| Physicochemical and organoleptic properties of cookies incorporated with legume flour. AA Aziah, AY Noor, LH Ho International Food Research Journal 19 (4), 2012 | 164 | 2012 |
| Exploring the potential nutraceutical values of durian (Durio zibethinus L.)–An exotic tropical fruit LH Ho, R Bhat Food Chemistry 168, 80-89, 2015 | 151 | 2015 |
| Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour LH Ho, NAA Aziz, B Azahari Food Chemistry 139 (1-4), 532-539, 2013 | 146 | 2013 |
| Chemical and functional properties of the native banana (Musa acuminata× balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours NAA Aziz, LH Ho, B Azahari, R Bhat, LH Cheng, MNM Ibrahim Food chemistry 128 (3), 748-753, 2011 | 124 | 2011 |
| Edible mushroom: nutritional properties, potential nutraceutical values, and its utilisation in food product development LH Ho, NA Zulkifli, TC Tan An introduction to mushroom 10, 2020 | 94 | 2020 |
| Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends LH Ho, NW Abdul Latif Cogent Food & Agriculture 2 (1), 1136369, 2016 | 92 | 2016 |
| Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles LH Ho, N Che Dahri CyTA-Journal of Food 14 (3), 465-472, 2016 | 60 | 2016 |
| Quality evaluation of steamed wheat bread substituted with green banana flour. AA Noor Aziah, LH Ho, AA Noor Shazliana, R Bhat International Food Research Journal 19 (3), 2012 | 57 | 2012 |
| Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia LH Ho, NAA Aziah, R Bhat International Food Research Journal 19 (4), 1479, 2012 | 48 | 2012 |
| The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents S Norshazila, CN Koy, O Rashidi, LH Ho, I Azrina, NR Zaizuliana, ... Sains Malaysiana 46 (2), 231-237, 2017 | 46 | 2017 |
| Development of novel" energy" snack bar by utilizing local Malaysian ingredients LH Ho, JYH Tang, SM Akma, HM Aiman, A Roslan International Food Research Journal 23 (5), 2280, 2016 | 43 | 2016 |
| In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids LH Ho, T Tan, NAA Aziz, R Bhat Food bioscience 12, 10-17, 2015 | 42 | 2015 |
| Effect of extraction solvents and drying conditions on total phenolic content and antioxidant properties of watermelon rind powder LH Ho, NF Ramli, TC Tan, N Muhamad, MN Haron Sains Malays 47 (47), 99-107, 2018 | 31 | 2018 |
| Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids LH Ho, NA Abdul Aziz, R Bhat, B Azahari CyTA-Journal of Food 12 (2), 141-149, 2014 | 29 | 2014 |
| Effect of different drying conditions on proximate compositions of red-and yellow-fleshed watermelon rind powders LH Ho, MA Suhaimi, I Ismail, KA Mustafa Journal of Agrobiotechnology 7, 1-12, 2016 | 26 | 2016 |
| Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids. LH Ho, AAN Aziah International Food Research Journal 20 (2), 2013 | 26 | 2013 |
| Evaluation of resistant starch in crackers incorporated with unpeeled and peeled pumpkin flour AN Aziah, LH Ho, CA Komathi, R Bhat American Journal of Food Technology 6 (12), 1054-1060, 2011 | 20 | 2011 |
| Aspergillus xylanases H Ho Journal of Advances in Microbiology 5 (1), 1-12, 2017 | 19 | 2017 |
| Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies LH Ho, MM Pulsawat International Food Research Journal 27 (3), 557-567, 2020 | 14 | 2020 |
| Composition, physicochemical, and physical properties of rolled oats snack bars formulated with green banana flour NC Dahri, LH Ho, TC Tan, KA Mustafa World Applied Sciences Journal 35 (8), 1361-1372, 2017 | 12 | 2017 |
Rajeev BhatProfessor- ERA Chair in Valortech, Estonian University of Life Sciences (EMU), EUVerified email at emu.ee
