Showing 1 - 20 results of 316 for search 'JINAP, S.', सवाल का समय: 0.02सेकंड परिणाम को परिष्कृत करें
  1. 1
    Cocoa - wonders for chocolate lovers

    Cocoa - wonders for chocolate lovers द्वारा Selamat, Jinap

    प्रकाशित 2004
    पूर्ण पाठ प्राप्त करें
    Inaugural Lecture
  2. 2
    Mechanism of fat migration of lauric hard butter (PKS) and non lauric fat (PMF) based filling centre in dark chocholate

    Mechanism of fat migration of lauric hard butter (PKS) and non lauric fat (PMF) based filling centre in dark chocholate द्वारा Selamat, Jinap

    प्रकाशित 1999
    पूर्ण पाठ प्राप्त करें
    Monograph
  3. 3
    A method of reducing aflatoxin and ochratoxin in whole spice.

    A method of reducing aflatoxin and ochratoxin in whole spice. द्वारा Selamat, Jinap

    प्रकाशित 2011
    Patent
  4. 4
    A method of reducing aflatoxin and ochratoxin in peppers.

    A method of reducing aflatoxin and ochratoxin in peppers. द्वारा Selamat, Jinap

    प्रकाशित 2011
    Patent
  5. 5
    Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol

    Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol द्वारा Selamat, Jinap, Misnawi

    प्रकाशित 2004
    पूर्ण पाठ प्राप्त करें
    Monograph
  6. 6
    Acidic characteristics of fermented and dried cocoa beans from different countries of origin

    Acidic characteristics of fermented and dried cocoa beans from different countries of origin द्वारा Jinap, Selamat, Dimick, Paul S.

    प्रकाशित 1990
    लेख
  7. 7
    Effects of washing pre-treatment on mercury concentration in fish tissue.

    Effects of washing pre-treatment on mercury concentration in fish tissue. द्वारा Hajeb, Parvaneh, Selamat, Jinap

    प्रकाशित 2009
    पूर्ण पाठ प्राप्त करें
    लेख
  8. 8
    Glutamate. Its applications in food and contribution to health.

    Glutamate. Its applications in food and contribution to health. द्वारा Selamat, Jinap, Hajeb, Parvaneh

    प्रकाशित 2010
    लेख
  9. 9
    Profiles of the aroma related peptides in unfermented and underfermented cocoa beans

    Profiles of the aroma related peptides in unfermented and underfermented cocoa beans द्वारा Ikrawan, Yusep, Selamat, Jinap

    प्रकाशित 1999
    पूर्ण पाठ प्राप्त करें
    Monograph
  10. 10
    Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.

    Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface mode... द्वारा Selamat, Jinap, Arzandeh, Sahar

    प्रकाशित 2011
    पूर्ण पाठ प्राप्त करें
    लेख
  11. 11
    Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography

    Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography द्वारा Selamat, Jinap, Dimick, P. S.

    प्रकाशित 1990
    पूर्ण पाठ प्राप्त करें
    लेख
  12. 12
    Kandungan Kapsaisin dalam Kultivar Capsicum annum

    Kandungan Kapsaisin dalam Kultivar Capsicum annum द्वारा Selamat, Jinap, Daud, Mahat

    प्रकाशित 1990
    पूर्ण पाठ प्राप्त करें
    लेख
  13. 13
    Optimization and validation of a method for extraction and quantification of ochratoxin A in black pepper

    Optimization and validation of a method for extraction and quantification of ochratoxin A in black pepper द्वारा Jalili, Maryam, Selamat, Jinap

    प्रकाशित 2015
    पूर्ण पाठ प्राप्त करें
    लेख
  14. 14
    Umami taste components and their sources in Asian foods

    Umami taste components and their sources in Asian foods द्वारा P., Hajeb, Selamat, Jinap

    प्रकाशित 2015
    पूर्ण पाठ प्राप्त करें
    लेख
  15. 15
    Effect of drying on acidity and volatile fatty acids content of cocoa beans

    Effect of drying on acidity and volatile fatty acids content of cocoa beans द्वारा Jinap, S, Thien, J, Yap, T N

    प्रकाशित 1994
    लेख
  16. 16
    Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

    Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans द्वारा Misnawi, Jinap, S., Jamilah, B., Nazamid, S.

    प्रकाशित 2003
    पूर्ण पाठ प्राप्त करें
    लेख
  17. 17
    Flavour evaluation of chocolate formulated from cocoa beans from different countries

    Flavour evaluation of chocolate formulated from cocoa beans from different countries द्वारा Jinap, S., Dimick, P.S., Hollender, R.

    प्रकाशित 1995
    पूर्ण पाठ प्राप्त करें
    लेख
  18. 18
    Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia

    Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia द्वारा Moazami, E. F., Selamat, Jinap

    प्रकाशित 2009
    पूर्ण पाठ प्राप्त करें
    लेख
  19. 19
    Optimisation of the determination of deoxynivalenol in wheat flour by HPLC and a comparison of four clean-up procedures.

    Optimisation of the determination of deoxynivalenol in wheat flour by HPLC and a comparison of four clean-up procedures. द्वारा E. F., Moazami, Selamat, Jinap

    प्रकाशित 2009
    पूर्ण पाठ प्राप्त करें
    लेख
  20. 20
    Validation of the procedure for the simultaneous determination of aflatoxins ochratoxin A and zearalenone in cereals using HPLC-FLD

    Validation of the procedure for the simultaneous determination of aflatoxins ochratoxin A and zearalenone in cereals using HPLC-FLD द्वारा A., Rahmani, S., Jinap, F., Soleimany

    प्रकाशित 2010
    पूर्ण पाठ प्राप्त करें
    लेख

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