Search Results - Mohamad Azman, Ezzat

Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: a review by Ijod, Giroon, Musa, Farah Nurhusna, Anwar, Farooq, Suleiman, Norhidayah, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat

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Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromi... by Mohamad Azman, Ezzat, Zare, Davood, Karim, Roselina, Mohd Ghazali, Hasanah

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Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace by Mohamad Azman, Ezzat, House, Alistair, Charalampopoulos, Dimitris, Chatzifragkou, Afroditi

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Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis by Pattiram, Parveen Devi, Abas, Faridah, Suleiman, Norhidayah, Mohamad Azman, Ezzat, Gun, Hean Chong

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The effects of heat treatment and modified atmosphere packaging on the storage stability of noni (Morinda citrifolia L.) fruit by Z., Nuraisyah, Mohamad Azman, Ezzat, S., Radhiah, L., Prima

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A review of clean-label approaches to chilli paste processing by Jamaluddin, Faathirah, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat, Mohamad, Azizah, Yusof, Noor Liyana, Sulaiman, Alifdalino

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Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts by Mohamad Azman, Ezzat, Mohd Nor, Nurfarhana Diana, Charalampopoulos, Dimitris, Chatzifragkou, Afroditi

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Co-solvent selection for tocotrienol extraction from palm fatty acid distillate using supercritical carbon dioxide by Othman, Najwa, Chong, Gun Hean, Mohamad Azman, Ezzat, Suleiman, Norhidayah

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Stability enhancement of anthocyanins from blackcurrant (Ribes nigrum l.) Pomace through intermolecular copigmentation by Mohamad Azman, Ezzat, Yusof, Nurhayati, Chatzifragkou, Afroditi, Charalampopoulos, Dimitris

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Elevating anthocyanin extraction from mangosteen pericarp: a comparative exploration of conventional and emerging non-thermal technology by Ijod, Giroon, Mohamed Nawawi, Nur Izzati, Sulaiman, Rabiha, Ismail-Fitry, Mohammad Rashedi, Mohd Adzahan, Noranizan, Anwar, Farooq, Mohamad Azman, Ezzat

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Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review by Ijod, Giroon, Mohamed Nawawi, Nur Izzati, Anwar, Farooq, Abd Rahim, Muhamad Hafiz, Ismail-Fitry, Mohammad Rashedi, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat

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Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract by Zainal Arifin, Maryam Adilah, Zainal Abedin, Nur Hanani, Mohamad Azman, Ezzat, Ab Razak, Nor Asma, Mohd Adzahan, Noranizan

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Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer by Zainuddin, Nurazlin, Khalid, Nurul Izzah, Mohsin, Aliah Zannierah, Mohamad Azman, Ezzat, Mahmud @ Ab Rashid, Nor Khaizura, Abd Rahim, Muhamad Hafiz

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The effect of cellulase-hydrolyzed chitosan on the degree of deacetylation, solubility and viscosity of chitosan oligosaccharides by Nurhayati, Yusof, Mohamad Azman, Ezzat, Abd. Ghani, Asmaliza, Yusof, Norzaida, Tang, John Yew Huat

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Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola by Mohd Yusof, Farah Anum, Mohamad Azman, Ezzat, Mohd Adzahan, Noranizan, Yusof, Noor Liyana

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Microbiological, phytochemical constituents, and antioxidant properties of fermented green Robusta coffee beans by Chan, Hao Yuan, Rukayadi, Yaya, Mohamad Azman, Ezzat, Ashaari, Rozzamri, Lim, Sarina Abdul Halim

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Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities by Ijod, Giroon, Mohamed Nawawi, Nur Izzati, Sulaiman, Rabiha, Khalid, Nurul Izzah, Anwar, Farooq, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat

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Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia by Gengan, Gengghatarani, Abdullah, Ariani Hoo, Mohamad Azman, Ezzat, Khalid, Nurul Izzah, Mahmud @ Ab Rashid, Nor Khaizura, Abd Rahim, Muhamad Hafiz, Sukor, Rashidah

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Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and... by Mohamad Azman, Ezzat, Mohd Ghazali, Hasanah, Karim, Roselina, Zare, Davood

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A systematic review of butterfly pea flower (Clitoria ternatea L.): extraction and application as food freshness pH-indicator for polymer-based intelligent packaging by Hasanah, Nur Nabilah, Mohamad Azman, Ezzat Mohamad, Rozzamri, Ashari, Zainal Abedin, Nur Hanani Zainal, Ismail-Fitry, Mohammad Rashedi

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