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Asghar, Muhammad Tuseef and Yusof, Yus Aniza and Mokhtar, Mohd Noriznan and Yaacob, Mohammad Effendy and Mohd Ghazali, Hasanah and Chang, Lee Sin and Manaf, Yanty Noorzianna (2020) Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup. International Journal of Food Science and Technology, 55 (7). 2762 - 2770. ISSN 0950-5423; ESSN: 1365-2621

Ali, Asgar and Tengku Muda Mohamed, Mahmud and Sijam, Kamaruzaman and Siddiqui, Yasmeen (2010) Potential of chitosan coating in delaying the postharvest anthracnose (Colletotrichum gloeosporioides Penz.) of Eksotika II papaya. International Journal of Food Science and Technology, 45 (10). pp. 2134-2140. ISSN 1365-2621

Barkia, Ines and Al‐Haj, Lamya and Abdul Hamid, Azizah and Zakaria @ Ya, Muta Harah and Saari, Nazamid and Zadjali, Fahad (2019) Indigenous marine diatoms as novel sources of bioactive peptides with antihypertensive and antioxidant properties. International Journal of Food Science and Technology, 54 (5). pp. 1514-1522. ISSN 0950-5423; ESSN: 1365-2621

Farahany, Elham Moazami and Selamat, Jinap and Che Man, Yaakob and Idris, Nor Aini (2008) Detection and quantification of palm mid-fraction in a chocolate model system. International Journal of Food Science and Technology, 43 (6). pp. 1083-1087. ISSN 1365-2621

Jamaluddin, Faathirah and Mohd Adzahan, Noranizan and Mohamad Azman, Ezzat and Mohamad, Azizah and Yusof, Noor Liyana and Sulaiman, Alifdalino (2021) A review of clean-label approaches to chilli paste processing. International Journal of Food Science and Technology, 57 (2). pp. 763-773. ISSN 0950-5423; ESSN: 1365-2621

Kam, Huey Wong and Abdul Aziz, Suraini and Mohamed, Suhaila (2008) Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science and Technology, 43 (9). pp. 1512-1519. ISSN 1365-2621

Lua, Hwee Ying and Naim, Mohd Nazli and P. Mohammed, Mohd Afandi and Hamidon, Fariza and Abu Bakar, Noor Fitrah and Vangnai, Kanithaporn (2022) Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter. International Journal of Food Science and Technology, 57 (6). 3292 - 3302. ISSN 0950-5423

Mohamad Azman, Ezzat and House, Alistair and Charalampopoulos, Dimitris and Chatzifragkou, Afroditi (2020) Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace. International Journal of Food Science and Technology, 56 (2). pp. 1-8. ISSN 1365-2621

Nor Hayati, Ibrahim and Che Man, Yaakob and Tan, Chin Ping and Nor Aini, Idris (2009) Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends. International Journal of Food Science and Technology, 44 (1). pp. 152-161. ISSN 0950-5423

Nyam, Kar Lin and Tan, Chin Ping and Che Man, Yaakob and Lai, Oi Ming and Long, Kamariah (2009) Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods. International Journal of Food Science and Technology, 44 (4). pp. 694-701. ISSN 1365-2621

Neo, Yun Ping and Ariffin, Abdul Azis and Tan, Chin Ping and Tan, Yew Ai (2008) Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods. International Journal of Food Science and Technology, 43 (10). pp. 1832-1837. ISSN 0950-5423

Pai, Farah Syuhada and Arshat, Zarinah (2016) Family functioning, peer relationships and life satisfaction among adolescent of low income family. In: Proceedings of 60th The IIER International Conference, 15 Feb. 2016, Malacca, Malaysia. (pp. 40-43).

Sajali, Nurhayatie and Wong, Sie Chuong and Abu Bakar, Suhaili and Khairil Mokhtar, Nur Fadhilah and Manaf, Yanty Noorzianna and Yuswan, Mohd Hafis and Mohd Desa, Mohd Nasir (2020) Analytical approaches of meat authentication in food. International Journal of Food Science and Technology, 56 (4). pp. 1535-1543. ISSN 0950-5423; ESSN: 1365-2621

Selamat, Jinap and Arzandeh, Sahar (2011) Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling. International Journal of Food Science and Technology, 46 (3 ). pp. 485-491. ISSN 0950-5423

S.S., Noor Soffalina and Selamat, Jinap and Saari, Nazamid and Sheikh Abdul Hamid, Nazimah (2009) Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science and Technology, 44 (1). pp. 168-180. ISSN 0950-5423

Shamsudin, Rosnah and Wan Daud, Wan Ramli and Takrif, Mohd Sobri and Hassan, Osman and Ilicali, Coskan (2009) Rheological properties of Josapine pineapple juice at different stages of maturity. International Journal of Food Science and Technology, 44 (4). pp. 757-762. ISSN 0950-5423; ESSN: 1365-2621

S. Utomo, Joko and Che Man, Yaakob and Abdul Rahman, Russly and Saad, Mohd Said (2008) The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick. International Journal of Food Science and Technology, 43 (10). pp. 1896-1908. ISSN 1365-2621

Siaw, C. L. and Idrus, A. Z. and Yu, Swee Yean (1985) Intermediate technology for fish cracker ('keropok') production. International Journal of Food Science and Technology, 20 (1). pp. 17-21. ISSN 0950-5423

Tan, Chin Xuan and Chong, Gun Hean and Hamzah, Hazilawati and Mohd Ghazali, Hasanah (2018) Hypocholesterolaemic and hepatoprotective effects of virgin avocado oil in diet-induced hypercholesterolaemia rats. International Journal of Food Science and Technology, 53 (12). 2706 - 2713. ISSN 0950-5423; ESSN: 1365-2621

Wong, Kam Huey and Abd. Aziz, Suraini and Mohamed, Suhaila (2008) Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science and Technology, 43 (9). pp. 1512-1519. ISSN 0950-5423

Yu, Swee Yean (1993) The quality of surimi made from Threadfin bream stored on ice for different periods. International Journal of Food Science and Technology, 28 (4). pp. 343-346. ISSN 0950-5423