Browse by Journal
Number of items: 7.
Al-Sheraji, Sadeq Hasan and Ismail, Amin and Abd. Manap, Mohd. Yazid and Mustafa, Shuhaimi and Mohd Yusof, Rokiah and Hassan, Fouad Abdulrahman (2012) Purification, characterization and antioxidant activity of polysaccharides extracted from the fibrous pulp of Mangifera pajang fruits. LWT - Food Science and Technology, 48 (2). pp. 291-296. ISSN 0023-6438
Anarjan, Navideh and Mirhosseini, Hamed and Sham Baharin, Badlishah and Tan, Chin Ping (2011) Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. LWT - Food Science and Technology, 44 (7). pp. 1658-1665. ISSN 0023-6438
Chin, Sung-Tong and Sheikh Abdul Hamid, Nazimah and Quek, Siew-Young and Che Man, Yaakob and Abdul Rahman, Russly and Mat Hashim, Dzulkifly (2010) Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder. LWT - Food Science and Technology, 43 (6). pp. 856-861. ISSN 0023-6438
Chin, Sung Tong and Sheikh Abdul Hamid, Nazimah and Quek, Siew Young and Che Man, Yaakob and Abdul Rahman, Russly and Mat Hashim, Dzulkifly (2008) Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process. LWT - Food Science and Technology, 41 (10). pp. 1899-1905. ISSN 0023-6438
Bakar, Jamilah and Rahimabadi, Eshagh Zakipour and Che Man, Yaakob (2008) Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus). LWT - Food Science and Technology, 41 (10). pp. 2144-2150. ISSN 0023-6438
Lee, W. C. and Yusof, Salmah and Sheikh Abdul Hamid, Nazimah and Baharin, Badlishah Sham (2007) Effects of fining treatment and storage temperature on the quality of clarified banana juice. LWT - Food Science and Technology, 40 (10). pp. 1755-1764. ISSN 0023-6438
Gan, H. E. and Karim, Roselina and Syed Muhammad, Sharifah Kharidah and Bakar, Jamilah and Mat Hashim, Dzulkifly and Abdul Rahman, Russly (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT - Food Science and Technology, 40 (4). pp. 611-618. ISSN 0023-6438
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