| A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products ME Ronie, MK Zainol, HA Mamat Food Research 5 (5), 43-54, 2021 | 9 | 2021 |
| Characterisation of Bario rice flour varieties: Nutritional compositions and physicochemical properties ME Ronie, AH Abdul Aziz, NQI Mohd Noor, F Yahya, H Mamat Applied Sciences 12 (18), 9064, 2022 | 5 | 2022 |
| Proximate compositions, texture, and sensory profiles of gluten-free Bario Rice bread supplemented with potato starch ME Ronie, H Mamat, AH Abdul Aziz, MK Zainol Foods 12 (6), 1172, 2023 | 4 | 2023 |
| Factors affecting the properties of rice flour: a review ME Ronie, M Hasmadi Food Res 6, 1-12, 2022 | 3 | 2022 |
| Unveiling the potential applications of plant by-products in food–A review ME Ronie, AHA Aziz, R Kobun, W Pindi, J Roslan, NR Putra, H Mamat Waste Management Bulletin, 2024 | | 2024 |
| Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Foods 2023, 12, 1172 ME Ronie, H Mamat, AH Abdul Aziz, MK Zainol | | 2023 |
