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Influence of particle size in supercritical carbon dioxide extraction of roselle (Hibiscus sabdariffa) on bioactive compound recovery, extraction rate, diffusivity, and solubility

Scientific reports, 2023-07, Vol.13 (1), p.10871-10871, Article 10871

2023

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Special Issue on Innovative Food Products and Processing

Applied sciences, 2023-07, Vol.13 (14), p.8542

2023

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Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour

Waste Management Bulletin, 2024-06, Vol.2 (2), p.59-65

2024

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Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

Heliyon, 2022-05, Vol.8 (5), p.e09375-e09375, Article e09375

2022

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Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents

Applied sciences, 2022-08, Vol.12 (16), p.8180

2022

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Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Foods, 2023-03, Vol.12 (6), p.1172

2023

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Unveiling the potential applications of plant by-products in food – A review

Waste Management Bulletin, 2024-09, Vol.2 (3), p.183-203

2024

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Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent

Foods, 2023-04, Vol.12 (9), p.1744

2023

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Green extraction of nutmeg (Myristica fragrans) phytochemicals: Prospective strategies and roadblocks

Open agriculture, 2024-06, Vol.9 (1), p.1-224

2024

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Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder

Applied sciences, 2022-12, Vol.12 (24), p.12671

2022

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Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties

Applied sciences, 2022-09, Vol.12 (18), p.9064

2022

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Solubility of Rosmarinic Acid in Supercritical Carbon Dioxide Extraction from Orthosiphon stamineus Leaves

ChemEngineering, 2022-08, Vol.6 (4), p.59

2022

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Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies

Foods, 2023-04, Vol.12 (7), p.1557

2023

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Comparison of Alliin Recovery from Allium sativum L. Using Soxhlet Extraction and Subcritical Water Extraction

ChemEngineering, 2022-10, Vol.6 (5), p.73

2022

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Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

British food journal (1966), 2021-11, Vol.123 (12), p.3888-3901

2021

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Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Journal of food science and technology, 2014-09, Vol.51 (9), p.1998-2005

2014

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Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

Journal of cereal science, 2021-03, Vol.98, p.103176, Article 103176

2021

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Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough

Journal of thermal analysis and calorimetry, 2018-12, Vol.134 (3), p.1413-1428

2018

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Rice bran as a potent ingredient: unveiling its potential for value-added applications

Food science and biotechnology, 2024-10

2024

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Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun

Journal of applied phycology, 2023-08, Vol.35 (4), p.1911-1919

2023

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The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin

Journal of aquatic food product technology, 2018-05, Vol.27 (5), p.635-642

2018

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Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications

Applied Food Research, 2024-12, Vol.4 (2), p.100439, Article 100439

2024

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Physicochemical properties of commercial semi-sweet biscuit

Food chemistry, 2010-08, Vol.121 (4), p.1029-1038

2010

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Comparative Study of Drying Methods on Seaweeds (Kappaphycus sp. and Padina sp.) Based on Their Phytochemical and Polysaccharaide Content Located in Sabah: Comparative study of drying methods on Seaweeds

Borneo Journal of Resource Science and Technology (Online), 2024-06, Vol.14 (1), p.112-122

2024

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Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Journal of food processing and preservation, 2020-06, Vol.44 (6), p.n/a

2020

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Influence of particle size in supercritical carbon dioxide extraction of roselle (Hibiscus sabdariffa) on bioactive compound recovery, extraction rate, diffusivity, and solubility

Special Issue on Innovative Food Products and Processing

Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour

Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents

Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Unveiling the potential applications of plant by-products in food – A review

Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent

Green extraction of nutmeg (Myristica fragrans) phytochemicals: Prospective strategies and roadblocks

Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder

Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties

Solubility of Rosmarinic Acid in Supercritical Carbon Dioxide Extraction from Orthosiphon stamineus Leaves

Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies

Comparison of Alliin Recovery from Allium sativum L. Using Soxhlet Extraction and Subcritical Water Extraction

Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough

Rice bran as a potent ingredient: unveiling its potential for value-added applications

Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun

The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin

Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications

Physicochemical properties of commercial semi-sweet biscuit

Comparative Study of Drying Methods on Seaweeds (Kappaphycus sp. and Padina sp.) Based on Their Phytochemical and Polysaccharaide Content Located in Sabah: Comparative study of drying methods on Seaweeds

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

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