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31篇 您的检索式：作者名="SELAMAT J"

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	题名	作者	年代	出处	被引量
1	Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods 显示文摘	Tan C P Man Y B C Selamat J	2002	Food Chemistry2002，76，3：	1
2	Soy sauce and its umami taste: a link from the past to current situation显示文摘	LIOE H N SELAMAT J YASUDA A	2010	Journal of Food Science2010，75，3：	1
3	Soy Sauce and Its Umami Taste: a Link fi'om the Past to Cttrrent Situation 显示文摘	LIOE H N SELAMAT J YASUDA M	2010	The Society for Food Science and Technology2010，75，3：	1
4	Friction and Wear Characteristics of WC and TiCN-Coated Insert in Fuming Carbon Steel Workpiece显示文摘	Taliba R J Zaharah A M Selamat M A	2013	Procedia Engineering2013，68，：	1
5	Optimization of Super-critical CO(2)Extraction of Fish oil from Viscera of African Catfish(Cl-arisa gariepinus)显示文摘	SARKER M Z SELAMAT J HABIB A S		0，，09：	1
6	A spatially addressable bead- based biosensor for simple and rapid DNA detection 显示文摘	Ng J K Selamat E S Liu W T	2008	Biosens Bioelectron2008，23，6：	1
7	The diffusion of tacit knowledge and its implications on information systems: the role of meta-abilities 显示文摘	Selamat M H Choudrie J	2004	Journal of Knowledge Management2004，8，2：	1
8	The diffusion of tacit knowledge and its implications on information systems:the role of meta -abilities 显示文摘	Selamat M H Choudrie J	2004	Knowledge Management2004，，8：	1
9	The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution 显示文摘	MOHSIN M BAKAR J SELAMAT J	1999	International Journal of Food Science and Technology1999，34，：	1
10	A contemporary review of seafood allergy显示文摘	Hajeb P Selamat J	2012	Clinical Reviews in Allergy & Immunology2012，42，3：	1
11	Optimization of Supercritieal CO2 Extraction of Fish Oil from Viscera of African Catfish (Clarias gariepinus)显示文摘	SARKER M Z I SELAMAT J HABIB A S M A	2012	International Journal of Molecular Sciences2012，13，11：	1
12	A Contemporal7 Review of Seafood Allergy 显示文摘	Hajeb P Selamat J	2012	Clinical Reviews in Allergy & hnmunology2012，42，3：	1
13	Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods显示文摘	Tan C P Che Man Y B Selamat J	2002	Food Chemistry2002，76，3：	1
14	Changes in Free Amino Acid, Peptide-N, Sugar and Pyrazine Concentration during Cocoa Fermentation显示文摘	Hashim P Selamat J Kharidah S	1998	J Sci Food Agric1998，78，：	1
15	Optimizing assembly sequence time using particle swarm optimization(PSO)显示文摘	MUSLIM M T SELAMAT H MUKRED J A A	2013	Applied Mechanics and Materials2013，315，：	1
16	Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods 显示文摘	Tan C P Che Man Y B Selamat J	2002	Food Chemistry2002，76，3：	1
17	Purification and characterization of membrane-hound peroxidases from Metroxylon sagu显示文摘	Onsa G H Saari N B Selamat J	2004	Food Chemistry2004，85，：	1
18	The effects on color, texture and sensory attributes achieved by washing black tilapia flash with a banana leaf ash solution显示文摘	Mohsin M Bakar J Selamat J	1999	International Journal of Food Science and Technolo- gy1999，34，：	1
19	Formation of methyl pyrazine during cocoa bean fermentation显示文摘	Selamat J Harun S M		0，，1：	1
20	Application of ar- rhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry 显示文摘	Tan C P Man Y B C Selamat J	2001	Journal of the American Oil Chemists'' Society2001，，：	1

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