Items where Author is "Hasmadi Mamat"
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Macdalyna Esther Ronie and Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Muhd Khairi Zainol (2023) Proximate compositions, texture, and sensory profiles of gluten-free bario rice bread supplemented with potato starch. Foods, 12. p. 1172.
Norazlina Mohammad Ridhwan and Hasmadi Mamat and Md Jahurul Haque Akanda (2023) Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent. Foods, 12. pp. 1-20.
Macdalyna Esther Ronie and Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Muhd Khairi Zainol (2023) Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Foods, 12. pp. 1-18.
Macdalyna Esther Ronie and Ahmad Hazim Abdul Aziz and Nor Qhairul Izzreen Mohd Noor and Faridah Yahya and Hasmadi Mamat (2022) Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties. Applied Sciences (Switzerland), 12 (9064). pp. 1-16. ISSN 2076-3417
Ahmad Syahmi Zaini and Nicky Rahmana Putra and Zuhaili Idham and Azrul Nurfaiz Mohd Faizal and Mohd Azizi Che Yunus and Hasmadi Mamat and Ahmad Hazim Abdul Aziz (2022) Comparison of Alliin Recovery from Allium sativum L. Using Soxhlet Extraction and Subcritical Water Extraction. ChemEngineering, 6 (73). pp. 1-10. ISSN 2305-7084
Yahya, F. and Xiang, Y.K. and Zainol, M.K. and Hasmadi Mamat (2022) Effect of different ratios of wheat flour to black bean (Phaseolus vulgaris L.) flour on physicochemical properties and sensory acceptability of cooked noodle. Food Research, 6. pp. 457-464. ISSN 2550-2166
Noraidah Hain and Lee, Jau Shya and Ramlah George Mohd Rosli and Hasmadi Mamat (2022) Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB). Heliyon, 8 (09375). pp. 1-7. ISSN 2405-8440
Norazlina Mohammad Ridhwan and Hasmadi Mamat and Md Jahurul Haque Akanda (2022) Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents. Applied Sciences, 12 (8180). pp. 1-12. ISSN 2076-3417
Muhammad Kamil Zakaria and Patricia Matanjun and Ramlah George @ Mohd. Rosli and Wolyna Pindi and Hasmadi Mamat and Noumie Surugau and Jaya Seelan Sathiya Seelan (2022) Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder. Applied Sciences, 12. pp. 1-15.
Ahmad Hazim Abdul Aziz and Nor Faadila Mohd Idrus and Nicky Rahmana Putra and Mohd Azrie Awang and Zuhaili Idham and Hasmadi Mamat and Mohd Azizi Che Yunus (2022) Solubility of Rosmarinic Acid in Supercritical Carbon Dioxide Extraction from Orthosiphon stamineus Leaves. ChemEngineering, 6 (59). pp. 1-13. ISSN 2305-7084
Ahmad Hazim Abdul Aziz and Nor Faadila Mohd Idrus and Nicky Rahmana Putra and Mohd Azrie Awang and Zuhaili Idham and Hasmadi Mamat and Mohd Azizi Che Yunus (2022) Solubility of Rosmarinic Acid in Supercritical Carbon Dioxide Extraction from Orthosiphon stamineus Leaves. ChemEngineering, 6 (59). pp. 1-13. ISSN 2305-7084
Hasmadi Mamat and Harlina L. and Lee, Jau Shya and Mansoor Abdul Hamid and Jahurul, M.H A. and Zainol, M.K. (2021) Extraction and characterization of cassava starch cultivated in different locations in Sabah, Malaysia. Food Research, 5. pp. 44-52. ISSN 2550-2166
Ronie, M.E. and Zainol, M.K and Hasmadi Mamat (2021) A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products. Food Research, 5. pp. 43-54. ISSN 2550-2166
M.R. Norazlina and Md. Jahurul Haque Akanda e and M. Hasmadi and Hasmadi Mamat (2021) Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter. LWT-Food Science and Technology, 153 (112556). pp. 1-7. ISSN 0023-6438
Norazlina M. R. and Tan, Y.S and Hasmadi Mamat and Jahurul Haque Akanda (2021) Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of mangifera pajang seed fat. Heliyon, 7. pp. 1-26. ISSN 2405-8440
Noraidah Haini and Lee, Jau Shya and Ramlah George @ Mohd. Rosli and Hasmadi Mamat (2021) Effects of type-2 resistant starch (high-amylose maize starch) on the glycemic index of chinese steamed buns and its influence on glycemic response in healthy human subjects. Heliyon. pp. 1-20. ISSN 2405-8440
Siti Faridah Mohd Amin and Nur Atikah, M.R.L. and Lee, Jau Shya and Hasmadi Mamat and Mohd. Rosni Sulaiman and Wolyna Pindi and Noorakmar Ab. Wahab (2021) Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah. Food Research, 5. pp. 374-381. ISSN 2550-2166
Ng, K.S. and Mohd Zin, Z. and MohdMaidin, N. and Hasmadi Mamat and Juhari, N.H. and Zainol, M.K. (2021) High performance liquid chromatography (HPLC) analysis for flavonoids profiling of Napier grass herbal tea. Food Research, 5 (1). pp. 65-71. ISSN 2550-2166
Parithy, M.T. and Mohd Zin, Z. and Hasmadi Mamat and Rusli, N.D. and Smedley, K.L. and Zainol, M.K (2021) Antioxidant’s properties of Murraya koenigii: a comparative study of three different extraction methods. Food Research, 5. 43 - 49. ISSN 2550-2166
Hasmadi Mamat and Yeoh, Wan Chen and Mansoor Abdul Hamid and Jahurul Haque Akanda and Kamisan Pusiran and Mohamad Khairi Zainol (2021) Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder. British Food Journal, 123. pp. 3888-3901. ISSN 0007-070X
Hasmadi Mamat and Nor Qhairul Izzreen Mohd Noor and Mansoor Abdul Hamid and Md Jahurul Haque Akanda and Zainol, M.K (2021) Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). Food Research, 5. 379 -385. ISSN 2550-2166 (E-ISSN)
Noraidah Haini and Lee, Jau-Shya and Ramlah George Mohd Rosli and Hasmadi Mamat (2021) Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns. Journal of Cereal Science, 98 (1). pp. 1-8. ISSN 0733-5210
Noraidah Haini and Lee, Jau-Shya and Ramlah George Mohd Rosli and Hasmadi Mamat (2021) Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns. Journal of Cereal Science, 98 (1). pp. 1-8. ISSN 0733-5210
Adnin Awalludin and Nazirah Mingu and Abu Zahrim Yaser and Hasmadi Mamat and Khairul Azfar Kamaruzaman and Zuhair Jamain and Md Lutfor Rahman and Mohd Hafiz Abd Majid and Mohd Sani Sarjadi (2021) Extraction and physicochemical properties of refined kappa-carrageenan from Kappaphycus Alvarezii originated from Semporna, Sabah. Journal of Applied Science and Engineering, 25. pp. 411-416. ISSN 2708-9975 (E-ISSN) , 2708-9967 (P-ISSN)
M.R.Norazlina and Md Jahurul Haque Akanda and Hasmadi Mamat and Mansoor Abdul Hamid and Norliza Julmohammad and Ramlah George @ Mohd. Rosli and Patricia @ Patricia Clementina Matanjun and Noorakmar Ab. Wahab and Lee, Jau Shya and Fan, Hui Yin (2021) Trends in blending vegetable fats and oils for cocoa butter alternative application: a review. Trends in Food Science & Technology, 116. pp. 102-114. ISSN 0924-2244
Lusia Barek Moses and Mohd Fadzelly Abu Bakar and Hasmadi Mamat and Zaleha Abdul Aziz (2021) Unfermented freeze-dried leaf extract of Tongkat Ali (Eurycoma longifolia Jack.) induced cytotoxicity and apoptosis in MDA-MB-231 and MCF-7 breast cancer cell lines. Evidence-Based Complementary and Alternative Medicine, 2021 (1). pp. 1-16. ISSN 1741-4288
Fan, Hui Yin and Lee, Jau Shya and Mansoor Abdul Hamid and Hasmadi Mamat and Md Jahurul Haque Akanda and Siti Faridah Mohd. Amin (2021) A short review on the potential of fruits for the production of vinegar with functional properties. Transactions on Science and Technology, 8 (2). pp. 159-163. ISSN 2289-8786
Azzatul F. and Md. Jahurul Haque Akanda e and Norliza Julmohammad and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia @ Patricia Clementina Matanjun and Lee Jau Shya and A. Shihabul and Noorakmar Ab. Wahab (2020) Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. International Journal of Food Science and Technology, 56. pp. 1574-1581. ISSN 2356-7015 (P-ISSN) , 2314-5765 (E-ISSN)
Shukri, N.A. and Mohd Zin, Z. and MohdMaidin, N. and Hasmadi Mamat and Zainol, M.K. (2020) Ramification of pH in pectinase-assisted extraction on the antioxidant capacity of Arabica spent coffee ground (SCG) extract. Food Research, 4 (4). pp. 1303-1311. ISSN 2550-2166
Norazlina Md Ridhwan and Jahurul Md Haque Akanda and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia Matanjun and Mansoor Abdul Hamid and Lee, Jau Shya (2020) Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications. Food processing and preservation, 44 (6).
Noorfarahzilah Masri and Jau, Shya Lee and Mansoor Abdul Hamid and Jaharul, M. H. A and Umi Hartina Mohd Razali and Zainol, M. K. and Hasmadi Mamat (2020) Physicochemical properties of tarap (Artocarpus adoratisimus) starch. Food Research, 4 (3). pp. 602-611.
Khairi Zainol and H.W. Lew and Zamzahaila Mohd Zin and Shamsul Bahri Abd Razak and Nurmahani M. Maidin and Hasmadi Mamat (2020) Ramification of gum arabic microencapsulation on the physicochemical and microbiological properties of butterfly pea (Clitoria ternatea) flowers using ultrasonic spray drye. Food Research, 4 (3). pp. 764-771.
Khairi Zainol and Zamzahaila Mohd Zin and Shamsul Bahri Abd Razak and Nurmahani M. Maidin and Hasmadi Mamat and H.W. Lew (2020) Ramification of gum arabic microencapsulation on the physicochemical and microbiological properties of butterfly pea (Clitoria ternatea) flowers using ultrasonic spray dryer. Food Research, 4 (3). pp. 764-771. ISSN 2550-2166
Parithy, M.T. and Mohd Zin, Z. and Hasmadi Mamat and Rusli, N.D. and Smedley, K.L. and Zainol, M.K. (2020) Antioxidants properties of Murraya koenigii: a comparative study of three different extraction methods. Food Research, 5. pp. 43-49. ISSN 2550-2166
Khairi Zainol and I. Mohd Subri and Zamri Amir Izzwan and Zamzahaila Mohd Zin and Fisal Ahmad and Hasmadi Mamat (2020) Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient. Food Research, 4 (3). pp. 636-644. ISSN 2550-2166
Md Jahurul Haque Akanda and S. S. Nee and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md. Shaarani and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and A. Shihabul and Amir Husni Mohd Shariff and Jumardi Roslan and Noorakmar Ab. Wahab and Norliza Julmohammad (2020) Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Applied Sciences, 2 (841). ISSN 2523-3971
Jahurul Haque Akanda and S S Nee and Norazlina M. R. and Sharifudin Md Shaarani and Hasmadi Mamat and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and A Shihabul and Amir Husni bin Mohd Shariff and Jumardi Roslan and Noorakmar Ab Wahab and Norliza Julmohammad and Md. Shihabul Awal (2020) Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Applied Sciences, 2 (841). pp. 1-7.
Azzatul F. and Jahurul Haque Akanda and Norliza J. and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia Matanjun and Lee, Jau Shya (2020) Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver. Food Research. ISSN 2550-2166
Mohamad Khairi Zainol and Sasi Kala Surianarayanan and Mohd Aidil Adhha Abdullah and Hasmadi Mamat and Zamzahaila Mohd Zin (2020) Effect of hydrolysis time on antioxidant and antimicrobial properties of Jack Bean (Canavalia ensiformis) protein hydrolysate. MALAYSIAN JOURNAL OF BIOCHEMISTRY & MOLECULAR BIOLOGY, 1. pp. 5-11.
Liew, S.Y. and Mohd Zin, Z. and Mohd Maidin, N.M. and Hasmadi Mamat and Zainol, M.K. (2020) Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatin. Food Research, 4 (4). 1098 -1108.
Hasmadi Mamat (2020) Effect of water on the caking properties of different types of wheat flour. Food Research, 5. pp. 266-270. ISSN 2550-2166
Norazlina Md Ridhwan and Jahurul Haque Akanda and Hasmadi Mamat and Md Shaarani Sharifudin and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and H. M.S. Amir and Noorakmar Ab Wahab and I. Riman (2020) Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver. LWT, 129.
Jahurul Haque Akanda and F.S. Azzatul and Sharifudin Md. Shaarani and Norliza Julmohammad and Hasmadi Mamat and Lee, Jau Shya and Patricia Matanjun and S. Jinap and Ramlah George M.R. and Md Firoz Khan and Zaidul Islam Sarker Mo (2020) Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review. Trends in Food Science & Technology, 99. pp. 367-374.
Hasmadi Mamat and Noorfarahzilah Masri and Noraidah H. and Khairi Zainol and Jahurul Haque Akanda (2020) Functional properties of composite flour: A review. Food Research, 4 (6). 1820 -1831.
Ng, K.S. and Mohd Zin, Z. and MohdMaidin, N. and Hasmadi Mamat and Juhari, N.H. and Zainol, M.K. (2020) High-performance liquid chromatography (HPLC) analysis for flavonoids profiling of Napier grass herbal tea. Food Research, 5. pp. 65-71. ISSN 2550-2166
Azzatul and Jahurul Haque Akanda and J. Norliza and M.R. Norazlina and Hasmadi Mamat and Shaarani Md. Sharifudin and Patricia @ Patricia Clementina Matanjun and Jau, Shya Lee and A. Shihabul Noorakmar Ab. Wahab (2020) Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. International Journal of Food Science and Technology.
Khairil Anuar, M and Mohd Zin, Z. and Juhari, N.H. and Hasmadi Mamat and Smedley, K.L and Zainol, M.K. (2020) Influence of pectinase–assisted extraction time on the antioxidant capacity of Spent Coffee Ground (SCG). Food Research, 4 (6). 2054 -2061. ISSN 2550-2166
Hasmadi Mamat and Harlina L. and Jau, Shya Lee and Mansoor Abdul Hamid and Jahurul Haque Akanda and Zainol, M. K. (2020) Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia. Food Research, 4 (4). pp. 991-999.
Jahurul Haque Akanda and Chan Y. Ru and Norazlina Ridhwan and Hasmadi Mamat and Md Shaarani Sharifudin and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and Awal Shihabul and Amir H.M. Shariff and Jumardi Roslan and Noorakmar Ab Wahab and Rezaul Karim (2020) Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia. Journal of Food Processing and Preservation, 44 (10).
Md Jahurul Haque Akanda and L.N. Ying and H.M.S. Amir and F.S. Azzatul and Sharifudin Md Shaarani and Hasmadi Mamat and Jau Shya Lee and Mansoor Abdul Hamid and Jumardi Roslan and Patracia Matanjun and Md Firoz Khan and Md Zaidul Islam Sarker (2019) Effects of drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach. Engineering Reports. pp. 1-12. ISSN 2577-8196
Jahurul Haque Akanda and Zaidul I.S.M and Leykey Beh and Sharifudin Md. Shaarani and Shafiquzzaman Siddiquee and Hasmadi Mamat and Sahena Ferdosh and Mansoor Abdul Hamid and Lee, Jau Shya and Jinap Selamat (2019) Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review. Food Research International, 115. pp. 105-115. ISSN 0963-9969
Umi Hartina Mohamad Razali and Qhairul Annuar and Nor Qhairul Izzreen Mohd Noor and Hasmadi Mamat (2019) Properties of hydrolysed collagen from the skin of milkfish (Chanoschanos) as affected by different enzymatic treatments. International Journal of Research Science & Management, 6. pp. 34-41. ISSN 2349-5197 (E-ISSN)
Md Jahurul Haque Akanda and L.L. Ping and Sharifudin Md. Shaarani and Hasmadi Mamat and Mansoor Abdul Hamid and Lee Jau Shya and Noorakmar Ab. Wahab and Amir Husni Mohd Shariff and S. Jinap and A.K. Mohd Omar and I.S.M. Zaidul (2019) Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives. LWT-Food Science and Technology, 107. pp. 64-71. ISSN 0023-6438
Md Jahurul Haque Akanda and Zaidul I.S.M. and Leykey Beh and Sharifudin Md. Shaarani and Md. Shafiquzzaman Siddiquee and Hasmadi Mamat and F. Sahena and Mansoor Abdul Hamid and J.S. Lee and S. Jinap (2019) Valuable components of bambangan fruit (Mangifera pajang) and its coproducts: a review. Food Research International, 115. pp. 105-115. ISSN 0963-9969
Hasmadi Mamat and Sandra E. Hill (2018) Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough. Journal of Thermal Analysis and Calorimetry, 134 (3). pp. 1413-1428.
Md Jahurul Haque Akanda and B. Leykey and Sharifudin Md. Shaarani and Hasmadi Mamat and Zaidul I.S.M and Jinap Selamat and Md. Eaqub Ali and Mohd Omar AK (2018) Optimization of fat yield of Bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities. Journal of Food Measurement and Characterization, 12 (2). pp. 1427-1438.
Jahurul M.H.A and B. Leykey and Sharifudin Md. Shaarani and Hasmadi Mamat and I. S. M. Zaidul and Md. Eaqub Ali and A. K. Mohd Omar (2018) Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities. Journal of Food Measurement and Characterization, 12 (2). pp. 1427-1438.
Hasmadi Mamat and Jahurul Haque Akanda and Mohamad Khairi Zainol and Yu, Ai Ling (2018) The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin. Journal of Aquatic Food Product Technology, 27 (5). pp. 635-642.
Jahurul M.H.A and Zaidul I.S.M and Sahena Ferdosh and Sharifudin Md. Shaarani and Norulaini, N. N. and Md. Eaqub Ali and Hasmadi Mamat and Ghafoor, Kashif and Wahidu Zzaman and Omar, A. K. M. (2018) Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends. International Food Research Journal, 25 (1). pp. 143-149.
Md Jahurul Haque Akanda and Y. Soon and Sharifudin Md. Shaarani and Hasmadi Mamat and Mansoor Abdul Hamid and I. S. M. Zaidul and Lee, Jau Shya and Md. Eaqub Ali and Kashif Ghafoor and Wahidu Zzaman and S. Jinap (2018) Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative. International Journal of Food Science and Technology, 53. pp. 1689-1697.
Md Jahurul Haque Akanda and Yap, W. Jing and Chin, Y. Foong and Sharifudin M. Shaarani and Zaidul, I.S.M. and Selamat Jinap and Hasmadi Mamat and Md Eaqub Ali and Nyam, Kar Lin (2017) Effect of accelerated storage on chemical compositions of mango seed fat and its blends as cocoa butter replacers. LWT - Food Science and Technology, 84. pp. 551-554. ISSN 0023-6438 (P-ISSN) , 1096-1127 (E-ISSN)
Siti Faridah Mohd. Amin and Hasmadi Mamat and Lee, Jau-Shya and Nurul Syuhada Roslan (2014) Physicochemical and organoleptic evaluation of muffin partially substituted with roselle calyces (Hibiscus sabdariffa. L) powder. Borneo Science, 35. pp. 10-17. ISSN 1394-4339 (P-ISSN) , 2231-9085 (E-ISSN)
Fan, Hui Yin and Sharifudin Md. Shaarani and Hasmadi Mamat and Chew, H. M. (2013) Frying stability of rice bran oil and palm olein. International Food Research Journal, 20. pp. 403-407. ISSN 2231-7546
Fan, Hui Yin and Sharifudin Md. Shaarani and Hasmadi Mamat and Chew, H. M (2013) Frying stability of rice bran oil and palm olein. International Food Research Journal, 20. pp. 403-407. ISSN 1985-4668 (P-ISSN) , 2231-7546 (E-ISSN)
Hasmadi Mamat and Mamot Said and Radzuan Jamaludin (2005) Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. Food Chemistry, 91 (4). pp. 731-736. ISSN 0308-8146
Noraini I. and Hasmadi Mamat and Mamot Said and Radzuan Jamaludin (2005) Palm oil and sunflower oil: Effect of blend composition and stirrer types during fractionation on the yield and physicochemical properties of the oleins. Journal of Food Lipids, 12 (1). pp. 48-61. ISSN 1065-7258
Patricia @ Patricia Clementina Matanjun and Hasmadi Mamat and Salwa Ibrahim and Siti Faridah Mohd Amin and Mansor Hamid and Ainnur Syafiqa Rameli (2013) The effect of seaweed composite flour on the textural properties of dough and bread. Journal of Applied Phycology (10811). ISSN 1573-5176 (electronic version) 0921-8971 (print version)
Hasmadi Mamat and Mansoor Abdul Hamid and Sandra E. Hill (2012) Major fatty acid composition of commercial semi-sweet biscuit. Borneo Science, 31. ISSN 1394-4339
Hasmadi Mamat and Hill, Sandra E. (2012) Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. Journal of Food Science and Technology. pp. 1-8. ISSN 0022-1155
Book
Hasmadi Mamat and Chye, Fook Yee and Rugayah Issa and Mansoor Abdul Hamid and Lee, Jau Shya and Ramlah Rosli and Adilah Ramli and Ho, Ai Ling (2005) Buletin Makanan Bil. 1/2005 Sekolah Sains Makanan dan Pemakanan Universiti Malaysia Sabah. Penerbit Universiti Malaysia Sabah, Universiti Malaysia Sabah.
Conference or Workshop Item
Mansoor Abdul Hamid and Yip Qi Qi and Hasmadi Mamat and Maryana Mohamad Nor and Mazarina Devi and Sugiyanto and Muhammad Ja`far Luthfi (2022) The effect of spinach leaf powder (spinacia oleracea) on the quality of dried noodle. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.
Mansoor Abdul Hamid and Tan, Pei Shan and Mazarina Devi and Wolyna Pindi and Jahurul Haque Akanda and Hasmadi Mamat and Fan, Hui Yin (2020) Effect of seaweed powder on the quality of the Pineapple-Chili sauce. In: Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019).
Noorfarahzilah Masri and Hasmadi Mamat and Lee, Jau-Shya and Sharifudin Md. Shaarani and Mohd Fadzelly Abu Bakar Fifilyana and Norziah Md Hani (2012) Proximate composition, mineral content and functional properties of Sabah tarap (artocarpus odoratissimus) flour. In: UMT 11th International Annual Symposium on Sustainability Science and Management, 9 - 11 July 2012, Terengganu, Malaysia.
Proceedings
Mansoor Abdul Hamid and Maryana Mohamad Nor and Mazarina Devi and Budi Wibowotomo and Hasmadi Mamat and Jahurul Haque Akanda and Fan Hui Yin (2021) Pendekatan moden di dalam industri makanan tradisional untuk persaingan mampan.
M. A. Shareenie and Mansoor Abdul Hamid and Hasmadi Mamat and H.A. Jaharul (2020) Mineral content of bread enriches with unripe saba banana flour.
Joko Sulistyo and Lee, Jau Shya and Hasmadi Mamat and Noorakmar Abdul Wahab (2016) Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates.