PROFILE
UPM's Staff Profile
PROF. MADYA DR. NORHAYATI BINTI HUSSAIN
ASSOCIATE PROFESSOR
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
aryatihussain@upm.edu.my
My professional information. Kindly please email me for detailed information
NAME:
(PROF. MADYA DR.) NORHAYATI BINTI HUSSAIN
POSITION:
ASSOCIATE PROFESSOR
ENTITY:
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
FIELDS OF SUPERVISION
Food Safety / Food Science / Food Technology / Halal Products Development / Halal Products Science
PUBLICATION
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