer.

Published in:

International Food Research Journal, 2019, v. 26, n. 5, p. 1469

By:

Rodiah, M. H.;
Jamilah, B.;
Sharifah Kharidah, S. M.;
Russly, A. R.

Publication type:

Article

Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation.

Published in:

International Food Research Journal, 2017, v. 24, n. 3, p. 1248

By:

Zad Bagher Seighalani, F.;
Jamilah, B.;
Saari, N.

Publication type:

Article

In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts.

Published in:

International Food Research Journal, 2017, v. 24, n. 3, p. 976

By:

Muhamad, S. A. S.;
Jamilah, B.;
Russly, A. R.;
Faridah, A.

Publication type:

Article

The antibacterial activities and chemical composition of extracts from Carica papaya cv. Sekaki/Hong Kong seed.

Published in:

International Food Research Journal, 2017, v. 24, n. 2, p. 810

By:

Muhamad, S. A. S;
Jamilah, B.;
Russly, A. R.;
Faridah, A.

Publication type:

Article

Optimization of puffed corn-fish snack extrusion conditions using response surface methodology.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1685

By:

Shahmohammadi, H. R.;
Jamilah, B.;
Russly, A. R.;
Noranizan, M. A.

Publication type:

Article

Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage.

Published in:

International Food Research Journal, 2014, v. 21, n. 1, p. 155

By:

Ee, S. C.;
Jamilah, B.;
Muhammad, K.;
Hashim, D. M.;
Adzahan, N.

Publication type:

Article

Properties of collagen from barramundi (Lates calcarifer) skin.

Published in:

International Food Research Journal, 2013, v. 20, n. 2, p. 835

By:

B. Jamilah;
M. R. Umi Hartina;
D. Mat Hashim;
A. Q. Sazili

Publication type:

Article

Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe).

Published in:

International Food Research Journal, 2013, v. 20, n. 1, p. 363

By:

Nafi, A.;
Foo, H. L.;
Jamilah, B.;
Ghazali, H. M.

Publication type:

Article

Effects of different levels of CO<sub>2</sub> on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta).

Published in:

International Food Research Journal, 2013, v. 20, n. 1, p. 383

By:

Chong, C. Y.;
Fatimah, A. B.;
Russly, A. R.;
Jamilah, B.;
Selvi, V.;
Maryam, S.

Publication type:

Article

Textural properties of laksa noodle as affected by rice flour particle size.

Published in:

International Food Research Journal, 2011, v. 18, n. 4, p. 1309

By:

Nura, M.;
Kharidah, M.;
Jamilah, B.;
Roselina, K.

Publication type:

Article

Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.).

Published in:

International Food Research Journal, 2011, v. 18, n. 4, p. 1289

By:

Ali, G.;
Russly, A. R.;
Jamilah, B.;
Azizah, O.;
Mandana, B.

Publication type:

Article

The effects of food processing on biogenic amines formation.

Published in:

International Food Research Journal, 2011, v. 18, n. 3, p. 867

By:

Chong, C. Y.;
Abu Bakar, F.;
Russly, A. R.;
Jamilah, B.;
Mahyudin, N. A.

Publication type:

Article

Phenolics in Citrus hystrix leaves obtained using supercritical carbon dioxide extraction.

Published in:

International Food Research Journal, 2011, v. 18, n. 3, p. 941

By:

Jamilah, B.;
Abdulkadir, Gedi;
Suhaila, M.;
Md. Zaidul, I. S.

Publication type:

Article

Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel.

Published in:

International Food Research Journal, 2011, v. 18, n. 1, p. 279

By:

Jamilah, B.;
Shu, C. E.;
Kharidah, M.;
Dzulkily, M. A.;
Noranizan, A.

Publication type:

Article

PHYSICOCHEMICAL AND MICROBIAL ATTRIBUTES OF ORGANIC INFUSED BEEF CUTS ( LONGISSMUS DORSI).

Published in:

Journal of Food Safety, 2011, v. 31, n. 3, p. 326, doi. 10.1111/j.1745-4565.2011.00304.x

By:

ELGADIR, M. ABD;
MARIOD, A.A.;
ABDELWAHAB, S.I.;
JAMILAH, B.;
RAHMAN, R. ABDUL;
CHE MAN, Y.B.

Publication type:

Article

DEBITTERING OF Borassus flabellifer MESOCARP USING NARINGINASE: IMPACT ON THE COMPOSITION, PHYSICOCHEMICAL CHARACTERISTICS, AND FUNCTIONAL PROPERTIES.

Published in:

Malaysian Journal of Science, 2023, v. 42, n. 3, p. 33, doi. 10.22452/mjs.vol42no3.6

By:

M. H., Rodiah;
Jamilah, B.;
Norhayati, H.;
M., Kharidah

Publication type:

Article

Hemicellulose Extraction and Characterization of Rice Straw and Leucaena Leucocephala.

Published in:

KnE Social Sciences, 2020, p. 46, doi. 10.18502/kss.v4i9.7314

By:

Nadiha, M. Z. Nor;
B., Jamilah

Publication type:

Article

Sensory Characteristics of Threadfin Bream (Nemipterus japonicus) Hydrolysate.

Published in:

Journal of Aquatic Food Product Technology, 2005, v. 14, n. 3, p. 45, doi. 10.1300/J030v14n03_04

By:

Normah, I.;
Jamilah, B.;
Saari, N.;
Che Man, Yaakob B.

Publication type:

Article