A review of cosmetic and personal care products: halal perspective and detection of ingredient by Hashim, Puziah, Mat Hashim, Dzulkifly

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Rheological properties of local pineapple fruit jam by Mansor, Atikah, Shamsudin, Rosnah, Mat Hashim, Dzulkifly

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Analysis of lard’s aroma by an electronic nose for rapid Halal authentication. by Mokhtar, Nurjuliana, Che Man, Yaakob, Mat Hashim , Dzulkifly

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Effect of heat treatment on the physico-chemical properties of starch from different botanical sources by Mohd Adzahan, Noranizan, Mat Hashim, Dzulkifly, Abdul Rahman, Russly

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Sol gel transition of konjac glucomannan by M. B., Siti Aisyah, Mat Hashim, Dzulkifly, Mustafa, Shuhaimi

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Heat transfer to Liquid Nitrogen Droplets during Cyrogenic Freezing of Foods by Hassan, Mohd Ali, Mat Hashim, Dzulkifly, Abdul Rahman, Russly

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Effect of fractional crystallyzation on composition and thermal behavior of coconut oil by Marikkar, Jalaldeen Mohammed Nazrim, Saraf, D., Mat Hashim, Dzulkifly

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Cleansing composition by Hashim, Puziah, Mat Hashim, Dzulkifly, Jol, Hamdan, Kassim, Norrahimah

New approach of Samak clay usage for halal industry requirement by Kassim, Norrahimah, Hashim, Puziah, Mat Hashim, Dzulkifly, Jol, Hamdan

Comparative thermal characteristics and fatty acid composition of mono- and diacylglycerols of lard and some commercial emulsifiers by A., Nasyrah, Marikkar, Jalaldeen Mohamed Nazrim, Mat Hashim, Dzulkifly

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Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates by Shamloo, Maryam, Bakar, Jamilah, Mat Hashim, Dzulkifly, Khatib, Alfi

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Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) by Radi, Nur Aimi, Abu Bakar, Fatimah, Mat Hashim, Dzulkifly

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Optimisation of methods for agar extraction from Gracilaria sp. by Muhammad, Kharidah, Wongsuban, Benchamaporn, Yusof, Salmah, Mat Hashim, Dzulkifly

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Effect of rice quality, formulation and storage on quality of canned rice porridge by Muhammad, Kharidah, Ma, Yongqin, Yusof, Salmah, Mat Hashim, Dzulkifly

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Asorted dishes in army rations by Mat Hashim, Dzulkifly, Hassan, Mohd Ali, Abdul Rahman, Russly

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Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry. by Indrasti, Dias, Che Man, Yaakob, Mustafa, Shuhaimi, Mat Hashim, Dzulkifly

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Potential use of amino acids analysis for distinguishing bovine and porcine gelatins by Rusli, Norakasha, Mat Hashim, Dzulkifly, Che Man, Yaakob, Mustafa, Shuhaimi

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Development of canned ready-to-eat rice porridges for primary school children by Muhammad, Kharidah, Ma, Yong Qin, Mat Hashim, Dzulkifly, Yusof, Salmah

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RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine... by Mohd Ismail, Azilawati, Mat Hashim, Dzulkifly, Bakar, Jamilah, Ismail, Amin

Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl... by Mohd Ismail, Azilawati, Mat Hashim, Dzulkifly, Bakar, Jamilah, Ismail, Amin