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| 1 | 城市土地使用、交通和增长管理——马来西亚的实例显示文摘马来西亚提供了一个有效的实例,我们可以从中探讨规划发展过程与相关理论之间的相互关系;它还代表了在经济和城市化迅速发展的国家中,在以私营经济为主导的混合经济体制下,城市规划体系与主导战略发展的轨迹。 | M.J.Bruton Jamilah Mohamad 杜潇芳 | 2002 | 国外城市规划2002，17，6： | 5 |
| 2 | Properties of gelatins from skins of fish-black tilapia(Oreochromis mossambicus)and red tilapia(Oreochromis nilotica) 显示文摘 | Jamilah B Harvinder K G | 2002 | Food Chemistry2002，，77： | 1 |
| 3 | A review on correlations between fish freshness and pH during cold stor- age显示文摘 | Abbas K A Mohamed A Jamilah B | 2008 | American Journal of Biochemistry and Biotechnol- ogy2008，4，4： | 1 |
| 4 | Effects of Different Wall Materials on the Physicochemical Properties and Oxidative Stability of Spray-Dried Microen- capsulated Red-Fleshed Pitaya (Hylocereus polyrhizus) Seed Oil 显示文摘 | Lim Hong-Kwong Tan Chi n-Ping Bakar Jamilah | 2012 | Food Bioprocess Technol2012，5，： | 1 |
| 5 | Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)显示文摘 | Jamilah B Harvinder K G | 2002 | Food Chemistry2002，77，： | 1 |
| 6 | Properties of gelatins from skins offish-black tilapia(Oreochromismossambicus)and red tilapia(Ore-ochromisnilotica)显示文摘 | JAMILAH B HARVINDER K G | | 0，，77： | 1 |
| 7 | Effects of incubation and polyphenol oxidase enrichment on eolour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans显示文摘 | MISNAWI JINAP S JAMILAH B | 2003 | International Journal of Food Science and Technology2003，38，3： | 1 |
| 8 | Properties of gelatins from skins of fish-black tilapia ( Oreochromis mossambicus ) and red filapia ( Oreochromis nilotica)显示文摘 | JAMILAH B HARVINDER K G | 2002 | Food Chemistry2002，77，1： | 1 |
| 9 | Evaluation of the healthy village program in Kapit District, Sarawak, Malaysia显示文摘 | Andrew K Ashley AS Jamilah H | 2006 | Health Promotion International2006，21，1： | 1 |
| 10 | Activation of remaining key enzymes in dried underfermented cocoa beans and its effect on aroma precursor formation显示文摘 | Midnswi Selamat Jinap Saari Nazamid Bakar Jamilah | 2002 | Food Chemistry2002，78，： | 1 |
| 11 | Bioplastic classifications and innovations in antibacterial,antifungal,and antioxidant applications显示文摘Conventional plastics exacerbate climate change by generating substantial amounts of greenhouse gases and solid wastes throughout their lifecycle.To address the environmental and economic challenges associated with petroleum-based plastics,bioplastics have emerged as a viable alternative.Bioplastics are a type of plastic that are either biobased,biodegradable,or both.Due to their biodegradability and renewability,bioplastics are established as earth-friendly materials that can replace nonrenewable plastics.However,early bioplastic development has been hindered by higher production costs and inferior mechanical and barrier properties compared to conventional plastics.Nevertheless,studies have shown that the addition of additives and fillers can enhance bioplastic properties.Recent advancements in bioplastics have incorporated special additives like antibacterial,antifungal,and antioxidant agents,offering added values and unique properties for specific applications in various sectors.For instance,integrating antibacterial additives into bioplastics enables the creation of active food packaging,extending the shelf-life of food by inhibiting spoilage-causing bacteria and microorganisms.Moreover,bioplastics with antioxidant additives can be applied in wound dressings,accelerating wound healing by preventing oxidative damage to cells and tissues.These innovative bioplastic developments offer promising opportunities for developing sustainable and practical solutions in various fields.Within this review are two main focuses:an outline of the bioplastic classifications to understand how they fit in as the coveted conventional plastics substitute and an overview of the recent bioplastic innovations in the antibacterial,antifungal,and antioxidant applications.We cover the use of different polymers and additives,presenting the findings and potential applications within the last decade.Although current research primarily focuses on food packaging and biomedicine,the exploration of bioplastics with specialized properties is still in its early stages,offering a wide range of undiscovered opportunities. | Sariah Abang Farrah Wong Rosalam Sarbatly Jamilah Sariau Rubiyah Baini Normah Awang Besar | 2023 | Journal of Bioresources and Bioproducts2023，8，4： | 1 |
| 12 | Enzyme Hydrolysates from Stichopus horrens as a new Source for 1 Angiotensin Converting Enzyme Inhibitory Peptides 显示文摘 | Bita Forghania Afshin Ebrahimpoura Jamilah Bakarb | 2012 | Evidence-Based Complementary and Alternative Medicine2012，，10： | 1 |
| 13 | A review on correlations between fish freshness and pH during cold storage显示文摘 | ABBAS K A MOHAMED A JAMILAH | 2008 | American Journal of Biochemistry & Biotechnology2008，4，4： | 1 |
| 14 | Essential fatty acids of pitaya (drag- on fruit) seed oil 显示文摘 | Abdul A A Jamilah B | 2009 | Food Chemistry2009，114，2： | 1 |
| 15 | Properties of gelatins from skins of fishblack tilapia and red tilapia显示文摘 | Jamilah B | 2002 | Food Chemistry2002，，77： | 1 |
| 16 | Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting 显示文摘 | Misnawi S Jinap B Jamilah S | 2005 | Eur Food Res Technol2005，221，： | 1 |
| 17 | Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel 显示文摘 | Jamilah B Kharidah M Dzulkifly MA | 2011 | Int Food ResJ2011，18，1： | 1 |
| 18 | Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans显示文摘 | Yusep Jinap S Jamilah B et d | 2002 | Journal of the Science of Food and Agriculture2002，82，13： | 1 |
| 19 | Properties of gelatins from skins of fish-black tilapia(Oreochromis mossambicus)and red tilapia (Oreochromis nilotica)显示文摘 | Jamilah B Harvinder K G | 2002 | Food Chem2002，77，： | 1 |
| 20 | Biogenic amines formation in barramundi ( Lates calcarifer ) fillets at 8 °C kept in modified atmosphere packaging with varied CO 2 concentration显示文摘 | Ali Yassoralipour Jamilah Bakar Russly Abdul Rahman Fatimah Abu Bakar | 2012 | LWT - Food Science and Technology2012，，1： | 1 |
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