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Number of items: 7.
A
Abd Rahman, Nur Farhana and Shamsudin, Rosnah and Ismail, Amin and Abdul Karim Shah, Nor Nadiah and Varith, Jaturapatr
(2018)
Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels.
Innovative Food Science & Emerging Technologies, 50.
217 - 225.
ISSN 1466-8564; ESSN: 1878-5522
H
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
M
Mat Yusoff, Masni and Gordon, Michael H. and Ezeh, Onyinye and Niranjan, Keshavan
(2017)
High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction.
Innovative Food Science & Emerging Technologies, 39.
129 - 136.
ISSN 1466-8564; ESSN: 1878-5522
O
Onwude, Daniel I. and Hashim, Norhashila and Janius, Rimfiel and Abdan, Khalina and Chen, Guangnan and Oladejo, Ayobami O.
(2017)
Non-thermal hybrid drying of fruits and vegetables: a review of current technologies.
Innovative Food Science & Emerging Technologies, 43.
223 - 238.
ISSN 1466-8564
S
Sew, Chang Chew and Mohd Ghazali, Hasanah and Martín-Belloso, Olga and Mohd Adzahan, Noranizan
(2014)
Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice.
Innovative Food Science & Emerging Technologies, 26.
pp. 511-516.
ISSN 1466-8564
Shamsudin, Rosnah and Mohd Adzahan, Noranizan and Yap, Pui Yee and Mansor, Atikah
(2014)
Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice.
Innovative Food Science & Emerging Technologies, 23.
pp. 114-120.
ISSN 1466-8564
T
Tiong, Ngee Wen and Prasad, K. Nagendra and Yang, Bao and Ismail, Amin
(2010)
Bioactive substance contents and antioxidant capacity of raw and blanched vegetables.
Innovative Food Science & Emerging Technologies, 11 (3).
pp. 464-469.
ISSN 1466-8564; ESSN: 1878-5522