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Lau, Ke Qi and Sabran, Mohd Redzwan and Shafie, Siti Raihanah and Chan, Sook Wah (2022) Incorporation of sugarcane bagasse in the development of high dietary fibre noodles. International Journal of Food Science & Technology, 57 (7). 4586 - 4593. ISSN 0950-5423; ESSN: 1365-2621

Chittrakhani, Chonnipa and Songsermpong, Sirichai and Trevanich, Sudsai and Sukor, Rashidah (2022) Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma-aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen). International Journal of Food Science & Technology, 57 (6). pp. 3410-3418. ISSN 0950-5423; ESSN: 1365-2621

Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Abdullah, Jaafar (2016) Effect of high power ultrasonic treatment on whey protein foaming quality. International Journal of Food Science & Technology, 51 (3). pp. 617-624. ISSN 0950-5423; ESSN: 1365-2621

Tukiran, Nur Azira and Ismail, Amin and Mustafa, Shuhaimi and Hamid, Muhajir (2016) Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products. International Journal of Food Science & Technology, 51 (1). pp. 54-60. ISSN 0950-5423; ESSN: 1365-2621

Sin, Yee Lee and Sin, Yin Fu and Gun, Hean Chon (2015) Ultrasound-assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents extracted passion fruit oil. International Journal of Food Science & Technology, 50 (8). pp. 1831-1838. ISSN 0950-5423; ESSN: 1365-2621

Mohamad Shahapuzi, Nur Syafikah and Taip, Farah Saleena and Ab. Aziz, Norashikin and Ahmedov, Anvarjon (2015) Effect of oven temperature profile and different baking conditions on final cake quality. International Journal of Food Science & Technology, 50 (3). pp. 723-729. ISSN 0950-5423; ESSN: 1365-2621

Chinma, Chiemela Enyinnaya and Ilowefah, Muna and Shammugasamy, Balakrishnan and Mohammed, Makeri and Syed Muhammad, Sharifah Kharidah (2015) Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread. International Journal of Food Science & Technology, 50 (2). pp. 290-297. ISSN 0950-5423; ESSN: 1365-2621

Chinma, Chiemela Enyinnaya and Ilowefah, Muna and Shammugasamy, Balakrishnan and Ramakrishnan, Yogeshini and Syed Muhammad, Sharifah Kharidah (2014) Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. International Journal of Food Science & Technology, 49 (10). pp. 2204-2213. ISSN 0950-5423; ESSN: 1365-2621

Kong, Kin Weng and Ismail, Abdul Razak and Tan, Seok Tyug and Prasad, Krishna Murthy Nagendra and Ismail, Amin (2010) Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product. International Journal of Food Science & Technology, 45 (8). pp. 1739-1745. ISSN 0950-5423; ESSN: 1365-2621

Yu, S. Y. and Tan, L. K. (1990) Acceptability of crackers (‘Keropok’) with fish protein hydrolysate. International Journal of Food Science & Technology, 25 (2). pp. 204-208. ISSN 0950-5423; ESSN: 1365-2621

Yu, S. Y. and Siaw, C. L. and Idrus, Zulkifli (1982) The application of technology to the processing of dry-salted fish in peninsular Malaysia: comparison of sun-dried and oven-dried fish. International Journal of Food Science & Technology, 17 (2). pp. 211-218. ISSN 0950-5423; ESSN: 1365-2621

Yu, S. Y. and Mitchell, J. R. and Abdullah, A. (1981) Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method. International Journal of Food Science & Technology, 16 (1). pp. 51-58. ISSN 0950-5423; ESSN: 1365-2621