Items where Author is "Sylvester Mantihal"
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Article
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
Ng, W.E. and Wolyna Pindi and Rovina Kobun and Sylvester Mantihal (2022) Awareness and attitude towards 3D food printing technology: the case of consumer responses from Klang Valley, Malaysia. Food Research, 6. pp. 364-372. ISSN 2550-2166
Rovina Kobun and Sylvester Mantihal and Juanita Joseph and Nur Fatihah Abd Halid and Joseph Merillyn Vonnie (2021) Development of films based on tapioca starch/gold nanoparticles for the detection of organophosphorus pesticides. Journal of Consumer Protection and Food Safety, 16. pp. 143-152. ISSN 1661-5751
Hana Mohd Zaini and Sylvester Mantihal and Wen, Fiona Yah Ng and Wolyna Pindi (2021) The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets. Journal of Food Processing and Preservation, 45 (5). pp. 1-7. ISSN 1745-4549
Ahmad Riduan Bahauddin and Ling, Sing Wei and Sylvester Mantihal (2020) Food Sensory Factors and Restaurant Images on Customer Satisfaction: A Comparison of Franchise and Local Fast-Food Restaurant. Asian Journal of Entrepreneurship, 1 (4). pp. 62-71. ISSN 2716-6635
Sylvester Mantihal and Rovina Kobun and Boon-Beng Lee (2020) 3D food printing of as the new way of preparing food: A review. International Journal of Gastronomy and Food Science, 22.
Sylvester Mantihal and Sangeeta Prakash and Bhesh Bhandari (2019) Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study. Journal of Texture Studies, 50. pp. 386-399. ISSN 0022-4901
Sylvester Mantihal and Sangeeta Prakash and Fernanda Condi Godoi and Bhesh Bhandari (2019) Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International, 119. pp. 161-169. ISSN 0963-9969
Conference or Workshop Item
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.