Detection and quantification of soybean and corn oils as adulterants in avocado oil using fourier transform mid infrared (FT-MIR) spectroscopy aided with multivariate calibration

by Lumakso, Fajar Aji, Abdul Rohman, Abdul Rohman, Handoy, M., Riyanto, Sugeng, Mohd. Yusof, Farahwahida
Published 2015

Comprehensive review on application of FTIR spectroscopy coupled with chemometrics for authentication analysis of fats and oils in the food products

by Abdul Rohman, Abdul Rohman, Ghazali, Mohd. Al’Ikhsan, Windarsih, Anjar, Irnawati, Irnawati, Riyanto, Sugeng, Mohd. Yusof, Farahwahida, Mustafa, Shuhaimi
Published 2020

Quantification of lard in the mixture with olive oil in cream cosmetics based on FTIR spectra and chemometrics for Halal authentication

by Mohd. Yusof, Farahwahida, Rosman, Arieff Salleh, Abdul Rohman, Abdul Rohman, Intan Gupitasari, Intan Gupitasari, Purwanto, Purwanto, Triyana, Kuwat, Shuhel Ahmad, Shahrel Ahmad
Published 2014

Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis

by Ahmad Fadzillah, Nurrulhidayah, Abdul Rohman, Abdul Rohman, Rosman, Arieff Salleh, Mohd. Yusof, Farahwahida, Ismail, Amin, Mustaffa, Shuhaimi, Minhat, Ade Erawan, Khatib, Alfi
Published 2016

Issues related to animal blood into food products: a review paper

by Mohd Sukri, Siti Jamilah, Ahmad Fadzillah, Nurrulhidayah, Amid, Azura, Mat Jubri@Shamsuddin, Mustafa, Rohman, Abdul Rohman, Tukiran, Nur Azira, Rosman, Arieff Salleh, Othman, Rashidi
Published 2021

Islamic and modern science perspectives issues of animal plasma as a source of food additives in food products

by Ahmad Fadzillah, Nurrulhidayah, Mohd. Sukri, Siti Jamilah, Mat Jubri, Mustafa, Abd. Mutalib, Sahilah, Rosman, Arieff Salleh, Abdul Rohman, Abdul Rohman, Ramli, Mohd. Anuar, Kurt, Nurullah
Published 2020