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Almansouri, Mohammad and Verkerk, Ruud and Ab Karim, Shahrim and Abdul Raji, Mohd Nazri and Ismail, Nurul and Nugrahedi, Probo Y. and Luning, Pieternel A. (2025) Safety and authenticity practices in heritage food production in home-based and commercial catering: a multiple country case study. International Journal of Gastronomy and Food Science, 39. art. no. 101136. pp. 1-10. ISSN 1878-450X; eISSN: 1878-4518

Zainal Abidin, Muhammad Rezza and Basar, Zulfikry (2024) So chef, does a PhD matter? A Malaysian perspective(s) on Bucher and Lee. International Journal of Gastronomy and Food Science, 36. art. no. 100906. pp. 1-5. ISSN 1878-450X

Xia, Bo and Zainal Abidin, Muhammad Rezza and Ab Karim, Shahrim (2024) From tradition to technology: a comprehensive review of contemporary food design. International Journal of Gastronomy and Food Science, 37. art. no. 100977. pp. 1-15. ISSN 1878-450X; eISSN: 1878-4518

Taleb Abadl, Muna Mahmood and Mohsin, Aliah Zannierah and Sulaiman, Rabiha and Abas, Faridah and Muhialdin, Belal J. and Meor Hussin, Anis Shobirin (2022) Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. International Journal of Gastronomy and Food Science, 30. art. no. 100624. pp. 1-9. ISSN 1878-450X

Zainal Abidin, Muhammad Rezza and Che Ishak, Farah Adibah and Ismail, Ismi Arif and Juhari, Nurul Hanisah (2020) Modern Malaysian cuisine: identity, culture, or modern-day fad? International Journal of Gastronomy and Food Science, 21. art. no. 100220. pp. 1-9. ISSN 1878-450X

Noor Hasnan, Noor Zafira and Mohd Ramli, Sharifah Hafiza (2020) Modernizing the preparation of the Malaysian mixed rice dish (MRD) with cook-chill central kitchen and implementation of HACCP. International Journal of Gastronomy and Food Science, 19. art. no. 100193. pp. 1-13. ISSN 1878-450X

Noor Hasnan, Noor Zafira and Mohd Ramli, Sharifah Hafiza (2019) Modernizing the preparation of the Malaysian traditional mixed rice dishes with cook-chill central kitchen and implementation of HACCP. International Journal of Gastronomy and Food Science, 19. art. no. 100193. pp. 1-13. ISSN 1878-450X