| Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum P Matanjun, S Mohamed, NM Mustapha, K Muhammad Journal of Applied Phycology 21, 75-80, 2009 | 691 | 2009 |
| Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods HM Abdulkarim, S.M., Long K., Lai, O.M., Muhammad, S.K.S. and Ghazali Food Chem. 93, 253-263, 2005 | 507 | 2005 |
| Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo P Matanjun, S Mohamed, NM Mustapha, K Muhammad, CH Ming Journal of Applied Phycology 20, 367-373, 2008 | 495 | 2008 |
| Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils SM Abdulkarim, K Long, OM Lai, SKS Muhammad, HM Ghazali Food chemistry 105 (4), 1382-1389, 2007 | 422 | 2007 |
| Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. B Jamilah, CE Shu, M Kharidah, MA Dzulkily, A Noranizan International Food Research Journal 18 (1), 2011 | 332 | 2011 |
| Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata … YB Mwasaru, M.A., Muhammad, K., Bakar, J. and Che Man Food Chem. 67, 445-452, 1999 | 197* | 1999 |
| Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties RA Wattanachant, S., Muhammad, K., Hashim, D.M. and Rahman Food Chem. 80, 463-471, 2003 | 176 | 2003 |
| Comparison of Cardiovascular Protective Effects of Tropical Seaweeds, Kappaphycus alvarezii, Caulerpa lentillifera, and Sargassum polycystum, on High … P Matanjun, S Mohamed, K Muhammad, NM Mustapha Journal of medicinal food 13 (4), 792-800, 2010 | 162 | 2010 |
| Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein S Branch, S Maria International Food Research Journal 24 (4), 1595-1605, 2017 | 159 | 2017 |
| Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion S Tamnak, H Mirhosseini, CP Tan, HM Ghazali, K Muhammad Food Hydrocolloids 56, 405-416, 2016 | 145 | 2016 |
| Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology RA Gan, H.E., Karim, R., Muhammad, S.K.S., Bakar, J., Hashim, D.M. and Rahman . LWT - Food Sci. Technol., 40, 611-618, 2007 | 139 | 2007 |
| High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel K Muhammad, NIM Zahari, SP Gannasin, NM Adzahan, J Bakar Food hydrocolloids 42, 289-297, 2014 | 137 | 2014 |
| Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation Y Ramakrishnan, NM Adzahan, YA Yusof, K Muhammad Powder technology 328, 406-414, 2018 | 133 | 2018 |
| Effect of pH on phosphorylation of sago starch K Muhammad, F Hussin, YC Man, HM Ghazali, JF Kennedy Carbohydrate Polymers 42 (1), 85-90, 2000 | 109 | 2000 |
| Identification of lactic acid bacteria from Chili Bo, a Malaysian food ingredient. HM Leisner, J.J., Pot, B., Christensen, H., Rusul, G., Olsen, J.E., Wee, B.W ... Appl. Environ. Microbiol. 65 (2), 599-605, 1999 | 106 | 1999 |
| Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder FH Brishti, SY Chay, K Muhammad, MR Ismail-Fitry, M Zarei, ... Food Research International 138, 109783, 2020 | 93 | 2020 |
| Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation A Hashim, P., Selamat, J., Muhammad, S.K.S. and Ali J. Sci. Food Agric. 78, 543-550, 1998 | 91 | 1998 |
| Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality FH Brishti, SY Chay, K Muhammad, MR Ismail-Fitry, M Zarei, N Saari Innovative Food Science & Emerging Technologies 67, 102591, 2021 | 89 | 2021 |
| Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. A Hashim, P., Selamat, J., Muhammad, S.K.S. and Ali J. Sci. Food Agric. 78, 535-542, 1998 | 89 | 1998 |
| Spray-Drying Optimization for Red Pitaya Peel (Hylocereus polyrhizus) J Bakar, SC Ee, K Muhammad, DM Hashim, N Adzahan Food and Bioprocess Technology 6, 1332-1342, 2013 | 88 | 2013 |
