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Liang L. C., . and Zzaman W., . and Yang T. A., . and Easa A. M., . Effect of conventional and superheated steam roasting on the total phenolic content total flavonoid content and DPPH radical scavenging activities of black cumin seeds. pp. 663-676. ISSN 1511-3701
Rusul G., . and Cheng L. H., . and Easa A. M., . and Tan T. C., . and Bhat R., . Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. pp. 631-637. ISSN 22317546
Muthia D., . and Huda N., . and Ismail N., . and Easa A. M., . The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage. pp. 1415-1421. ISSN 2231-7546
