Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract

by Thakaeng, Pakathip, Wongsakul, Sirirung, Mat Yusoff, Masni
Published 2020

High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction

by Mat Yusoff, Masni, Gordon, Michael H., Ezeh, Onyinye, Niranjan, Keshavan
Published 2017

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

by Lee, Aslinah Nyuk Fong, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry
Published 2018

Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage

by Mat Yusoff, Masni, Niranjan, Keshavan, Mason, Onyinye A., Gordon, Michael H.
Published 2020

Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties

by Ibrahim, Fakhriyah Nur, Mohammad Rashedi, Ismail Fitry, Mat Yusoff, Masni, Shukri, Radhiah
Published 2018

Potential of silver-kaolin in gelatin composite films as active food packaging materials

by Idrus Saaidy, Nur Amila Najwa, Mat Yusoff, Masni, Zainal Abedin, Nur Hanani
Published 2020

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

by Ashari, Rozzamri, Azizul Manal, Atiqah Izyannie, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry
Published 2020

Development of a coconut- and palm-based fat blend for a cookie filler.

by Mat Yusoff, Masni, Tan, Chin Ping, Che Man, Yaakob, Miskandar, Mat Sahri, Kanagaratnam, Sivaruby, Nehdi, Imededdine Arbi
Published 2013

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs

by Z., Nurfazwin, Zarul Anuar, Nur Izzah Arifah, I., Mohamad Afifi, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry
Published 2017

Establishment of an effective refining process for Moringa oleifera kernel oil

by Abd Hadi, Husna Madihah, Tan, Chin Ping, Mohamad Shah, Nur Khalishah, Tan, Tai Boon, Niranjan, Keshavan, Mat Yusoff, Masni
Published 2021

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

Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants

by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Mat Yusoff, Masni, Tan, Tai Boon, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping
Published 2020

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

by Muzamil, Muhamad Zarulakmam, Mohamad Razali, Umi Hartina, Mohd Noor, Nor Qhairul Izzreen, H.Z., Nabila, W., Wafin, Mat Yusoff, Masni, Mohammad Rashedi, Ismail Fitry, Ashari, Rozzamri
Published 2021

Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: a new and optimized approach

by Hew, Khai Shin, Khor, Yih Phing, Tan, Tai Boon, Mat Yusoff, Masni, Lai, Oi Ming, Asis, Ahmad Jaril, Alharthi, Fahad A., Nehdi, Imededdine Arbi, Tan, Chin Ping
Published 2021