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Effects of plasticizers on the physicochemical properties of kappa-carrageenan films extracted from Eucheuma cottonii

International journal of biological macromolecules, 2017-10, Vol.103, p.721-732

2017

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Characterization, molecular identification, and antimicrobial activity of lactic acid bacteria isolated from selected fermented foods and beverages in Malaysia

FEMS microbiology letters, 2023-01, Vol.370

2023

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Polyphasic approach to the identification and characterization of aflatoxigenic strains of Aspergillus section Flavi isolated from peanuts and peanut-based products marketed in Malaysia

International journal of food microbiology, 2018-10, Vol.282, p.9-15

2018

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Chitosan nanoparticles incorporate with curry leaf essential oil: Physicochemical characterization and in vitro release properties

International journal of biological macromolecules, 2024-07, Vol.273 (Pt 2), p.132972, Article 132972

2024

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Evaluation of aflatoxin and Aspergillus sp. contamination in raw peanuts and peanut-based products along this supply chain in Malaysia

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2018-09, Vol.35 (9), p.1787-1802

2018

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Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi

International Food Research Journal, 2024-07, Vol.31 (3), p.578-587

2024

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Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia

International Food Research Journal, 2023-10, Vol.30 (5), p.1171-1186

2023

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Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

International Food Research Journal, 2022-10, Vol.29 (5), p.975-990

2022

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Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Food hydrocolloids, 2019-04, Vol.89, p.253-259

2019

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Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

International food research journal, 2021-04, Vol.28 (2), p.393-400

2021

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Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2017-12, Vol.34 (12), p.2242-2250

2017

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Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature

International food research journal, 2020-02, Vol.27 (1), p.103-110

2020

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Shelf life extension of ambient-stored banana cake using banana powder

International food research journal, 2019, Vol.26 (1), p.305-312

2019

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Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers

International food research journal, 2020-02, Vol.27 (1), p.121-130

2020

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Actor network theory in food safety

International food research journal, 2016-12, Vol.23 (6), p.2319

2016

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Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

Food science & technology, 2019-06, Vol.106, p.113-121

2019

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Antimicrobial activity of jambu mawar [Syzygium jambos (L.) Alston] leaf extract against foodborne pathogens and spoilage microorganisms

International Food Research Journal, 2022-12, Vol.29 (6), p.1348-1359

2022

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The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging

Food packaging and shelf life, 2022-12, Vol.34, p.100993, Article 100993

2022

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Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)

Food packaging and shelf life, 2020-03, Vol.23, p.100451, Article 100451

2020

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Integrating cleaning studies with industrial practice: Case study of an effective cleaning program for a frozen meat patties SME factory

Journal of cleaner production, 2019-10, Vol.235, p.688-700

2019

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Antimicrobial-resistant Salmonella spp. isolated from retail farmed shrimp in Kuala Lumpur

African journal of biological sciences (Cape Town), 2020-10, Vol.2 (4), p.57-64

2020

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Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

International journal of food studies, 2021-02, Vol.10, p.26-40

2021

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Methicillin-resistant Staphylococcus aureus strains isolated from human and environmental surfaces in a research laboratory

International food research journal, 2016-12, Vol.23 (6), p.2710

2016

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‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications

International journal of food studies, 2018-10, Vol.7 (2), p.117-135

2018

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Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

Journal of food research, 2018-04, Vol.7 (3), p.82

2018

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Effects of plasticizers on the physicochemical properties of kappa-carrageenan films extracted from Eucheuma cottonii

Characterization, molecular identification, and antimicrobial activity of lactic acid bacteria isolated from selected fermented foods and beverages in Malaysia

Polyphasic approach to the identification and characterization of aflatoxigenic strains of Aspergillus section Flavi isolated from peanuts and peanut-based products marketed in Malaysia

Chitosan nanoparticles incorporate with curry leaf essential oil: Physicochemical characterization and in vitro release properties

Evaluation of aflatoxin and Aspergillus sp. contamination in raw peanuts and peanut-based products along this supply chain in Malaysia

Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi

Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia

Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing

Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature

Shelf life extension of ambient-stored banana cake using banana powder

Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers

Actor network theory in food safety

Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

Antimicrobial activity of jambu mawar [Syzygium jambos (L.) Alston] leaf extract against foodborne pathogens and spoilage microorganisms

The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging

Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)

Integrating cleaning studies with industrial practice: Case study of an effective cleaning program for a frozen meat patties SME factory

Antimicrobial-resistant Salmonella spp. isolated from retail farmed shrimp in Kuala Lumpur

Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

Methicillin-resistant Staphylococcus aureus strains isolated from human and environmental surfaces in a research laboratory

‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications

Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

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