PENYELIDIKAN

SAINS & TEKNOLOGI MAKANAN

• MAKANAN KESIHATAN UMUM

  JUST GREAT Merupakan minuman berfungsi yang dihasilkan daripada campuran buah-buahan tropika dan madu berkualiti tinggi. Penghasilan produk ini menggunakan teknologi enzim untuk memastikan kandungan asid fenolik bebas yang tinggi
  	CELLCODE Produk Cellcode diformulasi berasaskan limau kasturi yang kaya dengan phloretin-G, vitexin rhamnoside dan asid ferulik iaitu sebatian antioksida yang meningkatkan tahap kesihatan bercirikan antihipertensi, antiiskemia dan kardiotonik.
  COCOS EMULSION Cocos emulsion adalah produk minuman minyak kelapa dara (VCO) dalam bentuk emulsi. Ia kaya dengan VCO yang mengandungi Medium-chain Fatty Acids (MCFAs) yang tinggi dan sesuai dijadikan produk suplemen untuk menguatkan imun badan.
  	MINUMAN PEGAGA Minuman pegaga merupakan produk sedia diminum yang mempunyai kandungan antioksida yang tinggi. Minuman ini dibangunkan dalam empat jenis produk iaitu minuman pegaga, minuman pegaga halia, minuman pegaga madu dan minuman pegaga madu halia.
  ROTI KOMPOSIT KONVENIEN BERNUTRISI ANTOSIANIN DARIPADA UBI KELEDEK ANGGUN Mengandungi nutrisi antosianin dengan menggunakan ubi keledek tempatan.

• MAKANAN KESIHATAN UNTUK ATLET

  BROM UP Brom Up adalah produk yang dibangunkan berasaskan buah nanas MD2. Produk ini mampu menurunkan kadar pembengkakan kaki tikus ke aras normal seperti dadah komersial.
  	BAR ENDURAN Bar Enduran adalah produk yang diformulasi daripada gabungan madu, ubi keledek dan buah fig. Keistimewaan bar ini berbanding dengan produk gel tenaga adalah kemampuannya untuk membekalkan tenaga secara berterusan tanpa lonjakan gula.
  KANDI BERTENAGA TINGGI Kandi Bertenaga Tinggi dihasilkan melalui gabungan madu, ubi keledek, dan roselle. Kandi ini mampu memberikan lonjakan tenaga segera iaitu seawal 30 minit selepas makan.

• MAKANAN KESIHATAN UNTUK WARGA TUA

  BIJIRIN PADAT NUTRISI Teknologi bijirin padat nutrisi daripada buah-buahan tempatan (pisang, betik dan nanas) dan beras perang dibangunkan untuk memenuhi keperluan pemakanan golongan warga tua.
  	KOPI PEGAGA Kopi pegaga pula merupakan salah satu minuman sihat alternatif untuk penjagaan kesihatan warga tua.
  SERBUK PRACAMPURAN PUDING JELI Sup campuran sedia dimakan untuk kesihatan warga tua dihasilkan daripada keledek oren, cendawan tiram kelabu, bayam dan diperkaya dengan ekstrak pegaga.
  	PRO BAR: BAR NUTRISI Snek sihat dengan tekstur sesuai untuk warga emas. Kaya dengan kalsium, magnesium, protein, dan creatine untuk tulang kuat, otot sihat, dan pencernaan lancar.
  SUP CAMPURAN UBIAN, SAYURAN DAN SERBUK ESTRAK PEGAGA (NUTRISOUP) Produk ini unik kerana dihasilkan daripada sumber ubian dan sayuran iaitu keledek oren, cendawan, bayam dan ekstrak pegaga. Ianya sesuai untuk warga emas kerana mengandungi triterpenoids untuk meningkatkan fungsi kognitif dan ketenangan minda.

• MAKANAN KESIHATAN UNTUK KANAK-KANAK

  SOFT CANDY BUAH-BUAHAN Soft candy buah-buahan yang dibangunkan berasaskan buah nanas dan limau kasturi ini mengandungi vitamin C (202.35 mg/100 g) dan antioksida yang tinggi.
  	BIJIRIN BUAH-BUAHAN Merupakan produk pracampuran makanan komposit untuk bayi (>9 bulan) yang berasaskan buah-buahan iaitu pisang, mangga, jambu batu merah jambu, susu tepung, vitamin dan mineral.

• PRODUK ANTIHIPERKOLESTEROLEMIK

  MINIMAN KUINI DAN CERI TERENGGANU DIFERMENTASI Produk minuman berasaskan kuini dan ceri Terengganu dihasilkan melalui proses fermentasi menggunakan konsortium strain kombucha.
  	LYCO-D: MINUMAN KAYA LIKOPEN Minuman kaya likopen diformulasi daripada buah tembikai. Minuman ini mampu meningkatkan fungsi ginjal yang mana kandungan urea dalam darah adalah rendah.
  SERBUK PRACAMPURAN SMOOTHIES BOTANI Serbuk pracampuran smoothies botani merupakan inovasi produk pracampuran yang dibangunkan daripada sumber ubian dan sayuran tempatan serta mengandungi anthosianin dan fitosterol.

• PRODUK ANTIPENUAAN

  GLOW D Glow D merupakan nektar yang kaya dengan antioksida melalui gabungan roselle dan buah pitaya yang kaya dengan antosianin dan betasianin.
  	MYCOSKIN Produk Mycoskin yang mengandungi ekstrak Schizophyllum commune (cendawan kukur) mempunyai ciri antioksida, antipenuaan dan antipigmentasi.

• MAKANAN KONVENIEN

  KEROPOK LEKOR LEMBUT Berbeza dengan keropok lekor tradisional keropok lekor yang dihasilkan MARDI mempunyai tekstur yang lebih lembut dan banyak rasa ikan.
  	KEROPOK IKAN EMPAT SEGI Teknologi yang boleh memaksimumkan ruang pembungkusan keropok ikan. Formulasi dan bentuk dapat mengurangkan peratusan kepingan yang pecah.
  TAUHU IKAN PATIN Teknologi tauhu ikan patin telah berjaya diformulasikan dengan gabungan isi ikan patin, kanji terubah suai dan campuran hasilan kacang soya yang memberikan tekstur yang lembut dan kenyal.
  	KIUB ASAM PEDAS Kiub asam pedas adalah kiub konvenien yang memudahkan penyediaan kuah asam pedas. Kuah asam pedas air dapat disediakan dalam masa 10 – 15 minit sahaja selepas protein dimasukkan ke dalam air yang mendidih.
  MINUMAN AIR KELAPA TUA DIFERMANTASI Produk yang dihasilkan ini sesuai untuk kesihatan umum di pelbagai peringkat umur termasuk atlet atau ahli sukan kerana berciri minuman isotonik.
  	DAGING SALAI TEKNOLOGI HPP Selamat dimakan tanpa dimasak. Jangka hayat sehingga 6 minggu pada sejuk dingin.

1. Noor Fadilah M.B., Tun Norbrillinda M., Arif Zaidi J. and Hadijah H, (2024). Chemical composition from different part of kuini (Mangifera odorata) waste. J. Trop. Agric. And Fd. Sci. 52(1):41-46
2. Hussain Zaki U. K., Anvarali M. N., Ahmad S., Mohd. A., Sapiee N. F., Ali M. F. (2024). Enhancing Hydroxycitric Acid Yield in Garcinia atroviridis: A Strategic Optimization Approach. Journal of Food and Nutrition Research, Vol. 12, No. 5, 236-240. DOI:10.12691/jfnr-12-5-1
3. Hussain Zaki, U.K., Trijsburg, L., & Feskens, E.J.M. (2024). Association between lignan intake from different types of plant-based foods and obesity indicators in the Netherlands. Journal of Food and Nutrition Research, Vol. 12, No. 1, 34-41. DOI:10.12691/jfnr-12-1-4
4. Umi Kalsum, H.Z., Christos, F., Laura, T., Edith, F. & Edoardo, C. (2024). Pengaruh kaedah pemprosesan yang berbeza ke atas kandungan lignan dalam kacang soya, kacang hijau dan flaxseed. Buletin Teknologi MARDI Bil. 39: 49 – 57
5. Norra Ismail, Arif Zaidi Jusoh, Suri Roowi, Wan Iryani Wan Ismail, Nor Fadhilah Sapiee dan Nur Intan Farina Sawal (2024). Parameter kualiti madu kelulut untuk pembangunan MS2683: 2017. Buletin Teknologi MARDI, Bil.39 : 25 - 38
6. Madzlan, K., Nor Salasiah, M dan Zolkapli, E. (2024). Toxicity study and effect of protein hydrolysates derived from black tilapia (Oreochromis placidus) on hypertensive induced mice. Food Research 8(3) : 266 -276. https://doi.org/10.26656/fr.2017.8(3).448
7. Madzlan Kasran, Raja Deli Raja Nasharuddin, Mohd Fakhri Hashim, Nur Hafizah Abdul Hamid, Ahmad Huzairi Imam Musanif, Norman Isman dan Mohd Norhafiz Kamarudzzaman (2024). Pemekatan jus tebu: Kaedah bagi meningkatkan jangka hayat jus tebu Buletin Teknologi MARDI. 40: 179 -190.
8. Nicholas, D., Chua, H.P., Siah, W.M., Saiful, B.S., Norzalila, K., Teresa, A.M., Zakaria, A.R., Ashahida, A., Norman, I., Muhammad Shafiq, J., Lorne, K. & Hazanizam, A.S. (2024). Penghasilan puri dan sos tomato Kundasang. Buletin Teknologi MARDI. Bil 40: 215-231
9. Meng Yi Loh, Noranizan Mohd Adzahan, Ezzat Mohamad Azman, Soo Peng Koh, Noor Liyana Yusof (2024). Enhancing cold tolerance and quality characteristics of Carica papaya Linn through the application of 1-methylcyclopropene, geranium and lavender oiInternational Journal of Food Science and Technology. DOI: 10.1111/ijfs.17070
10. Muhammad Aiman, H. I., Koh, S.P. Sew, Y.S. Sanimah, S., Chandradevan, M., Muhammad Nazrul, H. and Armania, N. (2024). Anti-inflammatory efficacy and skin irritation study of Cleome gynandra Linn. extract: an animal model and pre-clinical evaluation. Food Research 8 (Suppl. 3) : 92 – 103. https://doi.org/10.26656/fr.2017.8(S3).14
11. Cho, J. L. Y., Koh, S.P., Khairunizah Hazila, K., Nur Azlin, R., Nur Izzati, M. and Mohamad Abhar Akmal, H. (2023). Effects of coating pre-treatment and thawing condition on the quality of frozen jackfruit bulbs by direct freezing. Food Research 8 (Suppl. 3):104–109. https://doi.org/10.26656/fr.2017.8(S3).10
12. Tan, Y.J., Koh, S.P., Khozirah, S., Rozaihan, M., Jacob, M., Khirrol, N. A. W., Mohd-Shaharizan M.S. and Tan, G.H. (2023). Antibacterial effect of Melastoma malabathricum leaves extract against locally isolated bovine mastitis pathogens. Food Research 8 (Suppl. 3) : 13 - 24 https://doi.org/10.26656/fr.2017.8(S3).2
13. Khairol Nadia, A. H., Noor Zainah, A., Koh, S. P., Siah, W. M., Hairiyah, M. and Adawiyah, A. (2024). Optimisation of process parameters for natural coloured edible film production. J. Trop. Agric. and Fd. Sc. 52 (1): 25 – 33
14. Koh, S. P., Mohd Danial, A. Abdullah, R., Aziz, N., Md Nor, N.S. and Nur Azlin, R. (2024) Potential SCOBY jackfruit leaves as active ingredient for skin pathogens infection treatment. Food Research 8 (Suppl. 3): 41 – 48. https://doi.org/10.26656/fr.2017.8(S3).7
15. Chua, H.P., Nicholas. D., Koh, S.P., Siah, W.M., Teresa, A.M, & Zakaria, A. R. (2024). Inovasi minumam kelulut dengan ampaian sarang burung: Prinsip pemprosesan dan penentuan kualiti. Buletin Teknologi MARDI 40 : 191-205
16. Norzaleha, K., Wan Nur Zahidah, W. Z., Norhida Arnieza, M., Mohd Fakhri, H., Maisarah, S., and Noreenyusnita, M. N. (2024). Optimization of pre-treatment parameters on the protein content of the liquid extract of sweet potato (var. VitAto) for developing a plant-based beverage intended as a milk alternative. Asian Food Science Journal, 23(4), 15–23. https://doi.org/10.9734/afsj/2024/v23i4707
17. Hasnisa Hashim & Khairunizah Hazila Khalid. (2024).Physicochemical and functional properties of VitAto-modified starch. International Journal of Agricultural, Forestry & Plantation. In press
18. Tun Norbrillinda Mokhtar, Raja Arief Deli Raja Nasharuddin, Aida Hamimi Ibrahim, Mohamad Helmi Mohd Arshad dan Ahmad Huzairi Imam Musaniff. Aplikasi teknologi Pemprosesan Tekanan Tinggi (HPP) dalam memanjangkan jangka hayat rumpai laut Gracilaria segar. Buletin Teknologi, Bil. 40 (2024), 53-64.
19. Tun Norbrillinda Mokhtar, Mohamad Helmi Mohd Arshad, Norfadzilah Ahmad Fadzil dan Rahayu Anang (2024). Penghasilan serbuk daun kubis bunga tanah rendah dan aplikasinya dalam produk mi. Buletin Teknologi MARDI Bil. 39 (2024): 15 – 23
20. Nurzam Ezdiani Zakaria, Siah Watt Moey, Norzaleha Kasim, Norra Ismail, Sharizan Ahmad, Hasnisa Hashim, Syahida Maarof, Nur Baizura Sa’dom, Saiful Bahri Saari, Masniza Sairi and Teoh Ching Chuan. (2024). National Conference on Agricultural and Food Mechanization 2024 (NCAFM 2024), 26-29 Februari 2024, Hotel AMES, Ayer Keroh, Melaka.
21. Nurzam Ezdiani Zakaria, Siah Watt Moey, Norzaleha Kasim, Norra Ismail, Sharizan Ahmad, Hasnisa Hashim, Syahida Maarof, Nur Baizura Sa’dom, Saiful Bahri Saari, Masniza Sairi and Teoh Ching Chuan. Development Of Convenient Ginger Cube: Evaluation on Bioactive Compound, Antioxidant Properties and Sensory Acceptance. The International Journal of Agriculture, Forestry and Plantation (IJAFP) Volume 14 (September 2024) – NCAFM Special Issue.
22. Wan Zarina Wan Mohamed, Muhamad Ezlan Zulkifli, Tuan Azmar Tuan Daud, Rahmad Mohd Taib, Shahida Abd.Latif, Azizah Baharum and Nurzam Ezdiani Zakaria. Nano Hybrids and Composites, Vol. 42, pp 51-58.Volume: 42Muka Surat: 51-58
23. Nor Salasiah, M. Amiza, M. A. Dasi, O., Mohd Nazri, I. and Fisal, A. 2024. Protein Profiles of Red Bigeye Flesh (Priacanthus Macracanthus). Journal of Advanced Research in Applied Mechanics 116, Issue 1 (2024) 156-168. https://doi.org/10.37934/aram.116.1.156168
24. Nor Salasiah, M., Amiza, M.A. and Fisal, A. (2024). Identification and characterization of novel angiotensin-I-converting enzyme (ACE) inhibitory peptide from red bigeye (Priacanthus Macracanthus) muscle hydrolysate. Journal of sustainability science and management. Volume 53 (2024).
25. Raja Arief Deli, R.N., Wan Nur Zahidah, W. Z., Norra, I., Hafiz Aizat, Y., Ahmad Huzairi, I.M., Norhida Arnieza, M. (2024) Penilaian mikrobiologi dan ketahanan patogen terhadap jus perahan sejuk buah tin bagi pengoptimuman parameter pemprosesan tekanan tinggi. Buletin Teknologi MARDI, Bil. 40. M/S: 1-12.

2023

1. Arif Zaidi, J., Zawawi, N., Ramlan, N. A. F. M., and Nor Fadhilah, S. (2023). Analysis of trehalulose in kelulut honey samples via HPLC-MS. Food Research, 6(Supplementary 2), 278–283. https://doi.org/10.26656/fr.2017.6(s2).36
2. Norra Ismail, Norhartini Abdul Samad, Nadia Abdul Halim dan Nurul Hanis Muhamad Salleh (2023). Kandungan polifenol dan aktiviti antioksidan filem boleh dimakan (edible film) daripada bunga telang. Buletin Teknologi MARDI, Bil. 36 : 85-92
3. Norra Ismail, Zuwariah Ishak, Suzalyna Moss, Norhartini Abdul Samad, Rodhiah Razali dan Siti Aishah Sulaiman. (2023). Penentuan parameter optimum penghasilan beras perang cambah MARDI Warna 98 (MW98) berantioksidan tinggi. Buletin Teknologi,Bil. 35 : 15-25
4. Mansor, A., Samat, N., Mat Amin, N., Ramli, M.S., & Siva, R. 2023. Microbial Tannase Production from Agro-industrial Byproducts for Industrial Applications. Microbial Bioprocessing of Agri-food Wastes: Industrial Enzymes (1st ed.) Molina, G., Usmani, Z., Sharma, M., Benhida, R., Kuhad, R.C., & Gupta, V.K. (Eds.). (2023). Vol III: 147-186. Boca Raton, CRC Press.
5. Mansor, A., Rosli, N.A., Othaman, M.A. and Mahadi, S.K. Penghasilan yogurt okara daripada hampas kacang soya. Buletin Teknologi MARDI. Bil.38 (2023):147-158.
6. Nurul Adlin Azaman Shah, Azlina Mansor, Raseetha Vani Siva Manikam. (2023). Systematic Review on Characterization of Tannase from Agricultural By-Products. Industria: Jurnal Teknologi dan Manajemen Agroindustri. Volume 12 No 1: 1-14
7. Kasran, M., Mohamed, N. and Ishak, Z. (2023). Extraction of protein and determination the antioxidant and antihypertensive properties of protein hydrolysates of black tilapia (Oreochromis placidus). J.Trop. Agric. And Fd. Sc. 51(2) : 51-60
8. Nicholas, D., Chua, H.P., Siah, W.M. and Koh, S.P. (2023). Application of gelling agents in particle suspension beverage. Journal of Tropical Agriculture and Food Science, 51(1): 15-20
9. Fatin Farhana Baharuddin, Nadiah Mad Nasir, Bimo Ario Tejo, Soo Peng Koh, Shuruti Ramakrishnan, Nur Qurratu Ain A. Nordin, Anis Nasuha Adzahar, Pavithren Devakrishnan and Salsabiilaa Mohd Razib (2023). Potent halogenated xanthone derivatives: synthesis, molecular docking and study on antityrosinase activity. Journal of Asian Natural Products Research. https://doi.org/10.1080/10286020.2023.226784.
10. Kahar, A.A., Koh, S.P., Danial, A.M. and Long, K. (2023). Effect of soaking conditions on gamma-aminobutyric acid (GABA) and amino acids content in mung bean. Food Research 6 (Suppl. 4) : 109 – 116. https://doi.org/10.26656/fr.2017.6(S4).007.
11. M.A., Koh, S.P., Mohd Adzahan, N. and Yusof, N.L. (2023). Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits. Food Research 6 (Suppl. 4): 90 – 101. https://doi.org/10.26656/fr.2017.6(S4).013
12. Koh, S.P., Sew, Y.S., Sharifudin, S.A., Nur Diyana, A., Maarof, S. and Abdullah, R. (2023). Functional papaya beverage increases healthy gut microbiota in Streptozotocin-induced diabetic Sprague Dawley rats. Food Research 6 (Suppl. 4): 19 – 28. https://doi.org/10.26656/fr.2017.6(S4).003
13. Tan, Y.J., Koh, S.P., Khozirah, S., Rozaihan, M., Manthan, J., Khirrol, N.A.W., Rosly, S.M., Mohd-Shaharizan, M.S. and Tan, G.H. (2023). Genomic mapping milk microbiota from healthy, sub-clinical and clinical mastitis of Jersey Friesian cattle in a Malaysian farm. Food Research 6 (Suppl. 4): 29 – 43. https://doi.org/10.26656/fr.2017.6(S4).006
14. Soo Peng Koh, Yun Shin Sew, Sarah Sabidi, Syahida Maarof, Shaiful Adzni Sharifudin & Rosmawati Abdullah (2023). Anti-obesity effects of SCOBY jackfruit beverages and their influence on gut microbiota. Exploratory Research and Hypothesis in Medicine. 8(1):14-24. Doi: 10.14218/ERHM.2021.00072
15. Koh Soo Peng, Rosmawati Abdullah, Nur Diyana Alyas, Siah Watt Moey (2023). Vegan sambal nangka– Pilihan sumber serat makanan yang ideal. Agromedia Bil 71:54-55.
16. Hazniza Adnan, Nur Baizura Sa’dom, Arif Zaidi Jusoh, Hadijah Hassan, Aishah Mohd. Ramli, Munirah Abdul Zaman, Yangmurni Zamani, Fadhilah Shafie, Aliaa Anzian dan Anis Shobirin Meor Hussin (2023). Pembangunan tapai probiotik: Inovasi produk makanan difermentasi baharu (2023). Buletin Teknologi MARDI Bil. 35 (2023): 129 – 138
17. Chua,H.P and Nicholas, D. (2023). Processing of herbal-based natural products and functional foods: A review. Sains Malaysiana. 52(9): 2587-2598. http://doi.org/10.17576/jsm-2023-5209-09
18. Chua, H.P., Nicholas, D., Teresa A.M. dan Zakaria A.R.(2023). Sos perap umai sedia guna: pemprosesan dan kawalan mutu. Buletin Teknologi MARDI Bil. 35 (2023): 1-7.
19. Hussin, A., Abdul Manan, M. and Abdullah Sani, N. (2023). Antibacterial, simulated digestive system tolerance and colon cancer cell lines adhesion properties of selected lactic acid bacteria of food origin. Food Research Journal 6 (Suppl. 2): 236-246.
20. Hussin, A., Manan, M. A., Sharifudin, S. A. and Sani, N. A. (2023). Determination of nutritional value and the effect of strain, inoculum size, temperature, and incubation period on pH fermentation of Ipomoea batatas. International Food Research Journal 30(5): 1235 – 1242.
21. Sabeetha, S., Syed Abdul Bari, S. O., Dayana A. S, and Shahril Faizal, A. J. (2023). Exploring Malaysian Food Preference Among Visitors In Food Festival. Journal of Islamic, Social, Economics and Development (JISED), 8 (53), 58 - 68.
22. Zahari I., Rinaldi S., Ahlström C., Rayner M., Östbring K. Purhagen J. K. (2023). High moisture meat analogues from hemp - The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes. LWT, 189, 115494. https://doi.org/10.1016/j.lwt.2023.115494
23. Zahari I., Purhagen J. K., Rayner M., Ahlström C., Helstad A., Landers M., Müller J., Eriksson J. and Östbring K. (2023). Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue. Journal of Food Engineering, 354, 111567. https://doi.org/10.1016/j.jfoodeng.2023.11167
24. Raja Arief Deli, R.N., Nur Baizura, S., Mohd Romainor, M. (2023) Simulasi penghantaran dan pengendalian terhadap kualiti mikrobiologi keropok lekor dengan pembungkusan vakum. Buletin Teknologi MARDI, Bil. 35, M/S: 109-119.
25. Raja Arief Deli, R.N., Syahrin, S. (2023) The Evaluation Of Broth-Media Efficiency And Relative Risk Associated With Salmonella In Culled Layers And Their Environment. International Journal of Agriculture, Forestry and Plantation, Bil. 13 (Sept), M/S: 46-53. ISSN: 2462-1757.

2022       

1. Umi Kalsum Hussain Zaki. (2022). Lignan intake & obesity: Diet-disease association affected by processing, bioaccessibility and conversion. PhD Thesis, Wageningen University, Wageningen, the Netherlands. 8th November 2022. https://doi.org/10.18174/574557
2. Hussain Zaki, U.K., Fryganas, C., Trijsburg, L., Feskens, E.J.M., & Capuano, E. (2022). In-vitro gastrointestinal bioaccessibility and colonic fermentation of lignans from fresh, fermented, and germinated flaxseed, Food Funct. DOI https://doi.org/10.1039/D2FO02559K
3. Hussain Zaki, U.K., Fryganas, C., Trijsburg, L., Feskens, E.J.M., & Capuano, E (2022). Influence of different processing method on lignan content of selected Malaysian plant based foods. Food Chemistry. DOI https://doi.org/10.1016/j.foodchem.2022.134607
4. Nurul Shahirah, M.A., Nor ‘Awatif, C. S., Hannah Shahirah, R., Norra, I.,Arif Zaidi, Jusoh, Mohd Nizam, H., Abdul Manaf, A., Maulidiani, M. and Wan Iryani, W.I. (2022). In vivo study of subacute oral toxicity of kelulut honey. International Food Research Journal, 29(5) : 1188–1204. https://doi.org/10.47836/ifrj.29.5.20
5. Siah, W. M, Raja Nasharuddin, R. A. D., Mohamed, N. S., Amran, A. and Mohamad, A. (2023). Effect of antimicrobial coating on the shelf life of smoked tilapia jerky. Food Research, 6 (Suppl. 2) : 303 - 308. https://doi.org/10.26656/fr.2017.6(S2).10
6. Siah, W. M., Aminah, A. and Ishak, A. (2022). Kajian penyimpanan serbuk kopi segera dengan pembungkus boleh dimakan daripada rumpai laut Kappaphycus alvarezii. Sains Malaysiana 51 (2): 559-566. http://doi.org/10.17576/jsm-2022-5102-19
7. Siah, W. M. (2022). Memperkasa Industri Makananan Melalui Penyelidikan Dan Pembangunan Yang Inovatif. Bab dalam buku Evolusi Pusat Penyelidikan Sains Dan Teknologi Makanan Dalam Memacu Kegemilangan Industri Makanan. ISBN 978-967-936-725-6.
8. Mansor, A., Mahadi, S.K. and Othaman, M.A. Okara yoghurt – a high value-added fermented product from soybean curd residue. Food Research 6 (Suppl. 2) : 97 - 106 (2022).
9. Nicholas, D., Chua, H.P., Teresa, A.M., Hazijah, M.H. and Zakaria, A.R. (2022). Transforming liquids into pops of flavours by using Juice Pearl Kit. Food Research Journal, 6(2): 91-96
10. Razean Haireen MR, Mohd Shukri MA, Mohd Norfaizal G, Razali M, Nur Diyana A, Koh SP, Nurhazwani M, Nurul Ain A. (2022). The potential of Gamma-Aminobutryic Acid (GABA) as Defence Metabolite against Colletrotrichum gleosporioides in Lepisanthes fruticose. Trans. Malaysian Soc. Plant Physiol . vol 29. pp 109-111.
11. Nurkhalida Kamal, Muhammad S.S. Shamsuddin, Hazniza Adnan and Jalifah Latip. (2022). Phytochemical screening and antibacterial properties of Lignosus rhinocerotis (Cooke) Ryden grown in open field and indoor. Gazi University Journal of Science, GU J Sci 36(4): 1496-1504 (2023) DOI: 10.35378/gujs.995742.
12. Muhaini Hussin, Aliaa Anzian, Crystal Xiao Qi Liew, Belal J. Muhialdin, Aliah Zannierah Mohsin, Chee-Mun Fang, Mohd Zamri Saad, Nurul Hawa Ahmad, Masriana Hassan, Hazniza Adnan dan Anis Shobirin Meor Hussin. (2022). Potentially probiotic fermented glutinous rice (Oryza sativa L.) with Lactiplantibacillus plantarum improved immune system response in a small sample of BALB/cByJ mice. Fermentation 2022, 8, 612. https://doi.org/10.3390/fermentation8110612
13. Chua, H.P., Nicholas, D., Teresa, A.M. Hazijah, M.H. & Zakaria, A.R. (2022). Teknologi pengetinan ayam herba kacangma. Buletin Teknologi MARDI 34: 1-8
14. Chua, H.P., Nicholas, D., Teresa, A.M. & Zakaria, A.R. (2022). Penghasilan telur abad: prinsip dan kawalan mutu. Buletin Teknologi MARDI. 34: 51-60
15. Norzaleha, K., Wan Nur Zahidah, W.Z., Noreenyusnita, M.N., Zahirah, I., Norhida Arnieza, M. and Muhammad Shah, A. (2022). Incorporation of soybean curd residue (okara) and its effects on nutritional and organoleptic properties of cassava crisp (opak) for healthy snacking. Food Research, 6(Suppl. 2), 23-31. https://doi.org/10.26656/fr.2017.6(S2).020
16. Zahari I., Östbring K., Purhagen J. K., Rayner M. (2022). Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review. Foods, 11(18), 2870. https://doi.org/10.3390/foods11182870
17. Hasnisa, H. Khairunizah Hazila, K., Nurul Nabilah, M.F., Mohamad Shafeq, A. B. & Mohd Zin, A. (2022). Penentuan kandungan kreatin dalam produk pracampuran puding jeli berprotein tinggi sepanjang tempoh penyimpanannya. Buletin Teknologi MARDI Bil 31: 61-67
18. Hasnisa, H., Syahida, M., & Hadijah, H. (2022). Acute and sub-acute toxicity studies of roselle leaves. Food Research 6 (Suppl. 2) : 1 - 8
19. Tun Norbrillinda, M., Hasri, H., Syahida, M., Norra, I. and Hadijah, H. (2022). Effect of pretreatment on nutrient content and antioxidant properties of Mangifera odorata L. peel and seed kernel powder. Food Research 6 (Suppl. 2): 32-42
20. Zakaria N.E, Ahmad, I., Busu, W.N.W, Ismail, N., Mohamed, W.Z.W. and Baharum, A. 2023. High Barrier Green Food Packaging Materials from Composites Hybridization.Volume: Food Research Journal 6 (2)Muka Surat: 227-235
21. Nor Salasiah, M., Faridah, H., Noor Zainah, A., Ashadi, Y., Rawaida, R., and Mazliana, B. Mushroom keropok lekor: an innovative food product. Food Research 6 (supll 2): 268-276 (2023)
22. Raja Arief Deli, R.N., Noor Ismawaty, N., Siah, W.M., Syahida, M. (2022) Effect Of Storage On The Biological Activity Of Misai Kucing Leaves And Antibacterial Activity Of Misai Kucing-Seaweed Edible Films. International Journal of Agriculture, Forestry and Plantation, Issue 2, Vol. 12 (Sept), M/S: 112-120. ISSN: 2462-1757.
23. Siti Nuriah, M.N., Napisah, H., Zarinah, Z., Raja Arief Deli, R.N. (2022) Fermentation properties and potential prebiotic activity of HCl-breadfruit resistant starch type III by Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287. International Food Research Journal, Bil. 29 (1) February 2022. M/S: 210-222.
24. Raja Arief Deli, R.N., Mohd. Hafizudin, Z. (2022) High pressure inactivation of Escherichia coli and Staphylococcus aureus in pineapple puree (variety MD2) and preliminary quality evaluation during chilled storage. Food Research, Vol. 6 (Suppl. 2), M/S: 49-57. https://doi.org/10.26656/fr.2017.6(S2).021.
25. Raja Arief Deli, R.N., Wan Nur Zahidah, W.Z., Hafiz Aizat, Y., Rawaida, R., Mohd Fakhri, H., Norhida Arnieza, M. (2022) Penilaian kualiti mikrobiologi, fizikokimia dan sensori bagi penentuan jangka hayat pes klon durian D24 dengan rawatan haba. Buletin Teknologi MARDI. Bil. 34, M/S: 89-97.

2021               

1. Ho, C.W., Chang, L.S., Muzni, S.K.S., Fazry, S., Lazim, A., Hussain Zaki, U.K.. and Lim, S.J. (2021). Functional beverage production using acetous fermentation of soursop: Physicochemical, toxicity and organoleptic properties. Food Bioscience, 39, p.100812.
2. Norra, I., Saiful Bahri, S., Hadijah. H. and Norhartini, A.S. (2021). Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp. Food Research, 5 (1) : 313 - 321. https://doi.org/10.26656/fr.2017.5(1).219
3. Zawawi, N., Chong,P.J., Mohd Tom, N.N.; Saiful Anuar, N.S., Mohammad, S.M.; Ismail, N. and Jusoh, A.Z. (2021). Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types. Molecules, 26 (4399) : 1- 11.
4. Siah, W. M., Aminah, A. and IShak, A. (2021). Antimicrobial properties and sensorial acceptability of edible antimicrobial films from seaweed (Kappaphycus alvarezii) and cinnamon (Cinnamomum zeylanicum) essential oil. Food Research, 5(4): 266-272.
5. Mohammad Syaril Ramli, Raseetha Siva, Nur Yuhasliza Abd Rashid, Shaiful Adzni Sharifuddin, Noraini Samat, Sawarni Hasibuand, Mohd Nizam Lani, Azlina Mansor . Screening of Potential Tannase-producing Fungi from Local Agri-industrial By-products using a Plate Assay and Submerged Fermentation. 2021. International Journal on Advanced Science Engineering and InformationTechnology 11(3):1209. DOI: 10.18517/ijaseit.11.3.13045
6. Ismail, A., Lani, M.N., Zakeri, H.A., Hasim, N.N., Alias, R. and Mansor, A. Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices. (2021). Food Research 5(3):163-173. DOI: 10.26656/fr.2017.5(3).534
7. Madzlan Kasran. (2021). Ciri-ciri fiziko-kimia dan emulsifikasi serbuk protein wei tauhu. Buletin Teknologi MARDI. 25 : 97 - 107
8. Madzlan Kasran. (2021). Ekstrak pegaga: Kandungan triterpenoid, aktiviti antioksidan dan fungsi kognitif. Buletin Teknologi MARDI. 25 : 19 - 28
9. Madzlan Kasran, Nor Salasiah Mohamed dan Zolkapli Eshak. (2021). Kajian kesan hidrolisat protein isi ikan tilapia hitam terhadap ciri antihipertensi ke atas tikus hipertensi. Buletin Teknologi MARDI. 23 : 99-108.
10. Nicholas, D. & Chua, H.P. (2021). Mi kolok. In Winiati, P.R. & Lee, K.L. (Eds.). The Uniqueness of ASEAN Food. Bogor City: IPB Press, p. 91-97.
11. Soo Peng Koh, Yun Shin Sew, Sarah Sabidi, Syahida Maarof, Shaiful Adzni Sharifudin, Rosmawati Abdullah (2021). SCOBY papaya beverages induce gut microbiome interaction as potential antiobesity in weight management control supplement. Journal of Food Science and Technology. 6(3): 391-405. https://doi.org/10.25177/JFST.6.3.RA.10778.
12. Aznan, N.A., Koh, S.P., Ahmad Hamidi, F.W., Anuar, M.S. and Tahir, S.M. (2021) Particle size, compaction characteristic and tablet strength of spray dried fermented jackfruit pulp-microcrystalline cellulose binary powder mixture. Food Research 5 (suppl.1): 8-13. Doi. 10.26656/fr.2017.5(S1)005
13. Hazniza Adnan, Norra Ismail, Hadijah Hassan dan Mohd. Shukri Mat Ali (2021). Anti-salmonellosis agent for foodborne illness from Mangifera odorata (kuini) extracts. Food Research, 5(3): 262-272 (June 2021). https://doi.org/10.26656/fr.2017.5(3)574
14. Chua, H.P., Nicholas, D., Teresa, A.M. Hazijah, M.H. & Zakaria, A.R. (2021). Inovasi produk dalam penghasilan mi nilai-tambah melalui konsep fortifikasi. Buletin Teknologi MARDI. 29: 25-36
15. Sabeetha, S., Hasimah, H. A., Syed Abdul Bari, S. O.,Dayana, A., & Shahril Faizal, A. J. (2021). Preliminary Study of Malaysian Street Food Acceptance in Thailand. Journal of Islamic, Social, Economics and Development (JISED), 6 (35), 1-8
16. Sabeetha Sarmin, Mohd Firdaus Saudi & Nur Azlin Razali. 2021. Kandungan pemakanan bagi pelbagai varieti durian tempatan (Durio zibethinus) terpilih di Malaysia. Buletin Teknologi Makanan Bil 24. 79-86
17. Ferawati, F., Zahari, I., Barman, M., Hefni, M., Ahlström, C., Witthöft, C., Östbring, K. (2021). High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Foods, 10(4), 843. https://www.mdpi.com/2304-8158/10/4/843
18. Zahari I., Ferawati F., Purhagen J. K., Rayner M., Ahlström C., Helstad A., Östbring K. (2021). Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. Foods, 10(10), 2397.
19. Tun Norbrillinda Mokhtar, Hasri Hassan and Mohamad Helmi Mohd Arshad (2021). Utilization of vegetables and tubers flour in development of soft-textured high fibre bar for healthy ageing. Bioscience Research, Vol. 18(SI): 000-000. http://www.isisn.org/BR18(SI-2)2021/58-67-18(SI-2)2021BR21-07.pdf
20. Nor Salasiah, M dan Ashadi,Y (2021). Pemprosesan Burger Ikan. Buletin Teknologi MARDI. Bil 24. 53-61 p.
21. Raja Arief Deli, R.N., Nur Farah Hani, M., Adawiyah, A., Munirah, A.Z., Norman, I. (2021) Kesan rawatan pemprosesan berbeza minuman kelapa muda berkarbonat terhadap kualiti mikrobiologi. Buletin Teknologi MARDI, Bil. 29. M/S: 45-53.
22. Haslina, A.H., Salmah, R., Raja Arief Deli, R.N., Nuril Mutmainnah, R., Suraiya Hani, Z. (2021) Pencapaian Aspirasi Keluarga Malaysia 100 Hari, YB Datuk Seri Dr. Ronald Kiandee, Menteri Pertanian Dan Industri Makanan. Penerbit MARDI. Lain-lain: Buku Mewah.

2020    

1. Tun Norbrillinda, M., Norra, I., Hasri, H. and Helmi, M.M.A. (2020). The effects of pretreatment and ripening stage on nutrient content and antioxidant properties of Lepisanthes fruticosa whole fruit powder. Food Research 4 (Suppl. 6) : 70 - 78.
2. Ho, CW, Lazim A, Fazry S, Hussain Zaki U.K, Massa S, Lim SJ. (2020). Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique. Journal of the Science of Food and Agriculture. Feb;100(3):1012-21.
3. Siah, W. M. (2020). Kesan Suhu Pemprosesan Terhadap Aktiviti Antimikrob Filem Pembungkus Boleh Dimakan Daripada Rumpai Laut Dan Minyak Pati Kayu Manis. Buletin Teknologi MARDI, Bil. 19: 336-346.
4. Madzlan Kasran dan Nor Salasiah Mohamed (2020). Hidrolisat protein berciri antioksida dan antihipertensi daripada isi ikan tilapia hitam. Buletin Teknologi MARDI Bil. 18 : 19 – 28
5. Yun Shin Sew, Sarah Sabidi, Shazwan Abd Shukor and Soo Peng Koh. (2020). Effects of fermented jackfruit leaf and pulp beverages on gut microbiota and faecal short chain fatty acids content in Sprague-Dawley rats. Biomedical Journal of Scientific & Technical Research. 29(3), 22528-22536. DOI: 10.26717/BJSTR.2020.29.004817.
6. Koh, S.P., Maarof, S., Sew, Y.S., Sabidi, S., Abdullah, R, Mohd Danial, A., Nur Diyana, A. and Mustaffa, R. (2020). Fermented jackfruit leaf beverage offers new affordable and effective diabetes therapy. Food Research. 4(suppl. 6): 19-25. https://doi.org/10.26656/fr.2017.4(S6).012
7. Sarah Sabidi, Soo-Peng Koh, Shazwan Abdul-Shukor, Shaiful Adzni-Sharifudin, Yun-Shin Sew, Razali Mustaffa (2020). Safety assessment of fermented Jackfruit (Artocarpus heterophyllus) pulp and Leaves in Sprague-Dawley Rats. Food Science and Nutrition. Doi: 10.1002/fsn3.1734.
8. Sallehuddin, N. A., Abdul-Hamid, A., Salleh, S. Z., Abdul-Majid, N., Halim, H. H., Ramli, N. S., Shukri, R., Jaafar, A. H., Hussin, M., Anwar, F. and Pak-Dek, M. S. (2020). Ergogenic, anti-diabetic and antioxidant attributes of selected Malaysian herbs: characterisation of flavonoids and correlation of functional activities. International Food Research Journal, 27(1): 197 - 207
9. Hazniza Adnan, Hadijah Hassan, Mohd. Shukri Mat Ali@Ibrahim and Rahimah Mohd Zaki (2020). Mangifera odorata (kuini) fruit extract as potential anti-listeriosis agents. The International Journal of Agriculture, Forestry and Plantation, 10:133-139
10. Hazniza Adnan, Zul Helmey Mohamad Sabdin, Hadijah Hassan dan Mohd. Shukri Mat Ali@Ibrahim (2020). Kuini (Mangifera odorata) sebagai produk niche-baharu dalam industri asas makanan. Buletin Teknologi MARDI Edisi Khas Agrobiodiversiti, 21:95-102
11. Chua, H.P., Nicholas, D., Mohd Fazly, M, Mohd Nur Hafiz, M.A., Mohd Shukry, H.B., Teresa, A.N. & Johairy, A. (2020). Inovasi alat dehidrator madu kelulut mudah alih Dehydome. Buletin Teknologi MARDI, 22: 85-91
12. Chua, H.P. & Nicholas, D. (2020). Pemprosesan bebola madu kelulut menggunakan Juice Pearl Kit. Buletin Teknologi MARDI, 22: 69-75
13. Norzaleha, K., Wan Nur Zahidah, W. Z., Syahida, M., Nik Rozana, N. M. M., Saniah, K., Muhammad Shah, A., and Noreenyusnita, M. N. (2020). Campuran minuman botani berasaskan rempah ratus, herba dan sitrus. Buletin Teknologi MARDI Bil. 18 (2020): 29 – 38.
14. Zahari, I., F. Ferawati, A. Helstad, C. Ahlström, K. Östbring, M. Rayner and J. K. Purhagen (2020). Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Foods 9(6): 772. https://www.mdpi.com/2304-8158/9/6/772
15. Hasnisa Hashim, Mohamed Nazim Anvarali & Hadijah Hassan. (2020). Penentuan jumlah kandungan karotenoid dalam puri buah-buahan tempatan terpilih. Buletin Teknologi MARDI Bil. 19: 65 – 71
16. Hasnisa Hashim, Mohamed Nazim Anvarali, Syahida Maarof & Hadijah Hassan. (2020). Kaedah mudah penentuan likopena dalam penyaringan buah-buahan tempatan terpilih. Buletin Teknologi MARDI Bil. 18 : 51 – 58
17. Tun Norbrillinda Mokhtar, Hasri Hassan, Norra Ismail, Hadijah Hassan, Mohamad Helmi Mohd Arshad, Mohd Shukri Mat Ali dan Zul Helmey Mohamad Sabdin (2020). Pemprosesan serbuk bioingredien daripada sisa buangan kuini. Buletin Teknologi MARDI Bil. 21 (2020) Khas Agrobiodiversiti: 115 – 122.
18. Nurzam Ezdiani Zakaria, Syarajatul Erma Khalid, Muhamad Ramdhan Addman, Ashahida Amran dan Mohd Saifudin Omar. 2020. Pemprosesan serabut nanas dan potensi penggunaannya sebagai bahan pembungkus. Buletin Teknologi Bil. 22, 39-44.
19. Nor Salasiah, M., Ashadi, Y., dan Mazliana, B. (2020). Pemprosesan Sata Moden. Buletin Teknologi MARDI Bil. 19 : 109 – 116
20. Raja Arief Deli, R.N., Noor Ismawaty, N. (2020) Microbiological Contents And Antibacterial Potential Of Orthosiphon stamineus Benth At Different Postharvest Maturity Stages Grown On Peat Soil. The International Journal of Agriculture, Forestry and Plantation, Vol. 10 (Sept), pp. 187-196. ISSN: 2462-1757.
21. Raja Arief Deli, R.N. (2020) Ceramah Teknikal AGORA-21 Zon Tengah, Ceramah Secara Online di Agropreneur Muda (TE01), Pusat Pemindahan Teknologi & Pembangunan Usahawan (TE), MARDI Serdang pada 15 Jun 2020. Lain-lain: Nota Kursus.
22. Raja Arief Deli, R.N., Wan Nur Zahidah, W.N., Hadijah, H. (2020) Penilaian kualiti mikrobiologi ke atas minuman jus nanas untuk pemulihan atlet selepas bersukan. Buletin Teknologi MARDI, Bil. 19 (2020), M/S: 93-100.

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