An improve sterilization process to increase palm oil extraction rate. by Ariffin, Abdul Azis

Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil by Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Kavousi, Parviz

Physico-chemical characterization of oils extracted from noni, spinach, ladys finger, bitter gourd and mustard seeds, and copra by Lee, S. T., Radu, Son, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah

Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition by Kavousi, Parviz, Mirhosseini, Hamed, Ghazali, Hasanah, Ariffin, Abdul Azis

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Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids by Neo, Yun Ping, Tan, Cheng Huat, Ariffin, Abdul Azis

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Fatty acid profile of the oil extracted from fish waste (head, intestine and liver) (Sardinella lemuru) by Khoddami, Ali, Ariffin, Abdul Azis, Bakar, Jamilah, Mohd Ghazali, Hasanah

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Effect of lipase hydrolysis on the antibacterial activity of coconut oil, palm mesocarp oil and selected seed oils against several pathogenic bacteria by Lee, Soon Thing, Ariffin, Abdul Azis, Radu, Son, Mohd Ghazali, Hasanah

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Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods. by Neo, Yun Ping, Ariffin, Abdul Azis, Tan, Chin Ping, Tan, Yew Ai

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Application of headspace solid-phase microextraction and gas chromatography for the analysis of furfural in crude palm oil by Loi, Chia Chun, Boo, Huey Chern, Mohammed, Abdulkarim Sabo, Ariffin, Abdul Azis

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A high performance liquid chromatography method for determination of furfural in crude palm oil by Loi, Chia Chun, Boo, Huey Chern, Mohammed, Abdulkarim Sabo, Ariffin, Abdul Azis

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Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: hylocereus undatus and Hylocereus polyrhizus. by Hong, Kwong Lim, Tan, Chin Ping, Karim, Roselina, Ariffin, Abdul Azis, Bakar, Jamilah

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Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein-olive oil blend by Naghshineh, Mahsa, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Mohammed, Abdulkarim Sabo

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Extraction and physicochemical properties of low free fatty acid crude palm oil. by Tan, Choon Hui, Mohd Ghazali, Hasanah, Kuntom, Ainie, Tan, Chin Ping, Ariffin, Abdul Azis

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Influence of partial replacement of olive oil on frying performance of palm olein by Naghshineh, Mahsa, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Mohammed, Abdulkarim Sabo, Kuntom, Ainie

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Essential fatty acids of pitaya (dragon fruit) seed oil by Ariffin, Abdul Azis, Bakar, Jamilah, Tan, Chin Ping, Abdul Rahman, Russly, Karim, Roselina, Loi, Chia Chun

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Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings by Ariffin, Abdul Azis, Mohamud, Y., Karim, Roselina, Boo, Huey Chern, Chin, Nyuk Ling, Che Man, Yaakob

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Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs. by Ariffin, Abdul Azis, Mohammed, Abdulkarim Sabo, Boo , Huey Chern, Mohd Ghazali, Hasanah, Saadi, Sami, Miskandar, M.S

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Changes in the quality characteristics of white bread made using different shortening formulations during storage by Artan, Mohamud Yasin, Ariffin, Abdul Azis, Boo, Huey Chern, Karim, Roselina, Che Man, Yaakob, Chin, Nyuk Ling

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The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. by Artan, Mohamud Yasin, Karim, Roselina, Boo, Huey Chern, Ariffin, Abdul Azis, Che Man, Yaakob, Chin, Nyuk L.

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Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats. by Saadi , Sami, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mat Sahri, Miskandar, Mohammed, Abdulkarim Sabo, Boo, Huey Chern