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12篇 您的检索式：作者名="Nissreen"

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		题名	作者	年代	出处	被引量
	1	Process optimization for the development of a functional beverage based on lactic acid fermentation of oats显示文摘	Shilpi Gupta Sabrina Cox Nissreen Abu-Ghannam	2010	Biochemical Engineering Journal2010，，2：	2
	2	Barley for brewing: characteristic cha-ngesduring malting, brewing and applicationgs of its by-products显示文摘	Mahesh Gupta Nissreen Abu-Ghannam EimearGallaghar	2010	Comprehensive review in food science and foodsafety2010，，9：	1
	3	Process optimization for the development of a functional beverage based on lactic acid fermentation of oats 显示文摘	Shilpi Gupta Sabrina Cox Nissreen Abu- Ghannam	2010	Biochemical Engineering2010，52，2：	1
	4	Modell- ing textural changes during the hydra- tion process of red beans显示文摘	NISSREEN ABU-GHANNAM	1998	Journal of Food Engineering1998，38，3：	1
	5	Kinetic evaluation of colour, texture, polyphenols and antioxi- dant capacity of Irish York cabbage after blanching treatment 显示文摘	Amit Kumar Jaiswal Shilpi Gupta Nissreen Abu - Ghannam	2012	Food Chemistry2012，，131：	1
	6	Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment显示文摘	AMIT K J SHILPI G NISSREEN A G	2012	Food Chemistry2012，131，1：	1
	7	Barley for brewing: Characteristic changes during Malting-Brewing and Aplications of its by-products显示文摘	Mahesh Gupta Nissreen Abu-Ghannam and Eimmear Gal- laghar	2010	Compre- hensives Reviews in Food Science and Food Safety2010，，9：	1
	8	ANTIMICROBIAL, ANTIOXIDANT AND FREE RADICAL‐SCAVENGING CAPACITY OF BROWN SEAWEED HIMANTHALIA ELONGATA FROM WESTERN COAST OF IRELAND显示文摘	GAURAV RAJAURIA AMIT KUMAR JAISWAL NISSREEN ABU‐GANNAM SHILPI GUPTA	2013	Journal of Food Biochemistry2013，，：	1
	9	Bioactive potential and possible health effects of edible brown seaweeds显示文摘	Shilpi Gupta Nissreen Abu-Ghannam	2011	Trends in Food Science & Technology2011，，：	1
	10	Bioactive potential and possible health effects of edible brown seaweeds显示文摘	Shilpi Gupta Nissreen Abu-Ghannam	2011	Trends in Food Science & Technology2011，，6：	1
	11	Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods显示文摘	Shilpi Gupta Nissreen Abu-Ghannam	2011	Innovative Food Science and Emerging Technologies2011，，4：	1
	12	Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods显示文摘	Shilpi Gupta Nissreen Abu-Ghannam	2011	Innovative Food Science and Emerging Technologies2011，，4：	1

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