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38篇 您的检索式：作者名="JAMILAH B"

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	题名	作者	年代	出处	被引量
1	Properties of gelatins from skins of fish-black tilapia(Oreochromis mossambicus)and red tilapia(Oreochromis nilotica) 显示文摘	Jamilah B Harvinder K G	2002	Food Chemistry2002，，77：	1
2	A review on correlations between fish freshness and pH during cold stor- age显示文摘	Abbas K A Mohamed A Jamilah B	2008	American Journal of Biochemistry and Biotechnol- ogy2008，4，4：	1
3	Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)显示文摘	Jamilah B Harvinder K G	2002	Food Chemistry2002，77，：	1
4	Properties of gelatins from skins offish-black tilapia(Oreochromismossambicus)and red tilapia(Ore-ochromisnilotica)显示文摘	JAMILAH B HARVINDER K G		0，，77：	1
5	Effects of incubation and polyphenol oxidase enrichment on eolour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans显示文摘	MISNAWI JINAP S JAMILAH B	2003	International Journal of Food Science and Technology2003，38，3：	1
6	Properties of gelatins from skins of fish-black tilapia ( Oreochromis mossambicus ) and red filapia ( Oreochromis nilotica)显示文摘	JAMILAH B HARVINDER K G	2002	Food Chemistry2002，77，1：	1
7	Essential fatty acids of pitaya (drag- on fruit) seed oil 显示文摘	Abdul A A Jamilah B	2009	Food Chemistry2009，114，2：	1
8	Properties of gelatins from skins of fishblack tilapia and red tilapia显示文摘	Jamilah B	2002	Food Chemistry2002，，77：	1
9	Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting 显示文摘	Misnawi S Jinap B Jamilah S	2005	Eur Food Res Technol2005，221，：	1
10	Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel 显示文摘	Jamilah B Kharidah M Dzulkifly MA	2011	Int Food ResJ2011，18，1：	1
11	Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans显示文摘	Yusep Jinap S Jamilah B et d	2002	Journal of the Science of Food and Agriculture2002，82，13：	1
12	Properties of gelatins from skins of fish-black tilapia(Oreochromis mossambicus)and red tilapia (Oreochromis nilotica)显示文摘	Jamilah B Harvinder K G	2002	Food Chem2002，77，：	1
13	Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus)and red tilapia(Oreochromis nilotica)显示文摘	Jamilah B Harvinder K G		0，，01：	1
14	Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica) 显示文摘	Jamilah B Harvinder K G	2002	Food Chemistry2002，77，1：	1
15	Properties of gelatins from skins of fish black tilapia ( Oreochromis mossambicus) and red tilapia (Oreochromis nilotica) 显示文摘	Jamilah B ttarvinder K G	2002	Food Chemistry2002，77，：	1
16	Influence of altered solvent environment on the functionality of pigeon pea (Cajanus cajan) and cowpea (Hgna unguieulata) protein isolates显示文摘	MWANJALA A M KHARIDAH M JAMILAH B	2000	Food Chemistry2000，，71：	1
17	Properties of gelatins from skins of fish-black tilapia (Oreochro mismos sambicus) and red tilapia (Oreochrof misnilotica)显示文摘	JAMILAH B HARVINDER K G	2002	Food Chemistry2002，77，1：	1
18	Gelatins from three cuhured freshwater fish skins obtained by liming process 显示文摘	Jamilah B Tan K W	2011	Food Hvdrocolloids2011，25，：	1
19	Influence of altered solvent environment on the functionality of pigeonpea(Cajanus cajan)and cowpea(Vigna unguiculata)protein isolates显示文摘	Mwanjala A M Kharidah M Jamilah B		0，，02：	1
20	Influence of car-boxypeptidases on free amino acid,peptide andmethylpyrazine contents of under-fermented cocoabeans显示文摘	Yusep Jinap S Jamilah B	2002	J Sci Food Agric2002，82，：	1

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