| Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review MM Yusoff, MH Gordon, K Niranjan Trends in Food Science & Technology 41 (1), 60-82, 2015 | 200 | 2015 |
| Aqueous enzymatic extraction of Moringa oleifera oil MM Yusoff, MH Gordon, O Ezeh, K Niranjan Food Chemistry 211, 400-408, 2016 | 106 | 2016 |
| Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging) LNF Aslinah, M Mat Yusoff, MR Ismail-Fitry Journal of food science and technology 55, 3241-3248, 2018 | 65 | 2018 |
| Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1, 2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in … KS Hew, AJ Asis, TB Tan, MM Yusoff, OM Lai, IA Nehdi, CP Tan Food chemistry 307, 125545, 2020 | 42 | 2020 |
| High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction MM Yusoff, MH Gordon, O Ezeh, K Niranjan Innovative food science & emerging technologies 39, 129-136, 2017 | 40 | 2017 |
| Preparation and properties of fish cracker from different freshwater fish species. W Zzaman, MM Yusoff, TA Yang International Food Research Journal 24 (5), 2017 | 19 | 2017 |
| Mitigation of 3-monochloropropane-1, 2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach KS Hew, YP Khor, TB Tan, MM Yusoff, OM Lai, AJ Asis, FA Alharthi, ... Lwt 139, 110612, 2021 | 18 | 2021 |
| Effects of Fish Collagen Hydrolysate (FCH) as fat replacer in the production of buffalo patties FN Ibrahim, MR Ismail-Fitry, MM Yusoff, R Shukri Journal of Advanced Research in Applied Sciences and Engineering Technology …, 2018 | 17 | 2018 |
| Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract P Thakaeng, S Wongsakul, MM Yusoff International Food Research Journal 27 (3), 465-474, 2020 | 12 | 2020 |
| Nonthermal processing technologies for fabrication of microstructures to enhance food quality and stability O Ezeh, MM Yusoff, K Niranjan Food microstructure and its relationship with quality and stability, 239-274, 2018 | 11 | 2018 |
| Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants KM Goh, YH Wong, F Abas, OM Lai, M Mat Yusoff, TB Tan, Y Wang, ... Foods 9 (6), 739, 2020 | 10 | 2020 |
| Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers AH Ismail, S Wongsakul, MR Ismail-Fitry, A Rozzamri, M Mat Yusoff Food Res 4 (6), 2073-81, 2020 | 7 | 2020 |
| Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties SNS KAHAR, MR ISMAIL-FITRY, MMAT YUSOFF, A ROZZAMRI, ... Malaysian Applied Biology 50 (1), 169-179, 2021 | 6 | 2021 |
| Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage M Mat Yusoff, K Niranjan, OA Mason, MH Gordon Journal of the Science of Food and Agriculture 100 (4), 1588-1597, 2020 | 6 | 2020 |
| Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs SK Khalid, MR Ismail-Fitry, MM Yusoff, HH Halim, AH Jaafar, N Anuar Sains Malaysiana 50 (8), 2219-2228, 2021 | 5 | 2021 |
| Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil HM Abd Hadi, CP Tan, NK Mohamad Shah, TB Tan, K Niranjan, ... Processes 9 (4), 579, 2021 | 5 | 2021 |
| Development of a coconut‐and palm‐based fat blend for a cookie filler M Mat Yusoff, CP Tan, YB Che Man, MS Miskandar, S Kanagaratnam, ... Journal of the American Oil Chemists' Society 90 (1), 91-101, 2013 | 4 | 2013 |
| Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion S Gholivand, TB Tan, MM Yusoff, HW Choy, SJ Teow, Y Wang, Y Liu, ... Food Hydrocolloids 146, 109181, 2024 | 3 | 2024 |
| Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review NIM Nawawi, G Ijod, SSJ Senevirathna, RM Aadil, NL Yusof, MM Yusoff, ... Food science and biotechnology 32 (6), 729-747, 2023 | 3 | 2023 |
| Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion MR Faridah, MM Yusoff, A Rozzamri, WZW Ibadullah, ANA Hairi, ... Foods 12 (3), 597, 2023 | 3 | 2023 |
