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| 1 | The effect of preslanghter temperature,stress,struggle and anesthetization on color and texture characteristics of turkey muscle显示文摘 | Finning G W Babji A S Mather F B | 1978 | Poult Sci1978，57，： | 1 |
| 2 | Effect of Different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets显示文摘 | Devadason I P Anjaneyulu A S R Babji Y | 2010 | Journal of Food Science2010，75，1： | 1 |
| 3 | Production of bioactive peptides using enzymatic hydrolysis and identification antioxidative peptides from patin (Pangasiussutchi) sarcoplasmic protein hydolysate 显示文摘 | NAJAFIAN L BABJI A S | 2014 | Journal of Functional Foods2014，9，： | 1 |
| 4 | A review of fish -derived antioxidant and antimicrobial peptides: Their production, assessment , and applications 显示文摘 | Najafian L Babji AS | 2012 | Peptides2012，33，1： | 1 |
| 5 | Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air 显示文摘 | Babji Y | 2000 | Small Ruminant Research2000，36，： | 1 |
| 6 | Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils显示文摘 | Wan R W Babji A S Aminah A | 2010 | International Journal of Food Sciences&Nutrition2010，61，5： | 1 |
| 7 | The riskassessment of Vibrio parahaemolyticus in cookedblack tiger shrimps (Penaeus monodon) inMalaysia显示文摘 | Sani NA Ariyawansa S Babji AS | 2013 | Food Control2013，31，2： | 1 |
| 8 | A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications显示文摘 | NAJAFIAN L BABJI A S | 2012 | Peptides2012，33，： | 1 |
| 9 | Production ofbioactive peptides using enzymatic hydrolysis and identification antioxidative peptides from patin (Pangasius sutchi) sarcoplasmic protein hydolysate显示文摘 | NAJAFIAN L BABJI A S | 2014 | Journal of Functional Foods2014，，9： | 1 |
| 10 | Effect of inoculation of mesophilic lac- tic acid bacteria on microbial and sensory changes of minced goat meat during storage under vuum and subsequent aerobic storage 显示文摘 | Babji Y Murthy T R K | 2000 | Meat Science2000，54，2： | 1 |
| 11 | A review of fish-derived antioxidant and antimicrobial peptides:Their production,assessment,and applications显示文摘 | Najafian L Babji A S | | 0，，： | 1 |
| 12 | A review of fish-derived antioxidant and antimicrobial peptides : their production, assessment, and applications显示文摘 | Najafian L Babji A S | 2012 | Peptides2012，33，1： | 1 |
| 13 | Isolation, purification and i- dentification of three novel antioxidative peptides from patin(Pangasiusutchi) myofibrillar protein hydrolysates显示文摘 | Leila Najafian Abdul Salam Babji | 2015 | LWT-Food Science and Technology2015，60，： | 1 |
| 14 | Purification and identification of ACE inhibitory peptide from Harua ( Channa striatus Imyofibrillar protein hydrolysate using HPLC -ESI - TOF MS/MS显示文摘 | Ghassem M Arihara K Babji AS | 2011 | Food Chemistry2011，129，： | 1 |
| 15 | Effect of different binders on the physic-chemical,histological and sensory qualities of retort pouched buffalo meat nuggest显示文摘 | Devadson I P Anjaneulu A S R Babji Y | 2010 | Journal of Food Science2010，75，1： | 1 |
| 16 | Isolation, purification and characterisation of angiotensin I-converting-enzyme inhibitory peptides derived from Catfish (Clarias batrachus) muscle protein thermolysin hydrolysates显示文摘 | Ghassem M Arihara K Babji AS | 2012 | International Journal of Food Science and Technology2012，47，11： | 1 |
| 17 | Fractionation of edible bird’s nest glycoprotein hydrolysates:characterisation and antioxidative activities of the fractions显示文摘E dible bird’s nest(EBN)hydrolysates have been proven to exhibit enhanced bioactivities.However,being a macromolecule,fractions with different molecular weights would have different properties and bioactivities.Hence,this research was aimed to determine the chemical properties and antioxidant activities of freezedried(EBN_(FD))and spray-dried EBN(EBN_(SD))hydrolysates fractionated using gel permeation chromatography(GPC).Overall,two well-separated fractions were identified(EBN_(fFD1),EBN_(fFD2),EBN_(fSD1) and EBN_(fSD2)).EBNFD demonstrated significantly higher(P≤0.05)peptide(3.6%),total carbohydrate(27.7%)and sialic acid(18.2%)contents than that of EBNSD.Similar trend was observed in low molecular weight fractionates(EBN_(fFD2) and EBN_(fSD2)).Meanwhile,the first fractionates(EBN_(fFD1) and EBN_(fSD1))exhibited significantly higher(P≤0.05)hydroxyl radical(·OH)scavenging activity.Fourier transform infrared(FTIR)spectroscopy demonstrated that all EBN fractionates have similar spectrum,except in the region of N—H(amideⅡ)and C—H alkyl group.In conclusion,EBN fractionates with different molecular weights showed different chemical properties and antioxidant activities. | Poh Kei Chong Sue Lian Mun Lee Sin Chang Abdul Salam Babji Seng Joe Lim | 2022 | Food Science and Human Wellness2022，11，4： | 1 |
| 18 | Rotavirus vaccination in developing countries显示文摘 | Sudhir Babji Gagandeep Kang | 2012 | Current Opinion in Virology2012，，4： | 1 |
| 19 | The effect of preslaughter temperature, stress, struggle and anesthetization on color and texture characteristics of turkey muscle显示文摘 | Froning G W Babji A S Mather F B | 1978 | Poult Sci1978，，57： | 1 |
| 20 | Human and bovine rotavirus strain antigens for evaluation of immunogenicity in a randomized,double-blind,placebo-controlled trial of a single dose live attenuated tetravalent,bovine-human-reassortant,oral rotavirus vaccine in Indian adults显示文摘 | Paul A Babji S Sowmyanarayanan TV | 2014 | Vaccine2014，32，25： | 1 |
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