| Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature … TC Tan, LH Cheng, R Bhat, G Rusul, AM Easa Food Chemistry 142, 121-128, 2014 | 174 | 2014 |
| Edible mushroom: nutritional properties, potential nutraceutical values, and its utilisation in food product development LH Ho, NA Zulkifli, TC Tan An introduction to mushroom 10, 2020 | 94 | 2020 |
| Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus) SFS Reihani, TC Tan, N Huda, AM Easa Food Chemistry 155, 17-23, 2014 | 58 | 2014 |
| Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes HL Tan, TC Tan, AM Easa Lwt 97, 396-403, 2018 | 49 | 2018 |
| Evaluation of functional properties of egg white obtained from pasteurized shell egg as ingredient in angel food cake. TC Tan, K Kanyarat, ME Azhar International Food Research Journal 19 (1), 2012 | 48 | 2012 |
| The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles HL Tan, TC Tan, AM Easa International journal of food science & technology 53 (7), 1603-1610, 2018 | 43 | 2018 |
| The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles LY Li, AM Easa, MT Liong, TC Tan, WT Foo Food Hydrocolloids 30 (2), 495-503, 2013 | 43 | 2013 |
| In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids LH Ho, T Tan, NAA Aziz, R Bhat Food bioscience 12, 10-17, 2015 | 42 | 2015 |
| Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing TC Tan, LH Cheng, R Bhat, G Rusul, AM Easa International Food Research Journal 22 (2), 631, 2015 | 41 | 2015 |
| Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt Critical reviews in food science and nutrition 62 (15), 4036-4052, 2022 | 38 | 2022 |
| Quality, textural, and sensory properties of yellow alkaline noodles formulated with salted duck egg white TC Tan, T Phatthanawiboon, A Mat Easa Journal of Food Quality 39 (4), 342-350, 2016 | 35 | 2016 |
| The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles HL Tan, TC Tan, AM Easa Food Hydrocolloids 108, 105996, 2020 | 33 | 2020 |
| Total phenolic content and antioxidant activity of Ulam raja (Cosmos caudatus) and quantification of its selected marker compounds: Effect of extraction SF Seyedreihani, TC Tan, AFM Alkarkhi, AM Easa International Journal of Food Properties 20 (2), 260-270, 2017 | 32 | 2017 |
| Effects of fermentation on the quality, structure, and nonnutritive contents of lentil (Lens culinaris) proteins M Alrosan, TC Tan, A Mat Easa, S Gammoh, MH Alu’datt Journal of Food Quality 2021, 1-7, 2021 | 31 | 2021 |
| Effect of extraction solvents and drying conditions on total phenolic content and antioxidant properties of watermelon rind powder LH Ho, NF Ramli, TC Tan, N Muhamad, MN Haron Sains Malays 47 (47), 99-107, 2018 | 31 | 2018 |
| Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges M Alrosan, TC Tan, AM Easa, S Gammoh, MH Alu'datt Food chemistry 383, 132386, 2022 | 27 | 2022 |
| The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles SY Yeoh, M Lubowa, TC Tan, M Murad, AM Easa Food chemistry 333, 127425, 2020 | 27 | 2020 |
| Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours KF Ng, FMA Abbas, TC Tan, ME Azhar International Food Research Journal 21 (2), 655, 2014 | 25 | 2014 |
| Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control TC Tan, AFM AlKarkhi, AM Easa Food Chemistry 134 (4), 2430-2436, 2012 | 24 | 2012 |
| Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients MH Alu'datt, M Alrosan, S Gammoh, CC Tranchant, MN Alhamad, ... Food Bioscience 50, 101971, 2022 | 23 | 2022 |
