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Food Chemistry: X
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February 20, 2025
Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology
Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, et al.
Food Research International (Ottawa, Ont.)
|
December 6, 2025
Synergistic effects of plasma-activated water and potassium chloride on the structure, function, and digestibility of low-sodium chicken myofibrillar protein
Lanting Deng, Junqi Li, Mohammad Rashedi Ismail-Fitry, et al.
Food Chemistry: X
|
June 16, 2025
Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
Mohd Razali Faridah, Amelia Najwa Ahmad Hairi, Masni Mat Yusoff, et al.
International Journal of Food Microbiology
|
October 5, 2024
High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage
Darren Sim Xuan Yu, Chong Kah Hui, Mohammad Rashedi Ismail-Fitry, et al.
BMC Microbiology
|
August 5, 2025
Inhibitory efficacy, production dynamics, and characterization of postbiotics of lactic acid bacteria
Md Moklesur Rahman, Awis Qurni Sazili, Siti Aqlima Ahmad, et al.
Meat Science
|
May 9, 2025
Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking
Nur Fathin Farhana Nora'zizi, Nur Raudhatul Syahindah Mohd Radzi, Noroul Asyikeen Zulkifli, et al.
Medical & Biological Engineering & Computing
|
September 4, 2014
Subject-specific estimation of central aortic blood pressure via system identification: preliminary in-human experimental study
Nima Fazeli, Chang-Sei Kim, Mohammad Rashedi, et al.
Journal of Food Science
|
August 10, 2024
A review on the processing technique, physicochemical, and bioactive properties of marine collagen
Mannur Ismail Shaik, Siti Hajar Abdul Rahman, Anis Syafiqah Yusri, et al.
Food Chemistry
|
November 28, 2020
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, et al.
Food Science and Biotechnology
|
August 26, 2024
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review
Giroon Ijod, Nur Izzati Mohamed Nawawi, Farooq Anwar, et al.
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of 4
Search research articles
Search
Showing results (21-30 of 36) with videos related to
Sort By:
Page
of 4
Food Chemistry: X
|
February 20, 2025
Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology
Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, et al.
Food Research International (Ottawa, Ont.)
|
December 6, 2025
Synergistic effects of plasma-activated water and potassium chloride on the structure, function, and digestibility of low-sodium chicken myofibrillar protein
Lanting Deng, Junqi Li, Mohammad Rashedi Ismail-Fitry, et al.
Food Chemistry: X
|
June 16, 2025
Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
Mohd Razali Faridah, Amelia Najwa Ahmad Hairi, Masni Mat Yusoff, et al.
International Journal of Food Microbiology
|
October 5, 2024
High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage
Darren Sim Xuan Yu, Chong Kah Hui, Mohammad Rashedi Ismail-Fitry, et al.
BMC Microbiology
|
August 5, 2025
Inhibitory efficacy, production dynamics, and characterization of postbiotics of lactic acid bacteria
Md Moklesur Rahman, Awis Qurni Sazili, Siti Aqlima Ahmad, et al.
Meat Science
|
May 9, 2025
Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking
Nur Fathin Farhana Nora'zizi, Nur Raudhatul Syahindah Mohd Radzi, Noroul Asyikeen Zulkifli, et al.
Medical & Biological Engineering & Computing
|
September 4, 2014
Subject-specific estimation of central aortic blood pressure via system identification: preliminary in-human experimental study
Nima Fazeli, Chang-Sei Kim, Mohammad Rashedi, et al.
Journal of Food Science
|
August 10, 2024
A review on the processing technique, physicochemical, and bioactive properties of marine collagen
Mannur Ismail Shaik, Siti Hajar Abdul Rahman, Anis Syafiqah Yusri, et al.
Food Chemistry
|
November 28, 2020
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, et al.
Food Science and Biotechnology
|
August 26, 2024
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review
Giroon Ijod, Nur Izzati Mohamed Nawawi, Farooq Anwar, et al.
Page
of 4