| Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour R Feili, W Zzaman, WNW Abdullah, TA Yang Food Science and Technology 1 (2), 30-36, 2013 | 178 | 2013 |
| Potential use of Malaysian rubber (Hevea brasiliensis) seed as food, feed and biofuel HD Eka, Y Tajul Aris, WA Wan Nadiah International food research journal 17 (3), 527-534, 2010 | 171 | 2010 |
| Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch MN Abdorreza, M Robal, LH Cheng, AY Tajul, AA Karim LWT-Food Science and Technology 46 (1), 135-141, 2012 | 137 | 2012 |
| The management of waste cooking oil: a preliminary survey H Ka, K Sa, T AYa Health and Environ J 4, 76-81, 2013 | 112 | 2013 |
| Papaya-an innovative raw material for food and pharmaceutical processing industry V Boshra, AY Tajul Health and the Environment Journal 4 (1), 68-75, 2013 | 102 | 2013 |
| Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution U Uthumporn, WL Woo, AY Tajul, A Fazilah CyTA-Journal of Food 13 (2), 220-226, 2015 | 90 | 2015 |
| Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product. U Issara, W Zzaman, TA Yang International Food Research Journal 21 (1), 2014 | 85 | 2014 |
| Investigation on physicochemical and sensory evaluation of cookies substituted with papaya pulp flour B Varastegani, W Zzaman, TA Yang Journal of Food Quality 38 (3), 175-183, 2015 | 80 | 2015 |
| Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties CK Chin, N Huda, TA Yang International Food Research Journal 19 (2), 701, 2012 | 74 | 2012 |
| Physicochemical properties and sensory characteristics of sausage formulated with surimi powder P Santana, N Huda, TA Yang Journal of food science and technology 52 (3), 1507-1515, 2015 | 73 | 2015 |
| Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent N Affandi, W Zzaman, TA Yang, AM Easa Beverages 3 (1), 9, 2017 | 68 | 2017 |
| Waste cooking oil as substrate for biosynthesis of poly (3-hydroxybutyrate) and poly (3-hydroxybutyrate-co-3-hydroxyhexanoate): Turning waste into a value-added product H Kamilah, T Tsuge, TA Yang, K Sudesh Malaysian Journal of Microbiology, 51-59, 2013 | 63 | 2013 |
| Technology for production of surimi powder and potential of applications. P Santana, N Huda, Y TA International Food Research Journal 19 (4), 2012 | 61 | 2012 |
| Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans W Zzaman, R Bhat, TA Yang Journal of food processing and preservation 38 (4), 1932-1938, 2014 | 59 | 2014 |
| Moisture, color and texture changes in cocoa beans during superheated steam roasting W Zzaman, TA Yang Journal of Food Processing and Preservation 38 (3), 1364-1370, 2014 | 58 | 2014 |
| Nutritional and antioxidant values of oyster mushroom (P. sajor-caju) cultivated on rubber sawdust ANM Rashidi, TA Yang International Journal on Advanced Science, Engineering and Information …, 2016 | 55 | 2016 |
| Embedding Islamic dietary requirements into HACCP approach WNW Abdullah, TA Yang Food Control 34, 607e612, 2013 | 52 | 2013 |
| Producing high quality edible oil by using eco-friendly technology: a review NA Febrianto, TA Yang Advance Journal of Food Science and Technology 3 (4), 317-326, 2011 | 51 | 2011 |
| The Use of Palm Oil-Based Waste Cooking Oil to Enhance the Production of Polyhydroxybutyrate [P(3HB)] by Cupriavidus necator H16 Strain H Kamilah, A Al-Gheethi, TA Yang, K Sudesh Arabian Journal for Science and Engineering 43 (7), 3453-3463, 2018 | 49 | 2018 |
| Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao) W ZZaMan, TA Yang Food science and technology research 19 (2), 181-186, 2013 | 49 | 2013 |
Rajeev BhatProfessor- Chair in Food Science & Technology, Estonian University of Life Sciences (EMU), EUVerified email at emu.ee
