Cocoa - wonders for chocolate lovers Dahkki Selamat, Jinap

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

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

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

Viečča ollesdeavstta

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

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

Viečča ollesdeavstta

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

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

Effect of drying on acidity and volatile fatty acids content of cocoa beans Dahkki 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 Dahkki Misnawi, Jinap, S., Jamilah, B., Nazamid, S.

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta

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

Viečča ollesdeavstta