Determination of residual volatile organic compounds migrated from polystyrene food packaging into food simulant by headspace solid phase microextraction-gas chromatography 由 Sanagi, Mohd. Marsin, Ling, Susie Lu, Nasir, Zalilah, Wan Ibrahim, Wan Aini, Abu Naim, Ahmedy

Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry 由 Jaswir, Irwandi, Noviendri, Dedi, Fitri Hasrini, Reno, Octavianti, Fitri

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Electrochemical Performance of Activated Carbon Derived from Treated Food-Waste 由 Sim, Cheng Kim, Majid, Siti Rohana, Mahmood, Noor Zalina

Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model 由 Khadijah Husna, Abd Hamid, Wan Amnin, Wan Yahaya, Nur 'Alia Zaini, Mohd Saupy, María Pilar, Almajano, Nurul Aini, Mohd Azman

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Application of starch and starch-based products in food industry 由 Mohamad Yazid, Nurulain Syuhada, Abdullah, Norazlin, Muhammad, Norhayati, Matias-Peralta, Hazel Monica

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Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review 由 Nurani, Laela Hayu, Riswanto, Florentinus Dika Octa, Windarsih, Anjar, Edityaningrum, Citra Ariani, Guntarti, Any, Rohman, Abdul

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Presence of CP4-EPSPS component in roundup ready soybean-derived food products 由 Wu, Honghong, Zhang, Yu, Zhu, Changqing, Xiao, Xiao, Zhou, Xinghu, Xu, Sheng, Shen, Wenbiao, Huang, Ming

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Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food 由 Sakina, Shahabudin, Mohd Faizulnazrie, Masri, Mohd Nizam, Lani, Nina Suhaity, Azmi

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Sample preparation methods for pesticides analysis in food matrices and environmental samples by chromatography-based techniques: a review 由 Sobhanzadeh, E., Bakar, N.K.A., Abas, M.R., Nemati, K.

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Glycerol in food, cosmetics and pharmaceutical industries: Basics and new applications 由 Nur Izyan, Wan Azelee, Aizi Nor Mazila, Ramli, Nor Hasmaliana, Abdul Manas, Nurrulhidayah, Salamun, Rohaida, Che Man, El Enshasy, Hesham

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Portable food-freshness prediction platform based on colorimetric barcode combinatorics and deep convolutional neural networks 由 Guo, Lingling, Wang, Ting, Wu, Zhonghua, Wang, Jianwu, Wang, Ming, Cui, Zequn, Ji, Shaobo, Cai, Jianfei, Xu, Chuanlai, Chen, Xiaodong

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Optimization and determination of Tartrazine by Green Tween-20 cloud point extraction for food samples / Nurulhazirah Mohd Nasir... [et al.] 由 Mohd Nasir, Nurulhazirah, Asman, Saliza, Md Saleh, Noorashikin, Mohamad Zain, Nur Nadhirah

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Optimisation and evaluation of zinc in food samples by cloud point extraction and spectrophotometric detection / Nurul Azwa Mohd Azizi … [et al.] 由 Mohd Azizi, Nurul Azwa, Rahim, Nurul Yani, Ramachandran, Muggundha Raoov, Asman, Saliza

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Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes 由 Chan, Li Yan, Takahashi, Masaki, Lim, Jean Pei, Aoyama, Shinya, Makino, Saneyuki, Ferdinandus, Ferdinandus, Ng, Clara Shi Ya, Arai, Satoshi, Fujita, Hideaki, Tan, Hong Chang, Shibata, Shigenobu, Lee, Ken Chi-Lik

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The fast-food effect: costs of being a generalist in a human-dominated landscape 由 Guerrero-Sanchez, Sergio, Frias, Liesbeth, Saimin, Silvester, Orozco-terWengel, Pablo, Goossens, Benoit

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Prospects of kefiran as a food-derived biopolymer for agri-food and biomedical applications 由 Tan, Kei Xian, Chamundeswari, Vidya Narasimhan, Loo, Joachim Say Chye

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Why pair food and drink 由 Spence, C

Physicochemical Properties of Films from Semirefined Carrageenan/TiO2 Integrated with Cinnamaldehyde Pickering Emulsion for Active Food Packaging 由 Khadijah Husna, Abd Hamid, Azilah, Ajit, Azren Aida, Asmawi, Mohd Hafiz, Arzmi, Nurul Aini, Mohd Azman

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Improving the Functionality of Chocolate by Incorporating Vegetal Extracts 由 Fibri, Dwi Larasatie Nur

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Water/food flavor microemulsion systems 由 Suhaimi, Hamdan, Ahmad, Faujan, Che Rose, Laili, Wan Badhi, Wan Ahmad, Abdullah, Dzulkefly Kuang