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Exploring the roles of local food in developing Lenggong Valley as a rural food tourism destination

Geografia : Malaysian journal of society and space, 2022-05, Vol.18 (2), p.16-31

2022

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The diversity of traditional Malay kuih in Malaysia and its potentials

Journal of Ethnic Foods , 2020, 7(0), , pp.1-11

2020

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Historical and contemporary perspectives of the Nyonya food culture in Malaysia

Journal of Ethnic Foods , 2016, 3(2), , pp.93-106

2016

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Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image

Journal of hospitality marketing & management, 2010-07, Vol.19 (6), p.531-555

2010

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Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia

Journal of Ethnic Foods , 2022, 9(0), , pp.1-12

2022

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Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda

International journal of consumer studies, 2024-09, Vol.48 (5), p.n/a

2024

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Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils

한국축산식품학회지, 2024, 44(4), , pp.790-804

2024

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Past and present practices of the Malay food heritage and culture in Malaysia

Journal of Ethnic Foods , 2017, 4(4), , pp.221-231

2017

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Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia

International Journal of Hospitality & Tourism Administration, 2013-04, Vol.14 (2), p.99-120

2013

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An integrated structural model of gastronomy tourists’ behaviour

International journal of culture, tourism and hospitality research, 2017-10, Vol.11 (4), p.573-592

2017

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The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries

Journal of Ethnic Foods , 2021, 8(0), , pp.1-13

2021

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Patients' satisfaction with the bulk trolley system in a government hospital in Malaysia

International journal of health care quality assurance incorporating Leadership in health services, 2010-07, Vol.23 (3), p.260-268

2010

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Safeguarding Malaysian Heritage Food (MHF): The Impact of Malaysian Food Culture and Tourists’ Food Culture Involvement on Intentional Loyalty

Procedia, social and behavioral sciences, 2015-01, Vol.172, p.611-618

2015

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From tradition to technology: A comprehensive review of contemporary food design

International journal of gastronomy and food science, 2024-09, Vol.37, p.100977, Article 100977

2024

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Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

International Journal of Research in Business and Social Science, 2020-01, Vol.9 (6), p.12-23

2020

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Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

Food science & technology, 2020-02, Vol.119, p.108876, Article 108876

2020

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A Pilot Study on the Practice of Preserving Authenticity in Traditional Malay Kuih among Producers in Klang Valley

International journal of academic research in business and social sciences, 2022-12, Vol.12 (12)

2022

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A Review on the Notions of Food Heritage Conservation

International journal of academic research in business and social sciences, 2022-07, Vol.12 (7)

2022

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Family Traditional Bakery Business Sustainability: An Analysis on its Contributing Success Factors

International journal of academic research in business and social sciences, 2021-09, Vol.11 (16)

2021

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Accessibility of Halal Certification Bodies in Australia: A Website Content Analysis

Journal of culinary science & technology, 2024-06, p.1-26

2024

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Staging Memorable Dining Experience in Food Tourism: A Narrative Literature Review of Ethnic Restaurants

International journal of academic research in business and social sciences, 2023-05, Vol.13 (5)

2023

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The Impact of Modern Technology Towards Malay Traditional Foods Preparation and Cooking Processes in Malaysia

International journal of academic research in business and social sciences, 2021-09, Vol.11 (16)

2021

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Exploring Local Food Characteristics in Developing Food Tourism Destination at Lenggong Valley, Perak

International journal of academic research in business and social sciences, 2020-07, Vol.10 (6)

2020

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Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

Food chemistry, 2017-02, Vol.216, p.10-18

2017

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Consumer Preferences and Perceptions on Dealcoholised Wine

Journal of food products marketing, 2012, Vol.18 (1), p.65-77

2012

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Exploring the roles of local food in developing Lenggong Valley as a rural food tourism destination

The diversity of traditional Malay kuih in Malaysia and its potentials

Historical and contemporary perspectives of the Nyonya food culture in Malaysia

Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image

Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia

Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda

Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils

Past and present practices of the Malay food heritage and culture in Malaysia

Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia

An integrated structural model of gastronomy tourists’ behaviour

The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries

Patients' satisfaction with the bulk trolley system in a government hospital in Malaysia

Safeguarding Malaysian Heritage Food (MHF): The Impact of Malaysian Food Culture and Tourists’ Food Culture Involvement on Intentional Loyalty

From tradition to technology: A comprehensive review of contemporary food design

Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

A Pilot Study on the Practice of Preserving Authenticity in Traditional Malay Kuih among Producers in Klang Valley

A Review on the Notions of Food Heritage Conservation

Family Traditional Bakery Business Sustainability: An Analysis on its Contributing Success Factors

Accessibility of Halal Certification Bodies in Australia: A Website Content Analysis

Staging Memorable Dining Experience in Food Tourism: A Narrative Literature Review of Ethnic Restaurants

The Impact of Modern Technology Towards Malay Traditional Foods Preparation and Cooking Processes in Malaysia

Exploring Local Food Characteristics in Developing Food Tourism Destination at Lenggong Valley, Perak

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

Consumer Preferences and Perceptions on Dealcoholised Wine

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