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Muhamed, Ariff Azly and Ab Rahman, Mohd Nizam and Mohd Hamzah, Firdaus and Che Mohd Zain, Che Rosmawati and Zailani, Suhaiza (2019) The impact of consumption value on consumer behaviour: A case study of halal-certified food supplies. British Food Journal, 121 (11). pp. 2951-2966. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-10-2018-0692.
Ng, Seng Bee and Pong, Ze Yee and Chang, Kian Aun and Neo, Yun Ping and Chew, Lye Yee and Khoo, Hock Eng and Kong, Kin Weng (2022) Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: Sensory acceptance and physicochemical properties. British Food Journal, 124 (9). pp. 2911-2920. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-08-2021-0883.
Wan-Mohtar, Wan Abd Al Qadr Imad and Klaus, Anita and Cheng, Acga and Salis, Shardana Aiga and Abdul Halim-Lim, Sarina (2019) Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging. British Food Journal, 121 (8). pp. 1871-1883. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-06-2018-0408.
Zailani, S. and Kanapathy, K. and Iranmanesh, M. and Tieman, M. (2015) Drivers of halal orientation strategy among halal food firms. British Food Journal, 117 (8). pp. 2143-2160. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-01-2015-0027.
Zailani, Suhaiza and Jafarzadeh, Shima and Iranmanesh, Mohammad and Nikbin, Davoud and Selim, Nur Izatul Irani (2018) Halal logistics service quality: conceptual model and empirical evidence. British Food Journal, 120 (11). pp. 2599-2614. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-07-2017-0412.
