Nazimah Hamid

发表

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

C. Tan, H. Mirhosseini, S. Yusof, 2008 .

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion.

C. Tan, H. Mirhosseini, S. Yusof, 2008, Phytochemical analysis : PCA.

Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads.

C. Delahunty, P. Silcock, P. Bremer, 2010 .

Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars: Relationship of physicochemical and flavour properties with sensory properties

A. Osman, G. Rusul, S. Quek, 2007 .

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

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

Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4°C

A. Osman, G. Rusul, S. Quek, 2007 .

Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

C. Tan, H. Mirhosseini, S. Yusof, 2007 .

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

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

OPTIMIZATION OF ENZYMATIC CLARIFICATION OF SAPODILLA JUICE USING RESPONSE SURFACE METHODOLOGY

Salmah Yusof, S. Yusof, R. Rahman, 2006 .

Highly thermostable extracellular lipase-producing Bacillus strain isolated from a Malaysian hotspring and identified using 16S rRNA gene sequencing

F. Bakar, N. Saari, S. Radu, 2010 .

Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads

C. Delahunty, P. Silcock, P. Bremer, 2009 .

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 .

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

C. Tan, H. Mirhosseini, S. Yusof, 2008 .

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

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

Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C

A. Osman, G. Rusul, S. Quek, 2006 .

Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology

C. Tan, G. Rusul, H. Mirhosseini, 2010 .

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 .

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 .

Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

C. Tan, M. Basri, A. Osman, 2015, Food and Bioprocess Technology.

The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach

C. Tan, Bahareh Tabatabaee Amid, H. Mirhosseini, 2018 .

Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds

S. Adisakwattana, W. Dahlan, Charoonsri Chusak, 2022, LWT.

Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica)

I. Oey, D. Burritt, S. Raseetha, 2013 .

A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS) ☆

I. Oey, D. Burritt, S. Raseetha, 2011 .

Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage

I. Oey, D. Burritt, S. Raseetha, 2014 .

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

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

Optimization of hot water extraction for sapodilla juice using response surface methodology

Salmah Yusof, S. Yusof, R. Rahman, 2006 .

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

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

Effects of fining treatment and storage temperature on the quality of clarified banana juice

B. S. Baharin, S. Yusof, Nazimah Hamid, 2007 .

Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method

J. Niimi, P. Silcock, P. Bremer, 2010 .

The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions

D. Shepherd, M. Hautus, Nazimah Hamid, 2019, Current Psychology.

Phenotypic and molecular identification of a novel thermophilic Anoxybacillus species: a lipase-producing bacterium isolated from a Malaysian hotspring

N. Saari, S. Radu, Nazimah Hamid, 2009 .

ANALYSIS OF ADULTERATION OF VIRGIN COCONUT OIL BY PALM KERNEL OLEIN USING FOURIER TRANSFORM INFRARED SPECTROSCOPY

Y. Man, A. Ismail, Nazimah Hamid, 2007 .

Determination of organochlorine and pyrethroid pesticides in fruit and vegetables using solid phase extraction clean-up cartridges.

Y. Man, Yaakob Bin Che Man, Zawiyah Sharif, 2006, Journal of chromatography. A.

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

Y. Man, C. Tan, M. Basri, 2011 .

Consumer freshness perceptions of breads, biscuits and cakes

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

Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages

S. Jaeger, C. Delahunty, Karen A. Hein, 2012 .

Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings

S. Jaeger, C. Delahunty, Karen A. Hein, 2010 .