| Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits AFM Alkarkhi, S bin Ramli, YS Yong, AM Easa Food Chemistry 129 (2), 312-318, 2011 | 216 | 2011 |
| Utilization of green banana flour as a functional ingredient in yellow noodle R Saifullah, FMA Abbas, SY Yeoh, ME Azhar International Food Research Journal 16 (3), 373-379, 2009 | 85 | 2009 |
| Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles S Ramli, AFM Alkarkhi, Y Shin Yong, L Min-Tze, AM Easa International journal of food sciences and nutrition 60 (sup4), 326-340, 2009 | 64 | 2009 |
| Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis. AFM Alkarkhi, R Saifullah, YS Yong, ME Azhar Asian Journal of Food and Agro-Industry 3 (3), 349-362, 2010 | 44 | 2010 |
| Utilization of banana peel as a functional ingredient in yellow noodle. R Saifullah, AFM Alkarkhi, SY Yeoh, ME Azhar Asian Journal of Food and Agro-Industry 2 (3), 321-329, 2009 | 40* | 2009 |
| Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with … SY Yeoh, AFM Alkarkhi, SB Ramli, AM Easa International journal of food sciences and nutrition 62 (4), 410-417, 2011 | 38 | 2011 |
| The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles SY Yeoh, M Lubowa, TC Tan, M Murad, AM Easa Food chemistry 333, 127425, 2020 | 32 | 2020 |
| Effects of medicinal plants extract enriched cheese with fish collagen on proteolysis and in vitro angiotensin-I converting enzyme inhibitory activity AB Shori, YS Yong, AS Baba LWT 159, 113218, 2022 | 23 | 2022 |
| Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity AB Shori, YS Yong, AS Baba Brazilian Journal of Food Technology 41 (4), 902-907, 2020 | 23 | 2020 |
| Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch M Lubowa, SY Yeoh, AM Easa Food Science and Technology International 24 (6), 476-486, 2018 | 23 | 2018 |
| Effect of cross‐linking agents on physicochemical, textural properties and microstructure of canned soy protein isolate‐yellow alkaline noodles prepared by retort processing SY Yeoh, AFM Alkarkhi, AM Easa Journal of food processing and preservation 38 (3), 1187-1197, 2014 | 21 | 2014 |
| Effect of pre‐gelatinised high‐amylose maize starch combined with Ca2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour … M Lubowa, SY Yeoh, B Varastegan, AM Easa International Journal of Food Science & Technology 56 (2), 1021-1029, 2021 | 15 | 2021 |
| The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components SB Ramli, AFM Alkarkhi, YS Yong, AM Easa International journal of food sciences and nutrition 60 (sup4), 317-325, 2009 | 13 | 2009 |
| Physicochemical properties of banana flour as influenced by variety and stage of ripeness: multivariate statistical analysis S bin Ramli, AFM Alkarkhi, YS Yong, AM Easa Nong Ye Ke Xue Yu Ji Shu 4 (1), 69, 2010 | 11 | 2010 |
| Growth rate of Lactobacillus ssp. and Streptococcus thermophilus of some medicinal plants water extracts with fish collagen YS Yong, T Jin, S Gim, YP Tin, KJ Nee, AB Shori, AS Baba Biointerface Research in Applied Chemistry 12 (1), 824-832, 2022 | 9 | 2022 |
| Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles MMAME Shin-Yong Yeoh, Hui-Ling Tan, Lubowa Muhammad, Thuan-Chew Tan npj Science of Food 7, 8, 2023 | 5 | 2023 |
| EFFECT OF STORAGE ON PHYSICO-CHEMICAL, MICROBIAL AND SENSORY EVALUATION OF SWEET BASED DAIRY PRODUCTS SYYMM Muhammad Qasim Ali, Sook Chin Chew, Sumaira Iftikhar, Widya fatriasari ... Xi'an Shiyou Daxue Xuebao (Ziran Kexue Ban)/Journal of Xi'an Shiyou …, 2022 | 2* | 2022 |
| Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application SY Yeoh, AS Zulkipli, TC Tan, HL Tan, KC Yong, AM Easa LWT - Food Science and Technology, 116416, 2024 | 1 | 2024 |
| The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components S Bin Ramli, AFM Alkarkhi, YS Yong, AM Easa INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 60, 317-325, 2009 | 1 | 2009 |
| Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review MMS Lubowa Muhammad, Yeoh Shin Yong Journal of Food Innovation, Nutrition, and Environmental Sciences 1 (1), 30-46, 2024 | | 2024 |
Abbas AlkarkhiDepartment of Medical Biochemical Analysis, Cihan University-Erbil, Iraq確認したメール アドレス: cihanuniversity.edu.iq