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Number of items: 4.
F
Faridah, Mohd Razali and Hairi, Amelia Najwa Ahmad and Mat Yusoff, Masni and Rozzamri, Ashari and Wan Ibadullah, Wan Zunairah and Ismail-Fitry, Mohammad Rashedi
(2025)
Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats.
Food Chemistry: X, 28.
art. no. 102583.
ISSN 2590-1575
I
Ijod, Giroon and Mohamed Nawawi, Nur Izzati and Sulaiman, Rabiha and Ismail-Fitry, Mohammad Rashedi and Mohd Adzahan, Noranizan and Anwar, Farooq and Mohamad Azman, Ezzat
(2024)
Elevating anthocyanin extraction from mangosteen pericarp: a comparative exploration of conventional and emerging non-thermal technology.
Food Chemistry: X, 24.
art. no. 101882.
pp. 1-12.
ISSN 2590-1575;
K
Kumoro, Andri Cahyo and Wardhani, Dyah Hesti and Kusworo, Tutuk Djoko and Djaeni, Mohamad and Azis, Yusuf Ma'rifat Fajar and Alhanif, Misbahudin and Ping, Tan Chin
(2025)
Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate.
Food Chemistry: X, 25.
art. no. 102103.
ISSN 2590-1575
Z
Zhu, Jiangyu and Fang, Yujie and Wakisaka, Minato and Saadiah Hafid, Halimatun and Yang, Zhengfei and Yin, Yongqi and Omura, Taku and Fang, Weiming
(2024)
Fabrication of flexible chitosan film reinforced with pulping by-product lignosulfonates for cherry-tomato preservation.
Food Chemistry: X, 21.
art. no. 101181.
ISSN 2590-1575