Effectiveness of antioxidants in refined, bleached and deodorized palm olein by Augustin, M. A., Berry, S. K.

Effect of TBHQ on quality characteristics of RBD olein during frying by Asap, Telingai, Augustin, M. A.

Stability of tapioca chips fried in RBD palm olein treated with antioxidants by Augustin, M. A., Berry, S. K.

Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers by Ahmad, Shamsuddin, Augustin, M.A.

Polyphenoloxidase from guava (Psidium guajava L.) by Augustin, M.A., Ghazali, Hasanah M., Hashim, Hasimah

Relationships between measurements of fat deterioration during heating and frying in RBD olein by Augustin, M.A., Asap, Telingai, Heng, L.K.

Systematic assessment of COVID-19 host genetics using whole genome sequencing data by Schmidt, A, Casadei, N, Brand, F, Demidov, G, Vojgani, E, Abolhassani, A, Aldisi, R, Butler-Laporte, G, DeCOI host genetics group, Alawathurage, TM, Augustin, M, Bals, R, Bellinghausen, C, Berger, MM, Bitzer, M, Bode, C, Boos, J, Brenner, T, Cornely, OA, Eggermann, T, Erber, J, Feldt, T, Fuchsberger, C, Gagneur, J