Some aspects of Chin verb morphology by Hillard, Edward J.

“…The verb morphology of several Chin languages displays alter-nations which are not directly attributable to phonological condition¬ing. …”
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Etymological speculations on some Chin words by Lehman, F. K.

“…Below, I shall examine the etymologies of two Chin words. Of the two proposed etymological derivations, one has some possibly interestina consequences for the reconstruction of proto-Tibeto-Burman ohonolog;. …”
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Reactivating and reorganizing activity-silent working memory: two distinct mechanisms underlying pinging the brain by Yang, C, He, X, Cai, Y

“…Recent studies have proposed that visual information in working memory (WM) can be maintained in an activity-silent state and reactivated by task-irrelevant high-contrast visual impulses (“ping”). Although pinging the brain has become a popular tool for exploring activity-silent WM, its underlying mechanisms remain unclear. …”

Andrew Lim Wei Chin dinobat penerima Anugerah Kecemerlangan UMPSA Holdings Sdn. Bhd. by Norhidayah, Mohamad

“…GAMBANG, 21 Oktober 2023 - Semangat untuk mencapai kecemerlangan akhirmya membuahkan hasil apabila graduan Andrew Lim Wei Chin, 24 dinobatkan sebagai penerima Anugerah Kecemerlangan UMPSA Holdings dalam Majlis Konvokesyen Universiti Malaysia Pahang Al-Sultan Abdullah (UMPSA) Ke-18.…”
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重构公民性 ：马国社运份子黄进发的案例研究 = Reconfiguring citizenship : a case study of Malaysian social activist Wong Chin-Huat by 施伟良 See, Clement Wei-Liang

“…Besides studying the above-mentioned phenomenon, a case-study of Malaysian social activist, Dr. Wong Chin-Huat will also be conducted. Having crossed the ethnic boundary, he is a firm proposer of increased civic awareness amongst Malaysians. …”
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A study of customer satisfaction on the hamburger chains in Singapore by Goh Shi-ping, Mok Nessie, Ong Chin Yee

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An empirical analysis of trade flows between China and ASEAN by Oh, Jing Ping, Su, Huifen, Teo, Chin Wah

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Tourism marketspace on the Internet. by Chin, Heng Ee., Goh, Hwee Ping., Tan, Kwee Hong.

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Examining structure in scientific research articles : a study of thematic progression and thematic density by Leong, Alvin Ping, Toh, Audrey Lin Lin, Chin, Soo Fun

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Immobilization of lipase from Thermomyces lanuginosus and its Glycerolysis ability in diacylglycerol preparation by Xie, Rui, Lee, Yee Ying, Xie, Pengkai, Tan, Chin Ping

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Recent advances in the formation, stability, and emerging food application of water-in-oil-in-water double emulsion carriers by Elaine, Elaine, Bhandari, Bhesh, Tan, Chin Ping, Nyam, Kar Lin

Does the peer review mode make a difference? An exploratory look at undergraduates' performances and preferences in a writing course by Hsieh, Yi-Chin, Leong, Alvin Ping, Lin, Yu-Ju, Aryadoust, Vahid

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Alkylglycerol: not abundant but promising functional lipid by Wang, Hai-Long, Tan, Chin Ping, Liu, Yuanfa, Xu, Yong-Jiang

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The effect of the molecular weight of blackberry polysaccharides on gut microbiota modulation and hypoglycemic effect in vivo by Xi, Lai, Weibing, Xu, Shuyong, Fu, Sheng-Hua, Li, Xiong, Fu, Chin-Ping, Tan, Ping-Ping, Wang, Zu-Man, Dou, Chun, Chen

The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract by Elaine, Elaine, Tan, Chin Ping, Akanda, Md Jahurul Haque, Nyam, Kar Lin

Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification by Chen, Dechu, Lee, Yee Ying, Tan, Chin Ping, Wang, Yong, Qiu, Chaoying

Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: sustainable colouration and antioxidant enhancement of stirred yog... by Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping

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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

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Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance by Xie, Rui, Peng, Xianwu, Lee, Yee-Ying, Xie, Pengkai, Tan, Chin-Ping, Wang, Yong, Zhang, Zhen

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

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