I. Amin

发表

Antioxidant activity and phenolic content of raw and blanched Amaranthus species

I. Amin, Y. Norazaidah, K. I. E. Hainida, 2006 .

Nutritional and amino acid contents of differently treated Roselle (Hibiscus sabdariffa L.) seeds

N. Esa, I. Amin, K. I. E. Hainida, 2008 .

Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

A. Khatib, A. Rohman, I. Amin, 2013 .

Effects of Bifidobacterium longum BB536 on lipid profile and histopathological changes in hypercholesterolaemic rats.

A. Azlan, I. Amin, S. Al-Sheraji, 2015, Beneficial microbes.

FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard

A. Khatib, Y. Che Man, I. Amin, 2015 .

Total phenolic and antioxidant activities of Pouteria campechiana fruit parts

K. Prasad, Hock Eng Khoo, K. Kong, 2013 .

Total Phenolics and Antioxidant Activities of Pouteria campechiana Fruit Parts (Fenolik Jumlah dan Aktiviti Antioksida Sebatian Bahagian Buah Pouteria campechiana)

I. Amin, 2013 .

Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography

Hock Eng Khoo, A. Azrina, I. Amin, 2012, Food Analytical Methods.

Vitamin E and fatty acid composition of blended palm oils

A. Azrina, I. Amin, A. Zulkhairi, 2009 .

Carotenoids retention in leafy vegetables based on cooking methods.

K. Prasad, Sui Kiat Chang, I. Amin, 2013 .

Assessment of antioxidant capacity and phenolic content of selected commercial beverages.

A. Azrina, I. Amin, Mhd Jalil Abbe Maleyki, 2007, Malaysian journal of nutrition.

Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables.

I. Amin, Wee Yee Lee, Mhd Jalil Abbe Maleyki, 2007 .

Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

A. Azlan, I. Amin, Nor-Khaizura Mahmud Ab Rashid, 2022, International Food Research Journal.

Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent.

D. Hashim, B. Jamilah, I. Amin, 2014, Journal of chromatography. A.

Analysis of Cocoa Cotyledons Albumin

I. Amin, .. S.Jinap, .. B.Jamilah, 2003 .

Oligopeptide patterns produced from Theobroma cacao L of various genetic origins

S. Jinap, B. Biehl, B. Jamilah, 2002 .

Analysis of vicilin (7S)‐class globulin in cocoa cotyledons from various genetic origins

S. Jinap, B. Biehl, B. Jamilah, 2002 .

The effect of Malaysian cocoa extract on glucose levels and lipid profiles in diabetic rats.

M. Hamid, I. Amin, A. G. Nawalyah, 2005, Journal of ethnopharmacology.

Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products

I. Amin, O. Mukhrizah, 2006 .

Antioxidant capacity and phenolic acids of virgin coconut oil

S. Nazimah, Y. Che Man, I. Amin, 2009, International journal of food sciences and nutrition.

Virgin coconut oil: emerging functional food oil

A. M. Marina, Y. B. Che Man, I. Amin, 2009 .

MONITORING THE ADULTERATION OF VIRGIN COCONUT OIL BY SELECTED VEGETABLE OILS USING DIFFERENTIAL SCANNING CALORIMETRY

Y. Man, S. Nazimah, I. Amin, 2009 .

Chemical Properties of Virgin Coconut Oil

S. Nazimah, Y. Che Man, I. Amin, 2009 .

A Review on Food Values of Selected Tropical Fruits’ Seeds

A. Raihana, J. Marikkar, I. Amin, 2015 .

Application of Folin-Ciocalteau colorimetric method in the determination of total tannin in maize and soybean food products

N. Mohd. Esa, I. Amin, Halid Sheriff Adegbusi, 2022, International Food Research Journal.

Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits

K. Prasad, A. Azrina, I. Amin, 2011 .

Protective effect of polyphenol‐rich extract prepared from Malaysian cocoa (Theobroma cacao) on glucose levels and lipid profiles in streptozotocin‐induced diabetic rats

I. Amin, H. Muhajir, A. G. Nawalyah, 2008 .

Phytochemicals and Antioxidant Capacities from Dacryodes rostrata Fruits

R. Ramanan, K. Prasad, A. Azrina, 2015 .

Vicilin-class globulins and their degradation during cocoa fermentation

S. Jinap, B. Jamilah, I. Amin, 1997 .

Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights.

Y. Che Man, Y B Che Man, I. Amin, 2014, Food chemistry.

Effect of cacao liquor extract on tumor marker enzymes during chemical hepatocarcinogenesis in rats.

I. Amin, B. Koh, R. Asmah, 2004, Journal of medicinal food.

Carotenoid composition and antioxidant potential of Eucheuma denticulatum, Sargassum polycystum and Caulerpa lentillifera

I. Brownlee, S. Vimala, I. Amin, 2020, Heliyon.

Cholesterol and alpha-tocopherol contents of fish and other seafood from the Straits of Malacca

Hock Eng Khoo, A. Azrina, I. Amin, 2015 .

Effect of High Protein Diet and Probiotic Lactobacillus casei Shirota Supplementation in Aflatoxin B1-Induced Rats

I. Amin, S. Mohd Redzwan, Winnie-Pui-Pui Liew, 2018, BioMed research international.

Use of the SAW Sensor Electronic Nose for Detecting the Adulteration of Virgin Coconut Oil with RBD Palm Kernel Olein

A. M. Marina, Y. B. Che Man, Y. Che Man, 2010 .

Detection of butter adulteration with lard using differential scanning calorimetry

A. Khatib, A. Rohman, I. Amin, 2015 .

Bone health status and lipid profile among post-menopausal malay women in Cheras, Kuala Lumpur.

S. Suzana, I. Amin, H. Hasnah, 2012, Malaysian journal of nutrition.

Advances in Differential Scanning Calorimetry for Food Authenticity Testing

I. Amin, T. N. Azira, 2016 .

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics.

Y. Man, A. Khatib, A. Rohman, 2013 .

Effect of different blanching times on antioxidant properties in selected cruciferous vegetables

I. Amin, Wee Yee Lee, Wee Yee Lee, 2005 .

Effect of cocoa powder extract on plasma glucose levels in hyperglycaemic rats

I. Amin, H. Faiz-ul-, R. Azli, 2004 .

Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

A. Khatib, N. Fadzillah, I. Amin, 2017 .

Proteolytic activity (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation

S. Jinap, B. Jamilah, I. Amin, 1998 .

Antioxidant capacity and phenolic acids of virgin coconut oil

S. Nazimah, I. Amin, A. Marina, 2009, International journal of food sciences and nutrition.

Estimation of uncertainty from method validation data: Application to a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatin using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent.

B. Jamilah, I. Amin, M. Shuhaimi, 2016, Journal of pharmaceutical and biomedical analysis.

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins.

D. Hashim, B. Jamilah, I. Amin, 2015, Food chemistry.

Virgin coconut oil: emerging functional food oil

Y. Man, I. Amin, A. Marina, 2009 .