| Embedding Islamic dietary requirements into HACCP approach W Zzaman, NA Febrianto, NS Zakariya, WNW Abdullah, TA Yang Food control 34 (2), 607-612, 2013 | 59 | 2013 |
| Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties NA Febrianto, F Zhu Food Chemistry 412, 135489, 2023 | 52 | 2023 |
| Producing high quality edible oil by using eco-friendly technology: a review NA Febrianto, TA Yang Advance Journal of Food Science and Technology 3 (4), 317-326, 2011 | 49 | 2011 |
| Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of cocoa beans from the Sul 1 genotype affected by fermentation NA Febrianto, F Zhu Journal of Agricultural and Food Chemistry 68 (32), 8658-8675, 2020 | 38 | 2020 |
| Chemical and biological properties of cocoa beans affected by processing: A review NA Febrianto, S Wang, F Zhu Critical Reviews in Food Science and Nutrition 62 (30), 8403-8434, 2022 | 35 | 2022 |
| Muslim attitude and awareness towards Istihalah AT Aris, NM Nor, NA Febrianto, KV Harivaindaran, TA Yang Journal of Islamic Marketing 3 (3), 244-254, 2012 | 35 | 2012 |
| Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol xl. SH Suseno, AY Tajul, WA Nadiah, AF Noor International Food Research Journal 19 (4), 2012 | 33 | 2012 |
| Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins NA Febrianto, F Zhu Lwt 153, 112395, 2022 | 30 | 2022 |
| Drying and roasting of cocoa and coffee CL Hii, FM Borém CRC Press, 2019 | 29 | 2019 |
| Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter. W Zzaman, U Issara, NF Febrianto, TA Yang International Food Research Journal 21 (3), 2014 | 25 | 2014 |
| Diversity in composition of bioactive compounds among 26 cocoa genotypes NA Febrianto, F Zhu Journal of agricultural and food chemistry 67 (34), 9501-9509, 2019 | 24 | 2019 |
| Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting. NA Febrianto, TA Yang, WA Wan Abdullah International Food Research Journal 23 (5), 2016 | 16 | 2016 |
| Thermal behavior, microstructure, and texture properties of fermented-roasted rambutan seed fat and cocoa butter mixtures NA Febrianto, U Issara, TA Yang, WN Wan Abdullah Pelita Perkebunan 30 (1), 65-79, 2014 | 16 | 2014 |
| A decision tree based approach for the identification of halal critical control point for slaughtering according to Islamic dietary law TA Yang, NA Febrianto, WNW Abdullah, AT Aris Internet J. Food Saf 14, 48-53, 2012 | 14 | 2012 |
| Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao NA Febrianto, F Zhu Food Research International 161, 111764, 2022 | 12 | 2022 |
| Intravariety diversity of bioactive compounds in Trinitario cocoa beans with different degrees of fermentation NA Febrianto, F Zhu Journal of agricultural and food chemistry 67 (11), 3150-3158, 2019 | 12 | 2019 |
| Red kidney bean powder substituted milk in cinnamon herbal coffee: Consumer perception, sensory properties and nutrition content NA Febrianto, K Sa'diyah, T Tejasari Pelita Perkebunan 32 (2), 109-119, 2016 | 11 | 2016 |
| Inventory and characterization of selected deep sea fish species as an alternative food source from Southern Java Ocean and Western Sumatra Ocean, Indonesia SH Suseno, TA Yang, WN Abdullah, NA Febrianto, WN Asti, B Bahtiar, ... International Journal of Nutrition and Food Engineering 4 (8), 651-654, 2010 | 10 | 2010 |
| Karakteristik Fisik dan Kimia Biji Kakao (Theobroma cacao L.) Hasil Fermentasi Variasi Wadah Kotak Kayu, Krat Plastik dan Daun Pisang di Pusat Penelitian Kopi dan Kakao Indonesia Y Rasadi | 8 | 2015 |
| Effects of Fermentation and Roasting Treatment on Fat of Rambutan (nephelium Lappaceum) Seed and Its Potential Utilization as Confectionery Fat NA Febrianto Universiti Sains Malaysia, 2013 | 8 | 2013 |
Tajul Aris YangUniversiti sains Malaysia在 usm.my 的电子邮件经过验证
