Alifdalino Sulaiman - Concepedia

Author

Alifdalino Sulaiman

Universiti Putra Malaysia ORCID

Also Known As

A. Sulaiman, A. Z. Sulaiman, Alifdalino Sulaiman, Athirah Syadiyah Sulaiman, Taip, Farah Saleena

Publications

976

Citations

H-Index

Concepts

All Affiliations

Universiti Putra Malaysia University of Auckland National Institutes of Biotechnology Malaysia Tun Hussein Onn University of Malaysia University of Agriculture Faisalabad

About

Alifdalino Sulaiman is an author at Universiti Putra Malaysia specializing in health sciences, food processing, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	443
2	Engineering	9	9	413
3	Public Health	2	2	43
4	Education	1	1	30
5	Medicine	1	1	121

Alifdalino Sulaiman

Publications

696

Citations

H-Index

Page 1

	Year	Citations
Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures Alifdalino Sulaiman, Ming J. Soo, Mohammed Farid, Journal of Food Engineering Thermal KineticsBiomanufacturingStrawberry PureesEngineeringBiotechnology	2015	121
Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing Alifdalino Sulaiman, Ming J. Soo, Marilyn M.L. Yoon, Journal of Food Engineering Food ChemistryStrawberry PureesEngineeringEnvironmental EngineeringBiochemical Engineering	2014	77
High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning Alifdalino Sulaiman, Filipa Silva Food Control BiotechnologyFood PreservationHigh Pressure ProcessingThermal ProcessingFood Processing	2013	62
Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing Alifdalino Sulaiman, Mohammed Farid, Filipa Silva Food Science and Technology International EngineeringFlavoromicsFood AnalysisFood PreservationThermal Processing	2016	61
Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement Nur Aribah Fatini Zawawi, Nurul Ashikin Md. Hazmi, Syahmeer How, Applied Sciences Food ChemistryChemical EngineeringBiomanufacturingPpo Inactivation DataEngineering	2022	48
Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry Shu Huey Lim, Nyuk Ling Chin, Alifdalino Sulaiman, Foods NutritionEngineeringIndustrial EngineeringFood AnalysisSensory Science (Early Childhood Education)	2022	38
Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase Filipa Silva, Alifdalino Sulaiman Foods	2022	36
Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage Alifdalino Sulaiman, Mohammed Farid, Filipa Silva Food Science and Technology International	2016	34
Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk Azizah Mohamad, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, Journal of Food Processing and Preservation CaprineEducationHigh Voltage Electrical FieldsFatty AcidsBioanalysis	2020	30
Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage Shu Huey Lim, Nyuk Ling Chin, Alifdalino Sulaiman, Foods	2023	27

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