An experimental design approach for the extraction of volatile compounds from turmeric leaves ( Curcuma domestica) using pressurised liquid extraction (PLE) von Zaibunnisa, A.H., Norashikin, S., Mamot, S., Osman, H.

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Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology von Farah, D.M.H. A.H., Zaibunnisa, A.H, Zaibunnisa, A.H, Jati, Misnawi

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The changes of phenolics profiles, amino acids and volatile compounds of fermented seaweed extracts obtained through microbial fermentation von Norakma, M.N., Zaibunnisa, A.H., Razarinah, W.A.R. Wan

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Total phenolic content and anti-diabetic activity of dried and fresh leaves of Ocimum sanctum (Linn) von R.K., Kesevan, M.N., Norakma, A.H., Zaibunnisa, Astuti, P.D.

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Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile von Astuti, P.D., A.H., Zaibunnisa, M.N., Norakma, B.A., Adibah

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Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation von M.N., Norakma, A.H., Zaibunnisa, W.A.R., Wan Razarinah, Zarei, M., Sobah, A., Hamid, N., Astuti, P.D.

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Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts von M.N., Norakma, A.H., Zaibunnisa, W.A.R., Wan Razarinah, Sobah, A., Hamid, N., Astuti, P.D.

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Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins von Farah, D.M.H., Zaibunnisa, A.H., Misnawi, J., Zainal, S.

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Optimization of Roasting Conditions for High-Quality Robusta Coffee von Madihah, K.Y. Ku, Zaibunnisa, A.H., Norashikin, S., Rozita, O., Misnawi, J.

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