A
PROFILE
UPM's Staff Profile
DR. NOOR ZAFIRA BINTI NOOR HASNAN
SENIOR LECTURER
FACULTY OF ENGINEERING
noorzafira@upm.edu.my
UPM WEBSITE
PROFILE
noorzafira
BM
EN

PROFESSIONAL

NAME :
(Dr.) NOOR ZAFIRA BINTI NOOR HASNAN
POST :
SENIOR LECTURER
ENTITY :
FACULTY OF ENGINEERING

FIELD OF SUPERVISION
FOOD ENGINEERING
EDUCATION
PHD
UNIVERSITI PUTRA MALAYSIA, SERDANG, SELANGOR
Graduated : 2017
MASTER OF SCIENCE
ALBSTADT-SIGMARINGEN UNIVERSITY
Graduated : 2012
BACHELOR OF SCIENCE
ALBSTADT-SIGMARINGEN UNIVERSITY
Graduated : 2010
JOURNAL PUBLICATION
1. Modernizing the Preparation of the Malaysian Traditional Mixed Rice Dishes with Cook-Chill Central Kitchen and Implementation of HACCP
    Journal type: Citation-Indexed - Scopus
2. Cooling Load Calculation for Efficient Cold Storage of Fresh Cut Yam Bean
    Journal type: Citation-Indexed - Scopus
3. Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP
    Journal type: Citation-Indexed - Scopus
4. Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)
    Journal type: Citation-Indexed - Scopus
5. Evaluation of Total Phenolic Content and Antioxidant Activities from Different Extraction Techniques of Helianthus tuberosus
    Journal type: Other Abstracting / Indexing Bodies
6. Operational and hygiene problems due to poor floor drain design and installation in a meat processing
    Journal type: Citation-Indexed - Scopus
7. 3D Reconstruction of Fruit Shape based on Vision and Edge Sections
    Journal type: Non Citation-Indexed
8. Analysis of the most frequent nonconformance aspects related to Good Manufacturing Practices (GMP) among small and medium enterprises (SMEs) in the food industry and their main factors
    Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
9. Integrated green extraction method in enhancing total phenolic content and antioxidant activities of Heterotrigona itama propolis
    Journal type: Citation-Indexed - Scopus
10. Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage
    Journal type: Non Citation-Indexed
11. Potential Of Industrial Internet Of Things (Iiot) To Improve Inefficiencies In Food Manufacturing
    Journal type: Citation-Indexed Journal - ERA
PUBLICATION
2025
Comprehensive analysis of global challenges and key factors in national food control systems
2023
Integrated green extraction method in enhancing total phenolic content and antioxidant activities of Heterotrigona itama propolis
2023
Effect Of Different Storage Temperatures On The Physicochemical, Phenolic Content And Microbiological Qualities Of The Reconstituted Pomegranate Juice (Rpj) After Thermal And Aseptic Processing
2022
Analysis of the most frequent nonconformance aspects related to Good Manufacturing Practices (GMP) among small and medium enterprises (SMEs) in the food industry and their main factors
2021
Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)
2021
Evaluation of Total Phenolic Content and Antioxidant Activities from Different Extraction Techniques of Helianthus tuberosus
2021
Operational and hygiene problems due to poor floor drain design and installation in a meat processing
2020
Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP
2020
CHALLENGES FOR SMALL AND MEDIUM ENTERPRISES (SMES) TO IMPLEMENT GOOD MANUFACTURING PRACTICE (GMP) AND SOME WAYS FOR MITIGATION
2020
Potential of Industrial Internet of Things (IIoT) for Improving Small-scale Food Manufacturing
2019
Cooling Load Calculation for Efficient Cold Storage of Fresh Cut Yam Bean
2019
EFFECT OF PROCESSING, PACKAGING AND STORAGE ON THE ANTIOXIDANT PROPERTIES OF POMEGRANATE JUICE AND MINIMIZING THEIR DEGRADATION IN THE RECONSTITUTION MANUFACTURING
2019
Combined application of throughput time reduction technique and simulation analysis to improve production efficiency in an SME food factory
2019
Modernizing the Preparation of the Malaysian Traditional Mixed Rice Dishes with Cook-Chill Central Kitchen and Implementation of HACCP
2018
THROUGHPUT TIME REDUCTION TECHNIQUE AND SIMULATION ANALYSIS FOR IMPROVING A SMALL-SCALE FOOD FACTORY SYSTEM