PROFILE
Laman Web Staf UPM
PROF. MADYA DR. RADHIAH BINTI SHUKRI
TIMBALAN DEKAN (AKADEMIK & HAL EHWAL PELAJAR)
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
radhiah@upm.edu.my
PROFESIONAL
NAMA :
(Prof. Madya Dr.) RADHIAH BINTI SHUKRI
JAWATAN PENTADBIRAN :
TIMBALAN DEKAN (AKADEMIK & HAL EHWAL PELAJAR)
ENTITI :
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
JAWATAN HAKIKI :
PROFESOR MADYA
ENTITI :
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
BIDANG PENYELIAAN
FOOD SCIENCE / FOOD TECHNOLOGY
PENERBITAN
2025
Optimizing Extrusion for Maximum Resistant Starch: Unlocking the Potential of Banana Flour
2024
Physicochemical, in vitro bile-acid binding and hypoglycaemic properties of red pitaya (Hylocereus polyrhizus) peel pectin
2024
Antimicrobial activity and antioxidant changes of spontaneously fermented mangosteen (G. mangostana L.) peel
2024
Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
2023
The effects of cultivation type and maturity stage on arsenic species concentration and carrageenan content in Kappaphycus spp. from Semporna, Sabah
2021
Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour
2020
Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level
2020
Physical properties and antimicrobial activity of spontaneously fermented mangosteen (Garcinia mangostana L.) peel
2020
Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
2019
Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification
2018
Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
2018
Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification
2017
Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches
2017
Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies
2017
Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch
2015
Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods
2015
Direct in-vitro assay of resistant starch in phosphorylated cross-linked starch
2014
Digestibility of highly cross-linked maize starches differing in amylose content
2014
Direct In-Vitro Assay of resistant starch in phosphorylated cross-linked starch