Theme restaurants : factors affecting diners' choice intention. by Lim, William Teck Lim., Ng, Ee Lin., Seng, Jacelyn Mei Tean.

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Impact of incorporation of accounting firms in Singapore. by Cheong, Madeline Su May., Lee, Cindy Siew Lyn., Tan, Tun Lin.

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Perceptual mapping of doughnut brands in Singapore and strategy implications for new entrance. by Lin, Rebekah Min., Lim, Abigail Ying Hui., Law, Priscilla Hui Ke.

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Semi-CNN architecture for effective spatio-temporal learning in action recognition by Leong, Mei Chee, Prasad, Dilip K., Lee, Yong Tsui, Lin, Feng

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Content-insensitive blind image blurriness assessment using Weibull statistics and sparse extreme learning machine by Deng, Chenwei, Wang, Shuigen, Li, Zhen, Huang, Guang-Bin, Lin, Weisi

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A study on the strength and harmony of ties on contribution to a purchase decision. by Teo, Marianne Wei Lin., Cheong, Wai Kit., Liu, Elisa Wen Bin.

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Comparative study of telecommunications policies in Hong Kong, Malaysia and Singapore. by Chong, Patrick Piang Teng., Low, Kwong Hwee., Lum, Phyllis Siu Lin.

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Consumer acceptance of a new fast food : Mexican food by Sim Kay Leong, Tan Mei Lin Lena, Tan Tai Suan Andrew

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A study on the use of translation methods in public listed companies by Sim, Caryn Shih Ming, Tan, Teck Seng, Yong, Monica Yean Lin

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Analysis of total factor productivity growth in marine and offshore industry by Chia, Cheryl Xin Yu, Lin, Joyce Shi Ying, Neo, Kai Min

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Earnings management : evidence from intial public offerings of equity carve-outs. by Chua, Elizabeth Cheng Lian., Koh, Cheryl Chea Lin., Lee, Lian Fen.

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Recent Advances in Electrochromic Smart Fenestration by Cai, Guofa, Eh, Alice Lee‐Sie, Ji, Lin, Lee, Pooi See

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To exploit uncertainty masking for adaptive image rendering by Dong, Lu, Lin, Weisi, Deng, Chenwei, Zhu, Ce, Seah, Hock Soon

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Development of an Integrated Framework for Solving Housing Project Delays in Post-Disaster Reconstruction (S/O 13575) by Abdul Nifa, Faizatul Akmar, Lin, Chong Khai, Mohd Nawi, Mohd Nasrun

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An iconic market place for Muar town / by Law, Kher Choon, 1992- , author 610820, Wan Mohd. Zakri Wan Abdullah, 1967-, supervisor 483405, Syed Ahmad Iskandar Syed Ariffin, supervisor, Fakulti Alam Bina 8041

Environmental performance of naturally ventilated library buildings in Bauchi, Nigeria / by El-Nafaty, Abbas Sa'id, 1977-, author 621368, Mohd. Hamdan Ahmad, 1964-, supervisor 510774, Malsiah Hamid, supervisor 603967, Fakulti Alam Bina dan Ukur 619090

“…Thesis (Ph.D (Seni Bina)) - Universiti Teknologi Malaysia, 2018…”

Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar by Ishak, I., Ping, T.Y., Khaironi, J., Bakar, A.M.A., Ahmad, F., Ghani, M.A.

“…Four DCGB formulations were developed as follows: 0SIODCGB without sacha inchi oil (0%), which was used as a control sample, 2.5SIODCGB enriched with 2.5% SIO, 5SIODCGB enriched with 5% SIO, and 10SIODCGB enriched with 10% SIO. …”
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Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai

“…Results revealed the betacyanins of Improved-FRDFD-dH2O (12.5% and 25%, v/v) showed the highest direct scavenging effect on intracellular ROS from 75.39% to <31%. …”
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Accelerated multi-property screening of Fe–Co–Ni alloy libraries by hyper-heuristic combinatorial flow synthesis and high-throughput spark plasma sintering by Padhy, Shakti P., Tan, Li Ping, Varma, Vijaykumar B., Chaudhary, V., Tsakadze, Zviad, Ramanujan, Raju V

“…Novel Fe–Co–Ni compositions, e.g., Fe36.5Co55.1Ni8.4 and Fe22.6Co73.4Ni4, with a promising multi-property set, were identified for the first time. …”
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Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM) by Christopher, Jeffi, Tan, Chin Ping, Wasoh, Helmi, Tang, Teck-Kim, Lee, Yee-Ying, Lai, Oi Ming

“…This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. …”
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