食品科学 | UCSI University

Antioxidant Properties: Effect Of Different Powder Sizes And Storage Periods On Antioxidants Compounds And Capacities Stability Of Dukung Anak (Phyllanthus niruri)

Submitted by Daniel on Mon, 2018-03-12 13:28

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Knowledge And Consumptions Of Cooking Oils Among Consumers In Miri, Sarawak

Submitted by Daniel on Mon, 2018-03-12 13:27

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Optimisation Of Extraction Conditions For Phenolic Compounds And Antioxidant Capacities From Misai Kucing (Orthosiphon stamineus) By Response Surface Methodology

Submitted by Daniel on Mon, 2018-03-12 13:26

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Effect of Fermentation Duration On The Microbiological Growth Profiles And Physicochemical Characteristics Of The Self-developed Red Dragon Fruit (Hylocereus polurhizus) Enzymatic Drinks During Fermentation Process

Submitted by Daniel on Mon, 2018-03-12 13:24

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Optimisation Of Extraction Phenolic Antioxidants From Pegaga (Centella Asiatica) Using Response Surface Methodology (RSM)

Submitted by Daniel on Mon, 2018-03-12 13:21

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Inulin Fortified Chocolate Cookies

Submitted by Daniel on Mon, 2018-03-12 13:19

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Free Radical Scavenging Activity Of Rice Bran Oil By Using 1,1-Diphenyl-1- Picrylhydrazyl (DPPH)

Submitted by Daniel on Mon, 2018-03-12 13:18

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Effects Of Domestic Cooking Methods Towards Physicochemical And Sensory Properties Of Chicken Frankfurter-Style Sausages

Submitted by Daniel on Mon, 2018-03-12 13:17

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Activity-Guided Partial Purification Of Free Radical Scavenging And Phenolic Compounds From Pleurotus sp

Submitted by Daniel on Mon, 2018-03-12 13:15

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Antimicrobial Effects Of Selected Wild Honey And Commercial Honey Available In Malaysian Market Against Pathogenic Bacteria

Submitted by Daniel on Mon, 2018-03-12 13:13

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