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.
Published 2022

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
Published 2020

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.
Published 2020

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.
Published 2022

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.
Published 2024

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.
Published 2021