A Method for the Detection of Potential Fraud of Bringing Feline Meat in Food Chain by Amin, M.A., Hamid, Sharifah Bee Abd, Ali, Md. Eaqub

Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment by Xu, Dan, Zhou, Jiangtao, Soon, Wei Long, Kutzli, Ines, Molière, Adrian, Diedrich, Sabine, Radiom, Milad, Handschin, Stephan, Li, Bing, Li, Lin, Sturla, Shana J., Ewald, Collin Y., Mezzenga, Raffaele

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Antimicrobial Properties of Vitamin B2 by Ahgilan, A., Sabaratnam, V., Periasamy, V.

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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Textural and rheological properties of stevia ice cream by Pon, S. Y., Lee, W. J., Chong, Gun Hean

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Textural and rheological properties of stevia ice cream by Pon, S. Y., Lee, W. J., Chong, Gun Hean

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Isolation and characterization of Chromobacterium sp. fromlake water at Manipal International University by Sandrasaigaran, Pratheep, Rajandrai, Pavitraa, Mak, Woei Loon, Hasan, Hanan

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Arrowroot (Maranta arundinacea L.) as a new potential functional food: A scoping review by Fidianingsih, I., Aryandono, Teguh, Widyarini, Sitarina, Herwiyanti, S., Sunarti, Sunarti

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Antimicrobial activity of TiO2 nanoparticle-coated film for potential food packaging applications by Othman, Siti Hajar, Abd Salam, Nurul Raudhah, Zainal, Norhazlizam, Kadir Basha, Roseliza, A. Talib, Rosnita

Antioxidant properties of raw garlic (allium sativum) extract by Md. Mokhlesur , Rahman, Fazlic, V., Saad, N. W.

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Physicochemical properties of tamarind and pineapple fruit pulps and powders by Mokhtar, Taufiq Aminullah, Yusof, Yus Aniza, Chin, Nyuk Ling, Othman, Siti Hajar, Serikbaeva, Asya Demeukhanovna, Aziz, Mohammad Gulzarul

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Underutilised fruits: a review of phytochemistry and biological properties by Salahuddin Mirfat, Ahmad Hasan, Amin, Ismail, Kassim, Nur Kartinee, Muhajir, Hamid, Mohd Shukri, Mat Ali

Chemical and functional properties of bovine and porcine skin gelatin by Raja Nhari, Raja Mohd Hafidz, Che Man, Yaakob, Ismail, Amin, Anuar, Noorfaizan

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Pasting and physical properties of green banana flours and pastas by Cheok, Choon Yoong, Sulaiman, Rabiha, Manan, N. A., Zakora, A. J., Chin, Nyuk Ling, Hussain, Norhayati

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Antioxidant properties of methanolic extract of Canarium odontophyllum fruit by Azlan, Azrina, Mohd Nasir, Nurul Nadiah, Ismail, Amin

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Properties of collagen from barramundi (Lates calcarifer) skin by Bakar, Jamilah, Mohamad Razali, Umi Hartina, Mat Hashim, Dzulkifly, Sazili, Awis Qurni

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Properties of chicken head gelatins as affected by extraction method by Ee, S. C., Saari, N., Abas, F., Ismail, A., Abu Bakar, M. K., Bakar, Jamilah

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Characterization of Arenga pinnata and Saccharum officinarum sugars properties by Choong, C. C., Anzian, Aliaa, Meor Hussin, A. S., Che Wan Sapawi, Che Wan Nur Safraa

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Characterization, functional properties, and resistant starch of freshwater macrophytes by Syed, Nurul Nur Farahin, Zakaria @ Ya, Muta Harah, Bujang, Japar Sidik, Christianus, Annie

Variation of microwave dielectric properties in the glucose biosensor system by Jafari, Fariba, Khalid, Kaida, Hassan, Jumiah, Abbas, Zulkifly, Md Salim, Nora Salina

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