The establishment of champagne in Britain, 1860-1914 by Harding, R

“…<p><b>Short abstract</b></p> <p>This thesis is the first to study the history of champagne in nineteenth-century Britain, a period in which the usage and style of champagne changed fundamentally. From a sweet, lightly effervescent wine drunk on its own or with desserts, it became a fully dry and fully sparkling wine drunk throughout the meal. …”

Caloric Content Has Greater Level Of Brain Activation During Carbohydrate Mouth Rinsing by Abu Bakar, Al-Hafiz

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Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.] by Md Sobri, Nur Fatin Najihah, Mohd Nazri, Nur Fazliana, Sumani, Nurpatin Syuhada, Azaman Shah, Nurul Adlin, Mohamad, Naemaa, Hajar, Nadya

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Sustainable production of sorbitol from biomass using green technology approach by Mimi Sakinah, A. M.

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Antidiabetic activity of Curculigo latifolia extracts in vitro and in vivo studies by Ishak, Nur Akmal

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Nutritional characteristics evaluation of Malaysian commercial pineapple cultivars by Chong, Hang Chiet

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Efficient and high-quality RNA isolation from metabolite-rich tissues of Stevia rebaudiana, an important commercial crop by Tan, Yoeng Leh, Yong, Christina Seok Yien, Nulit, Rosimah, Abdullah, Janna Ong

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Effect of lime and tamarind pre-treatment on the enzymatically produced protein hydrolysate from silver catfish (Pangasius Sutchi) flesh / Normah Ismail and Nurhidayati Kamarodin by Ismail, Normah, Kamarodin, Nurhidayati

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Development, beneficial effects, and economic viability of rice straw and paddy husk composts in combination with clinoptilolite zeolite by Omar, Latifah

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Curiosity Opens Relationships of the World and with Others: Narratives from Doing Teaching and Learning Through Curiosity by Cavicchi, Elizabeth

“…In facilitating these experiences, I apply the research pedagogy of Eleanor Duckworth, ‘critical exploration in the classroom’. In narratives from my teaching, curiosity propels exploring relationships among: floating and sinking; trees, leaves and acorns; dye in water; maple sap sweetness; bubbles in water; and permutations of objects. …”
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Structural and functional properties of major ingredients of biscuit by Hasmadi Bin Mamat, Hill, S. E.

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Effect of different Fruitone concentrations on the physical characteristics and postharvest physiological disorder of cold stored pineapple by Othman, Zaulia, Mohamed, Suhaila, Madom, Mohammed Selamat, Osman, Azizah

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Optimizing the acceptability of jam from Baccaurea Angulata fruit peel by Suzy Rini Anak Gindi, Chua, Sebastian Phin Lun, Koh, Chen-Chung, Hii, Siew-Ling

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Effect of pyroligneous acid on growth, yield and quality improvement of rockmelon in soilless culture by Berahim, Zulkarami, Md. Ashrafuzzaman, Husni, M. O., Ismail, Mohd Razi

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Analysis of rationalization through restructuring of Islamic finance based on the Ihsan principle by Erfan Asmaie Khairul Anam, Abdul Basir Mohamad, Mohammad Zaini Yahaya

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Sensory evaluation of pistachio spread using quantitative descriptive descriptive test. by Shakerardekani, Ahmad, Karim, Roselina, Mohd Ghazali, Hasanah, Chin , Nyuk Ling

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UVC dosage effects on the physico - chemical properties of lime (Citrus aurantifolia) juice by Mohd Hanif, Hani, Shamsudin, Rosnah, Mohd Adzahan, Noranizan

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Optimization of a functional cookie formulation by using response surface methodology by Lee .L.Y, Tan .K.S, Liew .S.L

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Postharvest quality of Carica papaya var. eksotika after foliar feeding treatment by Ding, Phebe, Sidhu, Meljev Singh

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Measuring consumers' preferences of stingless bee honey (meliponine honey) based on sensory characteristics by Saludin, Siti Farhana, Kamarulzaman, Nitty Hirawaty, Ismail, Mohd Mansor

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