M. Patricia

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

M. Jahurul, H. Amir, M. Sharifudin, 2020 .

Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia

J. Roslan, M. Hasmadi, R. Karim, 2020, Journal of Food Processing and Preservation.

Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter

M. Jahurul, M. Hasmadi, A. H. Mansoor, 2022, LWT.

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

M. Hasmadi, A. H. Mansoor, Jau-Shya Lee, 2020 .

A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

I. Zaidul, S. Jinap, M. Jahurul, 2021, Food Bioscience.

Changes in microstructures of rambutan seed and the quality of its fat during drying

M. Jahurul, H. Amir, M. Sharifudin, 2020, SN Applied Sciences.

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

I. Zaidul, S. Jinap, M. Jahurul, 2020, Trends in Food Science & Technology.

Trends in blending vegetable fats and oils for cocoa butter alternative application: A review

M. Jahurul, M. Hasmadi, A. H. Mansoor, 2021 .