Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage) by Nur Liyana, N., Nor-Khaizura, M.A.R., Ismail-Fitry, M.R.

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Electrolyzed water as a green cleaner: chemical and physical characterization at different electrolysing parameters by Khalid, N.I., Sulaiman, S., Ab Aziz, N., Taip, F.S., Sobri, S., Nor-Khaizura, M.A.R.

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Stability of electrolyzed water: from the perspective of food industry by Khalid,, N. I., Sulaiman, N. S, Ab Aziz, N., Taip, F. S., Sobri, S., Nor-Khaizura, M. A. R.

Assessment of microbiological safety and physicochemical changes of grey oyster mushroom (Pleurotus sajor-caju) during storage at 4 °C and 25 °C by Suhaili M., Nor-Khaizura M.A.R., Nur Hanani Z.A., M.R. Ismail-Fitry, N.I.P. Samsudin, N.N. Jambari

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Prevalence and antibiotic profile of Shiga-toxin producing Escherichia coli and Escherichia coli O157: H7 in beef and buffalo by Kwan, S.Y., Chang, W.S., Loo, Y.Y., Nordin, Y., Tan, C.W., Kuan, C.H., New, C.Y., Lee, E., Nor-Khaizura, M.A.R., Son, R.

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Step-wise risk assessment of Vibrio vulnificus infection associated with the consumption of cockles by Chang, W.S., Rukayadi, Y., Nor-Khaizura, M.A.R., Najwa, M.S., Kuan, C.H., Malcolm, T.T.H., New, C.Y., Ubong, A., Tan, C.W., Kwan, S.Y., Nordin, Y., Ramzi, O.S.B., Son, R.

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Evaluation of bacteriological quality of locally produced raw and pasteurised milk in Selangor, Malaysia by Nordin, Y., Kwan, S.Y., Chang, W.S., Loo, Y.Y., Tan, C.W., Mohd Fadzil, S.N., Ramzi, O.S.B., Kuan, C.H., Premarathne, J.M.K.J.K., Nor-Khaizura, M.A.R., New, C.Y., Son, R.

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