Search Results - Ismail-Fitry, M.R.

Recent advances in extruded polylactic acid-based composites for food packaging: A review by Han Lyn, F., Ismail-Fitry, M. R., M. A., Noranizan, Tan, Tai Boon, Z. A., Nur Hanani

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The combined effect of ultrasound treatment and papain on the quality properties of beef by Ahmad Danial, A.N., Ismail, N.A., Nor-Khaizura, M.A.R., Azman, E.M., Noranizan, M.A., Ismail-Fitry, M.R.

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Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying by ZarulAkmam, M., Umi Hartina Mohamad Razali, Nor Qhairul Izzreen Mohd Noor, Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R., Rozzamri, A.

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Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta... by Ismail, N. A., Ab Aziz, M. F., Ismail-Fitry, M. R.

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Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of Tualang honey-marinated chicken meat by Yousof, K., Nur Hanani, Z. A., Kumar, P., Ismail Fitry, M. R., Nor Khaizura, M. A. R.

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Antimicrobial activity and antioxidant changes of spontaneously fermented mangosteen (G. mangostana L.) peel by Sasman, N.S., Shukri, R.S., Rukayadi, Y., Mahmud@Ab Rashid, N.K., Wan Ibadullah, W.Z., Ramli, N.S., Ismail-Fitry, M.R., Mustapha, N.A.

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Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers by Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R, Rozzamri, A., Mat Yusoff, M.

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Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk by Maimanah-Faizah, I, Ismail-Fitry, M.R, Umi Hartina Mohd Razali, Rozzamri, A

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Ultrasound application and its effect on quality attributes of marinated goat meat by Kumar, P., Ahmed, M. A., Hayat, M. N., Abubakar, A. A., Rahman, M. M., Ismail Fitry, M. R., Kaka, U., Sazili, A. Q.

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Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi by Maimanah-Faizah I., Ismail-Fitry, M. R., Nor-Khaizura, M. A. R., Nor Qhairul Izzreen Mohd Noor, Rozzamri, A.

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Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser by Samsuri, N. S., Abd Hadi, H. M., Ismail Fitry, M. R., Ab Karim, N. A., Mat Yusoff, M.

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Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: comparative study of high-pressure and thermal processing by Ismail, N. H. S., Nawawi, N.I.M., Ijod, G., Anzian, A., Ismail-Fitry, M. R., Ahmad, N. H., Adzahan, N. M., M. Azman, E.

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Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk by Idris, Maimanah Faizah, Mohammad Rashedi, Ismail Fitry, M. R., Umi Hartina, Ashari, Rozzamri

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Histamine and histamine-forming bacteria in keropok lekor (Malaysian fish sausage) during processing by Nor-Khaizura M.A.R., Zaiton H., Jamilah B., Rusul R.A.G., Ismail-Fitry M.R.