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Tan, Yee Shin and Baskaran, Asweni and Nallathamby, Neeranjini and Chua, Kek Heng and Kuppusamy, Umah Rani and Sabaratnam, Vikineswary (2015) Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). Journal of Food Science and Technology, 52 (5). pp. 3058-3064. ISSN 0022-1155, DOI https://doi.org/10.1007/s13197-014-1332-8.
Tasrip, Nor Asmara and Mohd Desa, Mohd Nasir and Khairil Mokhtar, Nur Fadhilah and Sajali, Nurhayatie and Mohd Hashim, Amalia and Ali, Md. Eaqub and Kqueen, Cheah Yoke (2021) Rapid porcine detection in gelatin-based highly processed products using loop mediated isothermal amplification. Journal of Food Science and Technology, 58 (12). pp. 4504-4513. ISSN 0022-1155, DOI https://doi.org/10.1007/s13197-020-04932-2.
Thavamoney, Nisha and Sivanadian, Leykkha and Tee, Lee Hong and Khoo, Hock Eng and Prasad, Krishnamurthy Nagendra and Kong, Kin Weng (2018) Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents. Journal of Food Science and Technology, 55 (7). pp. 2523-2532. ISSN 0022-1155, DOI https://doi.org/10.1007/s13197-018-3170-6.
