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Title	Type	Issue Date
Application of seaweed (Kappaphycus alvarezii) in Malaysian food products International Food Research Journal (Malaysia), 26 (6), p. 1677-1687 A. N. Laizani; S. F. Mohd Razali; Norhasnida Zawawi; Salma Malihah Mohammad; N. H. N. Mohamad Rozaiman	Journal Contribution	2019
The effect of atmospheric cold plasma (ACP) treatment on colour, water activity, antioxidant activity and total phenolic content of mango flour noodles during storage International Food Research Journal (Malaysia), 25 (4), p. 1444-1449 Noor Shazliana Aizee Abidin; Ibnihajar Rukunudin; Siti Khadijah Zaaba; Wan A. W. Omar	Journal Contribution	2018
Effect of duck egg white addition on textural properties and microstructure of rice noodles International Food Research Journal (Malaysia), 21 (6), p. 2155-2159 Wunwiboon Garnjanagoonchorn; Sasipa Kerdsrilek	Journal Contribution	2014
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars International Food Research Journal (Malaysia), 21(1), p. 195-202 Kim, K. H.; Kang, C. S.; Son, J. H.; Choi, I. D.; Park, C. S.	Journal Contribution	2014
Functional properties of gluten-free gathotan noodle: lipid profile and satiety power International Food Research Journal, 24 (2), p. 672-678 Purwandari, U.; Bimantara, M. A.; Hidayati, D.	Journal Contribution	2017
Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties International Food Research Journal (Malaysia), 21 (4), p. 1615-1621 Purwandari, U; Hidayati, D; Tamam, B; Arifin, S	Journal Contribution	2014
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level International Food Research Journal (Malaysia), 21 (4), p. 1629-1634 Purwandari, U; Tristiana, G.R; Hidayati, D	Journal Contribution	2014
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level International Food Research Journal (Malaysia), 21 (5), p. 1951-1956 Purwandari, U.; Tristiana, G. R.; Hidayati, D.	Journal Contribution	2014
Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study International Food Research Journal (Malaysia), 23 (2), p. 715-722 Kumoro, A. C.; Johnny, D.; Alfilovita, D.	Journal Contribution	2016
Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties International Food Research Journal (Malaysia), 19 (2), p. 701-707 Chin, C. K.; Huda, N.; Yang, T. A.	Journal Contribution	2012
Kinetics study of quality of Mee-Krob during storage and development of a shelf life model International Food Research Journal (Malaysia), 26 (2), p. 489-498 Jirasatid, S.; Limroongreungrat, K.; Chaikham, P.; Nopharatana, M.	Journal Contribution	2019
Nutritional qualities, antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran International Food Research Journal (Malaysia), 27 (2), p. 308-315 Manaois, R. V.; Zapater, J. E. I.; Labargan, E. S. A.	Journal Contribution	2020
The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed International Food Research Journal (Malaysia), 27 (3), p. 445-453 Agusman, Murdinah; Wahyuni, T.	Journal Contribution	2020
Physicochemical properties and microstructure of mung bean starch noodles fortified with sea bass (Lateolabrax japonicus) actomyosin International Food Research Journal (Malaysia), 28 (4), p. 726-736 Li, J. R.; Wang, T.; Li, X. P.; Xie, J.; Mi, G.	Journal Contribution	2021
Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties International Food Research Journal (Malaysia), 21(5), p. 2031-2038 Pranoto, Y.; Rahmayuni; Haryadi; Rakshit, S. K.	Journal Contribution	2014
Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations International Food Research Journal (Malaysia), 29 (2), p. 283-299 Venkatachalam, K.; Lekjing, S.	Journal Contribution	2022
Salt release from yellow alkaline noodles International Food Research Journal, 24 (1), p. 318-326 Tan, T. C.; Ho, S .C.; Chong, S. M.; Easa, A. M.	Journal Contribution	2017
Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making International Food Research Journal (Malaysia), 23 (5), p. 2193-2202 Ritika, B.Y.; Baljeet, S.Y.; Mahima, S.; Roshanlal, Y.	Journal Contribution	2016
Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose International Food Research Journal (Malaysia), 26 (2), p. 421-428 Shin, W. K.; Huh, H. J.; Kim, Y.	Journal Contribution	2019
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour International Food Research Journal (Malaysia), 21 (4), p. 1623-1627 Muchlis, M; Khoiri, A; Zeni, N.F; Lisdayana, N; Purwandari, U; Fauziyah, E; Noriandita, B	Journal Contribution	2014

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