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Malaysian Agriculture Repository >
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Showing results 1 to 20 of 69
| Title | Type | Issue Date | | Antioxidant activity of clove (Eugenia caryophyllata Thunb), oregano (Oringanum vulgare L) and sage (Salvia officinalis L) essential oils in various model systems International Food Research Journal (Malaysia), 24 (4), p. 1628-1635 | Journal Contribution | 2017 |
| Antioxidant effect of rosemary extract and BHT on the quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage International Food Research Journal, 24 (2), p. 525-533 | Journal Contribution | 2017 |
| Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels Food Research (Malaysia), 5 (2), p. 62-66 | Journal Contribution | 2021 |
| Application of natural colorant from black rice bran for fermented Thai pork sausage: Sai Krok Isan International Food Research Journal (Malaysia), 24 (4), p. 1529-1537 | Journal Contribution | 2017 |
| Application of taguchi method in optimization of process factors of ready to eat peanut (Arachis hypogaea) Chutney International Food Research Journal (Malaysia), 22 (2), p. 510-516 | Journal Contribution | 2015 |
| Applications of near infrared spectroscopy to determine oil to dry mesocarp, iodine value and β-carotene for oil palm breeding Proceedings of the International Seminar on 100 Years of Technological Advancement in Oil Palm Breeding & Seed Production: Kuala Lumpur (Malaysia), 13 Nov, 2017, p. 56-60 | Proceedings Paper | 2017 |
| Cell adhesion on natural rubber latex films: influence of surface properties Journal of Rubber Research, 4 (4), p. 205-221 | Journal Contribution | 2001 |
| Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans International Food Research Journal (Malaysia), 21 (6), p. 2221-2227 | Journal Contribution | 2014 |
| Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers International Food Research Journal (Malaysia), 25 (4), p. 1633-1641 | Journal Contribution | 2018 |
| Changes in the micro-structure and tensile properties of peroxide prevulcanised natural rubber latex films during thermal oxidative ageing Journal of Rubber Research, (Malaysia)10 (4), p.222-234 | Journal Contribution | 2007 |
| Characteristics and potential uses of palm oil and palm kernel oil from Elaeis oleifera X E [Elaeis] guineensis hybrids Proceedings of the 1987 International Oil Palm/Palm Oil Conferences - Progress and Prospects, Institut Penyelidikan Minyak Kelapa Sawit Malaysia, Bangi, Selangor (Malaysia): Kuala Lumpur (Malaysia), 29 Jun - 1 Jul 1988, p. 348-356 | Proceedings Paper | 1988 |
| Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats Malaysian Journal of Nutrition, 21 (3), p. 345-353 | Journal Contribution | 2015 |
| The chemometrics approach applied to FTIR spectral data for the oxidation study of Algerian extra virgin olive oil International Food Research Journal, 24 (3), p. 1301-1307 | Journal Contribution | 2017 |
| Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants Journal of Oil Palm Research (Malaysia), 32 (1), p. 90-102 | Journal Contribution | 2020 |
| Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips International Food Research Journal (Malaysia), 22(4), p. 1557-1563 | Journal Contribution | 2015 |
| Detection of FFA and PV values using FTIR for quality measurement in palm oil frying activities Journal of Oil Palm Research, 27 (2), p. 156-167 | Journal Contribution | 2015 |
| Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches International Food Research Journal (Malaysia), 20(5), p. 2247-2252 | Journal Contribution | 2013 |
| Development of enhanced value-added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation International Food Research Journal, 25 (6), p. 2417-2427 | Journal Contribution | 2018 |
| Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches International Food Research Journal (Malaysia), 21 (4), p. 1553-1558 | Journal Contribution | 2014 |
| Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract International Food Research Journal (Malaysia), 27 (3), p. 465-474 | Journal Contribution | 2020 |
Showing results 1 to 20 of 69
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