Enhancing the experience through smell by Spence, C

“…Institute of Food Science and Technology…”

Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique by Azzatul, Jahurul Haque Akanda, J. Norliza, M.R. Norazlina, Hasmadi Mamat, Shaarani Md. Sharifudin, Patricia @ Patricia Clementina Matanjun, Jau, Shya Lee, A. Shihabul Noorakmar Ab. Wahab

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Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique by Azzatul F., Md. Jahurul Haque Akanda e, Norliza Julmohammad, Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia @ Patricia Clementina Matanjun, Lee Jau Shya, A. Shihabul, Noorakmar Ab. Wahab

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Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method by Yu, S. Y., Mitchell, J. R., Abdullah, A.

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Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods by Nyam, Kar Lin, Tan, Chin Ping, Che Man, Yaakob, Lai, Oi Ming, Long, Kamariah

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Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product by Kong, Kin Weng, Ismail, Abdul Razak, Tan, Seok Tyug, Prasad, Krishna Murthy Nagendra, Ismail, Amin

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Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations by Chinma, Chiemela Enyinnaya, Ilowefah, Muna, Shammugasamy, Balakrishnan, Ramakrishnan, Yogeshini, Syed Muhammad, Sharifah Kharidah

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Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread by Chinma, Chiemela Enyinnaya, Ilowefah, Muna, Shammugasamy, Balakrishnan, Mohammed, Makeri, Syed Muhammad, Sharifah Kharidah

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

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Acceptability of crackers (‘Keropok’) with fish protein hydrolysate by Yu, S. Y., Tan, L. K.

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The application of technology to the processing of dry-salted fish in peninsular Malaysia: comparison of sun-dried and oven-dried fish by Yu, S. Y., Siaw, C. L., Idrus, Zulkifli

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Ultrasound-assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents extracted passion fruit oil by Sin, Yee Lee, Sin, Yin Fu, Gun, Hean Chon

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Effect of high power ultrasonic treatment on whey protein foaming quality by Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Abdullah, Jaafar

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

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

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Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model by Abdullah, Norazlin, Nyuk, L. Chin, Yusof, Yus A., A. Talib, Rosnita

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Optimization of Formulation for Aerated Dessert Containing whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture... by Sara Parseh, Mohebbat Mohebbi, Toktam Mohammadi-Moghaddam, Hassan Sabbaghi

“…Research Institute of Food Science and Technology…”
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Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process by Jalal Dehghannya, Hamed Bagheri-Darvish-Mohammad, Babak Ghanbarzadeh

“…Research Institute of Food Science and Technology…”
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The Effect of Ultrasound Pretreatment on Hydrolysis Time of Edible Mushroom (Agaricus bisporus) Proteins by Pancreatin to Produce of Antioxidant Peptides by Isan Izanloo, alireza sadeghi mahoonak

“…Research Institute of Food Science and Technology…”
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Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying by Khadijeh khoshakhlagh, Mohebbat Mohebbi, Arash Koocheki

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