YEAR 2021	YEAR 2020	YEAR 2019	YEAR 2018
YEAR 2022	YEAR 2015	YEAR 2014	YEAR 2013

1.	Yuswan, M.H., A. Jalil, N.H., Mohamad, H., Keso, S., Mohamad, N.A., Tengku Md. Yusoff, T.S., Ismail, N.F., Abdul Manaf, Y.N., Mohd Hashim, A., Mohd Desa, M.N., Yusof, Y.A., Mustafa, S., (2021). Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen).  Food Chemistry.  Volume 337, 1 February 2021, Article number 127762
2.	Kusnin, N., Yusof, N.A., Abdullah, J., Sabri, S., Mohammad, F, Mustafa, S., Ab Mutalib, N.A., Sato, S., Takenaka, S., Parmin, N.A., Al-Lohedan, H.A. (2020). Electrochemical sensory detection of: Sus scrofa mtDNA for food adulteration using hybrid ferrocenylnaphthalene diimide intercalator as a hybridization indicator.  RSC Advances.  Volume 10, Issue 46, 19 June 2020, Pages 27336-27345
3.	Mokhtar, N.F.K., Hashim, A.M., Hanish, I., Zulkarnain, A., Raja Nhari, R.M.H., Abdul Sani, A.A., Abbasiliasi, S, Ariff, A., Mustafa, S., Rahim, R.A. (2020). The Discovery of New Antilisterial Proteins from Paenibacillus polymyxa Kp10 via Genome Mining and Mass Spectrometry.  Frontiers in Microbiology, Volume 11, 2 July 2020, Article number 960.
4.	Jawan, R., Abbasiliasi, S., Mustafa, S., Kapri, M.R., Halim, M., Ariff, A.B. (2020). In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry.  Probiotics and Antimicrobial Proteins 2020.
5.	Khairil Mokhtar, N.F., El Sheikha, A.F., Azmi, N.I., Mustafa, S. (2020). Potential authentication of various meat-based products using simple and efficient DNA extraction method.  Journal of the Science of Food and Agriculture.  Volume 100, Issue 4, 15 March 2020, Pages 1687-1693.
6.	Kazunori Kadota, Toi Ibe, Yuto Sugawara, Hitomi Takano, Yus Aniza Yusof, Hiromasa Uchiyama, Yuichi Tozuka and Shinya Yamanaka (2020). Water-assisted synthesis of mesoporous calcium carbonate with a controlled specific surface area and its potential to ferulic acid release. Royal Society of Chemistry, 2020(10), 28019-28025.
7.	P.Pui, R. Karim, Y.A. Yusof, C.W. Wong & H.M. Ghazali (2020). Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-020-00565-3. JCR IF: 1.415 WOS:Q3
8.	Asghar, M.T., Yusof, Y.A., Mokhtar, M.N., Yaacob, M.E., Ghazali, H.M., Chang, L.S. & Manaf, Y.N. (2020). Processing of Coconut Sap into Sugar Syrup using Rotary Evaporation, Microwave and Open-Heat Evaporation Techniques. Journal of the Science of Food and Agriculture, 100: 4012-4019. Scopus, IF: 2.422 WOS: Q2
9.	Chan, H.M., Nyam, K.L., Yusof, Y.A., Pui, L.P. (2020) Investigation of Properties of Polysaccharide-Based Edible Film Incorporated with Functional Melastoma Malabathricum Extract, Carpathian Journal of Food Science and Technology, 12(1), 120-134 . Scopus
10.	Rosland Abel, S.E., Yusof, Y.A., Chin, N.L., Chang, L.S., Ghazali, H.M., Ghani, M.A. & Ishak, I. (2020) The effect of particle size on the physical properties of Arabic gum powder. Journal of Food Process Engineering, e13368 (in press early view), 1-12. Scopus, IF: 1.448 WOS: Q3
11.	Asghar, M.T., Yusof, Y.A., Mokhtar, M.N., Yaacob, M.E., Ghazali, H.M., Chang, L.S. & Manaf, Y.N. (2020). Effect of processing methods on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera) sugar syrup. International Journal of Food Science and Technology, 55(7): 2762-2770. Scopus, IF: 2.281 WOS: Q2
12.	Asghar, M.T., Yusof, Y.A., Mokhtar, M.N., Yaacob, M.E., Ghazali, H.M., Chang, L.S. & Manaf, Y.N. (2020). Coconut (Cocos nucifera) palm sap: Antioxidant and nutritional properties as potential source of sugar. Food Science and Nutrition, 1777-1787. Scopus, IF: 1.747 WOS: Q2
13.	Abel, S.E.R., Yusof, Y.A., Chin. N.L., Chang, L.S., Ghazali, H.M. & Manaf, Y.N. (2020). Characterisation of Physicochemical Properties of Gum Arabic Powder at Various Particle Sizes. Food Research 4 (Suppl. 1): 107-115. Scopus
14.	Fikry, M., Yusof, Y. A., Awaadh, A. M., Rahman, R. A., Chin, N. L. (2020). Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices. Journal of Food Measurement and Characterization, 14: 1158–1171. Scopus, IF: 1.415, WOS: Q3
15	Salahaldin Fathalla, M., Mahyudin, N.A., Mohamad Ghazali, F., Rukayadi, Y. and Jaafar, S.N. 2020. Detection of enterotoxin gene (sea) and biofilm formation ability among multidrug resistant Staphylococcus aureus isolated from shawarma sandwich sold at selected kiosks in Klang Valley, Malaysia. Food Research 4 (2) : 1234 - 1244 (August 2020).
16	Mohd Salahuddin Mohd Basri, Nurain Mohd Jais, Alifdalino Sulaiman, Mohd Zuhair Mohd Nor, Nor Nadiah Abdul Karim Shah, Siti Hajar Ariffin. (2020). Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Processes 8, 797 – 816
17	Chew-Li, M., Shun-Kai, Y., Mohd-Azuraidi, O., Yuswan, M.H., Jiun-Yan, L., Wei-Meng, L., Swee-Hua-Erin, L., & Kok-Song, L. (2020). Antibacterial activity and mode of action of β-caryophyllene on Bacillus cereus . Polish Journal of Microbiology , Article in press https://doi.org/10.33073/pjm-2020-007
18	Mohd Basri, M.S., Mohd Jais, N., Sulaiman, A., Mohd Nor, M.Z., Abdul Karim Shah, N.N. and Ariffin, S.H. (2020), Optimizing the processing factor and formulation of oat-based cookie dough for enhancement in stickiness and moisture content using response surface methodology and superimposition, Processes, 8(7), p.797 (JCR Q2)
19	Mohd Salahuddin Mohd Basri, Khairul Manami Kamarudin, Nurul Ain Maidin, Mohd Hidayat Ab Rahman (2020), Aerodynamic drag study of time-trial cycling helmets using CFD analysis, Journal of Advanced Research in Fluid Mechanics and Thermal Sciences (Scopus Index)
20	Mohd Basri, M.S., Mohd Jais, N., Sulaiman, A., Mohd Nor, M.Z., Abdul Karim Shah, N.N., & Ariffin, S.H. (2020). Optimizing the processing factor and formulation of oat-based cookie dough for enhancement in stickiness and moisture content using response surface methodology and superimposition. Processes, 8(7), 797. (IF: 2.753, Q1)

Updated:: 05/12/2022 [salehan]