Cocoa - wonders for chocolate lovers por Selamat, Jinap

Obter o texto integral

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

Obter o texto integral

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

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

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

Obter o texto integral

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

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

Obter o texto integral

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

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral

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

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral

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

Obter o texto integral