| Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion H Mirhosseini, CP Tan, NSA Hamid, S Yusof Colloids and Surfaces A: Physicochemical and Engineering Aspects 315 (1-3 …, 2008 | 365 | 2008 |
| A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums H Mirhosseini, BT Amid Food research international 46 (1), 387-398, 2012 | 364 | 2012 |
| Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation … S Samaram, H Mirhosseini, CP Tan, HM Ghazali, S Bordbar, A Serjouie Food Chemistry 172, 7-17, 2015 | 309 | 2015 |
| Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids M Kazemi, R Karim, H Mirhosseini, AA Hamid Food chemistry 206, 156-166, 2016 | 196 | 2016 |
| Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends S Alireza, CP Tan, M Hamed, YB Che Man International food research journal 17 (2), 295-302, 2010 | 196 | 2010 |
| Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion H Mirhosseini, CP Tan, NSA Hamid, S Yusof Food hydrocolloids 22 (7), 1212-1223, 2008 | 194 | 2008 |
| Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid BT Amid, H Mirhosseini Food chemistry 132 (3), 1258-1268, 2012 | 189 | 2012 |
| Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent … F Fathordoobady, H Mirhosseini, J Selamat, MY Abd Manap Food chemistry 202, 70-80, 2016 | 166 | 2016 |
| Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion S Tamnak, H Mirhosseini, CP Tan, HM Ghazali, K Muhammad Food Hydrocolloids 56, 405-416, 2016 | 163 | 2016 |
| Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability S Samaram, H Mirhosseini, CP Tan, HM Ghazali Industrial Crops and Products 52, 702-708, 2014 | 162 | 2014 |
| Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying A Serjouie, CP Tan, H Mirhosseini, YB Che Man American journal of food technology 5 (5), 310-323, 2010 | 150 | 2010 |
| Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed H Mirhosseini, BT Amid Chemistry Central Journal 7, 1-14, 2013 | 149 | 2013 |
| Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta H Mirhosseini, NFA Rashid, BT Amid, KW Cheong, M Kazemi, ... LWT-Food science and Technology 63 (1), 184-190, 2015 | 146 | 2015 |
| Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage H Mirhosseini, CP Tan, A Aghlara, NSA Hamid, S Yusof, BH Chern Carbohydrate Polymers 73 (1), 83-91, 2008 | 146 | 2008 |
| Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: Yield, fatty acid composition and triacylglycerol profile S Samaram, H Mirhosseini, CP Tan, HM Ghazali Molecules 18 (10), 12474-12487, 2013 | 129 | 2013 |
| Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology CK Pua, NSA Hamid, CP Tan, H Mirhosseini, RBA Rahman, G Rusul LWT-Food Science and Technology 43 (2), 343-349, 2010 | 120 | 2010 |
| Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions N Anarjan, H Mirhosseini, BS Baharin, CP Tan Food Chemistry 123 (2), 477-483, 2010 | 113 | 2010 |
| Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology H Mirhosseini, CP Tan, NSA Hamid, S Yusof, BH Chern Food Hydrocolloids 23 (2), 271-280, 2009 | 113 | 2009 |
| Effect of pre‐germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats S Roohinejad, A Omidizadeh, H Mirhosseini, N Saari, S Mustafa, ... Journal of the Science of Food and Agriculture 90 (2), 245-251, 2010 | 111 | 2010 |
| Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion H Mirhosseini, CP Tan, NSA Hamid, S Yusof Food Chemistry 107 (3), 1161-1172, 2008 | 103 | 2008 |