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16篇 您的检索式：作者名="Shipar"

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		题名	作者	年代	出处	被引量
	1	Formation of pyrazines in hydmxyaeetaldehyde and glycine nonenzymatic browning Maillard reaction: A computational study 显示文摘	Jalbout A F Abul Haider Shipar Md	2007	Food Chem2007，103，：	1
	2	Formation of pyrazines in hydroxyacetaldehyde and glycine nonenzyrnatic browning Maillard reaction : A computational study显示文摘	Avraham F Jalvbout Md Abul Haider Shipar	2007	Food Chemisrty2007，，8：	1
	3	Density functional computational studies on ribose and glycine Maillard reaction: formation of the Amadori rearrangement products in aqueous solution显示文摘	JALBOUT A F SHIPAR M A H NAVARRO J L	2007	Food Chemistry2007，103，3：	1
	4	Density functional computational studies on ribose and glycine Maillard reaction : Formation of the Amadori rearrangement products in aqueous solution显示文摘	Abraham F Jalbout Md Abul Haider Shipar Jose Luis Navarro	2006	Food Chemistry2006，，9：	1
	5	Formation of pyrazines in hydroxyacetaldehyde and glycine nonenzymatic browning Maillard reaction: a computational study 显示文摘	Jalvbout A F Shipar M A H	2007	Food Chemisrty2007，，8：	1
	6	Density functional computational studies on ribose and glycine Maillard reaction:Formation of the Amadori rearrangement products in aqueous solution显示文摘	Jalbouta A F Shipar A H Navarro J L	2007	Food Chemistry2007，103，：	1
	7	Formation of pyrazines in hydroxyacetal- dehyde and glycine nonenzymatic browning Maillard reaction:a com- putational study 显示文摘	Jalbout A F Shipar M A H	2007	Food Chemistry2007，103，4：	1
	8	Formation of pyrazines in hydroxyacetaldehyde and glycine nonenzymatic browning Maillard reaction: A computational study显示文摘	Jalbout A F Haider Shipar M A	2007	Journal of Food Chemistry2007，103，4：	1
	9	Physico-chemical characterization,antirnicrobial activity and toxicity analysis of Swietenia mahagoni seed oil显示文摘	Shipar MAH Chowdhury R Majid MA Uddin MH Rahman IMM		0，，02：	1
	10	Formation of the Heyns rearrangement pro- ducts in dihydroxyacetone and glycine Maillard reaction: a computational study 显示文摘	Shipar A H	2006	Food Chemistry2006，97，2：	1
	11	Density functional computational studies on ribose and glycine Maillard reaction:Formation of the Amadori rearrangement products in aqueous solution显示文摘	Jalbouta A F Shipar A H Navarro J L	2007	Food Chem2007，103，3：	1
	12	Density functional computational studies on ribose and glycine Maillard reaction:Formation of the Amadori rearrangement products in aqueous solution 显示文摘	Abraham F Jalbout Md Abul Haider Shipar Jose Luis Navarro	2006	Food Chemistry2006，，9：	1
	13	Computational studies on glyceroldehyde and glycine Maillard reaction-I显示文摘	ABUL HA/DER SHIPAR M	2004	J Mol Struet2004，712，13：	1
	14	Physical and chemical characteristics, major fatty acids, antimicrobial activity and toxicity analysis of red shrimp (Metapenaeus brevicornis) brain lipid显示文摘	SHIPAR M A H	2007	Food Chemistry2007，102，3：	1
	15	Formation of pyrazines in hydroxyacetaldehyde and glycine nonenzymatic browning Mail-lard reaction:A computational study显示文摘	JALBOUT A F SHIPAR A H	2007	Food Chem2007，103，4：	1
	16	Formation of the Heyns rearrangement products in dihydroxyacetone and glycine Maillard reaction : A computational study 显示文摘	Shipar Md A H	2006	Food Chemistry2006，97，2：	1

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