Items where Author is "Muhammad, Kharidah"

Ramlan, Nurul Ainaa Farhanah Mat and Mohamad Azman, Ezzat and Muhammad, Kharidah and Jusoh, Arif Zaidi and Johari, Nor Azfa and Yusof, Yus Aniza and Zawawi, Norhasnida (2024) Physicochemical homogeneity of stingless bee honey (Heterotrigona itama) produced in the west coast, east coast and inland area of Peninsular Malaysia. Journal of the Science of Food and Agriculture, 104 (3). 1756 -1767. ISSN 00225142

Al-Ezzi, Majida and Muhammad, Kharidah and Gannasin, Sri Puvanesvari and Hamzah, Mohd Yusof and Shukri, Radhiah and Carew, Irene (2024) Physicochemical, in vitro bile-acid binding and hypoglycaemic properties of red pitaya (Hylocereus polyrhizus) peel pectin. Bioactive Carbohydrates and Dietary Fibre, 31. art. no. 100402. pp. 1-9. ISSN 2212-6198

Subramaniam, Ghanthimathi and Surugau, Noumie and Aziz, Nor Azwady Abd and Shukri, Radhiah and Muhammad, Kharidah (2023) The effects of cultivation type and maturity stage on arsenic species concentration and carrageenan content in Kappaphycus spp. from Semporna, Sabah. Journal of Applied Phycology, 35. pp. 2383-2395. ISSN 0921-8971; ESSN: 1573-5176

Zare, Davood and Muhammad, Kharidah and Mohd Ghazali, Hasanah (2021) The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish. Journal of Food Processing and Preservation, 45 (3). 01-12. ISSN 0145-8892; ESSN: 1745-4549

Mohd Amin, Siti Faridah and Karim, Roselina and Yusof, Yus Aniza and Muhammad, Kharidah (2021) Effects of enzymatic liquefaction, drying techniques, and wall materials on the physicochemical properties, bioactivities, and morphologies of zinc-amaranth (Amaranthus viridis L.) powders. International Journal of Food Science, 2021. pp. 1-13. ISSN 2356-7015; ESSN: 2314-5765

Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Mohammad Rashedi, Ismail Fitry and Zarei, Mohammad and Karthikeyan, Sivakumaran and Caballero Briones, F. and Saari, Nazamid (2021) Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chemistry, 344. pp. 1-11. ISSN 0308-8146; ESSN: 1873-7072

Hossain Brishti, Fatema and Shyan, Yea Chay and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Saari, Nazamid (2021) Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67 (14). pp. 1-11. ISSN 1466-8564

Yusof, Norzaida and Mohd Adzahan, Noranizan and Muhammad, Kharidah (2020) Optimization of spray drying parameters for white dragon fruit (Hylocereus undatus) juice powder using response surface methodology (RSM). Malaysian Journal of Applied Sciences, 5 (2). 45 - 56. ISSN 0127-9246

Vengu, Sharmila and Ravandran, Haswini Paniker and Gannasin, Sri Puvanesvari and Muhammad, Kharidah (2020) Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters. British Food Journal, 122 (10). 3227 - 3238. ISSN 0007-070X

Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Karthikeyan, Sivakumaran and Saari, Nazamid (2020) Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. Food Research International, 138 (pt. B). art. no. 109783. pp. 1-13. ISSN 0963-9969

Bolarinwa, Islamiyat Folashade and Mat Gani, Hanis Syazwani and Muhammad, Kharidah (2019) Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum. Foods and Raw Materials, 7 (1). pp. 131-142. ISSN 2308-4057; ESSN: 2310-9599

Anissa Soraya and Chay, Shyan Yea and Shukri, Radhiah and Mohamad Ghazali, Farinazleen and Muhammad, Kharidah and Mohd Adzahan, Noranizan and Karim, Roselina (2019) Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability. Journal of Food Science & Technology, 56 (4). pp. 1801-1810. ISSN 0022-1155; ESSN: 0975-8402

Makeri, Mohammad and Mat Sahri, Miskandar and Mohd Ghazali, Hasanah and Ahmad, Kharimah and Muhammad, Kharidah (2018) Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends. LWT - Food Science and Technology, 100. pp. 158-166. ISSN 0023-6438

Mat Gani, Hanis Syazwani and Bolarinwa, Islamiyat Folashade and Lasekan, Olusegun O. and Muhammad, Kharidah (2018) Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread. Food Research, 2 (4). 340 - 349. ISSN 2550-2166

Hanafi, Mohamad Ariff and Hashim, Siti Nadia and Chay, Shyan Yea and Ebrahimpour, Afshin and Zarei, Mohammad and Muhammad, Kharidah and Abdul Hamid, Azizah and Saari, Nazamid (2018) High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates. Food Research International, 106. 589 - 597. ISSN 0963-9969

Abdul Shukri, Farah Syahirah and Abdul Refai, Syazwani and Shukri, Radhiah and Muhammad, Kharidah and Mustapha, Nor Afizah and Wan Ibadullah, Wan Zunairah and Ramli, Nurul Shazini (2017) Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch. Bioactive Carbohydrates and Dietary Fibre, 12. pp. 1-6. ISSN 2212-6198

Shaaruddin, Safura and Mohd Ghazali, Hasanah and Mirhosseini, Seyed Hamed and Muhammad, Kharidah (2017) Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin. LWT - Food Science and Technology, 84. 129 - 134. ISSN 0023-6438

Makeri, Mohammad Usman and Karim, Roselina and Abdulkarim, Mohamed Sabo and Mohd Ghazali, Hasanah and Miskandar, Mat Sahri and Muhammad, Kharidah (2016) Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils. International Journal of Food Properties, 19 (12). pp. 2769-2787. ISSN 1094-2912; ESSN: 1532-2386

Gannasin, Sri Puvanesvari and Mohd Adzahan, Noranizan and Hamzah, Mohd. Yusof and Mustafa, Shuhaimi and Muhammad, Kharidah (2015) Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions. Food Chemistry, 182. pp. 292-301. ISSN 0308-8146; ESSN: 1873-7072

Malahayati, Nura and Muhammad, Kharidah and Bakar, Jamilah and Karim, Roselina (2015) Quality and fortificant retention of rice noodles as affected by flour particle size. Cereal Chemistry, 92 (2). pp. 211-217. ISSN 0009-0352; ESSN: 1943-3638

Suhaila Mohamed (2008) A composition for wound healing. PI20083894.

Muhammad, Kharidah and Ma, Yongqin and Yusof, Salmah and Mat Hashim, Dzulkifly (1999) Effect of rice quality, formulation and storage on quality of canned rice porridge. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

Muhammad, Kharidah and Wongsuban, Benchamaporn and Yusof, Salmah and Mat Hashim, Dzulkifly (1999) Optimisation of methods for agar extraction from Gracilaria sp. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

Saari, Nazamid and Anthonysamy, Shirlene Maria and Abu Bakar, Fatimah and Muhammad, Kharidah and Muse, Radzali (1999) The effect of maturity and holding time on the concentration of phenolics in sago (Metroxylon sagu) starch slurry during processing. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

Muhammad, Kharidah and Ma, Yong Qin and Mat Hashim, Dzulkifly and Yusof, Salmah Development of canned ready-to-eat rice porridges for primary school children. Research Report. Research Management Centre, Serdang, Selangor.