| No |
Article Title |
Year |
Journal Title |
Index Name |
Role |
| 1 |
Quality Characteristics of Spent Duck Sausages Containing Surimi Like Material Substitution During Refrigerated Storage |
2014 |
International Journal of Poultry Science |
Other Index |
Main Author |
| 2 |
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders |
2016 |
J. Agrobiotech |
Other Index |
Co-Author |
| 3 |
Poultry meat quality in relation to muscle growth and muscle fiber characteristics |
2017 |
Korean Journal for Food Science of Animal Resources |
Scopus |
Main Author |
| 4 |
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality |
2019 |
Asian-Australasian Journal of Animal Sciences |
WoS Q2 |
Main Author |
| 5 |
Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris |
2019 |
Food and Bioprocess Technology |
WoS Q2 |
Main Author |
| 6 |
Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus |
2019 |
Meat Science |
WoS Q1 |
Main Author |
| 7 |
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat |
2019 |
FOOD SCIENCE OF ANIMAL RESOURCES |
ESCI |
Main Author |
| 8 |
Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system |
2020 |
Food Chemistry |
WoS Q1 |
Main Author |
| 9 |
Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System |
2020 |
Foods |
WoS Q1 |
Main Author |
| 10 |
Impact of Using Alternative Sweetener as Osmotic Agent on Mass Transfer, Colour and Texture Properties During Dip Dehydration of Apple Slice |
2021 |
Journal of Agrobiotechnology |
MyCite |
Co-Author |
| 11 |
Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus |
2021 |
Journal of Agrobiotechnology |
MyCite |
Main Author |
| 12 |
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times |
2022 |
Meat Science |
WoS Q1 , Scopus |
Main Author |
| 13 |
Different Percentages Of Basil Seeds (Ocimum basilicium L.) As Hydrocolloid In Batter Coating System: Effect On The Physicochemical And Sensory Properties Of Breaded Fish Fillets |
2022 |
Malaysian Applied Biology |
Scopus |
Co-Author |
| 14 |
Challenges and prospects in jerky preparation |
2022 |
Bioscience Research |
ESCI |
Main Author |
| 15 |
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus |
2023 |
Food Science of Animal Resources |
WoS Q3 , Scopus |
Main Author |
| 16 |
Meat analog as future food: a review |
2020 |
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY |
WoS Q2 , Scopus |
Main Author |
| 17 |
Microbiological and Physicochemical Analysis of Keropok lekor at Three Storage Temperatures |
2023 |
Journal of Agrobiotechnology |
MyCite |
Co-Author |
| 18 |
Cryoprotectant Effects on Duck Surimi During Frozen Storage |
2023 |
Current Research in Nutrition and Food Science |
ESCI , Scopus |
Main Author |
| 19 |
Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom |
2022 |
Malaysian Applied Biology |
Scopus |
Main Author |
| 20 |
Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties |
2024 |
LWT |
WoS Q1 , Scopus |
Main Author |
| 21 |
Comparison Of Patties Produced Using Meat From Various Animal Species With Black-Eyed Peas As The Partial Meat Substitute [Perbandingan Burger yang Dihasilkan menggunakan Daging daripada Pelbagai Spesies Haiwan dengan Kacang Mata Hitam sebagai Pengganti S |
2024 |
Malaysian Journal of Analytical Sciences |
Scopus , MyCite |
Main Author |
| 22 |
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review |
2025 |
Food Science of Animal Resources |
Scopus , WoS Q2 |
Main Author |
| 23 |
Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking |
2025 |
Meat Science |
WoS Q1 , Scopus |
Main Author |
