Search Results - Sobhi, Babak

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  1. 1
    Formulation improvement, process development, and quality assessment of chili shrimp paste

    Formulation improvement, process development, and quality assessment of chili shrimp paste by Sobhi, Babak

    Published 2012
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  2. 2
    Physicochemical and sensory properties of a traditional chilli shrimp paste.

    Physicochemical and sensory properties of a traditional chilli shrimp paste. by Sobhi, Babak, Mohd Adzahan, Noranizan, Abdul Karim, Muhammad Shahrim, Karim, Roselina

    Published 2010
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  3. 3
    Pineapple juice production using ultraviolet pasteurisation: potential cost implications.

    Pineapple juice production using ultraviolet pasteurisation: potential cost implications. by Mohd Adzahan, Noranizan, Shamsuddin, Rosnah, Lau, Phei Ling, Sew, Chang Chew, Sobhi, Babak

    Published 2011
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  4. 4
    Nonthermal pasteurization of pitaya (Hylocereus polyrhizus) juice using the hurdle concept

    Nonthermal pasteurization of pitaya (Hylocereus polyrhizus) juice using the hurdle concept by Halim, H., Mohd Adzahan, Noranizan, Sobhi, Babak, Sew, Chang Chew, Karim, Roselina, Osman, Azizah

    Published 2012
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  5. 5
    Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

    Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage by Goh, Sur Guat, Mohd Adzahan, Noranizan, Leong, C. M., Sew, Chang Chew, Sobhi, Babak

    Published 2012
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  6. 6
    Formulation and process improvement for chili shrimp paste using sensory evaluation

    Formulation and process improvement for chili shrimp paste using sensory evaluation by Mohd Firus, Nadia Sarina, Mohd Adzahan, Noranizan, Sobhi, Babak, Abdul Karim, Muhammad Shahrim, Karim, Roselina

    Published 2010
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  7. 7
    Texture Evaluation for a Commercial Chili-Based Paste

    Texture Evaluation for a Commercial Chili-Based Paste by Sobhi, Babak, Mohd Adzahan, Noranizan, Ab Karim, M. Shahrim, Karim, Roselina, Bakar, Jamilah, Abdul Rahman, Russly

    Published 2010
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  8. 8
    Microbial and quality attributes of thermally processed chili shrimp paste

    Microbial and quality attributes of thermally processed chili shrimp paste by Sobhi, Babak, Mohd Adzahan, Noranizan, Abdul Karim, Muhammad Shahrim, Abdul Rahman, Russly, Bakar, Jamilah, Ghazali, Zulkafli

    Published 2012
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  9. 9
    Development of instrumental methods for textural evaluation of chili paste

    Development of instrumental methods for textural evaluation of chili paste by Sobhi, Babak, Mohd Adzahan, Noranizan, Shamsuddin, Rosnah, Abdul Karim, Muhammad Shahrim, Abdul Rahman, Russly, Bakar, Jamilah, Ghazali, Zulkafli

    Published 2013
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  10. 10
    Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

    Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat by Cheok, Choon Yoong, Sobhi, Babak, Mohd Adzahan, Noranizan, Bakar, Jamilah, Abdul Rahman, Russly, Ab Karim, Muhammad Shahrim, Ghazali, Zulkafli

    Published 2017
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