| Banana peels as a bioactive ingredient and its potential application in the food industry HM Zaini, J Roslan, S Saallah, E Munsu, NS Sulaiman, W Pindi Journal of Functional Foods 9, 105054, 2022 | 123 | 2022 |
| The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage HBM Zaini, MDB Sintang, W Pindi Food science & nutrition 8 (10), 5497-5507, 2020 | 61 | 2020 |
| A Review on Nutrients, Phytochemicals, and Health Benefits of Green Seaweed, Caulerpa lentillifera N Syakilla, R George, FY Chye, W Pindi, S Mantihal, NA Wahab, ... Foods 11 (18), 2832, 2022 | 35 | 2022 |
| Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages W Pindi, HW Mah, E Munsu, N Ab Wahab British Food Journal 119 (1), 2229-2239, 2017 | 30 | 2017 |
| Comparative Study of The Yield and Physicochemical Properties of Collagen from Sea Cucumber (Holothuria scabra), Obtained through Dialysis and the … S Saallah, J Roslan, FS Julius, S Saallah, UH Mohamad Razali, W Pindi, ... Molecules 26 (9), 2564, 2021 | 23 | 2021 |
| Effects of drying methods on the quality of dried sea cucumbers from Sabah–a review NVW Chong, W Pindi, FY Chye, SM Shaarani, JS Lee International Journal of Novel Research in Life Sciences 2 (4), 49-64, 2015 | 21 | 2015 |
| Balancing functional and health benefits of food products formulated with palm oil as oil sources NS Sulaiman, MD Sintang, S Mantihal, HM Zaini, E Munsu, H Mamat, ... Heliyon 8 (10), 2022 | 17 | 2022 |
| Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty H Bin Mohd Zaini, MD Bin Sintang, YN Dan, N Ab Wahab, ... British Food Journal 121 (9), 2179-2189, 2019 | 15 | 2019 |
| Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed W Munsu, E., Zaini, H.B.M., Matanjun, P., Wahab, A.N., Sulaiman, N.S. & Pindi Applied Sciences 11 (23), 11347, 2021 | 12 | 2021 |
| Chicken sausage formulated with gelatin from different sources: A comparison of sensory acceptability and storage stability AS Ch'ng, S. E., Ng, M. D, Pindi, W., Kang, O. L., Abdullah, A. & Babji World Applied Science Journal 31 (120), 2062-2067, 2012 | 12* | 2012 |
| The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets H Binti Mohd Zaini, S Mantihal, FWY Ng, W Pindi Journal of Food Processing and Preservation 45 (5), e15412, 2021 | 9 | 2021 |
| Banana biomass waste: A prospective nanocellulose source and its potential application in food industry–A review HM Zaini, S Saallah, J Roslan, NS Sulaiman, E Munsu, NA Wahab, ... Heliyon, 2023 | 8 | 2023 |
| Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties W Pindi, LW Qin, NS Sulaiman, H Mohd Zaini, E Munsu, NA Wahab, ... Applied Sciences 13 (9), 5447, 2023 | 8 | 2023 |
| Effect of moisture content and drying method on the amylose content of rice JS Janaun, J., Kong, V.V., Toyu C.G, Kamin, N.H, Wolyna, P and Lee IOP Conf. Series: Earth and Environmental Science 36, 012064, 2016 | 8 | 2016 |
| Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties NSSWP Hana Mohd Zaini , Mohd Dona Bin Sintang , Jumardi Roslan, Suryani ... Applied Science 11 (22), 10849, 2021 | 7 | 2021 |
| Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah AWN Siti Faridah, MRL Nur Atikah, L Jau-Shya, M Hasmadi, S Mohd Rosni, P Wolyna Food Research 5 (5), 374 - 381, 2021 | 7 | 2021 |
| Applications of protein crosslinking in food products NS Sulaiman, MD Sintang, HM Zaini, E Munsu, P Matanjun, W Pindi International Food Research Journal 29 (4), 723-739, 2022 | 6 | 2022 |
| Isolation of nanocellulose from Saba’(Musa acuminata x balbisiana) banana peel by one-pot oxidation-hydrolysis system S Saallah, J Roslan, NN Zakaria, W Pindi, S Siddiquee, M Misson, ... Advances in Agricultural and Food Research Journal 1 (1), 2020 | 5 | 2020 |
| Quality characteristics of functional chicken patties incorporated with round cabbage powder S Mantihal, AA Hamsah, H Mohd Zaini, P Mantanjun, W Pindi Journal of Food Processing and Preservation, e16099, 2021 | 4 | 2021 |
| Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder MK Zakaria, P Matanjun, R George, W Pindi, H Mamat, N Surugau, ... Applied Sciences 12 (24), 12671, 2022 | 3 | 2022 |
Noorakmar Ab WahabFood Science and Nutrition, Universiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
Noorakmar Ab WahabFood Science and Nutrition, Universiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证