PROFILE
Laman Web Staf UPM
PROF. MADYA DR. NORHAYATI BINTI HUSSAIN
PROFESOR MADYA
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
aryatihussain@upm.edu.my
PROFESIONAL
Maklumat profesional saya. Sila email untuk sebarang maklumat lanjut.
NAMA :
(Prof. Madya Dr.) NORHAYATI BINTI HUSSAIN
JAWATAN :
PROFESOR MADYA
PTJ :
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
BIDANG PENYELIAAN
FOOD SAFETY / FOOD SCIENCE / FOOD TECHNOLOGY / HALAL PRODUCTS DEVELOPMENT / HALAL PRODUCTS SCIENCE
PENERBITAN
2025
Effects of Different Extraction Methods on Yield, Polyunsaturated Fatty Acids, Antioxidants, and Stability Improvement of Chia Seed Oil: A Review
2024
Bacillus Multi-strain from Malaysian Fish Sauces Demonstrating Proteolytic, Lipolytic, Esterolytic and Glutamic-acid Production Activities
2024
Effects of supercritical carbon dioxide-ethanol cocoa butter addition in cocoa butter-based salad dressings
2023
Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour
2022
Determination of 16 EPA PAHs in food using gas and liquid chromatography
2022
Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
2021
Effects of different stabilization conditions and extraction methods (Soxhlet and ultrasonic-assisted) on quality of rice bran oil
2021
Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink
2021
Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide
2020
Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD
2020
Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
2020
Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures
2020
Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage
2019
Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
2019
Comparison of crude extract from durio zibethinus M. (durian) leaf waste via ultrasound-assisted extraction and accelerated solvent extraction: antioxidant activity and cytotoxicity
2019
WATER SOLUBLE HYDROCOLLOID FROM BASIL SEED (Ocimum basilicum L.) MUCILAGE
2019
Peeling of key lime (Citrus aurantifolia) fruit aided with vacuum infusion, different levels of pectinase concentration and soaking time
2019
Quantification of PAH4 in roasted cocoa beans using QuEChERS anddispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD
2019
Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage
2019
Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
2019
Effects of pasteurization and different concentrations of xanthan gum on honey beverage
2019
Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion
2018
Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
2018
Determination of functional properties of cocoa waste from concentrated cocoa drink
2018
Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
2018
Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia
2018
Effects of different types and concentration of hydrocolloids on mango filling
2017
Effect of extraction conditions on yield, total phenolic contents and antibacterial activity of methanolic Cinnamomum zeylanicum Blume leaves extract
2017
Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion
2017
Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian ‘Chok Anan’ mango (Mangifera indica L.) fruit
2017
Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
2017
Effects of different type and concentration of hydrocolloids on mango filling
2016
Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
2016
Effect of extraction conditions on yield, total phenolic contents and antibacterial activity of methanolic Cinnamomum zeylanicum Blume leaves extract
2015
Effect of Different Solvents on Phytosterols and Antioxidant Activity of Cocoa Beans
2015
Physicochemical properties of canola oil, olive oil and palm olein blends
2014
Sensory Quality of Pilot-Scale Prebiotic Chocolates in Malaysia
2013
Effect of storage conditions on quality of prebiotic dark chocolate
2012
Kesan Penggunaan Inulin dan Coklat Berinulin Terhadap Pertumbuhan in vitro Bifidobakteria