M.K. Zainol

Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L.) Urban

M.K. Zainol, Azizah Abdul Hamid, Salmah Yusof et al. · Food Chemistry · 2003 · 369 citations

Botany, Centella Asiatica, Antioxidative Activity +4

Effect of different drying methods on the degradation of selected flavonoids in Centella asiatica

M.K. Zainol, Azizah Abdul Hamid, Fatimah Abu Bakar et al. · 2009 · 111 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +14

The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin

Hasmadi Mamat, M.H.A. Jahurul, M.K. Zainol et al. · Journal of Aquatic Food Product Technology · 2018 · 58 citations

Food Colloid, Nutrition, Functional Property +17

Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia

L. Harlina, Jau‐Shya Lee, M.H.A. Jahurul et al. · Food Research · 2020 · 31 citations · Full text

Food Chemistry, Nutrition, Functional Properties +12

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

A.A. Azuan, Z. Mohd Zin, Nor Dini Rusli et al. · Food Research · 2020 · 26 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +15