| Banana peels as a bioactive ingredient and its potential application in the food industry HM Zaini, J Roslan, S Saallah, E Munsu, NS Sulaiman, W Pindi Journal of Functional Foods 92, 105054, 2022 | 129 | 2022 |
| Classification, extraction and current analytical approaches for detection of pesticides in various food products NS Sulaiman, K Rovina, VM Joseph Journal of Consumer Protection and Food Safety 14, 209-221, 2019 | 56 | 2019 |
| Development of biodegradable hybrid polymer film for detection of formaldehyde in seafood products K Rovina, JM Vonnie, SN Shaeera, SX Yi, NF Abd Halid Sensing and Bio-Sensing Research 27, 100310, 2020 | 38 | 2020 |
| Balancing functional and health benefits of food products formulated with palm oil as oil sources NS Sulaiman, MD Sintang, S Mantihal, HM Zaini, E Munsu, H Mamat, ... Heliyon 8 (10), 2022 | 18 | 2022 |
| Recent biosensors technologies for detection of mycotoxin in food products K Rovina, SN Shaeera, JM Vonnie, SX Yi Mycotoxins and food safety, 2019 | 15 | 2019 |
| Physicochemical, sensory properties and lipid oxidation of chicken sausages supplemented with three types of seaweed E Munsu, H Mohd Zaini, P Matanjun, N Ab Wahab, NS Sulaiman, W Pindi Applied Sciences 11 (23), 11347, 2021 | 14 | 2021 |
| Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties W Pindi, LW Qin, NS Sulaiman, H Mohd Zaini, E Munsu, NA Wahab, ... Applied Sciences 13 (9), 5447, 2023 | 11 | 2023 |
| Banana biomass waste: A prospective nanocellulose source and its potential application in food industry–A review HM Zaini, S Saallah, J Roslan, NS Sulaiman, E Munsu, NA Wahab, ... Heliyon, 2023 | 8 | 2023 |
| Applications of protein crosslinking in food products NS Sulaiman, MD Sintang, HM Zaini, E Munsu, P Matanjun, W Pindi International Food Research Journal 29 (4), 723-739, 2022 | 8 | 2022 |
| Functional and sensorial properties of chicken sausage supplemented with banana peel flours of different varieties H Mohd Zaini, MDB Sintang, J Roslan, S Saallah, E Munsu, NS Sulaiman, ... Applied Sciences 11 (22), 10849, 2021 | 8 | 2021 |
| The influence of utilizing red tropical Kappaphycus alvarezii gel as a fat substitute on the quality of chicken patties W Pindi, OW Siang, E Munsu, H Mohd Zaini, NS Sulaiman, P Matanjun, ... Journal of Applied Phycology 36 (2), 857-865, 2024 | 4 | 2024 |
| Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality NS Sulaiman, MD Sintang, N Huda, H Mohd Zaini, MJH Akanda, W Pindi Food and Bioprocess Technology, 1-18, 2024 | | 2024 |
| Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties NS Sulaiman, HM Zaini, MJH Akanda, MH Heong, A Chai, W Pindi Food and Bioprocess Technology, 1-13, 2024 | | 2024 |
| The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties AZY Chiong, NS Sulaiman, HM Zaini, MH Heong, A Chai, R George, ... International Journal of Food 1 (1), 69-80, 2024 | | 2024 |
