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1 | Quality Characteristics of Spent Duck Sausages Containing Surimi Like Material Substitution During Refrigerated Storage | 2014 | International Journal of Poultry Science | Other Index | Main Author |
2 | Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders | 2016 | J. Agrobiotech | Other Index | Co-Author |
3 | Poultry meat quality in relation to muscle growth and muscle fiber characteristics | 2017 | Korean Journal for Food Science of Animal Resources | Scopus | Main Author |
4 | The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality | 2019 | Asian-Australasian Journal of Animal Sciences | WoS Q2 | Main Author |
5 | Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris | 2019 | Food and Bioprocess Technology | WoS Q2 | Main Author |
6 | Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus | 2019 | Meat Science | WoS Q1 | Main Author |
7 | Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat | 2019 | FOOD SCIENCE OF ANIMAL RESOURCES | ESCI | Main Author |
8 | Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system | 2020 | Food Chemistry | WoS Q1 | Main Author |
9 | Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System | 2020 | Foods | WoS Q1 | Main Author |
10 | Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice | 2021 | Journal of Agrobiotechnology | MyCite | Co-Author |
11 | Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus | 2021 | Journal of Agrobiotechnology | MyCite | Main Author |
12 | Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times | 2022 | Meat Science | WoS Q1 , Scopus | Main Author |
13 | Different Percentages Of Basil Seeds (Ocimum basilicium L.) As Hydrocolloid In Batter Coating System: Effect On The Physicochemical And Sensory Properties Of Breaded Fish Fillets | 2022 | Malaysian Applied Biology | Scopus | Co-Author |
14 | Challenges and prospects in jerky preparation | 2022 | Bioscience Research | ESCI | Main Author |
15 | Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus | 2023 | Food Science of Animal Resources | WoS Q3 , Scopus | Main Author |
16 | Meat analog as future food: a review | 2020 | JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY | WoS Q2 , Scopus | Main Author |
17 | Microbiological and Physicochemical Analysis of Keropok lekor at Three Storage Temperatures | 2023 | Journal of Agrobiotechnology | MyCite | Co-Author |
18 | Cryoprotectant Effects on Duck Surimi During Frozen Storage | 2023 | Current Research in Nutrition and Food Science | ESCI , Scopus | Main Author |
19 | Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom | 2022 | Malaysian Applied Biology | Scopus | Main Author |