Search Results - Syamsul K.M.W.

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  1. 1
    Optimization of eugenol ester using statistical approach of response surface methodology

    Optimization of eugenol ester using statistical approach of response surface methodology by Mat Radzi S., Hanif M.Z.R., Syamsul K.M.W.

    Published 2024
    Conference Paper
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  2. 2
    Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork

    Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork by Alina A.R., Nurulhuda M.S., Siti Mashitoh A., Shazamawati Z.H., Nurul Mawaddah A.H., Ummi Syuhada H.S., Nurul Farah S.A., Nurul Aqilah A.S., Syamsul K.M.W., Nur Nadiah Syuhada A.S.

    Published 2024
    Article
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  3. 3
    Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

    Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage by Alina A.R., Siti Mashitoh A., Babji A.S., Maznah I., Syamsul K.M.W., Muhyiddin Y.

    Published 2024
    Article
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  4. 4
    Evaluation of tyrosinase activity and radical scavenging activity of kojic acid and kojic acid monooleate

    Evaluation of tyrosinase activity and radical scavenging activity of kojic acid and kojic acid monooleate by Syamsul K.M.W., Radzi S.M., Fadhil F.H.M., Noor H.M., Rehan M.M.

    Published 2024
    journal::journal article
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  5. 5
    Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method

    Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method by Alina A.R., Nur Nadiah Syuhada A.S., Sharifah N.R.S.A., Siti Mashitoh A., Nurul Aqilah A.S., Nurul Mawaddah A.H., Nurulhuda M.S., Ummi Syuhada H.S., Syamsul K.M.W., Nurul Farah Sakinah A.

    Published 2024
    journal::journal article
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  6. 6
    Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages

    Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages by Alina A.R., Shazamawati Z.H., Nor'Atiqah N., Thema Juhana M.J., Juriani J., Syamsul K.M.W., Siti Mashitoh A.

    Published 2024
    journal::journal article
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  7. 7
    Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction

    Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction by Alina A.R., Siti Mashitoh A., Abdul Salam B., Maznah I., Muhyiddin Y., Syamsul K.M.W.

    Published 2024
    journal::journal article
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