Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace por Mohamad Azman, Ezzat, House, Alistair, Charalampopoulos, Dimitris, Chatzifragkou, Afroditi

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High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content por Fauzi, Noor Akhmazillah, Mohammed, M. Farid

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Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging por Nikzade, Vajihe, Sedaghat, Naser, Yazdi, Farideh Tabatabaei, Ghoddusi, Hamid, Saadatmand-Tarzjan, Mahdi

In vitro antioxidant and in vivo xanthine oxidase inhibitory activities of Pandanus amaryllifolius in potassium oxonate-induced hyperuricemic rats por Shukor, Nur Afira Ahmad, Ablat, Abdulwali, Muhamad, Nur Airina, Mohamad, Jamaludin

Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter por Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn

Potential of chitosan coating in delaying the postharvest anthracnose (Colletotrichum gloeosporioides Penz.) of Eksotika II papaya por Ali, Asgar, Tengku Muda Mohamed, Mahmud, Sijam, Kamaruzaman, Siddiqui, Yasmeen

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

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Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans por Misnawi, Jinap, S., Jamilah, B., Nazamid, S.

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Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds por Mohamed, S., Johan, Z., Bakar, J.

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Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. por Wong, Kam Huey, Abd. Aziz, Suraini, Mohamed, Suhaila

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Influence of drying treatments on antioxidant capacity of forage legume leaves por Saw, Yei Sang, Jamharee, Fazrina, Prasad, Krishnamurthy Nagendra, Azlan, Azrina, Maliki, Nurzillah

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Effect of oven temperature profile and different baking conditions on final cake quality por Mohamad Shahapuzi, Nur Syafikah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Ahmedov, Anvarjon

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Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp por Wasnin, Ramdiah M., Abdul Karim, Muhammad Shahrim, Mohd Ghazali, Hasanah

Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product por Nyam, Kar Lin, Leao, Sod Ying, Tan, Chin Ping, Long, Kamariah

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GC-MS-based metabolite profiling of Cosmos caudatus leaves possessing alpha-glucosidase inhibitory activity por Javadi, Neda, Abas, Faridah, Abdul Hamid, Azizah, Simoh, Sanimah, Shaari, Khozirah, Ismail, Intan Safinar, Mediani, Ahmed, Khatib, Alfi

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Physicochemical properties of Malaysian-grown tropical almond nuts (Terminalia catappa) por Ng, Siew, Lasekan, Ola, Syed Muhammad, Sharifah Kharidah, Hussain, Norhayati, Sulaiman, Rabiha

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Suitable coating material for microencapsulation of spray-dried fish oil por M., Tirgar, S., Jinap, S., Zaidul I., Mirhosseini, H.

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Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products por Tukiran, Nur Azira, Ismail, Amin, Mustafa, Shuhaimi, Hamid, Muhajir

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Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging) por Lee, Aslinah Nyuk Fong, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry

Analytical approaches of meat authentication in food por Sajali, Nurhayatie, Wong, Sie Chuong, Abu Bakar, Suhaili, Khairil Mokhtar, Nur Fadhilah, Manaf, Yanty Noorzianna, Yuswan, Mohd Hafis, Mohd Desa, Mohd Nasir

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