Nazimah Hamid

发表

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

Chin Ping Tan, Boo Huey Chern, Salmah Yusof, 2009 .

Consumer freshness perceptions of breads, biscuits and cakes

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2009 .

Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction

Chin Ping Tan, Azizah Osman, Mahiran Basri, 2010 .

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2008 .

Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM)

Badlishah Sham Baharin, Salmah Yusof, B. S. Baharin, 2006 .

Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

Chin Ping Tan, Salmah Yusof, C. Tan, 2008 .

Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM)

Badlishah Sham Baharin, Salmah Yusof, B. S. Baharin, 2006 .

The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2010 .

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

Conor M. Delahunty, Jean-Pierre Dufour, C. Delahunty, 2009 .