Items where Author is "Patricia Matanjun"

Article

Sarizan Sabari and Norliza Julmohammad and Md Jahurul Haque Akanda and Patricia Matanjun and Noorakmar Ab. Wahab (2023) In Vitro Infant Digestion of Whey Proteins Isolate–Lactose. Foods, 12 (667). pp. 1-13.

Pei, Teng Chan and Patricia Matanjun and Cahyo Budiman and Rossita Shapawi and Jau-Shya Lee (2022) Novel peptide sequences with ace-inhibitory and antioxidant activities derived from the heads and bones of hybrid groupers (epinephelus lanceolatus X epinephelus fuscoguttatus). Foods, 11. pp. 1-26.

Nur Syakilla and Ramlah George @ Mohd. Rosli and Chye, Fook Yee and Wolyna Pindi and Sylvester Mantihal and Noorakmar Ab Wahab and Fazlini Mohd Fadzwi and Philip Huanqing Gu and Patricia Matanjun (2022) A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera. Foods, 11 (2832). pp. 1-24. ISSN 2304-8158

Farah Izzati Farush Khan and Yasmin B. H. Ooi and Lian, Li Tan and Zafirah Azmi and Patricia Matanjun (2022) Lactobacillus acidophilus NCFM, Inulin, and Oat Bran Reduce TC and LDL-C in Adults with Hypercholesterolaemia. Borneo Journal of Medical Sciences, 16. pp. 31-46. ISSN 1985-1758 (P-ISSN) , 2710-7353 (E-ISSN)

Siti Nur Hazwani Oslan and Siti Nurbaya Oslan and Rosfarizan Mohamad and Joo, Shun Tan and Abdul Hafidz Yusoff and Patricia Matanjun and Ruzaidi Azli Mohd Mokhtar and Rossita Shapawi and Nurul Huda (2022) Bioprocess Strategy of Haematococcus lacustris for Biomass and Astaxanthin Production Keys to Commercialization: Perspective and Future Direction. Fermentation, 8 (179). pp. 1-14. ISSN 2311-5637

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.

Wee, Yin Koh and Patricia Matanjun and Xiao, Xian Lim and Rovina Kobun (2022) Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum). Foods, 11 (2669). pp. 1-19. ISSN 2304-8158

Neoh, Yan Ying and Patricia Matanjun and Lee, Jau-Shya (2021) Effects of various drying processes on Malaysian brown seaweed, Sargassum polycystum pertaining to antioxidants content and activity. Transactions on Science and Technology, 8. pp. 25-37. ISSN 2289-8786

Elisha Munsu and Hana Mohd Zaini and Patricia Matanjun and Noorakmar Ab Wahab and Nurul Shaeera Sulaiman and Wolyna Pindi (2021) Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed. Applied Sciences, 11. pp. 1-13. ISSN 2076-3417

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).

Chan, Pei Teng and Patricia Matanjun and Chayo Budiman and Rossita Shapawi and Lee, Jau Shya (2020) ACE-Inhibitory and Antioxidant Activities of Hydrolysates from the By-Products of Hybrid Grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus). Sains Malaysiana, 49 (2). pp. 261-270.

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

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.

Pei, Teng Chan and Patricia Matanjun (2017) Chemical composition and physicochemical properties of tropical red seaweed, Gracilaria changii. Food Chemistry, 221. pp. 302-310. ISSN 0308-8146

Pei, Teng Chan and Patricia Matanjun and Suhaimi Md Yasir and Tan, Tek Song (2016) Oxidative stress biomarkers in organs of hyperlipidaemic and natural rats fed tropical red seaweed, Gracilaria changii. Journal of Applied Phycology, 28. pp. 1371-1378. ISSN 0921-8971

Fisal Ahmad and Mohd Rosni Sulaiman and Welzan Saimon and Chye, Fook Yee and Patricia Matanjun (2012) Proximate compositions and total phenolic contents of selected edible seaweeds from Semporna, Sabah, Malaysia. Borneo Science, 31. pp. 74-83. ISSN 1394-4339

Jin, Yi Wong and Patricia Matanjun and Beng, Yasmin Houi Ooi and Kah, Fei Chia (2014) Evaluation of antioxidant activities in relation to total phenolics and flavonoids content of selected Malaysian wild edible plants by multivariate analysis. International Journal of Food Properties, 17 (8). pp. 1763-1778. ISSN 1094-2912

Conference or Workshop Item

Muhammad Kamil Zakaria and Ramlah George and Patricia Matanjun (2022) The Effect of Fortification of Wood Ear Mushroom Powder (Auricularia sp.) in Instant Noodles on the Postprandial Blood Glucose Level in Human Subjects. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Patricia Matanjun and Neoh Yan Ying and Lee Jau Shya (2022) Effects of food matrix on the bioactivity properties of malaysian brown seaweed, sargassum polycystum. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Sylvester Mantihal and Diana Lius and Patricia Matanjun and Wolyna Pindi (2022) Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Nur Syakilla and Patricia Matanjun and Ramlah George (2022) Physical properties and cooking quality of noodles incorporated with green seaweed, caulerpa lentillifera. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Adella Anding Aganduk and Patricia Matanjun and Tan, Tek Song and Khor, Ban Hock (2022) Physicochemical properties of crackers fortified with red seaweed, kappaphycus alvarezii powder. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Koh Wee Yin and Patricia Matanjun (2022) Sensory, physicochemical, and cooking qualities of instant noodles fortified with red seaweed, eucheuma denticulatum. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Muhammad Kamil Zakaria and Ramlah George and Patricia Matanjun (2022) The effect of fortification of wood ear mushroom powder (auricularia sp.) in instant noodles on the postprandial blood glucose level in human subjects. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Proceedings

Muhammad Kamil Zakaria and Ramlah George @ Mohd. Rosli and Patricia Matanjun (2021) Proximate composition and antioxidant activities of instant noodle fortified with wood ear mushroom (auricularia polytricha) powder.

Research Report

Rossita Shapawi and Sitti Raehanah Muhd. Shaleh and Patricia Matanjun and Normawaty Moho. Nor (2014) The potential of green water meal as an ingredient in the formulated diet for juvenile Pacific White Shrimp, Litopenaeus Vannamei. (Unpublished)

Patricia Matanjun and Lee, Jau Shya and Chye, Fook Yee (2010) The effects of food processing and storage on antioxidant activity of edible sea weeds from Sabah waters. (Unpublished)