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Anyi, Ubong and New, Chia Yeung and Chai, Lay Ching and Loo, Yuet Ying and Mahmud @ Ab Rashid, Nor Khaizura and Kayali, Ahmad Yaman and Radu, Son (2020) Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia. Food Research, 4 (4). pp. 982-990. ISSN 2550-2166, DOI https://doi.org/10.26656/fr.2017.4(4).417.

Azizan, N.A.Z. and Lim, T.C. and Raseetha, S. and Wan Mohtar, Wan Abd Al-Qadr Imad (2022) Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi. Food Research, 6 (6). 39 -47. ISSN 2550-2166, DOI https://doi.org/10.26656/fr.2017.6(6).676.

Lihan, S. and Jalin, F.J.E. and Mohd-Azlan, J. and Chiew, S.T. and Chai, L.C. (2022) The characterization of Enterobacteriaceae and Pseudomonadaceae isolated from natural salt licks in Sarawak Borneo. Food Research, 6 (3). 350 – 359. ISSN 2550-2166, DOI https://doi.org/10.26656/fr.2017.6(3).208.

Pauzi, N. and Razali, A. and Syed Jaafar, Syed Mohd Jeffri and Jamaludin, M.H. and Mohd Razif, Nor Fahimah and Man, S. (2022) Religiosity as a mediator in the relationship between perceived behavioural control and intention in patronising halal food premises. Food Research, 6 (5). 300 -309. ISSN 25502166, DOI https://doi.org/10.26656/fr.2017.6(5).631.

Ubong, Anyi and New, Chia Yeung and Chai, Lay Ching and Nur Fatihah, A. and Nur Hasria, K. and Nishibuchi, Mitsuaki and Son, Radu (2019) Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk. Food Research, 3 (6). pp. 808-813. ISSN 2550-2166, DOI https://doi.org/10.26656/fr.2017.3(6).193.