Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as... by Ming-Min, Wong, Ismail-Fitry, Mohammad Rashedi

Quality evaluation of Buffalo meatballs produced at different comminution process temperatures by Jwee Yie, Lim, Khalid, Nurul Izzah, Ismail-Fitry, Mohammad Rashedi

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer by Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi

Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application by Md Sani, Anis Nasuha, Mohd Adzahan, Noranizan, Ismail-Fitry, Mohammad Rashedi

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives by Chong, Chi-Cheng, Ab Aziz, Muhamad Faris, Ismail-Fitry, Mohammad Rashedi

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom by Moorthi, Pravinraj, Abu Bakar, Che Abdullah, Ismail-Fitry, Mohammad Rashedi, Ismail, Ishamri

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species by Abdul Wahab, Nurdamia Qaisara, Pangestika, Leonie Margaretha Widya, Ismail-Fitry, Mohammad Rashedi

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Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Abdul-Zubir, Asmak, Suleiman, Norhidayah, Yusof, Noor Liyana, Ismail, Ishamri, Ismail-Fitry, Mohammad Rashedi

Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail

Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef by Dora-Liyana, Abd Lataf, Mahyudin, Nor Ainy, Ismail-Fitry, Mohammad Rashedi, Ahmad Zainuri, Mohd Dzomir

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Bee Chi, Ng, Asyrul‐Izhar, Abu Bakar, Sani, Muhamad Shirwan Abdullah, Ismail‐Fitry, Mohammad Rashedi

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Ng, Bee Chi, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi

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Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky by Cheah, Michelle Yeah Wen, Ismail Fitry, Mohammad Rashedi, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani

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Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant by Mohammed Awad, Alzaidi, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris

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Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion by Hasanah, Nur Nabilah, Asyrul-Izhar, Abu Bakar, Faridah, Mohd Razali, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi

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Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality by Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid

Application of machine learning approach on halal meat authentication principle, challenges, and prospects: a review by Mustapha, Abdul, Ishak, Iskandar, Zaki, Nor Nadiha Mohd, Ismail-Fitry, Mohammad Rashedi, Arshad, Syariena, Sazili, Awis Qurni

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Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing. by Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul, Ismail Fitry, Mohammad Rashedi

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