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Gani Asir
Gani Asir
Chemistry
Biochemistry
Organic chemistry
Microbiology
Food science
3
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超音波処理:チェリー(Prunus avium)の物理化学的特性,微生物特性,酸化防止特性に対する影響
2016
Journal of Food Science and Technology-mysore
Muzaffar Sabeera
Ahmad Mudasir
S M Wani
Gani Adil
N Baba Waqas
Shah Umar
Khan Asma Ashraf
F. A. Masoodi
Gani Asir
Wani Touseef Ahmed
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パン酵母(Saccharomyces cereviseae)から抽出したβ‐d‐グルカンの構造,熱,機能,抗酸化および抗菌特性―γ線照射の影響
2016
Carbohydrate Polymers
Khan Asma Ashraf
Gani Adil
F. A. Masoodi
Amin Furheen
Wani Idrees Ahmed
Khanday Firdous Ahmad
Gani Asir
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オオムギ(Hordeum vulgare)の発芽とマイクロ波処理はグルカンの構造と物理化学的性質を変化させるとその抗酸化能を増強する【Powered by NICT】
2016
Carbohydrate Polymers
Ahmad Mudasir
Gani Adil
Shah Asima
Gani Asir
F. A. Masoodi
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