| Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour R Feili, W Zzaman, WNW Abdullah, TA Yang Food Science and Technology 1 (2), 30-36, 2013 | 142 | 2013 |
| Review on Rambutan Seed Fat as a potential source of cocoa butter substitute in Confectionary Product. Issara U, Zzaman W, Yang T A International Food Research Journal 21 (1), 25-31, 2014 | 74 | 2014 |
| Nitrites in cured meats, health risk issues, alternatives to nitrites: A review MH Shakil, AT Trisha, M Rahman, S Talukdar, R Kobun, N Huda, ... Foods 11 (21), 3355, 2022 | 66 | 2022 |
| Investigation on physic-chemical and sensory evaluation of cookies substituted with papaya pulp flour Varastegani B, Wahidu Zzaman and Tajul A. Yang Journal of Food Quality, 2015 | 63 | 2015 |
| Embedding Islamic dietary requirements into HACCP approach W Zzaman, NA Febrianto, NS Zakariya, WN Wan Abdullah, TA Yang Food Control 34 (2), 607-612, 2013 | 59 | 2013 |
| Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices W Zzaman, R Biswas, MA Hossain Heliyon 7 (1), 2021 | 53 | 2021 |
| Moisture, color and texture changes in cocoa beans during superheated steam roasting W Zzaman, TA Yang Journal of Food Processing and Preservation 38 (3), 1364-1370, 2014 | 51 | 2014 |
| Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao) W Zzaman, TA Yang Food Science and Technology Research 19 (2), 181-186, 2013 | 47 | 2013 |
| Characterization of antibiotic resistant Salmonella spp isolated from chicken eggs of Dhaka city MM Ahmed, MM Rahman, KR Mahbub, M Wahiduzzaman Journal of Scientific Research 3 (1), 191, 2011 | 46 | 2011 |
| Shelf Life Extension of Banana (Musa sapientum) by Gamma Radiation W Zaman, D Paul, K Alam, M Ibrahim, P Hassan Journal of Bio-science 15, 47-53, 2007 | 46 | 2007 |
| Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans W Zzaman, R Bhat, TA Yang Journal of food processing and preservation 38 (4), 1932-1938, 2014 | 44 | 2014 |
| Biochemical and radical scavenging properties of sea cucumber (Stichopus vastus) collagen hydrolysates Md. Zainul Abedin, A Abd Karim, Wahidu Zzaman Natural Product Research, 2014 | 44 | 2014 |
| Physico-chemical composition of four papaya varieties grown at Rajshahi W Zaman, SK Biswas, MOH Helali, M Ibrahim, P Hassan Journal of Bio-science 14, 83-86, 2006 | 42 | 2006 |
| Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent N Affandi, W Zzaman, TA Yang, AM Easa Beverages 3 (1), 9, 2017 | 39 | 2017 |
| Effect of foaming agent concentration and drying temperature on biochemical properties of foam mat dried tomato powder MA Hossain, S Mitra, M Belal, W Zzaman Food Research 5 (1), 291-297, 2021 | 37 | 2021 |
| A comprehensive review on bio-preservation of bread: An approach to adopt wholesome strategies M Rahman, R Islam, S Hasan, W Zzaman, MR Rana, S Ahmed, M Roy, ... Foods 11 (3), 319, 2022 | 34 | 2022 |
| Optimization of substrate composition for pectinase production from Satkara (Citrus macroptera) peel using Aspergillus niger-ATCC 1640 in solid-state fermentation T Ahmed, MR Rana, W Zzaman, R Ara, MG Aziz Heliyon 7 (10), 2021 | 33 | 2021 |
| Effects of incorporation of jackfruit rind powder on chemical and functional properties of bread R Felli, TA Yang, WNW Abdullah, W Zzaman Tropical life sciences research 29 (1), 113, 2018 | 33 | 2018 |
| Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS HL Khairy, AF Saadoon, W Zzaman, TA Yang, AM Easa Journal of King Saud University-Science 30 (3), 316-323, 2018 | 32 | 2018 |
| Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao) W Zzaman, R Bhat, TA Yang, AM Easa Journal of the Science of Food and Agriculture 97 (13), 4429-4437, 2017 | 30 | 2017 |
Tajul Aris YangUniversiti sains Malaysia在 usm.my 的电子邮件经过验证
