Functional properties, antioxidant activities and storage stability of cookies from germinated brown rice and rice-potato starch composite flour

door Bolarinwa, Islamiyat Folashade, Muhammad, Kharidah
Gepubliceerd in 2022

The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish

door Zare, Davood, Muhammad, Kharidah, Mohd Ghazali, Hasanah
Gepubliceerd in 2021

Optimization of spray drying parameters for white dragon fruit (Hylocereus undatus) juice powder using response surface methodology (RSM)

door Yusof, Norzaida, Mohd Adzahan, Noranizan, Muhammad, Kharidah
Gepubliceerd in 2020

Quality and fortificant retention of rice noodles as affected by flour particle size

door Malahayati, Nura, Muhammad, Kharidah, Bakar, Jamilah, Karim, Roselina
Gepubliceerd in 2015

Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

door Bolarinwa, Islamiyat Folashade, Mat Gani, Hanis Syazwani, Muhammad, Kharidah
Gepubliceerd in 2019

Optimisation of methods for agar extraction from Gracilaria sp.

door Muhammad, Kharidah, Wongsuban, Benchamaporn, Yusof, Salmah, Mat Hashim, Dzulkifly
Gepubliceerd in 1999

Effect of rice quality, formulation and storage on quality of canned rice porridge

door Muhammad, Kharidah, Ma, Yongqin, Yusof, Salmah, Mat Hashim, Dzulkifly
Gepubliceerd in 1999

Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

door Shaaruddin, Safura, Mohd Ghazali, Hasanah, Mirhosseini, Seyed Hamed, Muhammad, Kharidah
Gepubliceerd in 2017

Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

door Vengu, Sharmila, Ravandran, Haswini Paniker, Gannasin, Sri Puvanesvari, Muhammad, Kharidah
Gepubliceerd in 2020

Development of canned ready-to-eat rice porridges for primary school children

door Muhammad, Kharidah, Ma, Yong Qin, Mat Hashim, Dzulkifly, Yusof, Salmah

Effects of enzymatic liquefaction, drying techniques, and wall materials on the physicochemical properties, bioactivities, and morphologies of zinc-amaranth (Amaranthus viridis L.)...

door Mohd Amin, Siti Faridah, Karim, Roselina, Yusof, Yus Aniza, Muhammad, Kharidah
Gepubliceerd in 2021

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

door Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Gepubliceerd in 2018

The effects of cultivation type and maturity stage on arsenic species concentration and carrageenan content in Kappaphycus spp. from Semporna, Sabah

door Subramaniam, Ghanthimathi, Surugau, Noumie, Aziz, Nor Azwady Abd, Shukri, Radhiah, Muhammad, Kharidah
Gepubliceerd in 2023

Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

door Makeri, Mohammad, Mat Sahri, Miskandar, Mohd Ghazali, Hasanah, Ahmad, Kharimah, Muhammad, Kharidah
Gepubliceerd in 2018

The effect of maturity and holding time on the concentration of phenolics in sago (Metroxylon sagu) starch slurry during processing

door Saari, Nazamid, Anthonysamy, Shirlene Maria, Abu Bakar, Fatimah, Muhammad, Kharidah, Muse, Radzali
Gepubliceerd in 1999

A composition for wound healing

door Mohamed, Suhaila, Roslan Tan, Rosalina, Ghasemi, Samaneh, Javadi, Mehdi, Manja, Maslia, Muhammad, Kharidah
Gepubliceerd in 2008

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions

door Gannasin, Sri Puvanesvari, Mohd Adzahan, Noranizan, Hamzah, Mohd. Yusof, Mustafa, Shuhaimi, Muhammad, Kharidah
Gepubliceerd in 2015

Physicochemical, in vitro bile-acid binding and hypoglycaemic properties of red pitaya (Hylocereus polyrhizus) peel pectin

door Al-Ezzi, Majida, Muhammad, Kharidah, Gannasin, Sri Puvanesvari, Hamzah, Mohd Yusof, Shukri, Radhiah, Carew, Irene
Gepubliceerd in 2024

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

door Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid
Gepubliceerd in 2021

Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils

door Makeri, Mohammad Usman, Karim, Roselina, Abdulkarim, Mohamed Sabo, Mohd Ghazali, Hasanah, Miskandar, Mat Sahri, Muhammad, Kharidah
Gepubliceerd in 2016