Search Results - Sepahpour, Shabnam

  • Showing 1 - 4 results of 4
Refine Results
  1. 1
    Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef

    Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef by Sepahpour, Shabnam

    Published 2017
    Get full text
    Get full text
  2. 2
    Comparative analysis of chemical composition, antioxidant activity and quantitative characterization of some phenolic compounds in selected herbs and spices in different solvent extraction systems

    Comparative analysis of chemical composition, antioxidant activity and quantitative characterization of some phenolic compounds in selected herbs and spices in different solvent ex... by Sepahpour, Shabnam, Selamat, Jinap, Abdul Manap, Mohd Yazid, Khatib, Alfi, Abdull Razis, Ahmad Faizal

    Published 2018
    Get full text
    Get full text
    Get full text
    Get full text
  3. 3
    Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

    Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef by Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdul Razis, Ahmad Faizal, Hajeb, Parvaneh

    Published 2018
    Get full text
    Get full text
    Get full text
  4. 4
    Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef

    Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef by Sepahpour, Shabnam, Selamat, Jinap, Khatib, Alfi, Abdul Manap, Mohd Yazid, Abdull Razis, Ahmad Faizal, Hajeb, Parvaneh

    Published 2018
    Get full text
    Get full text

Search Tools: