Author Search Results :: Library Catalog

1
Recent benthic ostracoda in offshore sediment of Pulau Perhentian, Terengganu by Omar R., Faiz N.N., Yusoff M.N.A.

Published 2017

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2
A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability by Shamsi, K., Che Man, Y. B., Yusoff, M. S. A., S., Jinap

Published 2002

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3
Note: comparison of colour techniques to measure chocolate fat bloom by Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.

Published 2003

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4
A study on the crystal structure of palm oil-based whipping cream by Che Man, Y.B., Shamsi, K., Yusoff, M.S.A., S., Jinap

Published 2003

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5
Note: comparison of colour techniques to measure chocolate fat bloom by Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.

Published 2003

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6
Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein by Tan, C.P, Che Man, Y. B., S, Jinap, Yusoff, M.S.A

Published 2002

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7
Effects of microwave heating on changes in chemical and thermal properties of vegetable oils by Tan, C. P., Che Man, Y. B., S., Jinap, Yusoff, M. S. A.

Published 2001

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8
Effect of scraped-surface tube cooler temperatures on the physical properties of palm oil margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

Published 2002

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9
Effect of emulsion temperature on physical properties of palm oil‐based margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

Published 2002

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10
Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods by Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A.

Published 2002

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11
Application of arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry by Tan, C. P., Che Man, Y. B., Selamat, J., Yusoff, M. S. A.

Published 2001

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12
Enzymatic synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of process parameters using response surface methodology. by Koh, S. P., Tan, Chin Ping, Lai, Oi Ming, Arifin, N., Yusoff, M. S. A., Long, K.

Published 2010

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13
Thermal and viscosity properties of medium- and long-chain triacylglycerol blends by Koh, S.P., Chin Ping, Tan, Arifin, N., Yusoff, M.S.A., Long, K., Lai, Oi Ming

Published 2009

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14
Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips by Chu, B.S, Ghazali, H.M, Lai, O.M, Che Man, Y.B, Yusof, S, Yusoff, M.S.A

Published 2001

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15
Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia by Chu, B. S., Ghazali, H. M., Lai, O. M., Che Man, Y. B., Yusof, S., Tee, S. B., Yusoff, M. S. A.

Published 2001

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16
Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying by Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.

Published 1999

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17
Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture by Liew, M.Y.B., Ghazali, H.M., Yazid, A.M., Lai, O.M., Chow, M.C., Yusoff, M.S.A., Long, K.

Published 2001

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18
Dielectric spectroscopy on mixture of rice husk, rice husk ash and rice bran from 4 Hz to 1 MHz by Khor, Shing Fhan, Md Yusoff, M. H. A., Cheng, Ee Meng, Rojan, Mohd Afendi, Banjuraizah, Johar, Abdullah, Chik, Talib, Zainal Abidin, Poobalan, Banu

Published 2016

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19
Tribological improvement using ionic liquids as additives in synthetic and bio-based lubricants for steel-steel contacts by Syahir, A. Z., Mohd Zulkifli, Nurin Wahidah, Hassan, Masjuki, Abul Kalam, Mohammad, Harith, M. H., Yusoff, M. N.A.M., Zulfattah, Z. M., Jamshaid, Muhammad

Published 2019

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Search Results - Yusoff, M.S.A.

Recent benthic ostracoda in offshore sediment of Pulau Perhentian, Terengganu by Omar R., Faiz N.N., Yusoff M.N.A.

A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability by Shamsi, K., Che Man, Y. B., Yusoff, M. S. A., S., Jinap

Note: comparison of colour techniques to measure chocolate fat bloom by Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.

A study on the crystal structure of palm oil-based whipping cream by Che Man, Y.B., Shamsi, K., Yusoff, M.S.A., S., Jinap

Note: comparison of colour techniques to measure chocolate fat bloom by Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.

Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein by Tan, C.P, Che Man, Y. B., S, Jinap, Yusoff, M.S.A

Effects of microwave heating on changes in chemical and thermal properties of vegetable oils by Tan, C. P., Che Man, Y. B., S., Jinap, Yusoff, M. S. A.

Effect of scraped-surface tube cooler temperatures on the physical properties of palm oil margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

Effect of emulsion temperature on physical properties of palm oil‐based margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods by Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A.

Application of arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry by Tan, C. P., Che Man, Y. B., Selamat, J., Yusoff, M. S. A.

Enzymatic synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of process parameters using response surface methodology. by Koh, S. P., Tan, Chin Ping, Lai, Oi Ming, Arifin, N., Yusoff, M. S. A., Long, K.

Thermal and viscosity properties of medium- and long-chain triacylglycerol blends by Koh, S.P., Chin Ping, Tan, Arifin, N., Yusoff, M.S.A., Long, K., Lai, Oi Ming

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips by Chu, B.S, Ghazali, H.M, Lai, O.M, Che Man, Y.B, Yusof, S, Yusoff, M.S.A

Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia by Chu, B. S., Ghazali, H. M., Lai, O. M., Che Man, Y. B., Yusof, S., Tee, S. B., Yusoff, M. S. A.

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying by Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.

Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture by Liew, M.Y.B., Ghazali, H.M., Yazid, A.M., Lai, O.M., Chow, M.C., Yusoff, M.S.A., Long, K.

Dielectric spectroscopy on mixture of rice husk, rice husk ash and rice bran from 4 Hz to 1 MHz by Khor, Shing Fhan, Md Yusoff, M. H. A., Cheng, Ee Meng, Rojan, Mohd Afendi, Banjuraizah, Johar, Abdullah, Chik, Talib, Zainal Abidin, Poobalan, Banu

Tribological improvement using ionic liquids as additives in synthetic and bio-based lubricants for steel-steel contacts by Syahir, A. Z., Mohd Zulkifli, Nurin Wahidah, Hassan, Masjuki, Abul Kalam, Mohammad, Harith, M. H., Yusoff, M. N.A.M., Zulfattah, Z. M., Jamshaid, Muhammad

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