| The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains ZA Syahariza, S Sar, J Hasjim, MJ Tizzotti, RG Gilbert Food chemistry 136 (2), 742-749, 2013 | 339 | 2013 |
| Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins DM Hashim, YBC Man, R Norakasha, M Shuhaimi, Y Salmah, ... Food chemistry 118 (3), 856-860, 2010 | 315 | 2010 |
| Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy YBC Man, ZA Syahariza, MES Mirghani, S Jinap, J Bakar Food Chemistry 90 (4), 815-819, 2005 | 226 | 2005 |
| Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis ZA Syahariza, E Li, J Hasjim Carbohydrate Polymers 82 (1), 14-20, 2010 | 163 | 2010 |
| Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy ZA Syahariza, YBC Man, J Selamat, J Bakar Food Chemistry 92 (2), 365-371, 2005 | 134 | 2005 |
| Analysis of adulteration of virgin coconut oil by palm kernel olein using Fourier transform infrared spectroscopy MA Manaf, YBC Man, NSA Hamid, A Ismail, SZ Abidin Journal of Food Lipids 14 (2), 111-121, 2007 | 101 | 2007 |
| Mislabelling of beef and poultry products sold in Malaysia LO Chuah, XB He, ME Effarizah, ZA Syahariza, AK Shamila-Syuhada, ... Food Control 62, 157-164, 2016 | 83 | 2016 |
| Encapsulation of polyphenolic antioxidants obtained from Momordica charantia fruit within zein/gelatin shell core fibers via coaxial electrospinning AE Torkamani, ZA Syahariza, MH Norziah, AKM Wan, P Juliano Food bioscience 21, 60-71, 2018 | 80 | 2018 |
| Research article effects of vegetable incorporation on physical and sensory characteristics of sausages A Syuhairah, N Huda, ZA Syahariza, A Fazilah Asian J. Poult. Sci 10 (3), 117-125, 2016 | 46 | 2016 |
| Fourier transform infrared (FTIR) spectroscopy: development, techniques, and application in the analyses of fats and oils YB Che Man, ZA Syahariza, A Rohman Fourier transform infrared spectroscopy, 1-26, 2010 | 37 | 2010 |
| Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener ZA Syahariza, HY Yong Journal of Food Measurement and Characterization 11 (4), 1586-1591, 2017 | 31 | 2017 |
| Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound from Momordica charantia using response surface methodology ZA Syahariza, AE Torkamani, HM Norziah, WAK Mahmood, P Juliano International Journal of Food Science & Technology 52 (2), 480-493, 2017 | 26 | 2017 |
| The effects of ultrasound assisted extraction on antioxidative activity of polyphenolics obtained from Momordica charantia fruit using response surface approach NM Hani, AE Torkamani, SZ Abidin, WAK Mahmood, P Juliano Food Bioscience 17, 7-16, 2017 | 25 | 2017 |
| Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy YB Che Man, S Z. Abidin, A Rohman Food Analytical Methods 4, 404-409, 2011 | 25 | 2011 |
| Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia N Abu Zarim, S Zainul Abidin, F Ariffin Journal of food science and technology 55, 4522-4529, 2018 | 24 | 2018 |
| Effect of microwave heating on potato and tapioca starches in water suspension NI Nadiah, U Uthumporn, ZA Syahariza International Journal on Advanced Science Engineering Information Technology …, 2015 | 22 | 2015 |
| Evaluation of physicochemical, antioxidant and antimicrobial properties of chicken sausage incorporated with different vegetables S Ahmad, S Jafarzadeh, F Ariffin, SZ Abidin Italian Journal of Food Science 32 (1), 2020 | 20 | 2020 |
| Exploring the properties of hemicellulose based carboxymethyl cellulose film as a potential green packaging PRD Weerasooriya, R Nadhilah, FAT Owolabi, R Hashim, HPSA Khalil, ... Current Research in Green and Sustainable Chemistry 1, 20-28, 2020 | 19 | 2020 |
| Improving nutrition, physicochemical and antioxidant properties of rice noodles with fiber and protein-rich fractions derived from cassava leaves T Poonsri, S Jafarzadeh, F Ariffin, SZ Abidin, Z Barati, S Latif, J Müller Journal of Food and Nutrition Research 7 (4), 325-332, 2019 | 17 | 2019 |
| Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia NA Zarim, SZ Abidin, F Ariffin Food Bioscience 42, 101054, 2021 | 15 | 2021 |
