Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy von Che Man, Y.B., Syahariza, Z.A., Mirghani, M.E.S., Jinap, S., Bakar, J.

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Determining α-tocopherol in refined bleached and deodorized palm olein by Fourier transform infrared spectroscopy von Che Man, Y.B., Ammawath, W., Mirghani, M.E.S.

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Biodiesel Production from Crude Palm Oil by Transesterification Process von Alkabbashi, A N, Alam, M Z, Mirghani, M.E.S., Al-Fusaiel, A.M.A.

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Shedding Light on Lipase Stability in Natural Deep Eutectic Solvents von Elgharbawy, A. A.

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Application of response surface methodology for protein enrichment of cassava peel as animal feed by the white-rot fungus Panus tigrinus M609RQY von Ruqayyah, T.I.D., Jamal, P., Alam, M.Z., Mirghani, M.E.S., Jaswir, I., Ramli, N.

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A review of the effect of UAE optimization parameters on antioxidant activity von Elshreef, H S, Mirghani, M E S, Sulaiman, S, Jami, M S

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Potential food additive of Boswellia carterii essential oil encapsulated within gum arabic: a particle size distribution and zeta potential analysis von Barre, M.S., Ali, F.B., Mirghani, M.E.S., Hazri, N.F., Anuar, H., Nasir, N.A.M.

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Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques von A.N., NINA NAQUIAH, J.M.N., MARIKKAR, M.E.S., MIRGHANI, A.F., NURRULHIDAYAH, N.A.M., YANTY

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Preparation and characterization of a new coagulant based on the sago starch biopolymer and its application in water turbidity removal von Qudsieh, I.Y, Fakhru'l-Razi, A, Kabbashi, N.A, Mirghani, M.E.S, Fandi, K.G, Alam, M.Z, Muyibi, S.A, Nasef, M.M

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Antibacterial Activity of Mango Kernel Extracts von Mirghani, M.E.S., Yosuf, F., kabbashi, N.A., Vejayan, J., Yosuf, Z.B.M .

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