Items where Division is "SCHOOL > School of Food Science and Nutrition" and Year is 2022

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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.

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Fan Hui, Yin and Hui Min Kho (2022) Use of enzymes and hydraulic press for the extraction of palm oil with increased oxidative stability. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

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Koay, Meiwei and Fan, Hui Yin and Wong, Clemente Michael Vui Ling (2022) An overview of fermentation in rice winemaking. Canrea Journal: Food Technology, Nutritions, and Culinary, 5. pp. 12-37. ISSN 2621-9468

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M Devi and S Soekopitojo and A Putri and H Pratikto and A P Wibawa and M A Hamid (2022) The addition of dried broccoli (Brassica oleacea L.) leaves can improve the nutrition of noodles. Conference Series: Earth and Environmental Science, 1116. pp. 1-7.

Mansoor Abdul Hamid and Keneswary Ravichanthiran and Oslida Martony (2022) Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah. Bulletin of Culinary Art and Hospitality, 2 (1). pp. 7-19. ISSN 2797-8249

Mohd Hazim Mohd Yusop and Mohd Fadzelly Abu Bakar and Kamarul Rahim Kamarudin 1, and Nur Fadhilah Khairil Mokhtar and Mohd Abd Motalib Hossain and Mohd Rafie Johan and Nor Qhairul Izzreen Mohd Noor (2022) Rapid detection of porcine DNA in meatball using recombinase polymerase amplification couple with lateral flow immunoassay for halal authentication. Molecules, 27 (8122). pp. 1-9.

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.

Murtono Murtono and Sugiyanto Sugiyanto and Mansoor Abdul Hamid (2022) A mathematical model of cervical cancer treatment by radiotherapy followed by chemotherapy. Biology, Medicine, & Natural Product Chemistry, 11 (1). pp. 55-63. ISSN 2089-6514

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Norfahana Abd-Talib and Emmy Liza Anak Yaji and Nur Suraya Abd Wahab and Nadia Razali and Kelly Yong Tau Len and Jumardi Roslan and Nazamid Saari and Khairul Faizal Pa’ee (2022) Bioactive peptides and its alternative processes: A review. Biotechnology and Bioprocess Engineering, 27. pp. 306-335. ISSN 1226-8372 (P-ISSN) , 1976-3816 (E-ISSN)

Nurul’ain Natasha Rivoldiantoe and Jumardi Roslan and Cindy, Tan Soo Yun and Shanti Faridah Salleh and Mohd Jamil Mohamed Mokhtarudin and Noorakmar Ab Wahab (2022) Effects of temperature and time on proximate composition of canned oyster mushroom and functional properties of its brine solution. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

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Siti Nur Hazwani Oslan and Abdul Hafidz Yusoff and Mazlina Mazlan and Si Jie Lim and Jing Jing Khoo and Siti Nurbaya Oslan and Aziah Ismail (2022) Comprehensive approaches for the detection of Burkholderia pseudomallei and diagnosis of melioidosis in human and environmental samples. Microbial Pathogenesis, 169. ISSN 0880-4010 (P-ISSN) , 1096-1208 (E-ISSN)