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Assessing the quality of sardine based on biogenic amines using a fuzzy logic model

Food chemistry, 2017-04, Vol.221, p.936-943

2017

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Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddy

Journal of applied microbiology, 2011-11, Vol.111 (5), p.1262-1274

2011

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Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods

Food chemistry, 2005-11, Vol.93 (2), p.253-263

2005

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Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

Food chemistry, 2007, Vol.105 (4), p.1382-1389

2007

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Determination of trans‐ and cis‐Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures

Journal of food science, 2015-02, Vol.80 (2), p.T479-T483

2015

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Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

Journal of food science, 2011-01, Vol.76 (1), p.C21-C30

2011

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Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends

Food chemistry, 2007, Vol.100 (1), p.178-191

2007

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Combined Effects of γ‐Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.645-652

2015

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Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis

Food chemistry, 2005-06, Vol.91 (1), p.5-14

2005

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Properties of Carica papaya L. (papaya) seed oil following extractions using solvent and aqueous enzymatic methods

Journal of food lipids, 2005-03, Vol.12 (1), p.62-76

2005

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Enzymatic production of linear long-chain dextrin from sago ( Metroxylon sagu) starch

Food chemistry, 2007, Vol.100 (2), p.774-780

2007

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PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL

Journal of food lipids, 2008-02, Vol.15 (1), p.42-55

2008

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Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil

Food chemistry, 2014-07, Vol.154, p.102-107

2014

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Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

Food chemistry, 2015-04, Vol.172, p.893-899

2015

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Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils

Food chemistry, 2005-03, Vol.90 (1-2), p.23-30

2005

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Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products

Journal of food composition and analysis, 2015-02, Vol.37, p.95-103

2015

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Lard uptake and its detection in selected food products deep-fried in lard

Food research international, 2003, Vol.36 (9), p.1047-1060

2003

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Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

Food chemistry, 2013-08, Vol.139 (1-4), p.320-325

2013

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Physicochemical properties, urocanic acid and biogenic amine contents of black pomfret (Parastromateus niger) as affected by fermentation times

Food Research (Online), 2024-04, Vol.8 (2), p.92-104

2024

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INFLUENCE OF PARTIAL REPLACEMENT OF OLIVE OIL ON FRYING PERFORMANCE OF PALM OLEIN

Journal of food lipids, 2009-11, Vol.16 (4), p.554-568

2009

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USE OF ENZYMES TO ENHANCE OIL RECOVERY DURING AQUEOUS EXTRACTION OF MORINGA OLEIFERA SEED OIL

Journal of food lipids, 2006-06, Vol.13 (2), p.113-130

2006

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Physical and chemical properties of a lipase-transesterified palm stearin/palm kernel olein blend and its isopropanol-solid and high melting triacylglycerol fractions

Food chemistry, 2002-02, Vol.76 (2), p.155-164

2002

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Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.)

Nutrition and food science, 2002-04, Vol.32 (2), p.68-73

2002

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Enzymatic transesterification of palm stearin: anhydrous milk fat mixtures using 1,3-specific and non-specific lipases

Food chemistry, 2000-08, Vol.70 (2), p.221-225

2000

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PLANT VEGETATIVE STAGES AND DRYING METHODS AFFECT THE FLAVONOID CONTENT OF CLINACANTHUS NUTANS EXTRACTS

African journal of traditional, complementary, and alternative medicines, 2018-10, Vol.15 (4), p.54-63

2018

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Assessing the quality of sardine based on biogenic amines using a fuzzy logic model

Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddy

Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods

Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

Determination of trans‐ and cis‐Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends

Combined Effects of γ‐Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage

Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis

Properties of Carica papaya L. (papaya) seed oil following extractions using solvent and aqueous enzymatic methods

Enzymatic production of linear long-chain dextrin from sago ( Metroxylon sagu) starch

PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL

Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil

Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils

Determination of urocanic acid, a compound implicated in histamine toxicity, and assessment of biogenic amines relative to urocanic acid content in selected fish and fish products

Lard uptake and its detection in selected food products deep-fried in lard

Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

Physicochemical properties, urocanic acid and biogenic amine contents of black pomfret (Parastromateus niger) as affected by fermentation times

INFLUENCE OF PARTIAL REPLACEMENT OF OLIVE OIL ON FRYING PERFORMANCE OF PALM OLEIN

USE OF ENZYMES TO ENHANCE OIL RECOVERY DURING AQUEOUS EXTRACTION OF MORINGA OLEIFERA SEED OIL

Physical and chemical properties of a lipase-transesterified palm stearin/palm kernel olein blend and its isopropanol-solid and high melting triacylglycerol fractions

Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.)

Enzymatic transesterification of palm stearin: anhydrous milk fat mixtures using 1,3-specific and non-specific lipases

PLANT VEGETATIVE STAGES AND DRYING METHODS AFFECT THE FLAVONOID CONTENT OF CLINACANTHUS NUTANS EXTRACTS

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