Effect of Varietal Differences on Composition and Thermal Characteristics of Avocado Oil von Yanty, N. A. M, Marikkar, J. M. N, Long, K

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Comparison of the Thermo-Physical Behavior of Engkabang (Shorea macrophylla) Seed Fat–Canola Oil Blends and Lard von Nur Illiyin, M. R, Marikkar, J. M. N, Shuhaimi, M, Mahiran, B, Miskandar, M. S

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Composition and Thermal Analysis of Lard Stearin and Lard Olein von Yanty, N. A. M., Marikkar, J. M. N., Man, Y. B. Che, Long, K.

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CHEMICAL COMPOSITION AND THERMAL BEHAVIOUR OF TROPICAL FAT FRACTIONS FROM SOLVENT-ASSISTED PROCESS: A REVIEW von Marikkar, N, Yanti, N, Paciulli, M, Chiavaro, E

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EFFECT OF COCONUT TESTA FLOUR ON COOKIE CHARACTERISTICS von Marikkar, J.M.N, Nagaraja, R, Somawathie, K.M.S, Hewapathirana, H.P.T.D, Yalegama, C, Littardi, P, Chiavaro, E

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Comparison of fermentation properties in raw and boiled legumes after simulated digestion von Wimalaweera, U., Deen, A., Visvanathan, R., Sewwandi, S. M., Wickramanayake, S., Wickramarachchi, D., Marikkar, N., Ratnayake, I., Jayawardana, B. C., Liyanage, R.

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Composition and Thermal Characteristics of Madhuca longifolia Seed Fat and Its Solid and Liquid Fractions von Marikkar, J. M. N., Ghazali, H. M., Long, K.

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The Physical and Functional Properties of Partially Defatted Coconut Testa Flour von Marikkar, Nazrim, Marasinghe, Sanjila, Yalegama, Chandi, Hewapathirana, Dilani

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Detection of lard and randomized lard as adulterants in refined‐bleached‐deodorized palm oil by differential scanning calorimetry von Marikkar, J. M. N., Lai, O. M., Ghazali, H. M., Che Man, Y. B.

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Composition and Thermal Analysis of Lipids from Pre-fried Chicken Nuggets von Marikkar, J. M. N., Ng, S. L., Che Man, Y. B.

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Nutritional properties, antioxidant potential and antidiabetic effect of raw and processed Artocarpus nobilis (Ceylon breadfruit) seeds von Sewwandi, S. M., Jayawardana, B. C., Sivakanesan, R., Wijesundara, S., Alles, N., Marikkar, N., Liyanage, R.

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Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends von Roslan, N I M, Marikkar, J M N, Manaf, Y N, Mustafa, S, Miskandar, M S

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Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality von Manaf, N Y, Marikkar, J M N, Mustafa, S, Van Bockstaele, F, Nusantoro, B P

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Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials von Marikkar, J M N, Tan, S J, Salleh, A, Azrina, A, Shukri, M A M

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Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter von Yanty, N. A. M., Marikkar, J. M. N., Che Man, Y. B.

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Recent advances in plant-based fat formulation as substitute for lard von Marikkar, J.M.N., Yanty, N.A.M., Musthafa, S., Miskandhar, M.S.

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A Review on Food Values of Selected Tropical Fruits' Seeds von Raihana, A. R. Noor, Marikkar, J.M.N., Amin, I., Shuhaimi, M.

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Effect of Fractional Crystallyzation on Composition and Thermal Behavior of Coconut Oil von Marikkar, J.M.N, Saraf, D, Dzulkifly, M.H

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Effect of Chemical and Enzymatic Modifications on the Identity Characteristics of Lard: A Review von Marikkar, J.M.N, Yanty, N.A.M

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TOTAL PHENOLIC CONTENT, ANTIOXIDATIVE AND ANTIDIABETIC PROPERTIES OF COCONUT TESTA AND SELECTED BEAN SEED COATS von Adekola, K.A, Salleh, A.B, Zaidan, U.H, Azlan, A, Chiavaro, E, Paciullic, M, Marikkar, J.M.N

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