| Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed KF Chai, N Mohd Adzahan, R Karim, Y Rukayadi, HM Ghazali International Journal of Food Properties 21 (1), 1091-1106, 2018 | 22 | 2018 |
| Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali Food chemistry 274, 808-815, 2019 | 14 | 2019 |
| Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit KF Chai, LS Chang, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali Food chemistry 271, 298-308, 2019 | 13 | 2019 |
| Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali LWT 103, 199-204, 2019 | 8 | 2019 |
| Selected physicochemical properties of registered clones and wild types rambutan (Nephelium lappaceum L.) fruits and their potentials in food products KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali Sains Malaysiana 47 (7), 1483-1490, 2018 | 6 | 2018 |
| Moisture sorption isotherm and shelf‐life prediction of anticaking agent incorporated spray‐dried soursop (Annona muricata L.) powder LS Chang, R Karim, A Sabo Mohammed, KF Chai, HM Ghazali Journal of Food Process Engineering 42 (5), e13134, 2019 | 3 | 2019 |
| Interfacial assembly of a cashew nut (Anacardium occidentale) testa extract onto a cellulose-based film from sugarcane bagasse to produce an active packaging film with pH … JJL Lee, X Cui, KF Chai, G Zhao, WN Chen Food and Bioprocess Technology 13 (3), 501-510, 2020 | 2 | 2020 |
| Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali Sains Malaysiana 47 (10), 2311-2318, 2018 | 2 | 2018 |
| Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit KF Chai, NM Adzahan, R Karim, Y Rukayadi, HM Ghazali International Food Research Journal 27 (3), 397-406, 2020 | 1 | 2020 |
| Enzymatic maceration and liquefaction of pumpkin (Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying F Shavakhi, KF Chai, HM Ghazali Journal of Food Processing and Preservation, e15075, 2020 | | 2020 |
| Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development KF Chai, AYH Voo, WN Chen Comprehensive Reviews in Food Science and Food Safety 19 (6), 3825-3885, 2020 | | 2020 |
| Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and … S Dollah, KF Chai, SM Abdulkarim, HM Ghazali European Journal of Lipid Science and Technology 122 (4), 1900428, 2020 | | 2020 |
| Biotransformation of rambutan (Nephelium lapaceum L.) seed into a cocoa powder-like product KF Chai | | 2017 |
