Nurul Huda
Nurul Huda
Associate Professor at Universiti Malaysia Sabah
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Dikutip oleh
Dikutip oleh
Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences-a mini review.
F Adzitey, H Nurul
International Food Research Journal 18 (1), 2011
Nonmeat protein alternatives as meat extenders and meat analogs
MA Asgar, A Fazilah, N Huda, R Bhat, AA Karim
Comprehensive reviews in food science and food safety 9 (5), 513-529, 2010
Prevalence and antibiotic resistance of Salmonella serovars in ducks, duck rearing and processing environments in Penang, Malaysia
F Adzitey, G Rusul, N Huda
Food Research International 45 (2), 947-952, 2012
The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers
H Nurul, I Boni, I Noryati
International Food Research Journal 16 (2), 159-165, 2009
Molecular techniques for detecting and typing of bacteria, advantages and application to foodborne pathogens isolated from ducks
F Adzitey, N Huda, GRR Ali
3 Biotech 3 (2), 97-107, 2013
The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates
NH Herpandi, A Rosma, WA Wan Nadiah
Comprehensive Reviews in Food Science and Food Safety 10 (4), 195-207, 2011
Prevalence, antibiotic resistance and RAPD typing of Campylobacter species isolated from ducks, their rearing and processing environments in Penang, Malaysia
F Adzitey, G Rusul, N Huda, T Cogan, J Corry
International Journal of Food Microbiology 154 (3), 197-205, 2012
Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas
F Ariffin, S Heong Chew, K Bhupinder, AA Karim, N Huda
Journal of the Science of Food and Agriculture 91 (15), 2731-2739, 2011
Listeria monocytogenes in foods: incidences and possible control measures
F Adzitey, N Huda
African Journal of Microbiology Research 4 (25), 2848-2855, 2010
Chemical Composition, Color and Linear Expansion Properties of Malaysian commercial fish cracker (? keropok?)
N Huda, AL Leng, CX Yee, H Herpandi
Asian Journal of Food and Agro-Industry 3 (05), 473-482, 2010
Prevalence and antibiotic resistance of Campylobacter, Salmonella, and L. monocytogenes in ducks: a review
F Adzitey, N Huda, GR Rahmat Ali
Foodborne Pathogens and Disease 9 (6), 498-505, 2012
Comparison of meat quality characteristics between young and spent quails
I Boni, H Nurul, I Noryati
International Food Research Journal 17, 661-666, 2010
Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour
B Ikhlas, N Huda, I Noryati
International Journal of Poultry Science 10 (1), 30-37, 2011
Prevalence of Salmonella in poultry processing environments in wet markets in Penang and Perlis, Malaysia
H Nidaullah, N Abirami, AK Shamila-Syuhada, LO Chuah, H Nurul, ...
Veterinary World 10 (3), 286, 2017
Functional properties of surimi powder from three Malaysian marine fish
N Huda, A Abdullah, AS Babji
International Journal of Food Science & Technology 36 (4), 401-406, 2001
Amino acid and fatty acid profiles of Peking and Muscovy duck meat
AP Aronal, N Huda, R Ahmad
International Journal of Poultry Science 11 (3), 229-236, 2012
Effects of sugars on the gelation kinetics and texture of duck feet gelatin
YH Kuan, AM Nafchi, N Huda, F Ariffin, AA Karim
Food Hydrocolloids 58, 267-275, 2016
Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment
A Abedinia, F Ariffin, N Huda, AM Nafchi
International Journal of Biological Macromolecules 98, 586-594, 2017
Fish bone and scale as a potential source of halal gelatin
NH Herpandi, F Adzitey
Journal of Fisheries and Aquatic Science 6 (4), 379-389, 2011
Physicochemical and sensory properties of commercial chicken nuggets.
I Lukman, H Nurul, I Noryati
Asian Journal of Food and Agro-Industry 2 (2), 171-180, 2009
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