| Gelation properties of spent duck meat surimi‐like material produced using acid–alkaline solubilization methods T Nurkhoeriyati, N Huda, R Ahmad Journal of Food Science 76 (1), S48-S55, 2011 | 42 | 2011 |
| Surimi-like material: challenges and prospects N Tina, H Nurul, A Ruzita International Food Research Journal 17 (3), 509-517, 2010 | 38 | 2010 |
| Effect of chicken and duck meat ratio on the properties of sausage N Huda, OJ Lin, YC Ping, T Nurkhoeriyati International Journal of Poultry Science 9 (6), 550-555, 2010 | 31 | 2010 |
| The effect of pre-drying treatment and drying conditions on quality and energy consumption of hot air-dried celeriac slices: Optimisation T Nurkhoeriyati, B Kulig, B Sturm, O Hensel Foods 10 (8), 1758, 2021 | 22 | 2021 |
| Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi‐like material during frozen storage T Nurkhoeriyati, N Huda, R Ahmad Journal of food science 77 (1), S91-S98, 2012 | 19 | 2012 |
| Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities T Nurkhoeriyati, A Arefi, B Kulig, B Sturm, O Hensel Food Chemistry 424 (136379), 2023 | 6 | 2023 |
| Perkembangan Terbaru Teknologi Surimi T Nurkhoeriyati, N Huda, R Ahmad Laboratorium Pengolahan Ikan dan Daging. Jurusan Teknologi Makanan. Pusat …, 2010 | 5 | 2010 |
| Non-Destructive In-Process Quality Evaluation of Plant-Sourced Food During Drying T Nurkhoeriyati, B Sturm, O Hensel IOP Conference Series: Earth and Environmental Science 995 (1), 012025, 2022 | 3 | 2022 |
| Study on functional ingredients and claims of ready to drink (RTD) fruit juice in modern retail HN Fadlillah, T Nurkhoeriyati, L Felanesa, AW Utomo Journal of Functional Food and Nutraceutical, 13-22, 2019 | 3 | 2019 |
| Peningkatan Isoflavon dalam Produk Berbasis Okara yang Difermentasi oleh Jamur T Nurkhoeriyati, I Iswaldi Jurnal Dunia Gizi 2 (1), 28-35, 2019 | 3 | 2019 |
| Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods T Nurkhoeriyati, N Huda, R Ahmad International Journal of Food Sciences and Nutrition 63 (4), 498-505, 2012 | 2 | 2012 |
| Perubahan Sifat Fisikokimia dan Pendugaan Umur Simpan Minuman Fungsional Susu Skim yang Disuplementasi Tepung Kedelai Kaya Isoflavon Serta Difortifikasi Vitamin C Dan E T Nurkhoeriyati | 2 | 2007 |
| Process optimisation and non-destructive quality attributes monitoring during drying: A case study of celeriac slices and characterisation of its powder T Nurkhoeriyati | | 2023 |
| Diversifikasi Kefir Berbasis Kedelai dengan Variasi Konsentrasi Susu Skim dan Inokulum T Nurkhoeriyati, D Yusuf, I Iswaldi, A Christia, G Vania Jurnal Teknologi dan Industri Pangan 28 (2), 111-121, 2017 | | 2017 |
| Product Development of Bir Pletok (Betawinese Traditional Drink) with Coffee and Vanilla Flavor for Dip Bag Application G Pricilia, HN Fadlillah, T Nurkhoeriyati | | |
| IS MULTISPECTRAL IMAGING A POTENTIAL ALTERNATIVE TO HYPERSPECTRAL IMAGING TO MONITOR THE DRYING PROCESS OF FOODSTUFF? A AREFI, S RAUT, T NURKHOERIYATI, J NDISYA, O HENSEL, B STURM | | |
Nurul HudaAssociate Professor at Universiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
