F. H. Brishti

发表

Aloe vera gel as a Novel Edible Coating for Fresh Fruits: A Review

M. Hoque, J. Misir, F. H. Brishti, 2014 .

Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.)

A. Sarker, J. Misir, F. H. Brishti, 2013 .

Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity.

N. Saari, Kharidah Muhammad, S. Chay, 2020, Food & function.

Two-trace two-dimensional (2T2D) correlation infrared spectral analysis of Spirulina plantesis and its commercial food products coupled with chemometric analysis

F. H. Brishti, S. Karthikeyan, L. D. Stephen, 2021, Journal of Molecular Structure.

Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

N. Saari, S. Muhammad, Mohammad Zarei, 2017 .

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder.

N. Saari, Kharidah Muhammad, S. Chay, 2020, Food research international.

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

N. Saari, Kharidah Muhammad, Mohammad Zarei, 2020 .

The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates.

N. Saari, N. Mustapha, W. Ibadullah, 2023, International journal of biological macromolecules.

METHYLCELLULOSE REPLACEMENT WITH DIFFERENT ENZYMATICALLY TREATED PLANT FIBRES AS A BINDER IN THE PRODUCTION OF PLANT-BASED MEAT PATTIES

F. H. Brishti, M. R. Ismail‐Fitry, Norizah Mhd. Sarbon, 2024, LWT.