R. Saifullah

Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness

Shafiee Fatemeh, R. Saifullah, F. Abbas et al. · International Food Research Journal · 2012 · 121 citations

Food Chemistry, Nutrition, Total Phenolics +10

Utilization of green banana flour as a functional ingredient in yellow noodle

R. Saifullah · 2009 · 42 citations

Food Chemistry, Yellow Noodle, Banana Pulp +9

Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis.

Abbas F.M. Alkarkhi, R. Saifullah, Yong YeohShin et al. · Asian Journal of Food and Agro-Industry · 2010 · 27 citations

Food Packaging, Engineering, Food Analysis +19

Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana

F. Abbas, R. Saifullah, M. E. Azhar · International Food Research Journal · 2009 · 21 citations

Food Chemistry, Food Physic, Food Analysis +7

Differentiation of ripe banana flour using mineral composition and logistic regression model

Abbas F.M. Alkarkhi, R. Saifullah, M. E. Azhar · International Food Research Journal · 2009 · 13 citations

Food Chemistry, Nutrition, Mineral Composition +11