| Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. SR Fatemeh, R Saifullah, FMA Abbas, ME Azhar International food research journal 19 (3), 2012 | 224 | 2012 |
| Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits AFM Alkarkhi, S bin Ramli, YS Yong, AM Easa Food Chemistry 129 (2), 312-318, 2011 | 206 | 2011 |
| Utilization of green banana flour as a functional ingredient in yellow noodle R Saifullah, FMA Abbas, SY Yeoh, ME Azhar International Food Research Journal 16 (3), 373-379, 2009 | 83 | 2009 |
| Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles S Ramli, AFM Alkarkhi, Y Shin Yong, L Min-Tze, AM Easa International Journal of Food Sciences and Nutrition 60 (sup4), 326-340, 2009 | 60 | 2009 |
| Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana ME Abbas F,M. A., Saifullah, R. and Azhar International Food Research Journal 16 (2), 183-189, 2009 | 51 | 2009 |
| Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis A F.M. Alkarkhi, Saifullah Ramli, Y.S. Yong and Azhar Mat Easa Asian Journal of Food and Agro-Industry 3 (03), 349-362, 2010 | 41 | 2010 |
| Utilization of banana peel as a functional ingredient in yellow noodle. R Saifullah, AFM Alkarkhi, SY Yeoh, ME Azhar Asian Journal of Food and Agro-Industry 2 (3), 321-329, 2009 | 38 | 2009 |
| Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with … SY Yeoh, AFM Alkarkhi, SB Ramli, AM Easa International Journal of Food Sciences and Nutrition 62 (4), 410-417, 2011 | 36 | 2011 |
| The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components S Ramli, N Ismail, AFM Alkarkhi, AM Easa Tropical Life Sciences Research 21 (1), 91, 2010 | 35 | 2010 |
| Psychosocial support for healthcare frontliners during COVID-19 pandemic in Malaysia AYA Bakar, S Ramli Asian journal of psychiatry 54, 102272, 2020 | 30 | 2020 |
| Differentiation of ripe banana flour using mineral composition and logistic regression model ME 2. Abbas F. M. A., Saifullah, R, and Azhar International Food Research Journal 16 (1), 83-87, 2009 | 26 | 2009 |
| The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components SB Ramli, AFM Alkarkhi, YS Yong, AM Easa International journal of food sciences and nutrition 60 (sup4), 317-325, 2009 | 11 | 2009 |
| Assessment of physical properties of ripe banana flour prepared from two varieties: Cavedish and dream bananas FMA Abass, R Saifullah, ME Azhar International Food Research Journal 16, 183-189, 2009 | 10 | 2009 |
| Physicochemical properties of Banana flour as influenced by variety and stage of ripeness: Multivariate Statistical Analysis S Bin Ramli, AFM Alkarkhi, YS Yong, AM Easa Nong Ye Ke Xue Yu Ji Shu 4 (1), 69, 2010 | 8 | 2010 |
| Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements AFM Alkarkhi, SB Ramli, AM Easa International journal of food sciences and nutrition 60 (sup4), 116-125, 2009 | 7 | 2009 |
| Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: Multivariate statistical analysis SB Ramli, AFM Alkarkhi, YS Yong, AM Easa Journal of Agricultural Science and Technology 4, 1250-1939, 2010 | 5 | 2010 |
| Transesterifikasi minyak kemiri sunan menjadi biodiesel menggunakan katalis padat K2O/C M Zaki, TM Asnawi, H Husin, S Ramli, S Sofyana, F Hasfita, K Karo, ... Indonesian Journal of Industrial Research 10 (2), 83-88, 2020 | 2 | 2020 |
| Utilization of green and ripe banana peel as a functional ingredient in yellow noodle. S Ramli, AFM Alkarkhi, YYS Yong YeohShin, AME Azhar Mat Easa | 2 | 2012 |
| Pemanfaatan Bittern Dan Cuka Sebagai Koagulan Pada Pembuatan Tahu SR Dewi, R Handayani, A Bakar, S Ramli Jurnal Inovasi Ramah Lingkungan 2 (2), 6, 2021 | 1 | 2021 |
| Pemanfaatan Rambut Jagung sebagai Alternatif Bahan Pengolahan Makanan Sehat S Ramli, M Mariana, R Khumairah, N Zuhra Jurnal Inovasi Ramah Lingkungan 2 (3), 5, 2021 | 1 | 2021 |
