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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
Ling S. K., . and Zzaman W., . and M. A. Rosidi, . and L. K. Hassan, . and Yang T. A., . Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils. pp. 2399-2407. ISSN 2231-7546
Zzaman W., . and Yusoff M. M., . and Yang T. A., . Preparation and properties of fish cracker from different freshwater fish species. pp. 1858-1862. ISSN 2231-7546
Issara U., . and Zzaman W., . and Yang T. A., . Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product. pp. 25-31. ISSN 22317546
Santana P., . and Huda N., . and Yang T. A., . Technology for production of surimi powder and potential of applications. pp. 1313-1323. ISSN 2231-7546
