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| 1 | Total Phenolics and Antioxidant Activities of Fenugreek,Green Tea,Black Tea,Grape Seed,Ginger,Rosemary,Gotu Kola,and Ginkgo Extracts,Vitamin E,and tert-Buty hydroquinone显示文摘 | T M Rababah N S Hettiarachchy R Horax | 2004 | Journal of Agricultural and Food Chemistry2004，52，16： | 1 |
| 2 | Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives显示文摘 | Alu’datt M H Rababah T Ereifej K | 2013 | Food Chemistry2013，139，14： | 1 |
| 3 | Distance for degree raising and reduction of triangu- lar Bzier surfaces 显示文摘 | Rababah A | 2003 | Journal of Computational and Applied Mathematics2003，158，2： | 1 |
| 4 | Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave显示文摘 | RABABAH T M EREIFEJ K I AL-MAHASNEH M A | 2006 | Poultry Science2006，85，1： | 1 |
| 5 | Effect of Plant Extracts on Physicochemical Properties of Chicken Breast Meat Cooked Using Conventional Electric Oven or Microwave显示文摘 | T M Rababah K I Ereifej M A Al - Mahasneh | 2006 | Poultry science2006，，1： | 1 |
| 6 | Effects of barley flour and barley protein isolate on chemical, functional, nutritional and bio- logical properties of Pita bread显示文摘 | Aludatt M H Rababah T Ereifej K | 2012 | Food Hydrocolloids2012，26，1： | 1 |
| 7 | Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits显示文摘 | Rababah T M Ereifej K I Howard L | 2005 | Journal of agricultural and food chemistry2005，53，11： | 1 |
| 8 | Five-axis Rake Face Grinding of End-mills with Cireular-arc Generators 显示文摘 | RABABAH M ALMAGABLEH A ALJARRAH M | 2013 | International Journal on Interactive Design and Manufacturing ( IJIDeM)2013，，： | 1 |
| 9 | The Weighted Dual Functionals for the Univariate Bernstein Basis显示文摘 | Rababah A Al-Natour M | 2007 | Applied Mathematics and Computation2007，186，2： | 1 |
| 10 | A simple matrix form for degree reduction of Brzier curves using chebyshev-bemstein basis transformations 显示文摘 | Abedallah Rababah Byung-Gook Lee Jaechil Yoo | 2006 | Applied Mathematics and Computation2006，181，1： | 1 |
| 11 | Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits显示文摘 | RABABAH T M EREIFEJ K I HOWARD L | 2005 | Journal of Agricultural and Food Chemistry2005，53，： | 1 |
| 12 | Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at- 20℃ 显示文摘 | Rababah T Over K Hettiarachchy N S | 2010 | Journal of Food Processing and Preservation2010，34，： | 1 |
| 13 | Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave 显示文摘 | Rababah T M Ereifej K I Al-Mahasneh M A | 2006 | Poultry Science2006，85，1： | 1 |
| 14 | The weighted dual functionals for the univariate Bernstein basis 显示文摘 | Rababah A Al-Natour M | 2007 | Applied Mathematics and Computation2007，186，2： | 1 |
| 15 | Weighted dual functions for Bernstein basis satisfying boundary constrains 显示文摘 | Rababah A Al-Natour M | 2008 | Applied Mathematics and Computation2008，199，2： | 1 |
| 16 | A simple matrix form for degree re- duction of B6zier curves using Chebyshev-Bernstein basistransformations 显示文摘 | Rababah A Lee B Yoo J | 2006 | Applied Mathematics and Computation2006，181，1： | 1 |
| 17 | Thiobarbiturix acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation显示文摘 | Rababah T Hettiarachchy N S Horax R | 2006 | Poultry Science2006，85，6： | 1 |
| 18 | Effect of barley flour on quality of balady bread显示文摘 | Ereifej KI Al-Mahasneh MA Rababah TM | 2006 | International Jour- nal of Food Properties2006，9，1： | 1 |
| 19 | Effects of green tea and grape seed and TBHQ on physicochemical properties of Baladi goat meats显示文摘 | Rababah TM Ereifej KI Alhamad MN | 2011 | International Journal of Food Properties2011，14，6： | 1 |
| 20 | Total phenolics and antioxidant activities of fenugreek, green tea,black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E,and tertbutylhydroquinone显示文摘 | RABABAH T M HETTIARACHCHY N S HORAX R | 2004 | Journal of Agricultural and Food Chemistry2004，52，16： | 1 |
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