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93篇 您的检索式：作者名="Zaidul"

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	题名	作者	年代	出处	被引量
1	Comparison of phenolic compositions between common and tartary buckwheat ( Fagopyrum ) sprouts显示文摘	Sun-Ju Kim I.S.M. Zaidul Tatsuro Suzuki Yuji Mukasa Naoto Hashimoto Sigenobu Takigawa Takahiro Noda Chie Matsuura-Endo Hiroaki Yamauchi	2008	Food Chemistry2008，，4：	2
2	Application of supereritical CO2 in lipid extraction-A review显示文摘	Sahena F Zaidul I S M Jinap S	2009	J Food Eng2009，95，2：	1
3	Comparison of phenoliccomposi tions between common and tartary buckwheat (Fagopyrum) sprouts显示文摘	Kim S J Zaidul I S M Suzuki T Mukasa Y Hashimoto N Takigawa S Noda T Endo M C and Yamauchi H		0，，04：	1
4	Fatty acid compositions of fish oil extractedfrom different parts of Indian mackerel (Rastrelligerkanagurta) using various techniques of supercritical C02extraction显示文摘	Sahena F Zaidul ISM Jinap S Yazid AM Khatib A Norulaini NAN	2010	Food Chemistry2010，120，3：	1
5	Enzymatic hydrolysis of potato starches containing different amounts of phosphorus显示文摘	Absar N Zaidul I S M Takigawa S	2009	Food Chemistry2009，112，1：	1
6	Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend显示文摘	Zaidul I S M Norulaini N A N Omar A K M		0，，：	1
7	Blending of supercritical carbon dioxide(SC-CO2)extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers显示文摘	Zaidul I S M Nik Norulaini M A Mohd Omar A K	2007	Journal of Food Engineering2007，78，4：	1
8	Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts显示文摘	SUN JU KIM ZAIDUL I S M TATSURO SUZUKI et al	2008	Food Chemistry2008，，110：	1
9	Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts显示文摘	Kim S J Zaidul I S M Suzuki T	2008	Food Chemistry2008，110，4：	1
10	Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content显示文摘	NIK NORULAINI N A SETIANTO W B ZAIDUL I S M	2009	Food Chemistry2009，116，1：	1
11	RVA study of mixtures of wheat flour and potato starches with different phosphorus contents 显示文摘	ZAIDUL I S M YAMAUCHI H KIM S	2007	Food Chem2007，102，4：	1
12	Supercritieal carbon dioxide(SC-COz ) extraction of palm kernel oil from palm kernel显示文摘	Zaidul I S M Nik N N A Mohd O A K	2007	Journal of Food Engineering2007，79，3：	1
13	Supercritical carbon dioxide fractionation of Pithecellobiumjiringan Jack seed compositions using fast gas chromatography time of flight mass spectrometry 显示文摘	Norulaini N A N Zaidul I S M Azizi C Y M	2011	J Food Process Eng2011，34，5：	1
14	Fatty acid compositions of fish oil extracted from different parts of Indian mackerel(Rastrelliger kanagurta)using various techniques of supercritical CO2 extraction显示文摘	Sahena F Zaidul I S M Jinap S	2010	Food Chemistry2010，120，：	1
15	Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend显示文摘	ZAIDUL I S M NORULAINI N A N OMAR A K M	2006	J Food Eng2006，73，3：	1
16	Comparision of phenolic compositions between eommon and tartary buckwheat(Fagopyrum) sprouts显示文摘	Kim S J Zaidul I S M Suzuki T	2008	Food Chemistry2008，110，：	1
17	Blending of supercritical carbon dioxide ( SC - C02) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers 显示文摘	Zaidul ISM Nik Norulaini M A Mohd Omar A K	2007	Journal of Food Engineering2007，78，4：	1
18	Application of supercritical CO2 in lipid extraction- a review显示文摘	Sahena F Zaidul I S M J inap S	2009	J Food Eng2009，95，2：	1
19	Correlation be- tween the compositional and pasting properties of various po- tato starches显示文摘	Zaidul I S M Yamauchi H Takigawa S	2007	Food Chemistry2007，105，：	1
20	RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches显示文摘	Zaidul I S M Nomlaini N A N Omar A K M	2007	Carbohydrate Polymers2007，69，：	1

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