S. Humaid

The Effect of Storage Temperature (4°C, 15°C and 25°C) on The Shelf Life of Whole Marine Fish (Rastrelliger kanagurta)

M. Jamal, S. Humaid, 2014 .

Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails

J. Bolton, D. Skonberg, S. Humaid, 2022, Journal of Culinary Science & Technology.

Effect of Storage Temperature on Histamine Formation and Bacterial Growth in Whole Three Fish Species ( Rastrelliger kanagurta , Sardinella gibbosa and Lethrinus lentjan )

M. Jamal, S. Humaid, 2014 .

Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster

B. Perkins, J. Bolton, D. Skonberg, 2020, High Pressure Research.

Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.

J. Bolton, D. Skonberg, S. Humaid, 2019, Journal of food science.