Application of emulsifiers in chocolate: a short review by Hussain, Norhayati

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Sensory quality of pilot-scale prebiotic chocolates in Malaysia by Hussain, Norhayati, Ayob, Mohd Khan

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Physicochemical properties of canola oil, olive oil and palm olein blends by Mohamad, Roiaini, Tukimin, Ardiannie, Hussain, Norhayati

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Effect of sample treatment methods for PAH4 determination in cocoa by Agus, Baizura Aya Putri, Hussain, Norhayati

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Composition, color and antioxidant properties of cocoa shell at different roasting temperatures by Fakhlaei, Rafieh, Ashari, Rozzamri, Hussain, Norhayati

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Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality by Hussain, Norhayati, Choy, Hew Weng, Munawar, Nursabrina

Effects of extraction conditions on yield, total phenolic contents and antibacterial activity of methanolic Cinnamomum zeylanicum Blume leaves extract by Yusoff, Ida Madiha, Rukayadi, Yaya, Hussain, Norhayati

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Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction by Abdul Halim, Halimatun Sa'adiah, Hussain, Norhayati

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Effects of pasteurization and different concentrations of xanthan gum on honey beverage by Hussain, Norhayati, Ishak, Izzreen, P., Tan Hooi

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Effect of storage conditions on quality of prebiotic dark chocolate. by Hussain, Norhayati, Ismail, Rasma Suzielawanis, Ayob, Mohd Khan

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Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage by Mohamad, Roiaini, Agus, Baizura Aya Putri, Hussain, Norhayati

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Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD by Agus, Baizura Aya Putri, Hussain, Norhayati, Selamat, Jinap

Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia by Agus, Baizura Aya Putri, Mohamad, Nurul Nadzirah, Hussain, Norhayati

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Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter by Mohamad, Roiaini, Seyed H. M., Selamat, Jinap, Hussain, Norhayati

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Effects of different types and concentration of hydrocolloids on mango filling by Razak, R. A., Karim, R., Sulaiman, R., Hussain, Norhayati

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Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute by Abdul Halim, Halimatun Sa'adiah, Selamat, Jinap, Hussain, Norhayati

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Characterization of watermelon rind powder using foam mat drying with different types of foaming agents and temperatures by Munawar, Nursabrina, Azhar, Najjah, Rohaizad, Nur Syahirah, Hussain, Norhayati

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Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide by Ishak, Izzreen, Hussain, Norhayati, Coorey, Ranil, Abd Ghani, Maaruf

Evaluation of consumer's knowledge, attitude, practice towards herbal tea consumption, preparation and their association with demographic profile by Hussain, Norhayati, Salim, Aida Athirah, Mohamad, Siti Fatimah, Munawar, Nursabrina

Optimization process of partially cooked corn grits (PCCG) by response surface methodology by Sari, Anjar Ruspita, Abdul Rahman, Russly, Shukri, Radhiah, Hussain, Norhayati

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