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1 | Treatment of Rubber Processing Wastewater by Effective Microorganisms U sing Anaerobic Sequencing Batch Reacto | 2013 | J. Agrobiotech | Other Index | Main Author |
2 | PHYSICOCHEMICAL CHARACTERISTICS OF MALAYSIAN HONEYS INFLUENCED BY STORAGE TIME AND TEMPERATURE | 2017 | Journal of Fundamental and Applied Sciences | ESCI | Main Author |
3 | GLYCEMIC INDEX OF CHOCOLATE FORTIFIED WITH PUMPKIN (CUCURBITA MOSHATA) AND TARO (COLOCASIA ESCULENTA) POWDER AND ITS EFFECT ON MOOD AND COGNITIVE FUNCTIONS OF FEMALE STUDENTS | 2017 | Journal of Fundamental and Applied Sciences | ESCI | Co-Author |
4 | Nutritional, Physical and Sensory Quality Evaluation of Sponge Cake Prepared by Substitution of Wheat Flour by Sweet Potato (Ipomoea spp.) Flours | 2017 | World Applied Sciences Journal | ERA | Co-Author |
5 | Effect of storage conditions on the crystallisation behaviour of selected Malaysian honeys | 2017 | International Food Research Journal | Scopus | Main Author |
6 | Nutritional Composition and Glycaemic Index of Milk Chocolate using Different Sweeteners | 2018 | Journal of Agrobiotechnology | Other Index | Main Author |
7 | Melting Characteristics of Milk Chocolate with Different Sweetener Blends | 2018 | International Journal of Engineering & Technology | Other Index | Main Author |
8 | Effect of Different Processing Methods on the Physicochemical Properties and Sensory Evaluations of Sweet Potatoes Chips | 2019 | Journal of Agrobiotechnology | Other Index | Main Author |
9 | Physicochemical and sensory evaluation of ice cream formulated with sweet potato flour and sweetened with different sweeteners | 2020 | Bioscience Research | ESCI | Main Author |
10 | The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents | 2017 | Sains Malaysiana | WoS Q3 | Co-Author |
11 | A review on microencapsulation of Sacha inchi oil, flaxseed oil, chia seed oil and palm oil | 2021 | Bioscience Research | ESCI | Co-Author |
12 | Effect of incorporating sweet potato (Ipomoea batatas) flour to tapioca flour on the proximate composition, antioxidant activities and sensory evaluation of ice cream | 2021 | BIOSCIENCE RESEARCH | ESCI | Main Author |
13 | Effect of pulsed electric fields processing on the 5- hydroxymethylfurfural (5-HMF) content and antioxidant activities of stingless bee honey | 2022 | Bioscience Research | ESCI | Main Author |
14 | Comparison of Different Drying Methods and Preservatives on the Proximate Composition, Colour and Total Phenolic Content of Dried Ginger. | 2020 | Journal of Agrobiotechnology | MyCite | Co-Author |
15 | Heterotrigona Itama Bee Bread Extracts: Effect of Solvent Polarity on Extraction Yield, Chemical Characteristics and Antioxidant Activity | 2023 | Journal of Agrobiotechnology | MyCite | Co-Author |
16 | Physicochemical properties, antioxidant activities and sensory evaluation of butterfly pea (Clitoria ternatea L.) ice cream flavoured with citrus juice | 2022 | Bioscience Research | ESCI | Co-Author |
17 | Physicochemical and Sensory Properties of Chicken Nugget Fortified with Bamboo Shoots Powder | 2022 | Bioscience Research | ESCI | Co-Author |
18 | Physical properties, invertase activity and hydroxymethylfurfural (HMF) content of stingless bee honey heated using double boiling method | 2022 | Bioscience Research | ESCI | Main Author |
19 | Microencapsulation of Sacha Inchi Oil using Spray Drying Method | 2022 | Bioscience Research | ESCI | Co-Author |
20 | Microencapsulation of Sacha Inchi Oil using Freeze - Drying Method | 2022 | Bioscience Research | ESCI | Co-Author |
21 | Phenolic Compounds, Free Radical Scavenging Activity And ?-Glucosidase Inhibition Properties Of Green, Oolong and Black Sacha Inchi Tea Extract | 2023 | Current Research in Nutrition and Food Science | ESCI , Scopus | Co-Author |
22 | Comparison of Physicochemical Properties and Hydroxymethylfurfural Content of Tualang Honey Treated Using Conventional Heating and Ultrasound Technique | 2023 | Advances in Agricultural and Food Research Journal | MyCite | Main Author |
23 | Effects of pretreatment and drying temperatures on physicochemical and antioxidant properties of dried duku (Lansium domesticum) | 2024 | Measurement: Food | Scopus | Main Author |