Items where Author is "Ismail Fitry, Mohammad Rashedi"

Yu, Darren Sim Xuan and Hui, Chong Kah and Ismail Fitry, Mohammad Rashedi and Koirala, Pankaj and Nirmal, Nilesh and Mahmud Ab Rashid, Nor Khaizura (2025) High-pressure processing and heat treatment of Murrah buffalo milk: comparative study on microbial changes during refrigerated storage. International Journal of Food Microbiology, 426. art. no. 110926. pp. 1-7. ISSN 0168-1605; eISSN: 1879-3460

Shaik, Mannur Ismail and Abdul Rahman, Siti Hajar and Yusri, Anis Syafiqah and Ismail Fitry, Mohammad Rashedi and Kumar, Nune Satya Sampath and Mhd Sarbon, Norizah (2024) A review on the processing technique, physicochemical, and bioactive properties of marine collagen. Journal of Food Science, 89 (9). pp. 5205-5229. ISSN 0022-1147; eISSN: 1750-3841

Zawani, Che Jaafar and Mahmud Ab Rashid, Nor Khaizura and Mahyudin, Nor Ainy and Ismail Fitry, Mohammad Rashedi and Nirmal, Nilesh Prakash (2022) Microbiological and sensorial quality of beef meat (Longissimus dorsi) marinated with cinnamon extract and stored at various temperatures. Foods, 11 (24). art. no. 3971. pp. 1-12. ISSN 2304-8158

MOHD TAMSIR, MARINA and Ramli, Nurul Shazini and Mahmud Ab-Rashid, Nor Khaizura and Shukri, Radhiah and Ismail Fitry, Mohammad Rashedi (2021) Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Applied Biology, 50 (3). 77 - 85. ISSN 0126-8643

Cheah, Michelle Yeah Wen and Ismail Fitry, Mohammad Rashedi and Mustapha, Nor Afizah and Zainal Abedin, Nur Hanani (2018) Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky. Journal of Advanced Research Design, 46 (1). 14 - 22. ISSN 2289-7984

Mahmud @ Ab. Rashid, Nor Khaizura and Hassan, Zaiton and Bakar, Jamilah and Rahmat Ali, Gulam Rusul and Ismail Fitry, Mohammad Rashedi (2009) Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing. Food Science and Technology Research, 15 (4). pp. 395-402. ISSN 1344-6606