Development and application of differential scanning calorimetry for monitoring and assessing various quality parameters in palm oil.

由 Che Man, Yaakob, Tan, C. P.
出版 2001

Effect of solid-to-solvent ratio on phenolic content and antioxidant capacities of “Dukung Anak” (Phyllanthus niruri)

由 Wong, B.Y., Tan, C.P., Ho, C.W.
出版 2015

Effects of multi-stage dehumidified-air drying on the polyphenol content of Hydrocotyle bonariensis

由 Go, S. K., Chia, S. L., Tan, C. P., Chong, G. H.
出版 2019

Acrylamide formation in vegetable oils and animal fats during heat treatment

由 Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C. P.
出版 2016

Effects of multi-stage dehumidified-air drying on the polyphenol content of Hydrocotyle bonariensis

由 Go, S. K., Chia, S. L., Tan, C. P., Chong, Gun Hean
出版 2017

Lipase mediated production of structured lipids from palm oil

由 Tan, C. P., Cheong, L. Z., Lai, O. M., Kamariah L.
出版 2015

Determination of palm fruit phenotic compounds and their antioxidant activity using spectrophotometric methods

由 Neo, Y. P., Azis A., Tan, C. P., Tan, Y. A.
出版 2014

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative

由 Biswas, N., Cheow, Y. L., Tan, C. P., Siow, L. F.
出版 2016

Rheology and stability of soybean oil/palm kernel olein (o/w) emulsions with addition of selected hydrocolloids

由 Nor Hayati I., Yaakob C. M., Nor Aini I., Tan, C. P.
出版 2014

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

由 Sbihi, H. M., Nehdi, I. A., Tan, C. P., Al-Resayes, S. I.
出版 2015

Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging mat...

由 Chong, G. H., Tan, T. B., Tan, C. P., Ng, S. K., Tan, P. F.
出版 2021

Reversed-phase high-performance liquid chromatography analysis of 1,3- and 1,2(2,3)-positional isomers of palm-based diacylglycerols

由 Lo, S. K., Tan, C. P., Lai, O. M., Amir Hossein Saberi, Beh, B. K.
出版 2020

The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer

由 F. Abas, Lai, O. M., Nyam, K. L., Tan, C. P., Goh, K. M.
出版 2023

Lard classification from other animal fats using Dielectric Spectroscopy technique

由 Tan, C. P., Abd Aziz S., Mustafa S., Abd Gani S. S., Amat Sairin M., Rokhani F. Z.
出版 2021

The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer

由 Goh, K. M., Lai, O. M., Abas, F., Nyam, K. L., Tan, C. P.
出版 2021

Principle component analysis of organoleptic acceptability on cocos™ emulsion product

由 Tan, C. P., Khor, Y. P., Hamid N. S. A., Long, K., Koh, S. P., Shariah L.
出版 2021

Screening of organogelators for structuring palm superolein

由 Yeoh, C. B., Lim, W. H., Badlishah Sham Baharin, Tan, C. P., Saw, M. H.
出版 2022

Evaluation of in vitro wound healing efficacy of breadfruit derived starch hydrolysate

由 Yeap, S. K., Koh, S. P., Nur Syazwani Abdul Hamid, Zahiah Mohamed Amin, Tan, C. P., Kamariah Long
出版 2019

Evaluation on physico-chemical properties of pink guava puree residue as bioresource

由 Mhd Abd Kader, K. A., Ab. Aziz, Norashikin, Aziz, A., Talib, A. T., Ahmad, N. H., Tan, C. P., Kamarudin, S.
出版 2016

Evaluation on physico-chemical properties of pink guava puree residue as bioresource

由 A. Aziz, Norashikin Ab. Aziz, N. H. Ahmad, Tan, C. P., Mhd Abd Kader, K. A., Suryani Kamarudin, A. T. Talib
出版 2018