Determination of residual volatile organic compounds migrated from polystyrene food packaging into food simulant by headspace solid phase microextraction-gas chromatography by 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 by Jaswir, Irwandi, Noviendri, Dedi, Fitri Hasrini, Reno, Octavianti, Fitri

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

Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model by 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 by 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 by 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 by 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 by 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 by 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 by 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 by 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.] by 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.] by 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 by 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 by 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 by Tan, Kei Xian, Chamundeswari, Vidya Narasimhan, Loo, Joachim Say Chye

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Why pair food and drink by Spence, C

Physicochemical Properties of Films from Semirefined Carrageenan/TiO2 Integrated with Cinnamaldehyde Pickering Emulsion for Active Food Packaging by 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 by Fibri, Dwi Larasatie Nur

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