2014 | 2015 | 2016 | 2017 | 2018 | 2019
Al-juhaimi, F., Ghafoor, K., Özcan, M. M., Jahurul, M. H. A.,Babiker, E. E., Jinap, S., Sahena, F., Sharifudin, M.S.& Zaidul, I. S. M. (2018). Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology, 1-9.
Alam Shah, S., Selamat, J., Haque Akanda, M. J.,Sanny, M., & Khatib, A. (2018). Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Additives & Contaminants: Part A, 1-12.
Chye, F. Y.,Ooi, P. W., Ng, S. Y., & Sulaiman, M. R.(2018). Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications. Journal of Aquatic Food Product Technology, 27(2), 144-164.
Fan, H. Y.,Duquette, D., Dumont, M. J., & Simpson, B. K. (2018). Salmon skin gelatin-corn zein composite films produced via crosslinking with glutaraldehyde: Optimization using response surface methodology and characterization.International Journal of Biological Macromolecules, 120, 263-273.
Ferdosh, S., Haque Akanda, M. J.,Ghafoor, K., Ali, M. E., Kamaruzzaman, B. Y., Shaarani, S.,& Islam Sarker, M. Z. (2018). Techniques for the extraction of phytosterols and their benefits in human health: a review. Separation Science and Technology, 53(14), 2206-2223.
Ho, A. L.,Kosik, O., Lovegrove, A., Charalampopoulos, D., & Rastall, R. A. (2018). In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179, 50-58.
Jahurul, M. H. A.,Leykey, B., Sharifudin, M. S., Hasmadi, M.,Zaidul, I. S. M., Jinap, S., Ali, M.E., & Omar, A. M. (2018). Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities. Journal of Food Measurement and Characterization, 1-12.
Jahurul, M. H. A.,Soon, Y., Shaarani Sharifudin, M., Hasmadi, M., Mansoor, A. H.,Zaidul, I. S. M., Lee, J.S., Ali, M.E., Ghafoor, K., Zzaman, W., & Jinap, S. (2018). Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative. International Journal of Food Science & Technology.
Jahurul, M. H. A.,Zaidul, I. S. M., Sahena, F., Sharifudin, M. S.,Norulaini, N. N., Ali, M. E., Hasmadi, M.,Ghafoor, K., Zzaman, W., & Omar, A. K. M. (2018). Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends. International Food Research Journal, 25(1), 143-149.
Jinap, S., Hasnol, N. D. S., Sanny, M., & Jahurul, M. H. A.(2018). Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84, 478-484.
Mamat, H.,& Hill, S. E. (2018). Structural and functional properties of major ingredients of biscuit. International Food Research Journal, 25(2).
Mamat, H.,& Hill, S. E. Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough. Journal of Thermal Analysis and Calorimetry, 1-16.
Mamat, H.,Akanda, J. M. H.,Zainol, M. K., & Ling, Y. A. (2018). The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin. Journal of Aquatic Food Product Technology, 27(5), 635-642.
Nazir, S., Soetikno, J. S.,& Ho, A. L.(2018). Antioxidant properties of polyphenol glycoside catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride. Journal of Food Biochemistry, e12499.
Nazir, S., Sulistyo, J.,Hashmi, M. I., Ho, A. L.,& Khan, M. S. (2018). Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride. Journal of Food Science and Technology, 55(8), 3026-3034.
Praharnata, P., Sulistyo, J.,& Wijayanti, H. (2018). Pengaruh Penggunaan Nanas Dan Umbi Pohon Gadung Sebagai Koagulan Terhadap Kualitas Bahan Olahan Karet Rakyat. Konversi, 5(1), 27-34.
Roslan, J.,Mustapa Kamal, S. M., Md. Yunos, K. F., & Abdullah, N. (2018). Evaluation on performance of dead-end ultrafiltration membrane in fractionating tilapia by-product protein hydrolysate. Separation and Purification Technology, 195, 21-29.
Roslan, J.,Mustapa Kamal, S. M., Md. Yunos, K. F., & Abdullah, N. (2018). A Comparative Study between Tilapia (Oreochromis niloticus) By-product and Tilapia Protein Hydrolysate on Angiotensin I-converting Enzyme (ACE) Inhibition Activities and Functional Properties. Sains Malaysiana, 47(2), 309-318.
Tunna, T. S., Sarker, M. Z. I., Ghafoor, K., Ferdosh, S., Jaffri, J. M., Al-Juhaimi, F. Y., Ali, M.E., Akanda, M. J. H.,Awal, M.S., Ahmed, Q. U., & Selamat, J. (2018). Enrichment, in vitro, and quantification study of antidiabetic compounds from neglected weed Mimosa pudicausing supercritical CO2 and CO2-Soxhlet. Separation Science and Technology, 53(2), 243-260.
Jahurul, M. H. A., Zaidul, I. S. M., Beh, L., Sharifudin, M. S., Siddiquee, S., Hasmadi, M., Sahena, F., Mansoor, A. H., & Jinap, S. (2018). Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review. Food Research International. 115, 105-115.
Tasnuva, S. T., Qamar, U. A., Ghafoor, K., Sahena, F., Jahurul, M. H. A., Rukshana, A. H., ... & Ali, M. E. (2017). α-glucosidase inhibitors isolated from Mimosa pudica L. Natural product research, 1-5.
Sumaiya, K., Jahurul, M. H. A., & Zzaman, W. (2018). Evaluation of biochemical and bioactive properties of native and imported pomegranate (Punica granatum l.) cultivars found in Bangladesh. International Food Research Journal, 25(2), 737-746.
2014 | 2015 | 2016 | 2017 | 2018 | 2019
Al-juhaimi, F., Ghafoor, K., Özcan, M. M., Jahurul, M. H. A.,Babiker, E. E., Jinap, S., Sahena, F., Sharifudin, M.S.& Zaidul, I. S. M. (2018). Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology, 1-9.
Alam Shah, S., Selamat, J., Haque Akanda, M. J.,Sanny, M., & Khatib, A. (2018). Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Additives & Contaminants: Part A, 1-12.
Chye, F. Y.,Ooi, P. W., Ng, S. Y., & Sulaiman, M. R.(2018). Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications. Journal of Aquatic Food Product Technology, 27(2), 144-164.
Fan, H. Y.,Duquette, D., Dumont, M. J., & Simpson, B. K. (2018). Salmon skin gelatin-corn zein composite films produced via crosslinking with glutaraldehyde: Optimization using response surface methodology and characterization.International Journal of Biological Macromolecules, 120, 263-273.
Ferdosh, S., Haque Akanda, M. J.,Ghafoor, K., Ali, M. E., Kamaruzzaman, B. Y., Shaarani, S.,& Islam Sarker, M. Z. (2018). Techniques for the extraction of phytosterols and their benefits in human health: a review. Separation Science and Technology, 53(14), 2206-2223.
Ho, A. L.,Kosik, O., Lovegrove, A., Charalampopoulos, D., & Rastall, R. A. (2018). In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179, 50-58.
Jahurul, M. H. A.,Leykey, B., Sharifudin, M. S., Hasmadi, M.,Zaidul, I. S. M., Jinap, S., Ali, M.E., & Omar, A. M. (2018). Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities. Journal of Food Measurement and Characterization, 1-12.
Jahurul, M. H. A.,Soon, Y., Shaarani Sharifudin, M., Hasmadi, M., Mansoor, A. H.,Zaidul, I. S. M., Lee, J.S., Ali, M.E., Ghafoor, K., Zzaman, W., & Jinap, S. (2018). Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative. International Journal of Food Science & Technology.
Jahurul, M. H. A.,Zaidul, I. S. M., Sahena, F., Sharifudin, M. S.,Norulaini, N. N., Ali, M. E., Hasmadi, M.,Ghafoor, K., Zzaman, W., & Omar, A. K. M. (2018). Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends. International Food Research Journal, 25(1), 143-149.
Jinap, S., Hasnol, N. D. S., Sanny, M., & Jahurul, M. H. A.(2018). Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84, 478-484.
Mamat, H.,& Hill, S. E. (2018). Structural and functional properties of major ingredients of biscuit. International Food Research Journal, 25(2).
Mamat, H.,& Hill, S. E. Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough. Journal of Thermal Analysis and Calorimetry, 1-16.
Mamat, H.,Akanda, J. M. H.,Zainol, M. K., & Ling, Y. A. (2018). The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin. Journal of Aquatic Food Product Technology, 27(5), 635-642.
Nazir, S., Soetikno, J. S.,& Ho, A. L.(2018). Antioxidant properties of polyphenol glycoside catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride. Journal of Food Biochemistry, e12499.
Nazir, S., Sulistyo, J.,Hashmi, M. I., Ho, A. L.,& Khan, M. S. (2018). Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride. Journal of Food Science and Technology, 55(8), 3026-3034.
Praharnata, P., Sulistyo, J.,& Wijayanti, H. (2018). Pengaruh Penggunaan Nanas Dan Umbi Pohon Gadung Sebagai Koagulan Terhadap Kualitas Bahan Olahan Karet Rakyat. Konversi, 5(1), 27-34.
Roslan, J.,Mustapa Kamal, S. M., Md. Yunos, K. F., & Abdullah, N. (2018). Evaluation on performance of dead-end ultrafiltration membrane in fractionating tilapia by-product protein hydrolysate. Separation and Purification Technology, 195, 21-29.
Roslan, J.,Mustapa Kamal, S. M., Md. Yunos, K. F., & Abdullah, N. (2018). A Comparative Study between Tilapia (Oreochromis niloticus) By-product and Tilapia Protein Hydrolysate on Angiotensin I-converting Enzyme (ACE) Inhibition Activities and Functional Properties. Sains Malaysiana, 47(2), 309-318.
Tunna, T. S., Sarker, M. Z. I., Ghafoor, K., Ferdosh, S., Jaffri, J. M., Al-Juhaimi, F. Y., Ali, M.E., Akanda, M. J. H.,Awal, M.S., Ahmed, Q. U., & Selamat, J. (2018). Enrichment, in vitro, and quantification study of antidiabetic compounds from neglected weed Mimosa pudicausing supercritical CO2 and CO2-Soxhlet. Separation Science and Technology, 53(2), 243-260.
Jahurul, M. H. A., Zaidul, I. S. M., Beh, L., Sharifudin, M. S., Siddiquee, S., Hasmadi, M., Sahena, F., Mansoor, A. H., & Jinap, S. (2018). Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review. Food Research International. 115, 105-115.
Tasnuva, S. T., Qamar, U. A., Ghafoor, K., Sahena, F., Jahurul, M. H. A., Rukshana, A. H., ... & Ali, M. E. (2017). α-glucosidase inhibitors isolated from Mimosa pudica L. Natural product research, 1-5.
Sumaiya, K., Jahurul, M. H. A., & Zzaman, W. (2018). Evaluation of biochemical and bioactive properties of native and imported pomegranate (Punica granatum l.) cultivars found in Bangladesh. International Food Research Journal, 25(2), 737-746.
2014 | 2015 | 2016 | 2017 | 2018 | 2019
Ahamad, M. N. U., Ali, M. E., Hossain, M. M., Asing, A., Sultana, S., & Jahurul, M. H. A.(2017). Multiplex PCR assay discriminates rabbit, rat and squirrel meat in food chain. Food Additives & Contaminants: Part A, 34(12), 2043-2057.
Alam, M. A., Zaidul, I. S. M., Ghafoor, K., Ferdosh, S., Ali, M. E., Mirhosseini, H., Kamaruzzaman, B.Y., Jahurul, M.H.A.,& Khatib, A. (2017). Identification of bioactive compounds with GC–Q-TOF–MS in the extracts fromClinacanthus nutansusing subcritical carbon dioxide extraction. Separation Science and Technology, 52(5), 852-863.
Chan, P. T., & Matanjun, P.(2017). Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chemistry, 221, 302-310.
Chiu, M. T., Tham, H. J., & Lee, J. S.(2017). Optimization of osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal). Journal of Food Science and Technology, 54(10), 3327-3337.
Chiu, M. T., Tham, H. J., & Lee, J. S.(2017). Osmotic dehydration kinetics of Terung Asam (Solanum lasiocarpum Dunal). International Food Research Journal, 24(6), 2365-2370.
Chye, F. Y.,Ooi, P. W., Ng, S. Y., & Sulaiman, M. R.(2018). Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications. Journal of Aquatic Food Product Technology, 27(2), 144-164.
Dianawati, D.,Lim, S. F., Ooi, Y. B. H.,& Shah, N. P. (2017). Effect of Type of Protein‐Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus. Journal of Food Science, 82(9), 2134-2141.
Easmin, S., Sarker, M. Z. I., Ghafoor, K., Ferdosh, S., Jaffri, J. M., Akanda, M. J. H.,Al‐Juhaimi, F.Y., Bostanudin, F.M., & Khatib, A. (2017). Extraction of α‐glucosidase inhibitory compounds from Phaleria macrocarpa fruit flesh using solvent, sonication, and subcritical carbon dioxide soxhlet methods. Journal of Food Biochemistry, 41(5), e12399.
Erfanian, A., Rasti, B.,& Manap, Y. (2017). Comparing the calcium bioavailability from two types of nano-sized enriched milk using in-vivo assay. Food Chemistry, 214, 606-613.
Fan, H.,Dumont, M. J., & Simpson, B. K. (2017). Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches. Journal of Food Science and Technology, 54(12), 4000-4008.
Ho, A. L.,Kosik, O., Lovegrove, A., Charalampopoulos, D., & Rastall, R. A. (2018). In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179, 50-58.
Hossain, M. M., Ali, M. E., Hamid, S. B. A., Hossain, S. A., Nizar, N. N. A., Uddin, M. N., Ali, L., Asaduzzaman, M., & Akanda, M. J. H.(2017). Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products. Food Chemistry, 224, 97-104.
Hossen, M. S., Ali, M. Y., Jahurul, M. H. A.,Abdel-Daim, M. M., Gan, S. H., & Khalil, M. I. (2017). Beneficial roles of honey polyphenols against some human degenerative diseases: A review. Pharmacological Reports, 69(6), 1194-1205.
Idrus, N. F. M., Zzaman, W., Yang, T. A., Easa, A. M., Sharifudin, M. S.,Noorakmar, B. W.,& Jahurul, M. H. A.(2017). Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil. Food Science and Biotechnology, 26(4), 911-920.
Jahurul, M. H. A.,Jing, Y. W., Foong, C. Y., Shaarani, S. M.,Zaidul, I. S. M., Jinap, S., Hasmadi, M.,Ali, M.E. & Nyam, K. L. (2017). Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers. LWT-Food Science and Technology, 84, 551-554.
Jinap, S., Hasnol, N. D. S., Sanny, M., & Jahurul, M. H. A.(2018). Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84, 478-484.
Noorfarahzilah, M.,Mansoor, A. H.,& Hasmadi, M.(2017). Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour. Food Research, 1(3), 89-96.
Nor Qhairul Izzreen, M. N.,Nuobariene, L., Rasmussen, S. K., Arneborg, N., & Hansen, Å. S. (2017). Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase‐Active Yeasts. Cereal Chemistry, 94(6), 922-927.
Pindi, W.,Mah, H. W., Munsu, E., & Ab Wahab, N.(2017). Effects of addition of Kappaphycus alvareziion physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages. British Food Journal, 119(10), 2229-2239.
Rasti, B., Erfanian, A.,& Selamat, J. (2017). Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food Chemistry, 230, 690-696.
Roslan, J.,Mustapa Kamal, S. M., Md. Yunos, K. F., & Abdullah, N. (2017). Assessment on multilayer ultrafiltration membrane for fractionation of tilapia by-product protein hydrolysate with angiotensin I-converting enzyme (ACE) inhibitory activity. Separation and Purification Technology, 173, 250-257.
Rovina, K.,Acung, L. A., Siddiquee, S., Akanda, J. H., & Shaarani, S. M.(2017). Extraction and Analytical Methods for Determination of Sunset Yellow (E110)—a Review. Food Analytical Methods, 10(3), 773-787.
Rovina, K.,Siddiquee, S., & Shaarani, S. M.(2017). A review of extraction and analytical methods for the determination of tartrazine (E 102) in foodstuffs. Critical Reviews in Analytical Chemistry, 47(4), 309-324.
Rovina, K.,Siddiquee, S., & Shaarani, S. M.(2017). Highly sensitive electrochemical determination of sunset yellow in commercial food products based on CHIT/GO/MWCNTs/AuNPs/GCE. Food Control, 82, 66-73.
Rovina, K.,Siddiquee, S., & Shaarani, S. M.(2017). Toxicology, extraction and analytical methods for determination of amaranth in food and beverage products. Trends in Food Science & Technology, 65, 68-79.
Sabullah, M. K., Ahmad, S. A., Shukor, M. Y., Gansau, A. J., Shamaan, N. A., Khalid, A., & Sulaiman, M. R.(2017). Alteration in morphological features of Puntius javanicusliver exposed to copper sulfate. International Food Research Journal, 24(3).
Samsidar, A., Siddiquee, S., & Shaarani, S. M.(2017). A review of extraction, analytical and advanced methods for determination of pesticides in environment and foodstuffs. Trends in Food Science & Technology.
Tang, S. Y., Lee, J. S., Loh, S. P., & Tham, H. J. (2017, June). Application of Artificial Neural Network to Predict Colour Change, Shrinkage and Texture of Osmotically Dehydrated Pumpkin. In IOP Conference Series: Materials Science and Engineering (Vol. 206, No. 1, p. 012036). IOP Publishing.
Tasnuva, S. T., Qamar, U. A., Ghafoor, K., Sahena, F., Jahurul, M. H. A.,Rukshana, A. H., Juliana, M.J., Al-Juhaimi, F.Y., Jalifah, L., Jalal, K.C.A., & Ali, M. E. (2017). α-glucosidase inhibitors isolated from Mimosa pudica L. Natural Product Research, 1-5.
Tunna, T. S., Sarker, M. Z. I., Ghafoor, K., Ferdosh, S., Jaffri, J. M., Al-Juhaimi, F. Y., Ali, M.E., Akanda, M.J.H.,Awal, M.S., Ahmed, Q.U., & Selamat, J. (2018). Enrichment, in vitro, and quantification study of antidiabetic compounds from neglected weed Mimosa pudica using supercritical CO2 and CO2-Soxhlet. Separation Science and Technology, 53(2), 243-260.
Yu, L. C., Zzaman, W., Akanda, M. J. H.,Yang, T. A., & Easa, A. M. (2017). Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish (Clarias batrachus) Fillets. Turkish Journal of Fisheries and Aquatic Sciences, 17(5), 935-943.
Zubaidah, E., Putri, R., Dwi, W., Puspitasari, T., Kalsum, U., & Dianawati, D.(2017). The Effectiveness of Various Salacca Vinegars as Therapeutic Agent for Management of Hyperglycemia and Dyslipidemia on Diabetic Rats. International Journal of Food Science, 2017.
Shariff, A. H. M., Mei, W. M., Yahya, A., Salleh, M. M., Iqbal, N., Kadir, W. R. W. A., Ahmad, R., Shaarani, S. M., Nordin, M. F. M., & Zakaria, M. (2017). Biochemical Content of Two Sweet Potatoes (Ipomoea batatas) Cultivars under Dry Heat and Moist Heat Treatment. Transaction on Science and Technology. 4(3), 224-231.
Ramli, A. M., Zahari, M. S. M., Halim., N. A., & Aris, M. H. M. (2017). Knowledge on the Malaysian Food Heritage. Asian Journal of Quality of Life. 2(5), 31-42.
Sulistyo, J., Ling, J. H. S., & Ying, Y. S. (2017). Fortification of Modified Cassava Flour through Application of Fermented Food containing Poly-Glutamic Acid. Food Science and Nutrition Technology. 2(4), 000134.
Shahimi, N. M., Sulistyo, J., &Lee, J. S.(2017). In-Vitro Protein Digestibility, Chemical and Functional Properties of Protein Isolates from Raw, Defatted and Undefatted Fermented Mung Bean. Science Internationatl (Lahore). 29(2), 161-165.
Hussin, N. M., Shaarani, S. M., Sulaiman, M. R., Ahmad, A. H., & Vairappan, C. S. (2017). Chemical Composition and Antioxidant Activities of Catfish Epidermal Mucus. Journal of Advanced Agricultural Technologies. 4(1), 73-77.
2014 | 2015 | 2016 | 2017 | 2018 | 2019
Ahamad, M. N. U., Ali, M. E., Hossain, M. M., Asing, A., Sultana, S., & Jahurul, M. H. A.(2017). Multiplex PCR assay discriminates rabbit, rat and squirrel meat in food chain. Food Additives & Contaminants: Part A, 34(12), 2043-2057.
Alam, M. A., Zaidul, I. S. M., Ghafoor, K., Ferdosh, S., Ali, M. E., Mirhosseini, H., Kamaruzzaman, B.Y., Jahurul, M.H.A.,& Khatib, A. (2017). Identification of bioactive compounds with GC–Q-TOF–MS in the extracts fromClinacanthus nutansusing subcritical carbon dioxide extraction. Separation Science and Technology, 52(5), 852-863.
Chan, P. T., & Matanjun, P.(2017). Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chemistry, 221, 302-310.
Chiu, M. T., Tham, H. J., & Lee, J. S.(2017). Optimization of osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal). Journal of Food Science and Technology, 54(10), 3327-3337.
Chiu, M. T., Tham, H. J., & Lee, J. S.(2017). Osmotic dehydration kinetics of Terung Asam (Solanum lasiocarpum Dunal). International Food Research Journal, 24(6), 2365-2370.
Chye, F. Y.,Ooi, P. W., Ng, S. Y., & Sulaiman, M. R.(2018). Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications. Journal of Aquatic Food Product Technology, 27(2), 144-164.
Dianawati, D.,Lim, S. F., Ooi, Y. B. H.,& Shah, N. P. (2017). Effect of Type of Protein‐Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus. Journal of Food Science, 82(9), 2134-2141.
Easmin, S., Sarker, M. Z. I., Ghafoor, K., Ferdosh, S., Jaffri, J. M., Akanda, M. J. H.,Al‐Juhaimi, F.Y., Bostanudin, F.M., & Khatib, A. (2017). Extraction of α‐glucosidase inhibitory compounds from Phaleria macrocarpa fruit flesh using solvent, sonication, and subcritical carbon dioxide soxhlet methods. Journal of Food Biochemistry, 41(5), e12399.
Erfanian, A., Rasti, B.,& Manap, Y. (2017). Comparing the calcium bioavailability from two types of nano-sized enriched milk using in-vivo assay. Food Chemistry, 214, 606-613.
Fan, H.,Dumont, M. J., & Simpson, B. K. (2017). Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches. Journal of Food Science and Technology, 54(12), 4000-4008.
Ho, A. L.,Kosik, O., Lovegrove, A., Charalampopoulos, D., & Rastall, R. A. (2018). In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179, 50-58.
Hossain, M. M., Ali, M. E., Hamid, S. B. A., Hossain, S. A., Nizar, N. N. A., Uddin, M. N., Ali, L., Asaduzzaman, M., & Akanda, M. J. H.(2017). Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products. Food Chemistry, 224, 97-104.
Hossen, M. S., Ali, M. Y., Jahurul, M. H. A.,Abdel-Daim, M. M., Gan, S. H., & Khalil, M. I. (2017). Beneficial roles of honey polyphenols against some human degenerative diseases: A review. Pharmacological Reports, 69(6), 1194-1205.
Idrus, N. F. M., Zzaman, W., Yang, T. A., Easa, A. M., Sharifudin, M. S.,Noorakmar, B. W.,& Jahurul, M. H. A.(2017). Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil. Food Science and Biotechnology, 26(4), 911-920.
Jahurul, M. H. A.,Jing, Y. W., Foong, C. Y., Shaarani, S. M.,Zaidul, I. S. M., Jinap, S., Hasmadi, M.,Ali, M.E. & Nyam, K. L. (2017). Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers. LWT-Food Science and Technology, 84, 551-554.
Jinap, S., Hasnol, N. D. S., Sanny, M., & Jahurul, M. H. A.(2018). Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84, 478-484.
Noorfarahzilah, M.,Mansoor, A. H.,& Hasmadi, M.(2017). Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour. Food Research, 1(3), 89-96.
Nor Qhairul Izzreen, M. N.,Nuobariene, L., Rasmussen, S. K., Arneborg, N., & Hansen, Å. S. (2017). Changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase‐Active Yeasts. Cereal Chemistry, 94(6), 922-927.
Pindi, W.,Mah, H. W., Munsu, E., & Ab Wahab, N.(2017). Effects of addition of Kappaphycus alvareziion physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages. British Food Journal, 119(10), 2229-2239.
Rasti, B., Erfanian, A.,& Selamat, J. (2017). Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. Food Chemistry, 230, 690-696.
Roslan, J.,Mustapa Kamal, S. M., Md. Yunos, K. F., & Abdullah, N. (2017). Assessment on multilayer ultrafiltration membrane for fractionation of tilapia by-product protein hydrolysate with angiotensin I-converting enzyme (ACE) inhibitory activity. Separation and Purification Technology, 173, 250-257.
Rovina, K.,Acung, L. A., Siddiquee, S., Akanda, J. H., & Shaarani, S. M.(2017). Extraction and Analytical Methods for Determination of Sunset Yellow (E110)—a Review. Food Analytical Methods, 10(3), 773-787.
Rovina, K.,Siddiquee, S., & Shaarani, S. M.(2017). A review of extraction and analytical methods for the determination of tartrazine (E 102) in foodstuffs. Critical Reviews in Analytical Chemistry, 47(4), 309-324.
Rovina, K.,Siddiquee, S., & Shaarani, S. M.(2017). Highly sensitive electrochemical determination of sunset yellow in commercial food products based on CHIT/GO/MWCNTs/AuNPs/GCE. Food Control, 82, 66-73.
Rovina, K.,Siddiquee, S., & Shaarani, S. M.(2017). Toxicology, extraction and analytical methods for determination of amaranth in food and beverage products. Trends in Food Science & Technology, 65, 68-79.
Sabullah, M. K., Ahmad, S. A., Shukor, M. Y., Gansau, A. J., Shamaan, N. A., Khalid, A., & Sulaiman, M. R.(2017). Alteration in morphological features of Puntius javanicusliver exposed to copper sulfate. International Food Research Journal, 24(3).
Samsidar, A., Siddiquee, S., & Shaarani, S. M.(2017). A review of extraction, analytical and advanced methods for determination of pesticides in environment and foodstuffs. Trends in Food Science & Technology.
Tang, S. Y., Lee, J. S., Loh, S. P., & Tham, H. J. (2017, June). Application of Artificial Neural Network to Predict Colour Change, Shrinkage and Texture of Osmotically Dehydrated Pumpkin. In IOP Conference Series: Materials Science and Engineering (Vol. 206, No. 1, p. 012036). IOP Publishing.
Tasnuva, S. T., Qamar, U. A., Ghafoor, K., Sahena, F., Jahurul, M. H. A.,Rukshana, A. H., Juliana, M.J., Al-Juhaimi, F.Y., Jalifah, L., Jalal, K.C.A., & Ali, M. E. (2017). α-glucosidase inhibitors isolated from Mimosa pudica L. Natural Product Research, 1-5.
Tunna, T. S., Sarker, M. Z. I., Ghafoor, K., Ferdosh, S., Jaffri, J. M., Al-Juhaimi, F. Y., Ali, M.E., Akanda, M.J.H.,Awal, M.S., Ahmed, Q.U., & Selamat, J. (2018). Enrichment, in vitro, and quantification study of antidiabetic compounds from neglected weed Mimosa pudica using supercritical CO2 and CO2-Soxhlet. Separation Science and Technology, 53(2), 243-260.
Yu, L. C., Zzaman, W., Akanda, M. J. H.,Yang, T. A., & Easa, A. M. (2017). Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish (Clarias batrachus) Fillets. Turkish Journal of Fisheries and Aquatic Sciences, 17(5), 935-943.
Zubaidah, E., Putri, R., Dwi, W., Puspitasari, T., Kalsum, U., & Dianawati, D.(2017). The Effectiveness of Various Salacca Vinegars as Therapeutic Agent for Management of Hyperglycemia and Dyslipidemia on Diabetic Rats. International Journal of Food Science, 2017.
Shariff, A. H. M., Mei, W. M., Yahya, A., Salleh, M. M., Iqbal, N., Kadir, W. R. W. A., Ahmad, R., Shaarani, S. M., Nordin, M. F. M., & Zakaria, M. (2017). Biochemical Content of Two Sweet Potatoes (Ipomoea batatas) Cultivars under Dry Heat and Moist Heat Treatment. Transaction on Science and Technology. 4(3), 224-231.
Ramli, A. M., Zahari, M. S. M., Halim., N. A., & Aris, M. H. M. (2017). Knowledge on the Malaysian Food Heritage. Asian Journal of Quality of Life. 2(5), 31-42.
Sulistyo, J., Ling, J. H. S., & Ying, Y. S. (2017). Fortification of Modified Cassava Flour through Application of Fermented Food containing Poly-Glutamic Acid. Food Science and Nutrition Technology. 2(4), 000134.
Shahimi, N. M., Sulistyo, J., &Lee, J. S.(2017). In-Vitro Protein Digestibility, Chemical and Functional Properties of Protein Isolates from Raw, Defatted and Undefatted Fermented Mung Bean. Science Internationatl (Lahore). 29(2), 161-165.
Hussin, N. M., Shaarani, S. M., Sulaiman, M. R., Ahmad, A. H., & Vairappan, C. S. (2017). Chemical Composition and Antioxidant Activities of Catfish Epidermal Mucus. Journal of Advanced Agricultural Technologies. 4(1), 73-77.
2014 | 2015 | 2016 | 2017 | 2018 | 2019
Azizan, A. A.,Sapawi, D. K. A., & Cheah, Y. K. (2016). Nutrition knowledge and customers perception towards kafeteria sihat program in Kota Kinabalu public healthcare foodservice. BIMP-EAGA Journal for Sustainable Tourism Development, 5(1), 1-12.
Hashmi, M. I.,& Tianlin, J. S. (2016). Minerals contents of some indigenous rice varieties of Sabah Malaysia. International Journal of Agricultural, Forestry & Plantation, 2, 31-34.
Izzreen, M. N. Q.,Hansen, Å. S., & Petersen, M. A. (2016). Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature. Food Chemistry, 210, 566-576.
Sulistyo, J., Handayani, R., & Rahayu, R. D. (2016). Assay for antimicrobial activity of mangosteen rind extracts. Journal of Innovations in Pharmaceuticals and Biological Sciences, 3(1), 54-60.
Sulistyo, J., Handayani, R., & Soeka, Y. S. (2016). Biosynthesis and antioxidant activity of single cell carotenoids extracted from microbial cultures.Journal of Innovations in Pharmaceuticals and Biological Sciences, 3(1), 133-142.
Sulistyo, J., & Soeka, Y. S. (2016). Biosynthesis of single cell oils extracted from microbial cultures.Journal of Innovations in Pharmaceuticals and Biological Sciences, 3(2), 71-80.
Othman, B., Shaarani, S. M., & Bahron, A. (2016). The Potential of ASEAN in Halal Certification Implementation: A Review. Pertanika Journal of Social Sciences & Humanities, 24(1).
Lim, T. P., Chye, F. Y., Sulaiman, M. R., Suki, N. M., & Lee, J. S.(2016). A structural modeling on food safety knowledge, attitude, and behaviour among Bum Bum Island community of Semporna, Sabah. Food Control, 60, 241-246.
Moniz, P., Ho, A. L., Duarte, L. C., Kolida, S., Rastall, R. A., Pereira, H., & Carvalheiro, F. (2016). Assessment of the bifidogenic effect of substituted xylo-oligosaccharides obtained from corn straw. Carbohydrate polymers, 136, 466-473.
Ruzaina, I., Zhong, F., Abd. Rashid, N., Jia, W., Li, Y., Zahrah Mohamed Som, H., Seng, C. C., Md. Sikin, A., Ab. Wahab, N., & Zahid Abidin, M. (2017). Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato. Journal of Food Processing and Preservation, 41(4), e13090.
Othman, B., Shaarani, S. M., & Bahron, A. H. (2016). An empirical analysis of halal practices on organizational performance among food industries. International Journal of Current Research, 8(3), 28909-28919.
Janaun, J., Kong, V. V., Toyu, C. G., Kamin, N. H., Wolyna, P., &Lee, J. S.(2016, June). Effect of moisture content and drying method on the amylose content of rice. In IOP Conference Series: Earth and Environmental Science(Vol. 36, No. 1, p. 012064). IOP Publishing.
Samsidar, A., Siddiquee, S., & Shaarani, S. M.(2016). Optimization assay of Enzymatic Biosensors for determination of Carbaryl Pesticides. Transactions on Science and Technology, 3(1-2), 187-192.
Mohd Shariff, F., Ahmad Sapawi, D., & Wee, H. (2016). Malaysian local functional food attributes and customer satisfaction. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 8(2), 45-54.
Ramli, A. M., Zahari, M. S. M., Halim, N. A., & Aris, M. H. M. (2016). The Knowledge of Food Heritage Identithy in Klang Valley, Malaysia. Procedia-Social and Behavioral Sciences, 222, 518-527.
Cheng, W. Y., Akanda, J. M. H., & Nyam, K. L. (2016). Kenaf seed oil: a potential new source of edible oil. Trends in food science & technology,52, 57-65.
Alam, M. A., Zaidul, I. S. M., Ghafoor, K., Ferdosh, S., Ali, M. E., Mirhosseini, H., Kamaruzzaman, B. Y., Jahurul, M. H. A., & Khatib, A. (2017). Identification of bioactive compounds with GC–Q-TOF–MS in the extracts from Clinacanthus nutans using subcritical carbon dioxide extraction. Separation Science and Technology, 52(5), 852-863.
Ferdosh, S., Sarker, M. Z. I., Norulaini Nik Ab Rahman, N., Haque Akanda, M. J., Ghafoor, K., & Kadir, M. O. A. (2016). Simultaneous Extraction and Fractionation of Fish Oil from Tuna By-Product Using Supercritical Carbon Dioxide (SC-CO2). Journal of Aquatic Food Product Technology, 25(2), 230-239.
Asep, E. K., Jinap, S., Russly, A. R., Jahurul, M. H. A., Ghafoor, K., & Zaidul, I. S. M. (2016). The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide. Journal of food science and technology, 53(5), 2287-2297.