Search Results - Hamid, NSA

Assessment of anti-tyrosinase, anti-elastase and anti-acetylcholinesterase properties of fermented mango leaves at different maturity level by Nur Diyana A., Koh, S.P., Aziz N., Hamid N.S.A., Abdullah R., Puteh F., Sarah S.

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Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology by Mirhosseini, H, Tan, CP, Hamid, NSA, Yusof, S, Chern, BH

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion by Mirhosseini, H, Tan, CP, Yusof, S, Hamid, NSA

Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion by Mirhosseini, H, Tan, CP, Hamid, NSA, Yusof, S

Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion us... by Mirhosseini, H, Tan, CP, Hamid, NSA, Yusof, S

Effect of Arabic gum, xanthan gum and orange oil contents on zeta-potential, conductivity, stability, size index and pH of orange beverage emulsion by Mirhosseini, H, Tana, CP, Hamid, NSA, Yusof, S

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology by Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S., Chern B.H.

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion by Mirhosseini H., Tan C.P., Yusof S., Hamid N.S.A.

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage by Mirhosseini H., Tan C.P., Aghlara A., Hamid N.S.A., Yusof S., Chern B.H.

Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, ?-potential, and electrophoretic mobility of orange beverage emulsion using... by Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S.

Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion by Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S.

Effect of Arabic gum, xanthan gum and orange oil contents on ?-potential, conductivity, stability, size index and pH of orange beverage emulsion by Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S.

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion by Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S.