Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

by Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi
Published 2021

Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from red tilapia (Oreochromis sp.)

by Asyrul Izhar Abu Bakar, Norizah Mhd Sarbon, Ismail Fitry Mohammad Rashedi
Published 2024

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

by Abdul-Zubir, Asmak, Suleiman, Norhidayah, Yusof, Noor Liyana, Ismail, Ishamri, Ismail-Fitry, Mohammad Rashedi
Published 2022

Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky

by Cheah, Michelle Yeah Wen, Ismail Fitry, Mohammad Rashedi, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani
Published 2018

Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant

by Mohammed Awad, Alzaidi, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris
Published 2021

Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality

by Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid
Published 2021

Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.

by Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul, Ismail Fitry, Mohammad Rashedi
Published 2009

Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)

by MOHD TAMSIR, MARINA, Ramli, Nurul Shazini, Mahmud Ab-Rashid, Nor Khaizura, Shukri, Radhiah, Ismail Fitry, Mohammad Rashedi
Published 2021

Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat

by Jauhar, Safiullah, Ismail-Fitry, Mohammad Rashedi, Chong, Gun Hean, Mahmud Ab Rashid, Nor Khaizura, Wan Ibadullah, Wan Zunairah
Published 2021

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

by Hossain Brishti, Fatema, Chay, Shyan Yea, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Karthikeyan, Sivakumaran, Saari, Nazamid
Published 2020

Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach

by Hamidon, Farra Nabilah, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi
Published 2022

Overview of plant extracts as natural preservatives in meat

by Mohammed Awad, Alzaidi, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris, Sazili, Awis Qurni
Published 2022

Microbiological and sensorial quality of beef meat (Longissimus dorsi) marinated with cinnamon extract and stored at various temperatures

by Zawani, Che Jaafar, Mahmud Ab Rashid, Nor Khaizura, Mahyudin, Nor Ainy, Ismail Fitry, Mohammad Rashedi, Nirmal, Nilesh Prakash
Published 2022

Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties

by Shamsol Kahar, Siti Nurjawaher, Ismail-Fitry, Mohammad Rashedi, Mat Yusoff, Masni, Rozzamri, Ashari, Bakar, Jamilah, Wan Ibadullah, Wan Zunairah
Published 2021

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

by Khalid, Siti Khadijah, Ismail-Fitry, Mohammad Rashedi, Mat Yusoff, Masni, Halim, Hani Hafeeza, Jaafar, Ahmad Haniff, Zarul Anuar, Nur Izzah Arifah
Published 2021

Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

by Wan Ibadullah, Wan Zunairah, Aw, Ying Hong, Mahmud @ Ab Rashid, Nor Khaizura, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani, Ismail-Fitry, Mohammad Rashedi, Meor Hussin, Anis Shobirin
Published 2021