FTIR spectroscopy combined with chemometric for analysis of sesame oil adulterated with corn oil

by Ahmad Fadzlillah, Nurrulhidayah, Che Man, Yakoob, Rohman, Abdul
Published 2014

Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil

by Rohman, Abdul, Che Man, YB, Ahmad Fadzlillah, Nurrulhidayah
Published 2015

Application of FTIR-ATR spectroscopy coupled with multivariate analysis for rapid estimation of butter adulteration

by Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
Published 2013

Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics

by Nurrulhidayah, A.F., Rohman, Abdul, Amin, Ismail, Shuhaimi, Mustafa, Khatib, Alfi
Published 2013

Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

by Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Amin, Izm, Shuhaimi, Mustafa, Khatib, Alfi
Published 2013

Application of FTIR spectroscopy coupled with chemometrics for authentication of Nigella sativa seed oil

by Ahmad Fadzlillah, Nurrulhidayah, Che Man, Yaakob, Al-Kahtani, Hassan Abdullah M., Rohman, Abdul
Published 2011

Physicochemical properties of dragon fruit peel pectin and commercial pectin: a comparison

by Muhammad, Nurul Widad Fitri, Ahmad Fadzlillah, Nurrulhidayah, Mohd. Salleh, Hamzah, Othman, Rashidi, Rohman, Abdul
Published 2019

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

by Ahmad Fadzlillah, Nurrulhidayah, Che Man, YB, Rohman, Abdul, Amin, I., Shuhaimi, M, Khatib, Alfi
Published 2013

Religious and cultural food: at the crossroads of science and ethics

by Ahmad Fadzlillah, Nurrulhidayah, Mohd Sukri, Siti Jamilah, Othman, Rashidi, Jamaludin, Mohammad Aizat, Rosman, Arieff Salleh, Rohman, Abdul
Published 2018

Beetroot (Beta vulgaris) compound: the stability of natural colorant and its antioxidant activity

by Ahmad Fadzlillah, Nurrulhidayah, Muhammad, Nurul Widad Fitri, Othman, Rashidi, Rohman, Abdul, Tukiran, Nur Azira, Hamid, Anis Hamizah
Published 2018

Detection of butter adulteration with lard by employing H-1-NMR spectroscopy and multivariate data analysis

by Ahmad Fadzillah, Nurulhidayah, Che Man, Yaakob, Rohman, Abdul, Rosman, Arieff Salleh, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
Published 2015

Effect of type of reducing sugar on maillard reaction of gelatine from different sources

by Ahmad Fadzlillah, Nurrulhidayah, Hamid, Anis Hamizah, Othman, Rashidi, Rohman, Abdul, Abdullah Sani, Muhammad Shirwan, Muhammad, Nurul Widad Fitri
Published 2018

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

by Hamid, Anis Hamizah, Elgharbawy, Amal A.M., Rohman, Abdul, Othman, Rashidi, A. Monsur, Hammed Ademola, Ahmad Fadzlillah, Nurrulhidayah
Published 2019

Chemometrics analysis combined with GC-MS and NMR spectroscopy analysis of fatty acids as a means of discriminating butterfat adulteration

by Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Ismail, Amin, Abdul Manaf, Yanty Noorzianna, Rosman, Arieff Salleh, Khatib, Alfi, Mohd Hassan, Norazian, Othman, Rashidi
Published 2019

Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

by Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Rosman, Arieff Salleh, Amin, I., Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohammad Aizat, Khatib, Alfi
Published 2017