| Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch NA NFZ, Abidin, A.. Yusoff Food Hydrocolloids 75, 138-146, 2018 | 111 | 2018 |
| Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour MHN R. Asmeda a , A. Noorlaila a,⇑ Food Chemistry 191, 45-51, 2016 | 111 | 2016 |
| Emulsifying properties of extracted Okra (Abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion AR Noorlaila, A., 1 Siti Aziah, A., 1 Asmeda, R. and 1 Norizzah International Food Research Journal 22 (2), 782-787, 2015 | 50* | 2015 |
| Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour A Norhidayah, M., *Noorlaila, A. and Nur Fatin Izzati International Food Research Journal 21 (6), 2133-2139, 2014 | 44 | 2014 |
| The effects of xanthan gum and hydroxymethycellulose on physical properties of sponge cake Y Noorlaila, A., Nor Hasanah, H, Asmeda R. and Anida Journal of the Saudi Society of Agricultural Sciences, 2018 | 34* | 2018 |
| Chemical and functional properties of local banana peel flour S Bakar, N Ahmad, F Jailani J. Food Nutr. Res 6 (8), 492-496, 2018 | 27 | 2018 |
| Effect of different grinding methods on chemical and functional properties of MR211 rice flour AMHN R. Asmeda, Noorlaila International Journal of Food Engineering 1 (2), 111-114, 2015 | 20 | 2015 |
| Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage A Noorlaila, HN Hasanah, A Yusoff, SH Sarijo, R Asmeda Journal of Food Science and Technology 54 (11), 3532-3542, 2017 | 19 | 2017 |
| Optimization of hydrocolloids and maltodextrin addition on roselle-based fruit leather using two-level full factorial design SN Shafi'i, N Ahmad, MZ Abidin, NM Hani, N Ismail International Journal of Bioscience, Biochemistry and Bioinformatics 3 (4), 387, 2013 | 19 | 2013 |
| Optimisation of reaction conditions of octenyl succinic anhydride (OSA) modified sago starch using response surface methodology (RSM) N Zainal Abiddin,N. F., * Yusoff, A. and Ahmad International Food Research Journal 22 (3), 930-935, 2015 | 16 | 2015 |
| Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours N Ahmad, A Rajab Cereal Chemistry 95 (6), 872-880, 2018 | 13 | 2018 |
| Physicochemical and sensorial properties of optimised roselle-pineapple leather AO Noorlaila Ahmad, Siti Nadiah Shafi`i,Nor Hasanah Hassan, Asmeda Rajab Malaysian Journal of Analytical Sciences 22 (1), 35-44, 2018 | 11 | 2018 |
| Potential use of okara as meat replacer in beef sausage A Noriham, A., Muhammad Ariffaizuddin, R., Noorlaila Jurnal Teknologi 78 (6-6), 13-18, 2016 | 9 | 2016 |
| Total anthocyanin content and antioxidant activities of pigmented black rice (Oryza sativa l. japonica) subjected to soaking and boiling A Noorlaila, N Nur Suhadah, A Noriham, H Nor Hasanah Jurnal Teknologi 80 (3), 2018 | 8 | 2018 |
| In vitro starch hydrolysis and estimated glycaemic index of biscuits from unripe banana peel flour SKSA Bakar, N Ahmad, F Jailani Journal of nutritional science and vitaminology 66 (Supplement), S234-S238, 2020 | 6 | 2020 |
| Physicochemical properties and sensory evaluation of banana peel flour biscuits SKS Abu-Bakar, N Ahmad, F Jailani Int. J. Eng. Technol 7 (4.14), 253-256, 2018 | 6 | 2018 |
| Effects of different grinding methods on morphological, textural properties and pasting profiles of MR220 rice flour NMH Noorlaila Ahmad, Asmeda Rajab Malaysian Journal of Analytical Sciences 20 (3), 585-593, 2016 | 5 | 2016 |
| The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates FN Abd Rahim, WZW Ibadullah, N Saari, FH Brishti, NA Mustapha, ... International journal of biological macromolecules 242, 124908, 2023 | 4 | 2023 |
| Corrigendum to “Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour”[Food Chem. 191 (2016) 45–51] R Asmeda, A Noorlaila, MH Norziah Food Chemistry, 1350-1351, 2016 | 4 | 2016 |
| Preparation and physicochemical properties of octenyl succinic anhydride (OSA) modified sago starch NFZ Abiddin, A Yusoff, N Ahmad Malaysian Journal of Analytical Sciences 20 (4), 806-811, 2016 | 4 | 2016 |
Anida YusoffFaculty of Applied Sciences, Universiti Teknologi MARA, Selangor MALAYSIAVerified email at salam.uitm.edu.my
