| A new source of Saccharomyces cerevisiae as a leavening agent in bread making. ZN Asyikeen, AG Ma'aruf, AM Sahilah, AM Khan, WMW Aida International Food Research Journal 20 (2), 2013 | 37 | 2013 |
| Leavening ability of yeast isolated from different local fruits in bakery product. AG Ma'Aruf, ZN Asyikeen, AM Sahilah, AM Khan | 33 | 2011 |
| Nutritional value and physicochemical properties of white bread incorporated with Hevea brasiliensis (Rubber Seed) Flour Z Noroul-Asyikeen, MZH Suraya, LH Ho Journal of Agrobiotechnology 9 (1S), 102-113, 2018 | 4 | 2018 |
| Leavening ability of yeast isolated from different local fruits in bakery product AG MA, Z Noroul Sains Malaysiana 40 (12), 1413-1419, 2011 | 3 | 2011 |
| Potential of yeasts isolated from local (fruits and bamboo shoots) (Bambusa vulgaris) as leavening agent in white bread. AG Ma'aruf, FY Chung, ZN Asyikeen | 2 | 2012 |
| Pemencilan Yis daripada Buah-buahan Tempatan dan Rebuffing (Bambusa vulgaris) dan Potensinya sebagai Agen Penaik Roti Putih AG MA, FY ChunG, Z noRouL ASYIkeen Sains Malaysiana 41 (11), 1315-1324, 2012 | | 2012 |
