Calon anugerah merdeka (outstanding scholastic achievement)




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2001


  1. Tan, C. P.. and Che Man, Y.B. 2001. Natural versus artificial antioxidants: Their activity and performance in RBD palm olein – A physico-chemical, sensory, and instrumental studies. Conference on Functional Food – Latest Development, 10 – 11 April, Putra Jaya




  1. Tan, C.P., Che Man, Y.B. Selamat, J. and Yusoff, M.S.A. 2001. Application of Arrhenius Kinetics to prodict oxidative Stability in edible oils: A kinetic analysis by isothermal DSC. 11th World Congress of Food Technology, April 22-27, 2001, Seoul, Korea (Awarded Travel Grant by IUFoST , MIFT and UPM)




  1. Ali, J. Selamat, Y.B. Che Man, A.M. Suria (2001). Chemical, Physical Characteristics and Sensory Attributes of Dark Chocolate Filled with Dessicated Coconut and Palm Mid-Fraction or Palm Kernel Stearin. 93rd AOCS Meeting & Expo, May 13 – 16, Minneapolis, USA.




  1. Mirghani, M.E.S., Che Man, Y.B., Jinap, S. Baharin, B.S., Bakar, J. 2001. Determination of Aflatoxins in GroundnutCake using FTIR Spectroscopy with ATR., 92nd AOCS Meeting & Expo, May 13 –16, Minneapolis, USA (Winner of 2001 AOCS Honored Students Award)




  1. Tan, C.P., Che Man, Y.B., Yusoff, M.S.A. and Jinap. S. 2001. Oxidative stability of RBD palm olein in comparison with other highly unsaturated oils by differential scanning calorimetry – a kinetic study. 2001 PORIM International Palm Oil Congres- Cutting-edgeTechnologies for Sustained Competitiveness, August 20-25, 2001, Kuala Lumpur




  1. Tan, C.P., Che Man, Y.B., Jinap, S. and Yusoff, M.S.A. 2001. Determination of two quality parameters in heated oils: A differntial scanning calorimetry study. Ibid.




  1. Mirghani, M.E.S., Che Man, Y.B, Jinap, S., Baharin, B.S. and Bakar, J. 2001. FTIR Spectroscopic determination of Soap Residues in Chemically Refined Vegetable Oils. PIPOC 2001, Ibid




  1. Kumara, B, Jinap, S., Che Man, Y.B., Yusoff, M.S.A. 2001. Optimization of Fat Mixtures and emulsifiers on chocolate coating model system using DSC. PIPOC 2001, Ibid




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A., Abdul Rahman, R and Chong, C. L. 2001. Emulsion temperature an important parameter in margerine processing, Ibid




  1. Thang, Y.M., Siew, W.L., Cheah, K.Y., Kuang, D. and Che Man, Y.B. 2001. Monitoring interesterification of methyl ester-oil mixtures by liquid chromatography. Ibid.




  1. Irwandi, J. Che Man, Y.B., Kitts, D.D., Bakar, J. and Jinap, S. 2001. Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems. Ibid




  1. Lii, C.L., Abdul Rahman, R., Jinap, S., Che Man, Y.B. and Shahrir, S. 2001. Construction and evaluation of direct solar driers of cocoa. Proc. 2nd Asia-Oceanic Drying Conference, August 20-22, 2001, Penang.




  1. Che Man, Y.B. 2001. Development and application of thermal analysis on fats and oils with special emphasis on palm oil products. Malaysia Toray Science Foundation, 13 September, 2001, Petaling Jaya [Finalist for the Year 2001 Science & Technology Award]




  1. Che Man, Y.B. and Tan, C.P. 2001. Comparison of Vegetable oils Quality Characteristics by DSC: A Microwave Heating Versus Deep-fat Frying. 24th World Congress and Exhibiton of the International Society for Fat Research, Lipids, Fats, and Oils: Reality and Public Perception, 16-20 September 2001, International Congress Center, Berlin, Germany.




  1. Tan, C.P. and Che Man, Y.B. 2001. Latest Development in DSC for monitoring and Assessing Various Quality Parameyters in Palm Oi, Ibid




  1. Mirghani, M.E.S., Che Man, Y.B., Jinap, S. Baharin , B.S. and Bakar, J. 2001. Determination of Hexane Residues in Vegetable Oils using FTIR Spectroscopy, Ibid




  1. Kumara, B., Jinap, S., J. Che Man, Y.B. and Yusoff, M.S.A. 2001. Optimize comparison of polymorphic transitions of Malaysian cocoa butter, palm fractions and in the presence of sorbitan tristearate. Ibid




  1. Lai, O.M., Marikkar, J.M.M.., Ghazali, H.M. and Che Man, Y.B. 2001. The use of differential scanning calorimetry (DSC) for the detection of lard and randomized lard as adulterants in RBD palm oil. Ibid.




  1. Shamsi, K., Che Man,Y.B.. 2001. The impact of fatty acids on the foam stability in palm oil-based whipping cream and dairy whipping cream. Malaysian Science & Technology Congress, 24-26 September, Kota Kinabalu, Sabah, Malaysia.




  1. Wong, P.K., Yusof, S., Ghazali, H.M.G., and Che Man, Y.B. 2001. Storage changes in anthocyanin content of roselle juice. Ibid.




  1. Ruhani, A., Bakar, J., Che Man, Y.B. and Sheikh Abd. Hamid, N. 2001. Optimization using RSM for the development of fried fish chip from untreated and treated red Tilapia (Oreochromis nilotica) powder. Ibid.




  1. Che Man, Y.B. and Tan, C.P. 2001. DSC. Latest development of chemical-free instrumental techniques for assessment and quantification of some physical and oxidative changes in pam oil products. UPM Research & Innovation Exhibition 2001, 2 – 4 October, Serdang.[Shortlisted, UPM Research & Innovation Award 2001]




  1. Che Man, Y.B., Mirghani, M.E.S. and Setiowaty, G. 2001. Application of Fourier Transform Infrared spectroscopy for determination of some parameters of edible oils and fats. Ibid




  1. Che Man, Y.B. and Ammawath, W. 2001. The effect of banana varieties, maturities, pretreatment methods, antioxidants and packaging materials on changes in edible oils and banana chips during deep-fat frying. Ibid




  1. Che Man, Y.B. and Kambiz, S. 2001. The impact of fatty acids on the foam stability in poalm oil-based whipping cream. Ibid.




  1. Che Man, Y.B. and Tan, C.P.2001. Development and application of DSC for monitoring and assessing various quality parameters in palm oil. Prosiding Persidangan Kebangsaan Penyelidikan dan Pembangunan (P&P) Institut Pengajian Tinnggi Awam 2001, 25 – 26 Oktober, PWTC, Kuala Lumpur.




  1. Bakar, J., Ruhani, A., Nazimah, S.A.H. and Che Man, Y.B. 2001. Production of fish chips – A new approach. Ibid




  1. Miskandar, M.S., Che Man, Y.B., Abdul Rahman, R. and Yusoff, M.S.A. 2001. Production of Margerine. Palm Oil Familiarization Programme, 31 October, 2001, MPOB, Kuala Lumpur.




  1. Tan, C.P. and Che Man, Y.B. 2001. Recent development in DSC for assessing oxidative deterioration of vegetable oils during food processing. EUROCAFT 2001 “European Conference on Advanced Technology for Safe and High Quality Foods’, December 5 – 7, 2001, Berlin Germany.


2002


  1. CHE MAN, Y.B. 2002. FINALIST . ANUGERAH SAINS NEGARA PRESENTATION -, 8 FEBRUARY, PUTRA JAYA. [COMPETITION AT NATIONAL LEVEL]




  1. Che Man, Y.B. and Latif M. 2002. Halal and cultural aspect of livestock production and Marketing, R & D Strategies for the Livestock Sector in South East Asia Through National and International Partnership. 11-15 March, 2002, Bangkok, Thailand. [Invited]




  1. Che Man, Y.B., Tan, C.P. and J. Irwandi. 2002. Performance of phytochemical antioxidant systems in RBD palm olein. 23rd American Chemical Soceity National Meeting, April 7-11, Orlando, FL, USA [Invited]




  1. Mirghani, M.E.S., Che Man, Y.B., Hussein, I.H. 2002. Physicochemical characteristicsof Argessi (Chrozophora brochiana), Kenaf (Hibiscus cannabinus) and Loofah( Luffa cylindrica) seed oils of Sudan. 4th Asian Science and Technologi Congress 2002, 25 - 27 April, Kuala Lumpur.




  1. Ammawath. W., Che Man, Y.B. 2002. The effect on characteristics on deep-fat fried banana chips in different packaging materials during storage, Ibid




  1. Kambiz, S. and Che Man, Y.B. 2002. A comparative study on rhe impact of fatty acids on the physical characteristics of palm oil-based whipping cream and dairy whipping cream. Ibid




  1. Chu, B.S., Baharin, B.S., Quek, S.Y. and Che Man, Y.B. 2002. Recovery of vitamin E from palm fatty acid distillate. Ibid




  1. Tan, C.P. and Che Man, Y.B. 2002. Determination of rancidity in edible oils during deep-fat frying by electronic nose : A vapor analysis with a SAWS. 93rd AOCS Meeting and Expo, May 5-8, Montreal, Canada.




  1. Mirghani, M.E.S., Che Man, Y.B., Jinap, S., Baharin, B.S. and Tan, C.P. 2002. Determination of gossipol in cottonseed oil by FTIR. Ibid




  1. Tan, C.P. and Che Man, Y.B. 2002. Characterization of polar and non-polar fractions of RBD palm olein during deep-fat frying. Ibid




  1. Jaswir, I. Che Man, Y.B., Kitts, D.D., Hassan, T.H. and Said, M.Z.M. 2002. Natural antioxidant mixtures for controlling lipid oxidation during deep-fat frying: stability, optimisation and comparison to artificial materials. Ibid.




  1. Marikkar, J.M.N., Lai, O.M., Ghazali, H.M. and Che Man, Y.B. 2002. Development of analytical methods for detection of genuine and randomized lard as adulterants in vegetable oils. Ibid




  1. Marikkar, J.M.N., Lai, O.M., Ghazali, H.M. and Che Man, Y.B. 2002. Enzymatic enrichment of linoleic acid into palm kernel oil. Ibid




  1. Marikkar, J.M.N., Lai, O.M., Ghazali, H.M. and Che Man, Y.B. 2002.Monitoring of some animal fats as adulterants in palm olein. Ibid




  1. Tan, C.P. and Che Man, Y.B. 2002. Recent development in DSC for analysis of oxidation stability in edible oils and fats. TA Conference – Advanced thermal Techniques for Maqterial Characterization. 6th International Exposition & Conference on Instrumentation, Control and Automation, 23 – 24 May, The Mines, Kuala Lumpur [Invited]




  1. Tan, C.P, and Che Man, Y.B. 2002. Development and application of DSC for assessing various physical changes in vegetable oils. Ibid. [Invited]




  1. Che Man, Y.B. , Tan, C.P. and Mirghani, M.E.S. 2002. Recent development in Instrumental Techniques for analysis of edible oils and fats. Presented at 2002 International Palm Oil Congress, IOPRI, 8 –12 July, Bali, Indonesia [Invited]




  1. Che Man, Y.B., Mirghani, M.E.S., Jinap, S., Badlishah, S.B. and Jamilah B. 2002. Presented at 2002 UPM Research & Innovation Competition, 22- 24 August, Universiti Putra Malaysia [Gold Medal Award]




  1. Tan, C.P. and Che Man, Y.B. 2002. Development and Application of DSC for Determining Quality Parameters of Vegetable Oils, Ibid [Silver Medal Award]




  1. Badlishah, S.B. and Che Man, Y.B.. 2002. Separation of tocopherol and tocotrienol from Palm Fatty Acid Distillate using Neutralization-adsorption Chromatography Method, Ibid.[Gold Medal Award]




  1. Jinap, S. and Che Man, Y.B. 2002. Development of Good Quality Chocolate Containing Fat-based Palm Oil Fraction, Ibid. [Gold Medal Award]




  1. Ghazali, H.M., and Che Man, Y.B. 2002. Transforming Fats and Oils the Greenway, Ibid [Silver Medal Award]




  1. Chu, B.S., Baharin, B.S., Quek, S.Y. and Che Man, Y.B. 2002. Batch Adsoption Kinetics of vitamin E Adsorption onto silica. Proceedings of MSTC, 19-21 September, Johor Bharu.




  1. Che Man, Y.B. 2002. MSTF 2002 Science & Technology Award Presentation – Development of Rapid Instrumental Methods for Oils and Fats Analysis with special emphasis on palm oil products, 17 September, 2002, Petaling Jaya [Finalist]




  1. Che Man, Y.B. and Mariam A. Latif. 2002. Malaysia sebagai Pusat Makanan Halal Dunia: Potensi dan Cabaran. Presented at Seminar Peluang Perniagaan Dalam Bidang Makanan, 21 Sept 2002. Kuala Lumpur [Invited]




  1. Kumara, B., Jinap, S. Che Man, Y.B. and Yusoff, M.S.A. 2002. New approach on microstructure analysis of soft material: evaluation of particle size distribution on the chocolate surface. Seminar on Microscopy and Microanalysis, 2002, UPM, Serdang.




  1. Kumara, B., Jinap, S. Che Man, Y.B. and Yusoff, M.S.A. 2002. Rheological and physical characterization of chocolate palm-based. Inter. Conf. Innovations Food Process. Technol. AIT, Bangkok, Thailand.




  1. Kumara, B., Jinap, S. Che Man, Y.B. and Yusoff, M.S.A. 2002. Effect of heat treatment and emulsifier concentrationon viscosity, texture and microstructure of chocolate palm-based. Presented at OFIC 2002, 7 – 10 October, Kuala Lumpur




  1. Chu, B.S., Baharin, B.S., Quek, S.Y. and Che Man, Y.B. 2002. Adsorption of tocopherols and tocotrienols on a synthetic resin. Ibid.




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Ab. Rahman, R. 2002. Effect of processing parameters on the physical characteristics of palm-based table margerine. Ibid




  1. Mirghani, M.E.S. and Che Man, 2002. Determination of sesamol in sesame seeds by FTIR spectroscopy. Ibid.




  1. Badlishah, S.B., Chu, B.S. and Che Man, Y.B.. 2002. Separation of tocopherol and tocotrienol from Palm Fatty Acid Distillate using Neutralization-adsorption Chromatography Method. Invention & Innovation Competition, MOSTE, PWTC, 2 – 4 Nov., 2002 [Silver Medal Award]




  1. Che Man, Y.B., Mirghani, M.E.S., M. A. Latif and Tan, C.P.. 2002. Instrumental methods for authentication of food – a review. Malaysian Sc. & Tech Congress, 1–2 December, 2000, Kuching




  1. Gan, H. L. , Tan, C. P., Che Man, Y.B. and NorAini, I. 2002. Characterization of 16 different types of vegetable oils by electronic nose method. Ibid




  1. Kenny, S.K.L., Tan, C.P., Che Man, Y.B., Osman, A. and Sheikh Abd. Hamid, N. 2002. Pandan (Pandanus amaryllifolius) powder by spray drying method: Characterization of physical properties. Ibid.




  1. Latif, M. A. and Che Man, Y.B. 2002. Halal food in perspective. Ibid.


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