Calon anugerah merdeka (outstanding scholastic achievement)




НазваниеCalon anugerah merdeka (outstanding scholastic achievement)
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[Winner, Best Article Award 2002, MPOB – corresponding author]




  1. Marikkar, J.M.N., Lai, O.M., Ghazali, H.M. and Che Man, Y.B. 2002. Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalysed interesterified lard. Food Chem. 76(2):249-258




  1. Tan, C. P. and Che Man, Y.B. 2002. Comparative studies of oxidative stability of edible oil by DSC and oxidative stability index methods. Food Chem. 76(3):895-289




  1. Irwandi, J. and Che Man, Y.B. 2002. Monitoring the effect of natural antioxidant on changes of RBD palm olein during deep-fat frying by FTIR. Pakistan J. Appl. Sc. 2(2):209-215




  1. Marikkar, J.M.N., Lai, O.M., Ghazali, H.M. and Che Man, Y.B. 2002.The use of cooling and heating thermogram for monitoring of tallow, lard and chicken fat adulteration in canola oil. Food Research Inter. 35(10)1007 - 1014




  1. Tan, C.P., Che Man, Y.B. Selamat, J. Yusoff, M.S.A. 2002. Effect of microwave heating on changes in thermal properties of RBD palm olein with emphasis on new DSC method. Innovative Food Sc. & Emerging Tech. 3(2): 157-163




  1. Mirghani, M.E.S., Che Man, Y.B. Jinap, S., Baharin, B.S. and Bakar, J. 2002. FTIR spectroscopic determination of soap in chemically refined vegetable oils. J Am. Oil Chem Soc. 79(2):111-116




  1. Tan, C.P. and Che Man, Y.B. 2002. Comparative differential scanning calorimetric analysis of edible oil: I. Effect of heating rate variation. Phytochem. Anal. 13(3):129-141




  1. Che Man, Y.B. and Tan, C.P. 2002. DSC analysis of edible oils: II. Effects of cooling rate variation. Phytochem. Anal. 13(3):142-151




  1. Mirghani, M.E.S., Che Man, Y.B., Jinap S., Baharin, B.S. and Bakar, J. 2002. Rapid method for determining malondialdehyde as secondary oxidation products in palm olein system by FTIR. Phytochem. Anal. 13(4):195-201




  1. Wong, P.K., Yusof, S., Ghazali, H.M.G and Che Man, Y.B. 2002. Physico-chemical characteristics of Roselle (Hibiscus sabdariffa L.). Nutr. & Food Sc. 32(2):68-73




  1. Shamsi, K. , Che Man, Y.B., Yusoff, M.S.A. and Jinap, S. 2002. Comparative studies between dairy whipping cream and palm oil-based non-dairy whipping cream in terms of fatty acid composition and stability of foam. J. Am. Oil Chem. Soc. 79(6):583-588




  1. Tan, C.P. and Che Man, Y.B. 2002.Featured Article - Differential Scanning Calorimetry: Its recent application in fats and oils analysis. Lipid Technology. 14(5):112-115




  1. Setiowaty, G. and Che Man, Y.B. 2002. Determination of slip melting point in palm oil blends by partial least squares and principle component regression modelling of FTIR spectroscopic data. J. Am. Oil Chem. Soc. J10138, 79(11):1081-1084




  1. Ammawath, W., Che Man, Y.B., Yusof, S. and Abdul Rahman, R. 2002. Effects of type of packaging materials on physicochemical and sensory characteristics of deep-fried banan chips. J. Sc. Food Agric. 82(14):1621-1627




  1. Tan, C.P. and Che Man, Y.B. 2002. Review Article: Recent development in Differential Scanning Colorimetry for assessing oxidative deterioration of vegetable oils. Trend Food Sci. & Tech. 13:312-318




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Abdul Rahman, R. 2002. Effect of emulsion temperature on the physical properties of palm-based margerine. J. Am. Oil Chem. Soc. No. 9899, 79(12)1163-1168 [Winner, Best Article Award 2003, MPOB – corresponding author]


2003


  1. Mirghani, M.E.S., Che Man, Y.B., Baharin, B.S., Bakar, J. and Jinap, S . 2003. Application of FTIR spectroscopy in determining sesamol in sesame seed oil. J. Am. Oil Chem. Soc. No. 10132, 80(1):1-4




  1. Che Man, Y.B., Ammawath. W., Abdul Rahman, R. and Yusof, S. 2003. Quality characteristics of RBD palm olein and banana chips after deep-fat frying. J. Sc. Food Agric. 83(5):395-401




  1. Setiowaty, G., and Che Man, Y.B. 2003. A rapid FTIR spectroscopic method for determination of 2-TBRAS in palm olein. Food Chem. 81:147-154




  1. Che Man, Y.B., Shamsi, K., Yusoff, M.S.A. and Jinap, S. 2003. A study on the fat crystals of Palm Oil-based Whipping Cream. J Am. Oil Chem Soc. J10388 80(5):409-415




  1. Mirghani, M.E.S. and Che Man, Y.B. 2003. Determination of hexane residue in vegetable oils using FTIR spectroscopy. J. Am. Oil Chem. Soc. No. 10225 80(7)619-623




  1. Chu, B.S. Baharin, B.S. Quek, S.Y. and Che Man, Y.B. 2003. Separation of tocopherols and tocotrienols from palm fatty acid distillate using hydrolysis-neutralization-adsorption chromatography method. J. Food Lipids 10(2):141-152




  1. Marikkar, J.M.M.N., Lai, O.M., Ghazali, H.M. and Che Man, Y.B. 2003. DSC Analysis for determination of some animal fats as adulterant in palm olein. J. Food Lipids 10:63-79




  1. Kumara, B., Jinap, S., Che Man, Y.B. and Yusoff, M.S.A. 2003. Note: Comparison of colour technique to measure chocolate fat bloom. Food Sc. Tech. Inter. 9(4):295-303




  1. Asbi. B.A., Yajid, M.S.A., Manshor, A.T., Che Man, Y.B., Abdul Aziz, A.M. and Khan, M. 2003. Halal requirements for the food service industry. J. Tech & Man.. 1(2):1-4




  1. Irwandi, J., Che Man Y.B. and Kitts D.D. 2003. Relationship Between Fat Deterioration Indices and Sensory Properties of Fried Product. Pak. J. Appl. Sc. 3: 674-686




  1. Mirghani, M.E.S., Che Man, Y.B., Baharin, B.S., Bakar, J. and Jinap, S. 2003. A new method for determination of gossipol in cottonseed oil by FTIR. J. Am Oil Chem. Soc. J10412 80(7)625-628


2004


  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Abdul Rahman, A. 2004. Effect of flow-rate on storage properties of palm oil-based margerine. J. Food Lipids 11(1):1-13 {Winner, Best Article Award 2004, MPOB – corresponding author}




  1. Setiowaty, G. and Che Man, Y.B. 2004. Mutivariate determination of cloud point in palm oil using PLS and PCR based in FTIR spectroscopy. J Am Oil Che. Soc. J10534 81(1):7-11




  1. Chu, B.S. Baharin, B.S. Quek, S.Y. and Che Man, Y.B. 2004. Separation of vitamin E from palm fatty acid distillate using silicate: I. Equilibrium of batch adsorption. J. Food Eng. 62:97-103




  1. Ammawath, W., Che Man, Y.B.,, Salmah, S. and Abdul Rahman, R.B. 2004. Effect of pretreatment methods on the quality of banana chips and oil during deep fat frying. Asean Food J. 13(2): 71 - 82




  1. Chu, B.S. Baharin, B.S. Quek, S.Y. and Che Man, Y.B. 2004. Separation of vitamin E from palm fatty acid distillate using silicate: II. Kinetics of batch adsorption. J. Food Eng. 62:105-111.




  1. Chu, B.S. Baharin, B.S. Quek, S.Y. and Che Man, Y.B. 2004. Separation of vitamin E from palm fatty acid distillate using silicate:III. Batch desorption study. J. Food Eng.64:1-7




  1. Normah, I., Bakar, J., Saari, N. and Che Man, Y.B. 2004. Chemical and taste characteristics of threadfin bream (Nemipterus japonicus) hydrolysate. J. Sc. Food Agric. 84:1290-1298




  1. Ammawath, W., Che Man, Y.B.,, Baharin, B.S. and Abdul Rahman, R.B. 2004. A New Method for Determination of TBHQ in RBD palm olein with FTIR spectroscopy. J. Food Lipid 11(3):266-277




  1. Irwandi, J., Che Man Y.B., Kitts D.D. and Hassan, T.H. 2004. Synergistic effect of rosemary, sage and citric acid on fatty acid retention of heated flaxseed oil. J. Oleo Sc. 53(12):581 – 591




  1. Ammawath, W., Che Man, Y.B.,, Baharin, B.S. and Abdul Rahman, R.B. 2004. A new method for for determination of alpha-carotene in RBD palm olein by FTIR spectroscopy. J. Phy. Sc. (Special Issue): 97 – 106




  1. Normah, I., Bakar, J., Saari, N. and Che Man, Y.B. 2004. The functional properties of alcalase produced threadfin bream (Nemipterus japonicus) protein hydrolysate. Sc. Lettters 1:45 - 50




  1. Syahariza, Z. A., Che Man, Y.B., Jinap, S. and Bakar, J. 2004. Quantitation of lard adulteration in chocolate and chocolate products using FTIR spectroscopy. J. Phy. Sc. (Special Issue :139-148




  1. Chin, S.T. Nazimah, S.A.H., Quek, S.Y. Abdul Rahman, R., Che Man, Y.B. and Mat Hashim, D. 2004. Applications of headspace solid-phase microextraction on the analysis of durian (Durio zibethinus) variety D24 volatile compounds. J. Phy. Sc. (Special Issue) :149-158




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Abdul Rahman, A. 2004. Palm oil crystalization: Effects of cooling time and oil content. J. Food Lipids 11(3):190-207 {Winner, Best Article Award 2005, MPOB – corresponding author}


2005


  1. Che Man, Y.B., Syahariza, Z.A., Mirghani M.E.S., Jinap, S. Bakar, J. 2005. Analysis of potential lard adultration in chocolate and chocolate products using FTIR spectroscopy. Food Chem. 90:815-819




  1. Gan, H.L. Che Man, Y.B. , Tan, C.P., Nazimah, S.A.H. and NorAini, I. 2005. Characterisation of vegetable oils by surface acoustic wave sensing electric nose. Food Chem 89:507-518




  1. Aida, A.A., Che Man, Y.B., Wong, M.C.V.L. Raha, A.R. and Son, R 2005. Detection of raw meat and fat of pig using PCR for Halal authentication. Meat Sc. 69: 47 - 52




  1. Che Man, Y.B., Ammawath, W. and Mirghani, M.E.S. 2005. Determining alpha-tocopherol in RBD palm olein by FTIR. Food Chem. 90:323-327




  1. Gan, H.L., Tan, C.P., Che Man, Y.B. , NorAini, I. And Nazimah, S.A.H. 2005. Monitoring the Storage Stability of RBD Palm Olein by using Electronic Nose. Food Chem 89:271-282




  1. Marikkar, J.M.M.N., Ghazali, H.M., Che Man, Y.B., Peiris, T.S.G. and Lai, O.M. 2005. Use of chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils. Food Chem. 90:23-30




  1. Che Man, Y.B., Gan, H.L., NorAini, I, Nazimah, S.A.H. and Tan C.P. 2005. Detection of lard adulteration in RBD palm olein using an electronic nose. Food Chem FOCH 90:829 - 835




  1. Marikkar, J.M.M.N., Ghazali, H.M., Che Man, Y.B., Peiris, T.S.G. and Lai, O.M. 2005. Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatography data coupled with multivariate data analysis. Food Chem. MS. 91:5 - 14




  1. Che Man, Y.B. , Irwandi, J., Jinap, S. Yusof, S. Sugisawa, H. and Faujan, A. 2005. Effect of processing conditions and storage on retention of volatile components of durian leather. J Food Agric. & Environ. 3(1):65 – 71




  1. Chu, B.S. Baharin, B.S., Che Man, Y.B. and Quek, S.Y. 2005. Comparison of selected adsorbants for adsorption and desorption of vitamin E from palm fatty acid distillate . J. Food Lipids 12 (1): 23-33




  1. Syahariza, Z. A., Che Man, Y.B., Jinap, S. and Bakar, J. 2005. Detection of lard in cake formulation by FTIR spectroscopy. Food Chem. 92:365 -371




  1. Ammawath, W., Che Man, Y.B.,, Baharin, B.S. and Abdul Rahman, R.B. 2004. Analysis of BHA in RBD palm oil and RBD palm olein using PLS based on FTIR spectroscopy. J. Food Lipids 12 (2):165 – 175




  1. Normah, I., Bakar, J., Saari, N. and Che Man, Y.B. 2005. Optimization of hydrolysis conditions for the production threadfin bream (Nemipterus japonicus) hydrolysate by alcalase. J. Muscle Foods 16:87-102




  1. Normah, I., Bakar, J., Saari, N. and Che Man, Y.B. 2005. Sensory characteristics threadfin bream (Nemipterus japonicus) protein hydrolysate. J. Aquatic Food Prod Tech 14 (3):125 -132




  1. Irwandi, J., Kitts D.D., and Che Man Y.B. 2005. Physico-chemical stability of flaxseed oil with natural antioxidants mixture during heating. J. Oleo Sc. 54(2): 71 – 79




  1. Loh, S.K., Che Man, Y.B., Tan, C.P., Osman, A. and Nazimah, S.A.H. 2003. Process optimization of encapsulated pandan (Pandanus amaryllifolius) powder using spray-drying method. J. Sc. Food Agr. 85(12):1999 – 2005




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Abdul Rahman, A. 2005. Quality of margerine: fats selection and processing parameters. Asia Pacific J. Clin. Nutr. 14(4): 387 -395 {Published Manuscript Award 2006, MPOB – corresponding author}




  1. Irwandi, J., and Che Man Y.B. 2005. Performance of phytochemical antioxidant systems in RBD palm olein during frying. Asia Pacific J. Clin. Nutr. 14(4): 420 - 429




  1. Norhayati, I., Che Man, Y.B., Tan, C.P. and NorAini, I. 2005. Monitoring peroxide value in oxidized emulsions by FTIR spectroscopy. Eur. J. Lipid Sci. Technol. 107:886 -895


2006


  1. Ammawath, W., Che Man, Y.B.,, Baharin, B.S. and Abdul Rahman, R.B. 2006. Multivariate determination of propyl gallate in RBD palm olein using PLS and PCR based on FTIR spectroscopy. J. Food Lipids 13 (1):1 – 11




  1. Che Man, Y. B. and Syahariza, Z.A. 2006. Pembangunan penyelidikan dan analisis makanan halal. Jurnal Halal. 1(1): 1 - 7




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A., NorAini, I. and Abdul Rahman, A. 2006. Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein. J. Food Lipids 13 (1):57 – 72 ) {
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