PROFILE
Laman Web Staf UPM
PROF. MADYA DR. ISMAIL FITRY BIN MOHAMMAD RASHEDI
KETUA JABATAN
JABATAN TEKNOLOGI MAKANAN
PROFESIONAL
NAMA :
(Prof. Madya Dr.) Ismail Fitry Bin Mohammad Rashedi
JAWATAN :
Ketua Jabatan
ENTITI :
Jabatan Teknologi Makanan
LATARBELAKANG PENDIDIKAN
2014
PhD, Food Technology (Meat Processing), Massey University
2009
Master of Science, Food Chemistry and Biochemistry, UPM
2003
Bachelor of Food Science and Technology, UPM
BIDANG PENYELIDIKAN
Meat, Poultry and Seafood Processing
Food Technology
PENERBITAN
JOURNALS
Chong, C. C., Ab Aziz, M. F., & Ismail-Fitry, M. R. (2023). Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives. Malaysian Applied Biology, 52(2), 85-96.
https://doi.org/10.55230/mabjournal.v52i2.2565
Hasanah, N. N., Mohamad Azman, E., Rozzamri, A., Zainal Abedin, N. H., & Ismail-Fitry, M. R. (2023). A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging. Polymers, 15(11), 2541.
https://doi.org/10.3390/polym15112541
Ming-Min, W., & Ismail-Fitry, M. R. (2023). Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. Future Foods, 100221.
https://doi.org/10.1016/j.fufo.2023.100221
Mohd Azmi, S. I., Kumar, P., Sharma, N., Sazili, A. Q., Lee, S. J., & Ismail-Fitry, M. R. (2023). Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods, 12(6), 1336.
https://doi.org/10.3390/foods12061336
Ruslan, N. N., Tang, J. Y. H., Huda, N., Ismail-Fitry, M. R., & Ishamri, I. (2023). Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus. Food Science of Animal Resources.
https://doi.org/10.5851/kosfa.2023.e11
Faridah, M. R., Yusoff, M. M., Rozzamri, A., Ibadullah, W. Z. W., Hairi, A. N. A., Daud, N. H. A., Huda, N. and Ismail-Fitry, M. R. (2023). Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion. Foods, 12(3), 597.
https://doi.org/10.3390/foods12030597
Asyrul-Izhar, A.B., Bakar, J., Sazili, A.Q., Goh, Y.M., Ismail-Fitry, M.R. (2023). Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels, 9, 50.
https://doi.org/10.3390/gels9010050
Asyrul-Izhar, A. B., Bakar, J., Sazili, A. Q., Meng, G. Y., & Ismail-Fitry, M. R. (2022). Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/Reduced-Fat Meat Products: Which is More Practical?. Food Reviews International, 1-33.
https://doi.org/10.1080/87559129.2022.2108439
Ismail, I., Hoon, H. L., Mohd Fauzi, N. H. and Ismail-Fitry, M. R. (2022). Challenges and Prospects in Jerky Preparation. Bioscience Research, 19(SI-1), 276-285
Moorthi, P., Bakar, C. A. A., Ismail-Fitry, M. R., & Ismail, I. (2022). Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom. Malaysian Applied Biology, 51(6), 17-25.
https://doi.org/10.55230/mabjournal.v51i6.2325
Zawani, C. J., Nor-Khaizura, M. A. R., Mahyudin, N. A., Ismail-Fitry, M. R., & Nirmal, N. P. (2022). Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures. Foods, 11(24), 3971.
https://doi.org/10.3390/foods11243971
Sani, A. N. M., Adzahan, N. M., & Ismail-Fitry, M. R. (2022). Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application. Food Bioscience, 102156.
https://doi.org/10.1016/j.fbio.2022.102156
Rahim, F. N., Ibadullah, W. Z., Saari, N., Mustapha, N. A., Shukri, R., Zawawi, N., Karim, R. & Rashedi, I. F. M. Comparison of different protein extraction methods of rice bran protein concentrates. Asia-Pacific Journal of Science and Technology, 27(6), APST-27-06-19.
Awad, A. M., Kumar, P., Ismail‐Fitry, M. R., Jusoh, S., Ab Aziz, M. F., & Sazili, A. Q. (2022). Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46(8), e16796.
https://doi.org/10.1111/jfpp.16796
Abdul-Zubir, A, Suleiman, N., Yusof, N. L., Ismail, I., & Ismail-Fitry, M. R. (2022). Different percentages of basil seeds (ocimum basilicium l.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets. Malaysian Applied Biology, 51(2), 69-76.
https://doi.org/10.55230/mabjournal.v51i2.2245
Mohamed, A. A., Ismail‐Fitry, M. R., Rozzamri, A., & Bakar, J. (2022). Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream (Nemipterus japonicus) powder. Journal of Food Processing and Preservation, 46(3), e16376.
https://doi.org/10.1111/jfpp.16376
Hamidon, F. N, Faridah, M. R., Asyrul-Izhar, A. B., Sani, M. S. A., & Ismail-Fitry, M. R. (2022). Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: A chemometric approach. Malaysian Journal of Analytical Sciences, 26(6), 1313-1331.
Ismail, N. A., Ab Aziz, M. F., & Ismail-Fitry, M. R. (2022). Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. International Food Research Journal, 29(5).
https://doi.org/10.47836/ifrj.29.5.14
Samsuri, N. S., Abd Hadi, H. M., Ismail-Fitry, M. R., Ab Karim, N. A., & Mat-Yusoff, M. (2022). Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. International Food Research Journal, 29(4).
https://doi.org/10.47836/ifrj.29.4.04
Ismail, M. A., Chong, G. H., & Ismail-Fitry, M. R. (2021). Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. Journal of Food Science and Technology, 58(12), 4703-4710.
https://doi.org/10.1007/s13197-020-04960-y
Asyrul-Izhar, A. B., Sarbon, N. M., & Ismail-Fitry, M. R. (2021). Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.). Asian Fisheries Science, 34, 355-364.
https://doi.org/10.33997/j.afs.2021.34.4.008
Tamsir, M. M., Ramli, N. S., Ab Rashid, N. K. M., Shukri, R., & Ismail-Fitry, M. R. (2021). Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Applied Biology, 50(3), 77-85.
https://doi.org/10.55230/mabjournal.v50i3.2000
Awad, A. M., Kumar, P., Ismail-Fitry, M. R., Jusoh, S., Ab Aziz, M. F., & Sazili, A. Q. (2021). Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants, 10(9), 1465.
https://doi.org/10.3390/antiox10091465
Ismail, N. A., Bakar, J., Sazili, A. Q. & Ismail-Fitry, M. R. (2021). Effect of different levels of fat, sodium chloride and sodium tripolyphosphate on the physicochemical and microstructure properties of a Jamnapari goat meat emulsion modelling system. International Food Research Journal, 28(5), 916-925.
https://doi.org/10.47836/ifrj.28.5.04
Ramle, N. A., Zulkurnain, M. & Ismail-Fitry, M. R. (2021). Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs. International Food Research Journal, 28(5), 905-915.
https://doi.org/10.47836/ifrj.28.5.03
Suhaili, M., Nor-Khaizura, M.A.R., Nur Hanani, Z.A., Ismail-Fitry, M.R., Samsudin, N.I.P. & Jambari, N.N. (2021). Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C. Sains Malaysiana, 50(10), 2993-3002.
https://doi.org/10.17576/jsm-2021-5010-13
Aimi Azira, S., Wan Zunairah, W. I., Nor Afizah, M., Nor-Khaizura, M. A. R., Radhiah, S., Ismail Fitry, M. R. & Nur Hanani, Z. A. (2021). Prevention of browning reaction in banana jam during storage by physical and chemical treatments. Food Research, 5(5), 55-62.
https://doi.org/10.26656/fr.2017.5(5).046
Khalid, S. K., Ismail-Fitry, M. R., Yusoff, M. M., Halim, H. H., Jaafar, A. H. & Zarul Anuar, N. I. A. (2021). Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs. Sains Malaysiana, 50(8), 2219-2228.
https://doi.org/10.17576/jsm-2021-5008-07
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (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. Malaysian Journal of Analytical Sciences, 25(4), 569-583.
Zarulakmam, M., Hartina, M. U., Izzreen, M. N. Q., Wafin, H. N. W., Yusoff, M. M., Ismail-Fitry, M. R., & Rozzamri, A. (2021). Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying. International Food Research Journal, 28(3), 457-466.
https://doi.org/10.47836/ifrj.28.3.05
Kahar, S. N. S., Ismail-Fitry, M. R., Yusoff, M. M., Rozzamri, A., Bakar, J. & Ibadullah, W. Z. W. (2021). Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Applied Biology. 50(1), 169-179.
https://doi.org/10.55230/mabjournal.v50i1.1505
Syahida, S. N., Ismail-Fitry, M. R., Ainun, Z. M. A., & Hanani, Z. N. (2021). Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4℃. Food Packaging and Shelf Life, 28, 100640.
https://doi.org/10.1016/j.fpsl.2021.100640
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., & Saari, N. (2021). Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67, 102591.
https://doi.org/10.1016/j.ifset.2020.102591
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., Karthikeyan, S., Caballero-Briones, F. & Saari, N. (2021). Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chemistry, 344, 128643.
https://doi.org/10.1016/j.foodchem.2020.128643
Wan-Ibadullah, W. Z., Hong, A. Y., Nor-Khaizura, M. A. R., Mustapha, N. A., Hanani, Z. N., Ismail-Fitry, M. R., & Husin, A. S. M. (2021). Effect of emulsifier diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants. International Journal of Food Studies, 10.
https://doi.org/10.7455/ijfs/10.SI.2021.a3
Abd Rahim, F. N., Wan-Ibadullah, W. Z., Ibrahim, N. I., Dzomir, A. Z. M., Shukri, R., Abedin, N. H. Z., Mustapha, N. A., Ab Rashid, N. K. M. & Rashedi, I. F. M. (2021). Effect of Gamma Irradiation on Physicochemical Properties and Microbiological Quality of Yellow Noodle with Addition of Rice Bran. Journal of Advanced Research in Applied Sciences and Engineering Technology, 22(1), 26-45.
https://doi.org/10.37934/araset.22.1.2644
Yousof, K., Nor-Khaizura, M. A. R., Nur Hanani, Z. A., & Ismail-Fitry, M. R. (2021). Antibacterial properties of Tualang, Acacia and Yemeni sumur honey against selected food spoilage bacteria and foodborne pathogens. Food Research, 5(1), 448-460.
https://doi.org/10.26656/fr.2017.5(1).270
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (2020). Application of supercritical carbon dioxide (SC-CO 2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature. International Food Research Journal, 27(1).
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (2020). Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences, 10(19), 6629.
https://doi.org/10.3390/app10196629
Syahida, S. N., Ismail-Fitry, M. R., Ainun, Z. M. A. A., & Hanani, Z. A. N. (2020). Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application. Food Packaging and Shelf Life, 23, 100437.
https://doi.org/10.1016/j.fpsl.2019.100437
Syahida, S. N., Ainun, Z. M., Ismail‐Fitry, M. R., & Nur Hanani, Z. A. (2020). Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper for active food packaging. Packaging Technology and Science, 33(10), 417-431.
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., Karthikeyan, S., & Saari, N. (2020). Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. Food Research International, 138, 109783.
https://doi.org/10.1016/j.foodres.2020.109783
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., & Saari, N. (2020). Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity. Food & Function, 11(10), 8918-8930.
https://doi.org/10.1039/D0FO01463J
Rozzamri, A., Atiqah-Izyannie, A. M., Mat Yusoff, M., & Ismail-Fitry, M. R. (2020). Effects of leavening agents in batter system on quality of deep-fried chicken breast meat. Food Research, 4(2), 327-334.
https://doi.org/10.26656/fr.2017.4(2).273
Maimanah-Faizah, I., Ismail-Fitry, M.R., Umi Hartina, M.R. and Rozzamri, A. (2020). Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk. Food Research. 4(5), 1435-1443.
https://doi.org/10.26656/fr.2017.4(5).068
Rahim, M. Z. A., Husin, N., Noor, M. A. M., Yet, Z. R., & Ismail-Fitry, M. R. (2020). Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness. Malaysian Journal of Analytical Sciences, 24(2), 288-299.
Husin, N., Rahim, M.Z.A., Noor, M.A.M., Rashedi, I.F.M., Hassan, N. (2020). Realtime monitoring of food freshness using delphinidin-based visual indicator. Malaysian Journal of Analytical Sciences, 24(4), 558-569.
Dora Liyana, A. L., Mahyudin, N. A., Ismail Fitry, M. R., Hariri, R., & Abdullah, A. Z. (2020). Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled Beef Curry and Beef Kurma. Journal of Tourism, Hospitality and Culinary Arts, 12(1), 456-473.
Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R., Rozzamri, A., & Mat Yusoff, M. (2020). Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Research, 4(6), 2073- 2081.
https://doi.org/10.26656/fr.2017.4(6).229
Wan Zunairah, W.I., Nuradilah, M.P., Ahmad Zainuri, M.D., Nor-Khaizura, M.A.R., Nor Afizah, M., Ismail-Fitry, M.R., Radhiah, S. and Nur Hanani, Z.A. (2020). Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica). Food Research, 4(1), 34-41.
Nur Azura, Z., Radhiah, S., Wan Zunairah, W.I., Nurul Shazini, R., Nur Hanani, Z.A. and Ismail-Fitry, M.R. (2020). Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level. Food Research, 4(1): 70-76.
https://doi.org/10.26656/fr.2017.4(1).170
Lim, W.Y.C., Yusof, N.L., Ismail-Fitry, M.R. and Suleiman, N. (2020). Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction. Food Research, 4(6), 1995-2002.
https://doi.org/10.26656/fr.2017.4(6).197
Bakar, J., Kadir, N. A., Mazlan, A. A., & Ismail-Fitry, M. R. (2020). Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor). International Food Research Journal, 27(4), 618-624.
Ahmad Zainuri, M.D., Wan-Zunairah, W.I., Farah-Nadiah, A.R., Fatimah, M.H.B., Nor-Khaizura, M.A.R., Nor Afizah, M., Ismail-Fitry, M.R., Radhiah, S., Nur Hanani, Z.A. (2020). Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle. Food Research, 4(5), 1500-1512.
https://doi.org/10.26656/fr.2017.4(5).063
Nur Liyana, N. Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. (2019). Effect of Substituting Tapioca Starch with Various High Protein Legume Flours on The Physicochemical and Sensory Properties of Keropok Lekor (Malaysian Fish Sausage). Food Research, 3(1): 40-48.
https://doi.org/10.26656/fr.2017.3(1).217
Foo, S.Y., Nur Hanani, Z.A., Rozzamri, A., Wan Ibadullah, W.Z., and Ismail-Fitry, M.R. (2019). Effect of Chitosan-Beeswax Edible Coatings on the Shelf life of Sapodilla (Achras zapota) Fruit. Journal of Packaging Technology and Research, 3: 27-34
https://doi.org/10.1007/s41783-018-0047-0
Bubin, S. F. A., Mat Ali, S., Shukri, R., Wan Ibadullah, W. Z., Ramli, N. S., Mustapha, N. A., & Mohammad Rashedi, I. F. (2019). Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification. International Journal of Food Properties, 22(1), 1353-1364.
https://doi.org/10.1080/10942912.2019.1647234
San-San, A. and Ismail-Fitry, M.R. (2019). Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis. Food Technology and Biotechnology, 57(4): 472-480
https://doi.org/10.17113/ftb.57.04.19.6294
Ibrahim, F.N., Ismail-Fitry, M.R., Yusoff, M.M. and Shukri, R. (2018). Effects of Fish Collagen Hydrolysate (FCH) as Fat Replacer in the Production of Buffalo Patties. Journal of Advanced Research in Applied Sciences and Engineering Technology, 11(1): 108-117.
Ismail, M.A., Chong, G.H. and Ismail-Fitry, M.R. (2018). Application of Various Mechanical Treatments for Meat Tenderization. Journal of Advanced Research Design, 45(1): 43-51.
Aslinah, L.N.F., Yusoff, M.M. and Ismail-Fitry, M.R. (2018). Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging). Journal of Food Science and Technology, 55(8): 3241-3248.
https://doi.org/10.1007/s13197-018-3256-1
Jauhar, S., Ismail-Fitry, M.R., Chong, G.H., Nor-Khaizura, M.A.R. and Ibadullah, W.Z.W. (2018). Polyphenol Compounds from Pomegranate (Punica Granatum) Extracted via Various Methods and its Application on Meat and Meat Products: A Review. Journal of Advanced Research in Applied Sciences and Engineering Technology, 12(1): 1-12.
Wen, M.C.Y., Ismail-Fitry, M.R., Mustapha, N.A., Hanani, Z.A.N. ( 2018). Effects of Brine Concentration,Thickness and Microwave Finish Drying on the Textural Characteristics of Buffalo Jerky. Journal of Advanced Research Design, 46(1): 14-22.
Ismail, M.A., Chong, G.H. and Ismail-Fitry, M.R. (2018) Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain. Journal of Science and Technology, 10(2): 77-84
https://doi.org/10.30880/jst.2018.10.02.013
Ahmad, N.A., Mohamad-Rohamad, M.A., Ismail-Fitry, M.R., Mahyudin, N.A., Nor-Khaizura, M.A.R. (2018). Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet. Journal of Science and Technology, 10(2): 92-98.
Ismail-Fitry, M.R. and Abas, N.F.A (2018). Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis)as Fat Replacer to Produce Low-Fat Chicken Patties. International Journal of Engineering & Technology, 7 (4.14): 292-296.
https://doi.org/10.14419/ijet.v7i4.14.27659
Ismail, M.A., Ibrahim, M.A. and Ismail-Fitry, M.R. (2018). Application of Ziziphus Jujube (Red Date), Camellia Sinensis (Black Tea) and Aleurites Moluccana (Candle Nut) Marinades as Beef Meat Tenderizer. International Journal of Engineering & Technology, 7 (4.14): 307-311.
https://doi.org/10.14419/ijet.v7i4.14.27662
Dora-Liyana, A.L., Mahyudin, N.A., Ismail-Fitry, M.R., Ahmad-Zaki, A. and Rasiyuddin, H. (2018). Food Safety and Hygiene Knowledge, Attitude and Practices among Food Handlers at Boarding Schools in the Northern Region of Malaysia. International Journal of Academic Research in Business and Social Sciences, 8(17): 238-266.
Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., & Saari, N. (2017). Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein. International Food Research Journal, 24(4): 1595-1605.
Rocky, V.R., Zawani, C.J., Wan Zunairah, W.I., Nor Afizah, M., Nur Hanani, Z.A., Ismail-Fitry, M.R. & Nor-Khaizura, M.A.R. (2017) Effect of Chlorinated Water and Sodium Tripolyphosphate Spray Washing on Microbiological Quality of Quail Carcasses. Journal of Science and Technology, 9(4): 50-55.
Murad, N.S., Ismail, M.A., Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. (2017) The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor. Journal of Science and Technology, 9(4): 88-95.
Ismail-Fitry, M.R., Paterson, A.H.J., Wilkinson, B.H.P., & Purchas, R.W. (2011). Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions. Procedia Food Science, 1: 662-666.
https://doi.org/10.1016/j.profoo.2011.09.099
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., & Saleha, A.A. (2011). Effect of different time and temperature of various cooking methods on sulfonamide residues in chicken balls. In Environmental Earth Sciences, 607-613.
https://doi.org/10.1007/978-3-540-95991-5_55
Cheong, C.K., Hajeb, P., Jinap, S., & Ismail-Fitry, M.R. (2010). Sulfonamides determination in chicken meat products from Malaysia. International Food Research Journal, 17(4), 885-892.
Nor-Khaizura, M.A.R., Zaiton, H., Jamilah, B., Rusul, R.A.G., & Ismail-Fitry, M.R. (2009). Histamine and histamine-forming bacteria in keropok lekor (Malaysian fish sausage) during processing. Food Science and Technology Research, 15(4), 395-402.
https://doi.org/10.3136/fstr.15.395
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., & Saleha, A.A. (2008). Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls. Journal of Food and Drug Analysis, 16(6), 81-86.
https://doi.org/10.38212/2224-6614.2316
PROCEEDINGS
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., Saleha, A.A. (2007). “Reduction of Sulfonamide Residues during Various Home Cooking Methods.” Presented at the 10th ASEAN Food Conference 2007, August 21-23, Kuala Lumpur, Malaysia.
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., Saleha, A.A. (2008). Effect of Boiling on Sulfonamide Residues in Chicken Meat-Balls. 54th International Congress of Meat Science and Technology (54th ICoMST), 10-15 August 2008, Cape Town, South Africa
Nurfazwin, Z., Nur Izzah Arifah, Z.A., Mohamad Afifi, I., Mat Yusoff, M. and Ismail-Fitry, M.R. (2017). Effect of Aloe Vera Powder as Fat and Corn Flour Replacers in the Production of Reduced Fat Beef Meatballs. International Food Research Conference IFRC 2017: 255-241 Food Processing and Post-Harvest Technology, 25-27 July 2017, Serdang, Malaysia.
POLICY PAPERS
Malaysian Standard (2017) Ready-to-eat meat products – Canned and pouched – Specification. MS 2686:2017 Department of Standards Malaysia.
Malaysian Standard (2018) Meat frankfurters – Specification (Second revision). MS 1125:2018 Department of Standards Malaysia.
Malaysian Standard (2018) Meat burgers – Specification (Second revision). MS 1126:2018 Department of Standards Malaysia
OTHERS
Ismail-Fitry, M.R. (2015). “Apa Ada Dalam Sosej” in Dewan Masyarakat (Disember 2015) 61-62.
Chong, C. C., Ab Aziz, M. F., & Ismail-Fitry, M. R. (2023). Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives. Malaysian Applied Biology, 52(2), 85-96.
https://doi.org/10.55230/mabjournal.v52i2.2565
Hasanah, N. N., Mohamad Azman, E., Rozzamri, A., Zainal Abedin, N. H., & Ismail-Fitry, M. R. (2023). A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging. Polymers, 15(11), 2541.
https://doi.org/10.3390/polym15112541
Ming-Min, W., & Ismail-Fitry, M. R. (2023). Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. Future Foods, 100221.
https://doi.org/10.1016/j.fufo.2023.100221
Mohd Azmi, S. I., Kumar, P., Sharma, N., Sazili, A. Q., Lee, S. J., & Ismail-Fitry, M. R. (2023). Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods, 12(6), 1336.
https://doi.org/10.3390/foods12061336
Ruslan, N. N., Tang, J. Y. H., Huda, N., Ismail-Fitry, M. R., & Ishamri, I. (2023). Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus. Food Science of Animal Resources.
https://doi.org/10.5851/kosfa.2023.e11
Faridah, M. R., Yusoff, M. M., Rozzamri, A., Ibadullah, W. Z. W., Hairi, A. N. A., Daud, N. H. A., Huda, N. and Ismail-Fitry, M. R. (2023). Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion. Foods, 12(3), 597.
https://doi.org/10.3390/foods12030597
Asyrul-Izhar, A.B., Bakar, J., Sazili, A.Q., Goh, Y.M., Ismail-Fitry, M.R. (2023). Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products. Gels, 9, 50.
https://doi.org/10.3390/gels9010050
Asyrul-Izhar, A. B., Bakar, J., Sazili, A. Q., Meng, G. Y., & Ismail-Fitry, M. R. (2022). Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/Reduced-Fat Meat Products: Which is More Practical?. Food Reviews International, 1-33.
https://doi.org/10.1080/87559129.2022.2108439
Ismail, I., Hoon, H. L., Mohd Fauzi, N. H. and Ismail-Fitry, M. R. (2022). Challenges and Prospects in Jerky Preparation. Bioscience Research, 19(SI-1), 276-285
Moorthi, P., Bakar, C. A. A., Ismail-Fitry, M. R., & Ismail, I. (2022). Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom. Malaysian Applied Biology, 51(6), 17-25.
https://doi.org/10.55230/mabjournal.v51i6.2325
Zawani, C. J., Nor-Khaizura, M. A. R., Mahyudin, N. A., Ismail-Fitry, M. R., & Nirmal, N. P. (2022). Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures. Foods, 11(24), 3971.
https://doi.org/10.3390/foods11243971
Sani, A. N. M., Adzahan, N. M., & Ismail-Fitry, M. R. (2022). Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application. Food Bioscience, 102156.
https://doi.org/10.1016/j.fbio.2022.102156
Rahim, F. N., Ibadullah, W. Z., Saari, N., Mustapha, N. A., Shukri, R., Zawawi, N., Karim, R. & Rashedi, I. F. M. Comparison of different protein extraction methods of rice bran protein concentrates. Asia-Pacific Journal of Science and Technology, 27(6), APST-27-06-19.
Awad, A. M., Kumar, P., Ismail‐Fitry, M. R., Jusoh, S., Ab Aziz, M. F., & Sazili, A. Q. (2022). Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46(8), e16796.
https://doi.org/10.1111/jfpp.16796
Abdul-Zubir, A, Suleiman, N., Yusof, N. L., Ismail, I., & Ismail-Fitry, M. R. (2022). Different percentages of basil seeds (ocimum basilicium l.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets. Malaysian Applied Biology, 51(2), 69-76.
https://doi.org/10.55230/mabjournal.v51i2.2245
Mohamed, A. A., Ismail‐Fitry, M. R., Rozzamri, A., & Bakar, J. (2022). Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream (Nemipterus japonicus) powder. Journal of Food Processing and Preservation, 46(3), e16376.
https://doi.org/10.1111/jfpp.16376
Hamidon, F. N, Faridah, M. R., Asyrul-Izhar, A. B., Sani, M. S. A., & Ismail-Fitry, M. R. (2022). Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: A chemometric approach. Malaysian Journal of Analytical Sciences, 26(6), 1313-1331.
Ismail, N. A., Ab Aziz, M. F., & Ismail-Fitry, M. R. (2022). Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. International Food Research Journal, 29(5).
https://doi.org/10.47836/ifrj.29.5.14
Samsuri, N. S., Abd Hadi, H. M., Ismail-Fitry, M. R., Ab Karim, N. A., & Mat-Yusoff, M. (2022). Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. International Food Research Journal, 29(4).
https://doi.org/10.47836/ifrj.29.4.04
Ismail, M. A., Chong, G. H., & Ismail-Fitry, M. R. (2021). Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. Journal of Food Science and Technology, 58(12), 4703-4710.
https://doi.org/10.1007/s13197-020-04960-y
Asyrul-Izhar, A. B., Sarbon, N. M., & Ismail-Fitry, M. R. (2021). Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.). Asian Fisheries Science, 34, 355-364.
https://doi.org/10.33997/j.afs.2021.34.4.008
Tamsir, M. M., Ramli, N. S., Ab Rashid, N. K. M., Shukri, R., & Ismail-Fitry, M. R. (2021). Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Applied Biology, 50(3), 77-85.
https://doi.org/10.55230/mabjournal.v50i3.2000
Awad, A. M., Kumar, P., Ismail-Fitry, M. R., Jusoh, S., Ab Aziz, M. F., & Sazili, A. Q. (2021). Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants, 10(9), 1465.
https://doi.org/10.3390/antiox10091465
Ismail, N. A., Bakar, J., Sazili, A. Q. & Ismail-Fitry, M. R. (2021). Effect of different levels of fat, sodium chloride and sodium tripolyphosphate on the physicochemical and microstructure properties of a Jamnapari goat meat emulsion modelling system. International Food Research Journal, 28(5), 916-925.
https://doi.org/10.47836/ifrj.28.5.04
Ramle, N. A., Zulkurnain, M. & Ismail-Fitry, M. R. (2021). Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs. International Food Research Journal, 28(5), 905-915.
https://doi.org/10.47836/ifrj.28.5.03
Suhaili, M., Nor-Khaizura, M.A.R., Nur Hanani, Z.A., Ismail-Fitry, M.R., Samsudin, N.I.P. & Jambari, N.N. (2021). Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C. Sains Malaysiana, 50(10), 2993-3002.
https://doi.org/10.17576/jsm-2021-5010-13
Aimi Azira, S., Wan Zunairah, W. I., Nor Afizah, M., Nor-Khaizura, M. A. R., Radhiah, S., Ismail Fitry, M. R. & Nur Hanani, Z. A. (2021). Prevention of browning reaction in banana jam during storage by physical and chemical treatments. Food Research, 5(5), 55-62.
https://doi.org/10.26656/fr.2017.5(5).046
Khalid, S. K., Ismail-Fitry, M. R., Yusoff, M. M., Halim, H. H., Jaafar, A. H. & Zarul Anuar, N. I. A. (2021). Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs. Sains Malaysiana, 50(8), 2219-2228.
https://doi.org/10.17576/jsm-2021-5008-07
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (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. Malaysian Journal of Analytical Sciences, 25(4), 569-583.
Zarulakmam, M., Hartina, M. U., Izzreen, M. N. Q., Wafin, H. N. W., Yusoff, M. M., Ismail-Fitry, M. R., & Rozzamri, A. (2021). Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying. International Food Research Journal, 28(3), 457-466.
https://doi.org/10.47836/ifrj.28.3.05
Kahar, S. N. S., Ismail-Fitry, M. R., Yusoff, M. M., Rozzamri, A., Bakar, J. & Ibadullah, W. Z. W. (2021). Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Applied Biology. 50(1), 169-179.
https://doi.org/10.55230/mabjournal.v50i1.1505
Syahida, S. N., Ismail-Fitry, M. R., Ainun, Z. M. A., & Hanani, Z. N. (2021). Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4℃. Food Packaging and Shelf Life, 28, 100640.
https://doi.org/10.1016/j.fpsl.2021.100640
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., & Saari, N. (2021). Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67, 102591.
https://doi.org/10.1016/j.ifset.2020.102591
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., Karthikeyan, S., Caballero-Briones, F. & Saari, N. (2021). Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chemistry, 344, 128643.
https://doi.org/10.1016/j.foodchem.2020.128643
Wan-Ibadullah, W. Z., Hong, A. Y., Nor-Khaizura, M. A. R., Mustapha, N. A., Hanani, Z. N., Ismail-Fitry, M. R., & Husin, A. S. M. (2021). Effect of emulsifier diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants. International Journal of Food Studies, 10.
https://doi.org/10.7455/ijfs/10.SI.2021.a3
Abd Rahim, F. N., Wan-Ibadullah, W. Z., Ibrahim, N. I., Dzomir, A. Z. M., Shukri, R., Abedin, N. H. Z., Mustapha, N. A., Ab Rashid, N. K. M. & Rashedi, I. F. M. (2021). Effect of Gamma Irradiation on Physicochemical Properties and Microbiological Quality of Yellow Noodle with Addition of Rice Bran. Journal of Advanced Research in Applied Sciences and Engineering Technology, 22(1), 26-45.
https://doi.org/10.37934/araset.22.1.2644
Yousof, K., Nor-Khaizura, M. A. R., Nur Hanani, Z. A., & Ismail-Fitry, M. R. (2021). Antibacterial properties of Tualang, Acacia and Yemeni sumur honey against selected food spoilage bacteria and foodborne pathogens. Food Research, 5(1), 448-460.
https://doi.org/10.26656/fr.2017.5(1).270
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (2020). Application of supercritical carbon dioxide (SC-CO 2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature. International Food Research Journal, 27(1).
Jauhar, S., Ismail-Fitry, M. R., Chong, G. H., Nor-Khaizura, M. A. R., & Ibadullah, W. Z. W. (2020). Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences, 10(19), 6629.
https://doi.org/10.3390/app10196629
Syahida, S. N., Ismail-Fitry, M. R., Ainun, Z. M. A. A., & Hanani, Z. A. N. (2020). Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application. Food Packaging and Shelf Life, 23, 100437.
https://doi.org/10.1016/j.fpsl.2019.100437
Syahida, S. N., Ainun, Z. M., Ismail‐Fitry, M. R., & Nur Hanani, Z. A. (2020). Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper for active food packaging. Packaging Technology and Science, 33(10), 417-431.
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., Karthikeyan, S., & Saari, N. (2020). Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. Food Research International, 138, 109783.
https://doi.org/10.1016/j.foodres.2020.109783
Brishti, F. H., Chay, S. Y., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., & Saari, N. (2020). Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity. Food & Function, 11(10), 8918-8930.
https://doi.org/10.1039/D0FO01463J
Rozzamri, A., Atiqah-Izyannie, A. M., Mat Yusoff, M., & Ismail-Fitry, M. R. (2020). Effects of leavening agents in batter system on quality of deep-fried chicken breast meat. Food Research, 4(2), 327-334.
https://doi.org/10.26656/fr.2017.4(2).273
Maimanah-Faizah, I., Ismail-Fitry, M.R., Umi Hartina, M.R. and Rozzamri, A. (2020). Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk. Food Research. 4(5), 1435-1443.
https://doi.org/10.26656/fr.2017.4(5).068
Rahim, M. Z. A., Husin, N., Noor, M. A. M., Yet, Z. R., & Ismail-Fitry, M. R. (2020). Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness. Malaysian Journal of Analytical Sciences, 24(2), 288-299.
Husin, N., Rahim, M.Z.A., Noor, M.A.M., Rashedi, I.F.M., Hassan, N. (2020). Realtime monitoring of food freshness using delphinidin-based visual indicator. Malaysian Journal of Analytical Sciences, 24(4), 558-569.
Dora Liyana, A. L., Mahyudin, N. A., Ismail Fitry, M. R., Hariri, R., & Abdullah, A. Z. (2020). Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled Beef Curry and Beef Kurma. Journal of Tourism, Hospitality and Culinary Arts, 12(1), 456-473.
Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R., Rozzamri, A., & Mat Yusoff, M. (2020). Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Research, 4(6), 2073- 2081.
https://doi.org/10.26656/fr.2017.4(6).229
Wan Zunairah, W.I., Nuradilah, M.P., Ahmad Zainuri, M.D., Nor-Khaizura, M.A.R., Nor Afizah, M., Ismail-Fitry, M.R., Radhiah, S. and Nur Hanani, Z.A. (2020). Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica). Food Research, 4(1), 34-41.
Nur Azura, Z., Radhiah, S., Wan Zunairah, W.I., Nurul Shazini, R., Nur Hanani, Z.A. and Ismail-Fitry, M.R. (2020). Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level. Food Research, 4(1): 70-76.
https://doi.org/10.26656/fr.2017.4(1).170
Lim, W.Y.C., Yusof, N.L., Ismail-Fitry, M.R. and Suleiman, N. (2020). Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction. Food Research, 4(6), 1995-2002.
https://doi.org/10.26656/fr.2017.4(6).197
Bakar, J., Kadir, N. A., Mazlan, A. A., & Ismail-Fitry, M. R. (2020). Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor). International Food Research Journal, 27(4), 618-624.
Ahmad Zainuri, M.D., Wan-Zunairah, W.I., Farah-Nadiah, A.R., Fatimah, M.H.B., Nor-Khaizura, M.A.R., Nor Afizah, M., Ismail-Fitry, M.R., Radhiah, S., Nur Hanani, Z.A. (2020). Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle. Food Research, 4(5), 1500-1512.
https://doi.org/10.26656/fr.2017.4(5).063
Nur Liyana, N. Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. (2019). Effect of Substituting Tapioca Starch with Various High Protein Legume Flours on The Physicochemical and Sensory Properties of Keropok Lekor (Malaysian Fish Sausage). Food Research, 3(1): 40-48.
https://doi.org/10.26656/fr.2017.3(1).217
Foo, S.Y., Nur Hanani, Z.A., Rozzamri, A., Wan Ibadullah, W.Z., and Ismail-Fitry, M.R. (2019). Effect of Chitosan-Beeswax Edible Coatings on the Shelf life of Sapodilla (Achras zapota) Fruit. Journal of Packaging Technology and Research, 3: 27-34
https://doi.org/10.1007/s41783-018-0047-0
Bubin, S. F. A., Mat Ali, S., Shukri, R., Wan Ibadullah, W. Z., Ramli, N. S., Mustapha, N. A., & Mohammad Rashedi, I. F. (2019). Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification. International Journal of Food Properties, 22(1), 1353-1364.
https://doi.org/10.1080/10942912.2019.1647234
San-San, A. and Ismail-Fitry, M.R. (2019). Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis. Food Technology and Biotechnology, 57(4): 472-480
https://doi.org/10.17113/ftb.57.04.19.6294
Ibrahim, F.N., Ismail-Fitry, M.R., Yusoff, M.M. and Shukri, R. (2018). Effects of Fish Collagen Hydrolysate (FCH) as Fat Replacer in the Production of Buffalo Patties. Journal of Advanced Research in Applied Sciences and Engineering Technology, 11(1): 108-117.
Ismail, M.A., Chong, G.H. and Ismail-Fitry, M.R. (2018). Application of Various Mechanical Treatments for Meat Tenderization. Journal of Advanced Research Design, 45(1): 43-51.
Aslinah, L.N.F., Yusoff, M.M. and Ismail-Fitry, M.R. (2018). Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging). Journal of Food Science and Technology, 55(8): 3241-3248.
https://doi.org/10.1007/s13197-018-3256-1
Jauhar, S., Ismail-Fitry, M.R., Chong, G.H., Nor-Khaizura, M.A.R. and Ibadullah, W.Z.W. (2018). Polyphenol Compounds from Pomegranate (Punica Granatum) Extracted via Various Methods and its Application on Meat and Meat Products: A Review. Journal of Advanced Research in Applied Sciences and Engineering Technology, 12(1): 1-12.
Wen, M.C.Y., Ismail-Fitry, M.R., Mustapha, N.A., Hanani, Z.A.N. ( 2018). Effects of Brine Concentration,Thickness and Microwave Finish Drying on the Textural Characteristics of Buffalo Jerky. Journal of Advanced Research Design, 46(1): 14-22.
Ismail, M.A., Chong, G.H. and Ismail-Fitry, M.R. (2018) Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain. Journal of Science and Technology, 10(2): 77-84
https://doi.org/10.30880/jst.2018.10.02.013
Ahmad, N.A., Mohamad-Rohamad, M.A., Ismail-Fitry, M.R., Mahyudin, N.A., Nor-Khaizura, M.A.R. (2018). Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet. Journal of Science and Technology, 10(2): 92-98.
Ismail-Fitry, M.R. and Abas, N.F.A (2018). Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis)as Fat Replacer to Produce Low-Fat Chicken Patties. International Journal of Engineering & Technology, 7 (4.14): 292-296.
https://doi.org/10.14419/ijet.v7i4.14.27659
Ismail, M.A., Ibrahim, M.A. and Ismail-Fitry, M.R. (2018). Application of Ziziphus Jujube (Red Date), Camellia Sinensis (Black Tea) and Aleurites Moluccana (Candle Nut) Marinades as Beef Meat Tenderizer. International Journal of Engineering & Technology, 7 (4.14): 307-311.
https://doi.org/10.14419/ijet.v7i4.14.27662
Dora-Liyana, A.L., Mahyudin, N.A., Ismail-Fitry, M.R., Ahmad-Zaki, A. and Rasiyuddin, H. (2018). Food Safety and Hygiene Knowledge, Attitude and Practices among Food Handlers at Boarding Schools in the Northern Region of Malaysia. International Journal of Academic Research in Business and Social Sciences, 8(17): 238-266.
Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., & Saari, N. (2017). Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein. International Food Research Journal, 24(4): 1595-1605.
Rocky, V.R., Zawani, C.J., Wan Zunairah, W.I., Nor Afizah, M., Nur Hanani, Z.A., Ismail-Fitry, M.R. & Nor-Khaizura, M.A.R. (2017) Effect of Chlorinated Water and Sodium Tripolyphosphate Spray Washing on Microbiological Quality of Quail Carcasses. Journal of Science and Technology, 9(4): 50-55.
Murad, N.S., Ismail, M.A., Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. (2017) The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor. Journal of Science and Technology, 9(4): 88-95.
Ismail-Fitry, M.R., Paterson, A.H.J., Wilkinson, B.H.P., & Purchas, R.W. (2011). Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions. Procedia Food Science, 1: 662-666.
https://doi.org/10.1016/j.profoo.2011.09.099
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., & Saleha, A.A. (2011). Effect of different time and temperature of various cooking methods on sulfonamide residues in chicken balls. In Environmental Earth Sciences, 607-613.
https://doi.org/10.1007/978-3-540-95991-5_55
Cheong, C.K., Hajeb, P., Jinap, S., & Ismail-Fitry, M.R. (2010). Sulfonamides determination in chicken meat products from Malaysia. International Food Research Journal, 17(4), 885-892.
Nor-Khaizura, M.A.R., Zaiton, H., Jamilah, B., Rusul, R.A.G., & Ismail-Fitry, M.R. (2009). Histamine and histamine-forming bacteria in keropok lekor (Malaysian fish sausage) during processing. Food Science and Technology Research, 15(4), 395-402.
https://doi.org/10.3136/fstr.15.395
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., & Saleha, A.A. (2008). Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls. Journal of Food and Drug Analysis, 16(6), 81-86.
https://doi.org/10.38212/2224-6614.2316
PROCEEDINGS
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., Saleha, A.A. (2007). “Reduction of Sulfonamide Residues during Various Home Cooking Methods.” Presented at the 10th ASEAN Food Conference 2007, August 21-23, Kuala Lumpur, Malaysia.
Ismail-Fitry, M.R., Jinap, S., Jamilah, B., Saleha, A.A. (2008). Effect of Boiling on Sulfonamide Residues in Chicken Meat-Balls. 54th International Congress of Meat Science and Technology (54th ICoMST), 10-15 August 2008, Cape Town, South Africa
Nurfazwin, Z., Nur Izzah Arifah, Z.A., Mohamad Afifi, I., Mat Yusoff, M. and Ismail-Fitry, M.R. (2017). Effect of Aloe Vera Powder as Fat and Corn Flour Replacers in the Production of Reduced Fat Beef Meatballs. International Food Research Conference IFRC 2017: 255-241 Food Processing and Post-Harvest Technology, 25-27 July 2017, Serdang, Malaysia.
POLICY PAPERS
Malaysian Standard (2017) Ready-to-eat meat products – Canned and pouched – Specification. MS 2686:2017 Department of Standards Malaysia.
Malaysian Standard (2018) Meat frankfurters – Specification (Second revision). MS 1125:2018 Department of Standards Malaysia.
Malaysian Standard (2018) Meat burgers – Specification (Second revision). MS 1126:2018 Department of Standards Malaysia
OTHERS
Ismail-Fitry, M.R. (2015). “Apa Ada Dalam Sosej” in Dewan Masyarakat (Disember 2015) 61-62.