Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE) | UCSI University

A Comparative Study Of Extra Virgin Olive Oil, Virgin Coconut Oil And Grape Seed Oil Against Domestic Deep Frying

Submitted by Daniel on Mon, 2018-03-12 13:35

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Assessment Of Cadmium (Cd) And Lead (Pb) In The Organs Of Nemipterus japonicus From Wet Markets And Supermarkets In Klang Valley

Submitted by Daniel on Mon, 2018-03-12 13:33

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Survey On Knowledge, Attitude And Practices On Breakfast Consumption Among Working Adults In UCSI University

Submitted by Daniel on Mon, 2018-03-12 13:32

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Effect Of Lactitol On The Viability Of Probiotic Bacteria And The Physicochemical And Sensory Characteristics In Low Fat Probiotic Ice Cream

Submitted by Daniel on Mon, 2018-03-12 13:31

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Effects Of Cane Sugar Concentrations And Fermentation Durations On Physicochemical Properties And Percentage Of Recovary Volume Of Red Dragon Fruit (Hylocereus polyrhizus) Enzymatic Drinks

Submitted by Daniel on Mon, 2018-03-12 13:30

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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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