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Nutritional composition and total collagen content of three commercially important edible jellyfish

Food chemistry, 2016-04, Vol.196, p.953-960

2016

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Utilization of mango peel extracts on the biodegradable films for active packaging

Food packaging and shelf life, 2018-06, Vol.16, p.1-7

2018

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Improved collagen extraction from jellyfish (Acromitus hardenbergi) with increased physical-induced solubilization processes

Food chemistry, 2018-06, Vol.251, p.41-50

2018

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RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

Food chemistry, 2015-04, Vol.172, p.368-376

2015

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Assessment of mercury level in commonly consumed marine fishes in Malaysia

Food control, 2009, Vol.20 (1), p.79-84

2009

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Gelatins from three cultured freshwater fish skins obtained by liming process

Food hydrocolloids, 2011-07, Vol.25 (5), p.1256-1260

2011

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Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Journal of Chromatography A, 2014-08, Vol.1353, p.49-56

2014

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Properties of gelatins from skins of fish—black tilapia ( Oreochromis mossambicus) and red tilapia ( Oreochromis nilotica)

Food chemistry, 2002-05, Vol.77 (1), p.81-84

2002

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Estimation of uncertainty from method validation data: Application to a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatin using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Journal of pharmaceutical and biomedical analysis, 2016-09, Vol.129, p.389-397

2016

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Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer

International food research journal, 2019-10, Vol.26 (5), p.1469-1476

2019

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Meningkatkan Hasil Belajar Siswa pada Mata Pelajaran IPA Menggunakan Media Pernafasan Paru-Paru

Journal of Education and Instruction (JOEAI), 2020-12, Vol.3 (2), p.270-282

Jamilah B, Jamilah B

2020

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The antibacterial activities and chemical composition of extracts from Carica papaya cv. Sekaki/Hong Kong seed

International food research journal, 2017-04, Vol.24 (2), p.810

2017

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Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation

International food research journal, 2017-06, Vol.24 (3), p.1248

2017

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In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts

International food research journal, 2017-06, Vol.24 (3), p.976

2017

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Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

Food hydrocolloids, 2018-01, Vol.74, p.207-218

2018

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Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting

Food quality and preference, 2004-07, Vol.15 (5), p.403-409

2004

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Textural properties of laksa noodle as affected by rice flour particle size

International food research journal, 2011-10, Vol.18 (4), p.1309

2011

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Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

International food research journal, 2016-01, Vol.23 (4), p.1685

2016

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Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe)

International food research journal, 2013-01, Vol.20 (1), p.363

2013

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Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

International journal of food science & technology, 2003-03, Vol.38 (3), p.285-295

2003

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Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

Journal of the science of food and agriculture, 2005-04, Vol.85 (6), p.917-924

2005

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Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

Food chemistry, 2004-03, Vol.85 (1), p.73-80

2004

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Properties of collagen from barramundi (Lates calcarifer) skin

International food research journal, 2013-03, Vol.20 (2), p.835

2013

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Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)

International food research journal, 2011-10, Vol.18 (4), p.1289

2011

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Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage

International food research journal, 2014-01, Vol.21 (1), p.155

2014

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Nutritional composition and total collagen content of three commercially important edible jellyfish

Utilization of mango peel extracts on the biodegradable films for active packaging

Improved collagen extraction from jellyfish (Acromitus hardenbergi) with increased physical-induced solubilization processes

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

Assessment of mercury level in commonly consumed marine fishes in Malaysia

Gelatins from three cultured freshwater fish skins obtained by liming process

Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Properties of gelatins from skins of fish—black tilapia ( Oreochromis mossambicus) and red tilapia ( Oreochromis nilotica)

Estimation of uncertainty from method validation data: Application to a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatin using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

Physico-chemical and antioxidant properties of mesocarp and exocarp from Borassus flabellifer

Meningkatkan Hasil Belajar Siswa pada Mata Pelajaran IPA Menggunakan Media Pernafasan Paru-Paru

The antibacterial activities and chemical composition of extracts from Carica papaya cv. Sekaki/Hong Kong seed

Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation

In vitro antibacterial activities and composition of Carica papaya cv. Sekaki/Hong Kong peel extracts

Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting

Textural properties of laksa noodle as affected by rice flour particle size

Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe)

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

Properties of collagen from barramundi (Lates calcarifer) skin

Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)

Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage

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