Items where Author is "I. S. M. Zaidul"

Article

Md. Ariful Alam and I. S. M. Zaidul and Kashif Ghafoor and Sahena Ferdosh and Md. Eaqub Ali and H. Mirhosseini and B. Y. Kamaruzzaman and Md Jahurul Haque Akanda and A. Khatib (2021) Identification of bioactive compounds with GC Q-TOF MS in the extracts from Clinacanthus nutans using subcritical carbon dioxide extraction. Separation Science and Technology, 52 (5). pp. 852-863. ISSN 1520-5754

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.

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.

Fahad Al-juhaimi and Kashif Ghafoor and Mehmet Musa O¨zcan and Md Jahurul Haque Akanda and Elfadil E. Babiker and S. Jinap and F. Sahena and Sharifudin Md. Shaarani and I. S. M. Zaidul (2018) Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology, 55. pp. 3872-3880. ISSN 0022-1155

Afsaneh Farhadian and Selamat N. Jinap and A. Faridah and I. S. M. Zaidul (2012) Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control, 28 (2). pp. 420-425. ISSN 0956-7135

E. K. Asep and S. Jinap and A. R. Russly and Md Jahurul Haque Akanda and Kashif Ghafoor and I. S. M. Zaidul (2016) The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide. Journal of Food Science and Technology. pp. 1-11. ISSN 221155