Hasanah M. Ghazali
Title
Cited by
Cited by
Year
Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods
SM Abdulkarim, K Long, OM Lai, SKS Muhammad, HM Ghazali
Food chemistry 93 (2), 253-263, 2005
3832005
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
3022007
Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
N Azarakhsh, A Osman, HM Ghazali, CP Tan, NM Adzahan
Postharvest Biology and Technology 88, 1-7, 2014
2222014
Physico‐chemical characteristics of roselle (Hibiscus sabdariffa L.)
PK Wong, S Yusof, HM Ghazali, YBC Man
Nutrition & Food Science, 2002
2192002
Extraction and physicochemical properties of low free fatty acid crude palm oil
CH Tan, HM Ghazali, A Kuntom, CP Tan, AA Ariffin
Food Chemistry 113 (2), 645-650, 2009
1802009
Composition and thermal profile of crude palm oil and its products
YB Che Man, T Haryati, HM Ghazali, BA Asbi
Journal of the American oil chemists' society 76 (2), 237-242, 1999
1791999
Naringin content in local citrus fruits
S Yusof, HM Ghazali, GS King
Food Chemistry 37 (2), 113-121, 1990
1401990
Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation …
S Samaram, H Mirhosseini, CP Tan, HM Ghazali, S Bordbar, A Serjouie
Food Chemistry 172, 7-17, 2015
1312015
Polyphenoloxidase from guava (Psidium guajava L.)
MA Augustin, HM Ghazali, H Hashim
Journal of the Science of Food and Agriculture 36 (12), 1259-1265, 1985
1261985
PROPERTIES OF CARICA PAPAYA L. (PAPAYA) SEED OIL FOLLOWING EXTRACTIONS USING SOLVENT AND AQUEOUS ENZYMATIC METHODS
T Puangsri, SM Abdulkarim, HM Ghazali
Journal of Food Lipids 12 (1), 62-76, 2005
1222005
Fatty acid profile of the oil extracted from fish waste (head, intestine and liver)(Sardinella lemuru)
A Khoddami, AA Ariffin, J Bakar, HM Ghazali
World Applied Sciences Journal 7 (1), 127-131, 2009
1172009
Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications
S Saadi, N Saari, F Anwar, AA Hamid, HM Ghazali
Biotechnology advances 33 (1), 80-116, 2015
1042015
Enzymatic transesterification of palm olein with nonspecific and 1, 3‐specific lipases
HM Ghazali, S Hamidah, YB Che Man
Journal of the American Oil Chemists' Society 72 (6), 633-639, 1995
1041995
Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient
JJ Leisner, B Pot, H Christensen, G Rusul, JE Olsen, BW Wee, ...
Applied and environmental microbiology 65 (2), 599-605, 1999
1031999
Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango (Mangifera indica L.) fruit during low temperature storage
G Khaliq, MTM Mohamed, A Ali, P Ding, HM Ghazali
Scientia Horticulturae 190, 187-194, 2015
932015
Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability
S Samaram, H Mirhosseini, CP Tan, HM Ghazali
Industrial Crops and Products 52, 702-708, 2014
912014
Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis
JMN Marikkar, HM Ghazali, YBC Man, TSG Peiris, OM Lai
Food chemistry 91 (1), 5-14, 2005
912005
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
822000
Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples.
N Azarakhsh, A Osman, HM Ghazali, CP Tan, N Mohd Adzahan
International Food Research Journal 19 (1), 2012
792012
Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation
LO Ming, HM Ghazali, CC Let
Food Chemistry 64 (1), 83-88, 1999
741999
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