Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat by Farhadian, A., Jinap, S., Hanifah, H.N., Zaidul, I.S.

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Comparison of phenolic, flavonoid, and tannin contents from ethanol extract of Kratom stem (Mitragyna speciosa Korth.) and senggani flower (Melastoma malabathrium L.) by Hanifah, H N, Hadisoebroto, G, Dewi, L

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Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu by Lioe, Hanifah Nuryani, Wada, Koji, Aoki, Takayoshi, Yasuda, Masaaki

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Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids by Lioe, H.N, Apriyantono, A, Takara, K, Wada, K, Yasuda, M

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Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces by Lioe, H.N, Takara, K, Yasuda, M

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Integrated Geo Hazard Management System in Cloud Computing Technology by Hanifah, M I M, Omar, R C, Khalid, N H N, Ismail, A, Mustapha, I S, Baharuddin, I N Z, Roslan, R, Zalam, W M Z

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Determination Of Slope Instability Using Spatially Integrated Mapping Framework by Baharuddin, I N Z, Omar, R C, Roslan, R, Khalid, N H N, Hanifah, M I M

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