| Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. M Maizura, A Aminah, WM Wan Aida International Food Research Journal 18 (2), 2011 | 410 | 2011 |
| Antibacterial activity and mechanical properties of partially hydrolyzed sago starch–alginate edible film containing lemongrass oil M Maizura, A Fazilah, MH Norziah, AA Karim Journal of Food Science 72 (6), C324-C330, 2007 | 353 | 2007 |
| Physical and mechanical properties of sago starch--alginate films incorporated with calcium chloride. A Fazilah, M Maizura, A Abd Karim, K Bhupinder, B Rajeev International Food Research Journal 18 (3), 2011 | 64 | 2011 |
| Film Incorporated with Lemongrass (Cymbopogon citratus) Oil M Maizura, A Fazilah, MH Norziah, AA Karim International Food Research Journal 15, 233-236, 2008 | 42 | 2008 |
| Physicochemical properties and sensory acceptability of pineapples of different varieties and stages of maturity R Siti Rashima, M Maizura, WM Wan Nur Hafzan, H Hazzeman | 30 | 2019 |
| 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 |
| Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter … R Siti Rashima, M Maizura, WM Kang, A Fazilah, LX Tan Journal of food science and technology 54, 228-235, 2017 | 25 | 2017 |
| Physico-chemical and antioxidant properties of eggplant flour as a functional ingredient U Uthumporn, A Fazilah, AY Tajul, M Maizura, AS Ruri Advance Journal of Food Science and Technology 12 (5), 235-243, 2016 | 20 | 2016 |
| The development of legume-based yogurt by using water kefir as starter culture. XX Lim, WY Koh, U Uthumporn, M Maizura, WI Wan Rosli International Food Research Journal 26 (4), 2019 | 17 | 2019 |
| The physicochemical properties and sensory evaluation of bread made with a composite flour from wheat and tempoyak (fermented durian) F Ariffin, MA Baharom, B Kaur, M Murad American Journal of Applied Sciences 12 (11), 775-784, 2015 | 15 | 2015 |
| Antioxidant capacity and amino acid profiles of egg tofu M Murad, A Abdullah, WAW Mustapha American Journal of Applied Sciences 10 (11), 1315, 2013 | 12 | 2013 |
| Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract M Maizura, A Aminah, WM Wan Aida International Food Research Journal 17, 45-53, 2010 | 11 | 2010 |
| Effect of pasteurization treatment and calamansi (Fortunella japonica) juice on the physicochemical, microbiological, and sensory characteristics of black stem … SK Chew, NA Md Noor, M Maizura, TC Tan, G Rusul | 10 | 2018 |
| Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice NAM Noor, M Murad, EM Esah Sains Malays 47 (09), 2047-2054, 2018 | 9 | 2018 |
| Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice R Siti Rashima, WL Ong, Z Aina Nadiah, M Maizura Journal of Food Science 87 (4), 1684-1695, 2022 | 8 | 2022 |
| The effect of formulated natural sport drink containing sugarcane juice, calamansi juice, and fructooligosaccharide (FOS) on athletic gastrointestinal tolerance SK Chew, M Maizura, AY Hazwani, TC Tan Sport Sciences for Health 16, 523-530, 2020 | 8 | 2020 |
| Antioxidant capacity and consumer acceptability of herbal egg tofu M Maizura, A Aminah, WMW Aida LWT-Food Science and Technology 65, 549-556, 2016 | 8 | 2016 |
| A review of natural cheese and imitation cheese A Mohd Shukri, AK Alias, M Murad, KS Yen, LH Cheng Journal of Food Processing and Preservation 46 (1), e16112, 2022 | 7 | 2022 |
| Influence of post-harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.) ME Azhar, M Maizura Journal of food science 86 (9), 4159-4171, 2021 | 5 | 2021 |
| Optimization of egg tofu formulations containing carrageenan, gum arabic and corn starch by descriptive sensory analysis M Murad, A Abdullah, WAW Mustapha American Journal Of Applied Sciences 12 (1), 47, 2015 | 5 | 2015 |
