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Year | Number of Results |
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2019 | 2 |
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Page 1
Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review.
Food Sci Biotechnol. 2023 Feb 15;32(6):729-747. doi: 10.1007/s10068-023-01276-3. eCollection 2023 May.
Food Sci Biotechnol. 2023.
PMID: 37041805
Free PMC article.
Review.
Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers.
Zaini NSM, Mansor N, Yusoff MM, Rahim MHA.
Zaini NSM, et al. Among authors: yusoff mm.
J Oleo Sci. 2023 Aug 31;72(9):811-818. doi: 10.5650/jos.ess23036. Epub 2023 Aug 14.
J Oleo Sci. 2023.
PMID: 37574285
Free article.
Item in Clipboard
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.
Faridah MR, Yusoff MM, Rozzamri A, Ibadullah WZW, Hairi ANA, Daud NHA, Huda N, Ismail-Fitry MR.
Faridah MR, et al. Among authors: yusoff mm.
Foods. 2023 Jan 31;12(3):597. doi: 10.3390/foods12030597.
Foods. 2023.
PMID: 36766126
Free PMC article.
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Aqueous enzymatic extraction of Moringa oleifera oil.
Mat Yusoff M, Gordon MH, Ezeh O, Niranjan K.
Mat Yusoff M, et al.
Food Chem. 2016 Nov 15;211:400-8. doi: 10.1016/j.foodchem.2016.05.050. Epub 2016 May 10.
Food Chem. 2016.
PMID: 27283648
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Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage.
Mat Yusoff M, Niranjan K, Mason OA, Gordon MH.
Mat Yusoff M, et al.
J Sci Food Agric. 2020 Mar 15;100(4):1588-1597. doi: 10.1002/jsfa.10167. Epub 2019 Dec 20.
J Sci Food Agric. 2020.
PMID: 31773733
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Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil.
Hew KS, Asis AJ, Tan TB, Yusoff MM, Lai OM, Nehdi IA, Tan CP.
Hew KS, et al. Among authors: yusoff mm.
Food Chem. 2020 Mar 1;307:125545. doi: 10.1016/j.foodchem.2019.125545. Epub 2019 Sep 30.
Food Chem. 2020.
PMID: 31654951
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Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants.
Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP.
Goh KM, et al. Among authors: mat yusoff m.
Foods. 2020 Jun 4;9(6):739. doi: 10.3390/foods9060739.
Foods. 2020.
PMID: 32512737
Free PMC article.
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