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Salma Mohamad Yusop
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引用次数
引用次数
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Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
SM Yusop, MG O’Sullivan, JF Kerry, JP Kerry
Meat science 85 (4), 657-663, 2010
1882010
Preparation and characterization of cellulose and nanocellulose from pomelo (Citrus grandis) albedo.
F Nor, MY Salma, A Ishak
Journal of Nutrition and Food Sciences 5 (1), 2015
1822015
Marinating and enhancement of the nutritional content of processed meat products
SM Yusop, MG O’Sullivan, JP Kerry
Processed meats, 421-449, 2011
93*2011
Optimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin
AV Sanaei, F Mahmoodani, SF See, SM Yusop, AS Babji
International Food Research Journal 20 (1), 423, 2013
722013
Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone
F Mahmoodani, VS Ardekani, SF See, SM Yusop, AS Babji
Journal of food science and technology 51, 3104-3113, 2014
702014
ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate
F Mahmoodani, M Ghassem, AS Babji, SM Yusop, R Khosrokhavar
Journal of food science and technology 51, 1847-1856, 2014
692014
Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets
SM Yusop, MG O’Sullivan, JF Kerry, JP Kerry
LWT-Food Science and Technology 46 (1), 363-370, 2012
602012
Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat
SM Yusop, MG O’Sullivan, M Preuß, H Weber, JF Kerry, JP Kerry
LWT-Food Science and Technology 46 (1), 349-355, 2012
542012
Edible bird’s nest: physicochemical properties, production, and application of bioactive extracts and glycopeptides
NA Daud, S Mohamad Yusop, AS Babji, SJ Lim, SR Sarbini, T Hui Yan
Food Reviews International 37 (2), 177-196, 2021
522021
Optimization of extraction and physicochemical properties of gelatin from pangasius catfish (Pangasius sutchi) skin
F Mahmoodani, VS Ardekani, SS Fern, SM Yusop, AS Babji
Sains Malaysiana 43 (7), 995-1002, 2014
442014
Sensory evaluation of Chinese‐style marinated chicken by Chinese and European naïve assessors
SM Yusop, MG O'sullivan, JF Kerry, JP Kerry
Journal of Sensory Studies 24 (4), 512-533, 2009
422009
Isolation, purification and characterization of antioxidative bioactive elastin peptides from poultry skin
M Nadalian, N Kamaruzaman, MSM Yusop, AS Babji, SM Yusop
Food science of animal resources 39 (6), 966, 2019
302019
Sensory evaluation of indian‐style marinated chicken by malaysian and european naïve assessors
SM Yusop, MG O'SULLIVAN, JF Kerry, JP Kerry
Journal of Sensory Studies 24 (2), 269-289, 2009
292009
Characteristics of cinnamaldehyde nanoemulsion prepared using APV-high pressure homogenizer and ultra turrax
Asmawati, WAW Mustapha, SM Yusop, MY Maskat, AF Shamsuddin
AIP Conference Proceedings 1614 (1), 244-250, 2014
282014
Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies (Capsicum annuum L.): A Review
N Balakrishnan, SM Yusop, IA Rahman, E Dauqan, A Abdullah
Foods 11 (1), 91, 2022
222022
Characterization of edible swiftlet’s nest as a prebiotic ingredient using a simulated colon model
NA Daud, SR Sarbini, AS Babji, S Mohamad Yusop, SJ Lim
Annals of microbiology 69, 1235-1246, 2019
202019
Functionality of okra gum as a novel carbohydrate-based fat replacer in ice cream
NS Aziz, NS Sofian-Seng, SM Yusop, KF Kasim, NSM Razali
Food Science and Technology Research 24 (3), 519-530, 2018
202018
Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin
VS Ardekani, F Mahmoodani, SF See, SM Yusop, AS Babji
Sains Malaysiana 42 (12), 1697-1705, 2013
202013
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
NN Shahrai, AS Babji, MY Maskat, AF Razali, SM Yusop
Animal bioscience 34 (5), 904, 2021
192021
Effects of enzymatic hydrolysis on the antioxidative and antihypertensive activities from red tilapia fish protein
NA Daud, AS Babji, SM Yusop
Journal of Nutrition & Food Sciences 5 (387), 2015
182015
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