Chemah Tamby Chik, PhD
Chemah Tamby Chik, PhD
Associate Professor, Universiti Teknologi MARA
Verified email at
Cited by
Cited by
Issues of halal food implementation in Malaysia
MAA Majid, IHZ Abidin, H Majid, CT Chik
Journal of Applied Environmental and Biological Sciences 5 (6), 50-56, 2015
Food safety knowledge and personal hygiene practices amongst mobile food handlers in Shah Alam, Selangor
FH Ismail, CT Chik, R Muhammad, NM Yusoff
Procedia-Social and Behavioral Sciences 222, 290-298, 2016
Determination of pitaya seeds as a natural antioxidant and source of essential fatty acids
SD Ehsan
International Food Research Journal 17, 1003-1010, 2010
Current issues in hospitality and tourism: Research and innovations
A Zainal, SM Radzi, R Hashim, CT Chik, R Abu
CRC Press, 2012
Assessing customer-based brand equity ratings in family restaurant
MAA Majid, MAM Alias, A Samsudin, CT Chik
Procedia Economics and Finance 37, 183-189, 2016
Quality characteristics and acceptability of three types of pitaya fruits in a consumer acceptance test
C Tamby Chik, S Bachok, N Baba, A Abdullah, N Abdullah
Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 3 (1), 89-98, 2011
Theory and practice in hospitality and tourism research
SM Radzi, MFS Bakhtiar, Z Mohi, MSM Zahari, N Sumarjan, CT Chik, ...
CRC Press, 2014
Motivational factors for halal certification adoption among small and micro enterprises in Malaysia
NSA Basir, CT Chik, S Bachok, N Baba, R Hamid, MM Salleh
International Journal of Supply Chain Management 7 (4), 391, 2018
The effect of maltodextrin and additive added towards pitaya juice powder total phenolic content and antioxidant activity
CT Chik, A Abdullah, N Abdullah, WAW Mustapha
Proceedings of International Conference on Food Engineering and …, 2011
Plate waste in public hospitals foodservice management in Selangor, Malaysia
CT Chik, NA Zulkiply, S Bachok, Z Mohi, AM Shahril
Indian J Sci Technol 11, 1-5, 2019
The influence of sound and vision in sensory marketing towards customer purchasing behaviour in institutional food service
MM Shaed, CT Chik, N Aini, N Nongchik
Journal of Tourism, Hospitality & Culinary Arts 7 (2), 35-51, 2015
Antioxidant activity and colour of red pitaya puree muffin (Hilosereus polirhizus)
TC Chemah, A Aminah, A Noriham, WM Aida
Sains malaysiana 40 (5), 431-436, 2011
Idiosyncratic identity for homestay tourism in Malaysia: Importance, benefits and challenges
CTC S.A.Jamal, N.Aminuddin, N.Sumarjan
Journal of Fundamental and Applied Sciences, 524-539, 2018
Aktiviti antioksida dan warna mufin daripada sisa puri pitaya merah (Hylocereus polyrhizus)
TC Chemah, A Aminah, A Noriham, W AIDA
Sains Malaysiana 40 (5), 431-436, 2011
TVET graduate employability: mismatching traits between supply and demand
JB Ismail, CT Chik, MA Hemdi
International Journal of Academic Research in Business and Social Sciences …, 2021
How sensory marketing elements attract customer to return to theme restaurant
N Kamaludin, C Thamby Chik, S Bachok, S Sulaiman
Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 12 (1), 1-10, 2020
SME product packaging: how to attract consumers?
AF Asri, CT Chik, MHM Rais, N Othman
International Journal of Business Society 4 (7), 102-109, 2020
Pineapple cookies characteristics and sensory hedonic acceptance
NFS Md Salleh, C Tamby Chik, N Abdullah, N Baba
Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 12 (1), 1-11, 2020
Influence of social media on consumers’ food choices
C Tamby Chik, A Zulkepeley, F Tarmizi, S Bachok
Insight Journal (IJ) 4 (3), 21-34, 2019
Preferences towards quality, trust and trend in halal restaurant
A Arsat, S Bachok, CT Chik, N Baba
Heritage, Culture and Society 2 (1), 735-738, 2016
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