A
PROFILE
Laman Web Staf UPM
PROF. MADYA DR. NOR KHAIZURA BINTI MAHMUD @ AB RASHID
KETUA LABORATORI
INSTITUT PERTANIAN TROPIKA DAN SEKURITI MAKANAN
Laman Web UPM
PROFILE
norkhaizura
BM
EN

PROFESIONAL

NAMA :
(Prof. Madya Dr.) Nor Khaizura Binti Mahmud @ Ab Rashid
JAWATAN :
Ketua Laboratori
ENTITI :
Institut Pertanian Tropika Dan Sekuriti Makanan


PENERBITAN
2021:
Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)
2021:
COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE)
2021:
Stingless Bee-Collected Pollen (Bee Bread): Chemical, Health Benefits and Microbiological Properties
2021:
Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants
2021:
Assessing the performance of Food Safety Management System using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: a case of powdered beverage manufacturers
2021:
Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens
2021:
Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
2021:
Relationship Between Students’ Engagement with Academic Performance Among Non-Food Science Students Enrolled in Food Science Course
2021:
Antibacterial Activity of Black Cumin, Clove, And Ginger Essential Oils Against Specific Spoilage Organisms of Ready-to-eat Chilli Shrimp Paste
2021:
Prevention of browning reaction in banana jam during storage by physical and chemical treatments
2021:
Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems
2021:
Stability of electrolyzed water: from the perspective of food industry
2021:
Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C
2020:
Antimicrobial-resistant Salmonella spp. isolated from retail farmed shrimp in Kuala Lumpur
2020:
Survival of Listeria monocytogenes in turmeric-salt marinated short mackerel (Rastrelliger brachysoma) under isothermal storage temperature
2020:
Probiotic Properties of Bacteria Isolated from Bee Bread of Stingless Bee Heterotrigona itama
2020:
Evaluation of phenolic constituent, antioxidant and antibacterial activities of sugarcane molasses towards foodborne pathogens
2020:
Botanical Origin and Nutritional Values of Bee Bread of Stingless Bee (Heterotrigona itama) from Malaysia
2020:
Antibacterial activity of nutmeg (Myristica fragrans Houtt.) extract against foodborne pathogens on raw beef during chilled ans frozen storage
2020:
Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia
2020:
Optimization of Electrolysis Parameters for Green Sanitation chemicals Production Using Response Surface methodology
2020:
Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)
2020:
Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
2020:
Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
2020:
Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar
2020:
Multidrug-resistant Staphylococcus aureus (MDRSA) properties and their adherence ability on stainless steel surfaces at different temperature and time
2020:
Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
2020:
Physical properties and antimicrobial activity of spontaneously fermented mangosteen (Garcinia mangostana L.) peel
2020:
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat