Potential application of unconsumed liquid from commercial canned food products in fabrication and characterisation of non-dairy edible foam

由 Floris Donatus, Mohd Dona Sintang, Norliza Julmohammad, Noorakmar Ab. Wahab
出版 2020

The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

由 Nor Qhairul Izzreen Mohd Noor, Siti Amriah, Noorakmar Ab Wahab
出版 2020

Production of nanocellulose from banana peel (musa acuminata) via one-pot oxidation-hydrolysis system

由 Hana Mohd Zaini, Wolyna Pindi, Suryani Saallah, Noorakmar Ab Wahab1
出版 2022

Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids

由 Floris Donatus, Mohd Dona bin Sintang, Norliza Julmohammad, Noorakmar Ab Wahab
出版 2022

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

由 Sarizan Sabari, Norliza Julmohammad, Md Jahurul Haque Akanda, Patricia Matanjun, Noorakmar Ab. Wahab
出版 2023

Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

由 Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
出版 2021

Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage

由 Hana Mohd Zaini, Mohd. Dona Sintang, Suryani Saallah, Noorakmar Ab. Wahab, Jumardi Roslan, Wolyna Pindi
出版 2021

Banana biomass waste: A prospective nanocellulose source and its potential application in food industry – A review

由 Hana Mohd Zaini, Suryani Saallah, Jumardi Roslan, Nurul Shaeera Sulaiman, Elisha Munsu, Noorakmar Ab. Wahab, Wolyna Pindi
出版 2023

Fatty acids, triacylglycerols, thermal properties, morphology and antioxidant activity of Canarium odontophyllum seed oil

由 M.R. Norazlina, M.H.A. Jahurul, J.K. Vanessa, S. Islam, A. Shihabul Noorakmar Ab. Wahab, I.S.M. Zaidul
出版 2023

Effects of temperature and time on proximate composition of canned oyster mushroom and functional properties of its brine solution

由 Nurul’ain Natasha Rivoldiantoe, Jumardi Roslan, Cindy, Tan Soo Yun, Shanti Faridah Salleh, Mohd Jamil Mohamed Mokhtarudin, Noorakmar Ab Wahab
出版 2022

Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

由 Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor
出版 2023

Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

由 Siti Faridah Mohd Amin, Nur Atikah, M.R.L., Lee, Jau Shya, Hasmadi Mamat, Mohd. Rosni Sulaiman, Wolyna Pindi, Noorakmar Ab. Wahab
出版 2021

A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera

由 Nur Syakilla, Ramlah George @ Mohd. Rosli, Chye, Fook Yee, Wolyna Pindi, Sylvester Mantihal, Noorakmar Ab Wahab, Fazlini Mohd Fadzwi, Philip Huanqing Gu, Patricia Matanjun
出版 2022

Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

由 Azzatul, Jahurul Haque Akanda, J. Norliza, M.R. Norazlina, Hasmadi Mamat, Shaarani Md. Sharifudin, Patricia @ Patricia Clementina Matanjun, Jau, Shya Lee, A. Shihabul Noorakmar Ab. Wahab
出版 2020

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

由 Norazlina Md Ridhwan, Jahurul Haque Akanda, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, H. M.S. Amir, Noorakmar Ab Wahab, I. Riman
出版 2020

Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato

由 Ruzaina, Ishak, Fang, Zhong, Norizzah Abd. Rashid, Wu, Jia, Yue, Li, Halimahton Zahrah Mohamed Som, Cheow, Chong Seng, Adi Md. Sikin, Noorakmar Ab. Wahab, Mohd. Zahid Abidin
出版 2017

A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

由 Md Jahurul Haque Akanda, Patricia @ Patricia Clementina Matanjun, A. Shihabul, M.R. Norazlina, Ramlah George @ Mohd. Rosli, Noorakmar Ab. Wahab, Lee, Jau-Shya, Jumardi Roslan, S. Jinap, I.S.M. Zaidul
出版 2021

Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

由 Azzatul F., Md. Jahurul Haque Akanda e, Norliza Julmohammad, Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia @ Patricia Clementina Matanjun, Lee Jau Shya, A. Shihabul, Noorakmar Ab. Wahab
出版 2020

Trends in blending vegetable fats and oils for cocoa butter alternative application: a review

由 M.R.Norazlina, Md Jahurul Haque Akanda, Hasmadi Mamat, Mansoor Abdul Hamid, Norliza Julmohammad, Ramlah George @ Mohd. Rosli, Patricia @ Patricia Clementina Matanjun, Noorakmar Ab. Wahab, Lee, Jau Shya, Fan, Hui Yin
出版 2021

Changes in microstructures of rambutan seed and the quality of its fat during drying

由 Md Jahurul Haque Akanda, S. S. Nee, Norazlina M. R., Hasmadi Mamat, Sharifudin Md. Shaarani, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, A. Shihabul, Amir Husni Mohd Shariff, Jumardi Roslan, Noorakmar Ab. Wahab, Norliza Julmohammad
出版 2020