Effect of frying on the palm oil quality attributes – a review

by Azmil Haizam Ahmad Tarmizi, Razali Ismail, Ainie Kuntom
Published 2020

Rancimat test for measuring the oxidative stability of cooking oils upon prolonged frying: short communication

by Azmil Haizam Ahmad Tarmizi, Karimah Ahmad, Miskandar Mat Sahri, Choo, Yuen May
Published 2020

Comparative assessment of thermal resistance of palm stearin and high oleic blended oil when subjected to frying practice in fast food restaurants

by Niu, Yueting, Pan, Kailin, Yoong, Jun Hao, Azmil Haizam Ahmad Tarmizi, Hu, Mingming, Zhang, Guowen, Chen, Shiqing
Published 2022

Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey

by Sivaruby Kanagaratnam, Azmil Haizam Ahmad Tarmizi, Noor Lida Habi Mat Dian, Nur Haqim Ismail, Norazura Aila Mohd Hassim
Published 2023