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Structural elucidation of fucoidan from Cladosiphon okamuranus (Okinawa mozuku)

Food chemistry, 2019-01, Vol.272, p.222-226

2019

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A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications

Food reviews international, 2023-02, Vol.39 (2), p.663-688

2023

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ACE‐inhibitory properties and antioxidative activities of hydrolysate powder obtained from Thai's mature silkworm (Bombyx mori)

International journal of food science & technology, 2024-05, Vol.59 (5), p.3176-3186

2024

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Ultrasound-assisted alkaline hydrolysis of fish(Cyprinus carpio L.) scale gelatin: A possible curcumin delivery system with increased water solubility and sustained release

Food science & technology, 2024-01, Vol.191, p.115589, Article 115589

2024

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Development of Methods Used in the Extraction of Avocado Oil

European journal of lipid science and technology, 2019-01, Vol.121 (1), p.n/a

2019

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Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study

Food chemistry, 2024-01, Vol.431, p.137102-137102, Article 137102

2024

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Functional polysaccharides of fucoidan, laminaran and alginate from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana)

International journal of biological macromolecules, 2021-01, Vol.167, p.1135-1145

2021

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Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Italian journal of food science, 2021-01, Vol.33 (1), p.96-105

2021

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A Comprehensive Review with Future Prospects on the Medicinal Properties and Biological Activities of Curcuma caesia Roxb

Evidence-based complementary and alternative medicine, 2023, Vol.2023, p.7006565-17

2023

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Functional food & ingredients from seaweed, edible bird's nest and tropical fruits: A translational research

Food science & technology, 2021-11, Vol.151, p.112164, Article 112164

2021

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Brown Algae as Functional Food Source of Fucoxanthin: A Review

Foods, 2022-07, Vol.11 (15), p.2235

2022

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Characterisation of fucoidan extracted from Malaysian Sargassum binderi

Food chemistry, 2016-10, Vol.209, p.267-273

2016

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Potential anti‐obesity effects of fucoidan from Malaysian brown seaweed (Sargassum binderi) by in vivo study

International journal of food science & technology, 2024-05, Vol.59 (5), p.3402-3411

2024

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Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder

Foods, 2020-07, Vol.9 (7), p.871

2020

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Self-assembled nanoparticles of acid-induced fish (Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin

Food Chemistry: X, 2024-03, Vol.21, p.101230-101230, Article 101230

2024

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The antioxidant analysis and α-glucosidase inhibition activities of spices and herbs (22 species) in Asian traditional beverages

Journal of food measurement & characterization, 2021-04, Vol.15 (2), p.1703-1718

2021

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Sensitivity of polymerase chain reaction (PCR)-southern hybridization and conventional PCR analysis for Halal authentication of gelatin capsules

Food science & technology, 2015-09, Vol.63 (1), p.714-719

2015

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Antioxidant and Anti-Diabetic Status of Popular Malay Health Tonic Consumed for Wellness: Help or Hype?

Sains Malaysiana, 2020-01, Vol.49 (1), p.145-154

2020

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Analysis of the chemical composition of the essential oil of Polygonum minus Huds. using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC-TOF MS)

Molecules (Basel, Switzerland), 2010-10, Vol.15 (10), p.7006-7015

2010

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Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

Journal of chemistry, 2018-01, Vol.2018, p.1-10

2018

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Functional Properties of Oleoresin Extracted from White Pepper (Piper nigrum L.) Retting Waste Water

Sains Malaysiana, 2018-09, Vol.47 (9), p.2009-2015

2018

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Edible Bird’s Nest, a Valuable Glycoprotein Source: Current Research Prospects and Challenges in Malaysia

Sains Malaysiana, 2022-09, Vol.51 (9), p.2829-2842

2022

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Efficacy of Different Solvent for Oleoresin Extraction and Physicochemical Properties of White Pepper Produced Via Water Retting

Sains Malaysiana, 2021-03, Vol.50 (3), p.677-689

2021

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Seaweed Tea: Fucoidan-Rich Functional Food Product Development from Malaysian Brown Seaweed, Sargassum binderi

Sains Malaysiana, 2017-09, Vol.46 (9), p.1573-1579

2017

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Effects of deodorisation methods on volatile compounds, chemical properties and antioxidant activities of fucoidan isolated from brown seaweed (Sargassum sp.)

Algal research (Amsterdam), 2017-07, Vol.25, p.507-515

2017

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Structural elucidation of fucoidan from Cladosiphon okamuranus (Okinawa mozuku)

A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications

ACE‐inhibitory properties and antioxidative activities of hydrolysate powder obtained from Thai's mature silkworm (Bombyx mori)

Ultrasound-assisted alkaline hydrolysis of fish(Cyprinus carpio L.) scale gelatin: A possible curcumin delivery system with increased water solubility and sustained release

Development of Methods Used in the Extraction of Avocado Oil

Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study

Functional polysaccharides of fucoidan, laminaran and alginate from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana)

Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

A Comprehensive Review with Future Prospects on the Medicinal Properties and Biological Activities of Curcuma caesia Roxb

Functional food & ingredients from seaweed, edible bird's nest and tropical fruits: A translational research

Brown Algae as Functional Food Source of Fucoxanthin: A Review

Characterisation of fucoidan extracted from Malaysian Sargassum binderi

Potential anti‐obesity effects of fucoidan from Malaysian brown seaweed (Sargassum binderi) by in vivo study

Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder

Self-assembled nanoparticles of acid-induced fish (Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin

The antioxidant analysis and α-glucosidase inhibition activities of spices and herbs (22 species) in Asian traditional beverages

Sensitivity of polymerase chain reaction (PCR)-southern hybridization and conventional PCR analysis for Halal authentication of gelatin capsules

Antioxidant and Anti-Diabetic Status of Popular Malay Health Tonic Consumed for Wellness: Help or Hype?

Analysis of the chemical composition of the essential oil of Polygonum minus Huds. using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC-TOF MS)

Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

Functional Properties of Oleoresin Extracted from White Pepper (Piper nigrum L.) Retting Waste Water

Edible Bird’s Nest, a Valuable Glycoprotein Source: Current Research Prospects and Challenges in Malaysia

Efficacy of Different Solvent for Oleoresin Extraction and Physicochemical Properties of White Pepper Produced Via Water Retting

Seaweed Tea: Fucoidan-Rich Functional Food Product Development from Malaysian Brown Seaweed, Sargassum binderi

Effects of deodorisation methods on volatile compounds, chemical properties and antioxidant activities of fucoidan isolated from brown seaweed (Sargassum sp.)

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