I.S.M. Zaidul - Concepedia

Author

I.S.M. Zaidul

International Islamic University Malaysia

Also Known As

I S M Zaidul, I ZAIDUL, I. S. M Zaidul, I. S. M. Zaidul, I. S. Md Zaidul, I. S. Md. Zaidul, I.S Md Zaidul, I.S. Md Zaidul, I.S. Md. Zaidul, I.S. Zaidul

110

Publications

9.3K

Citations

H-Index

108

Concepts

All Affiliations

International Islamic University Malaysia Universiti Sains Malaysia Universiti Putra Malaysia Hokkaido Agricultural Research Center University of Malaya

About

I.S.M. Zaidul is an author at International Islamic University Malaysia specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	17	22	1K
2	Health Sciences	16	20	1.3K
3	Medicine	13	14	852
4	Natural Sciences	6	6	377
5	Public Health	1	1	14

I.S.M. Zaidul

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Comparison of different extraction methods for the extraction of major bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves Mandana Bimakr, Russly Abdul Rahman, Farah Saleena Taip, Food and Bioproducts Processing PolyphenolicsMedicineDifferent Extraction MethodsPhytopharmacologyPhytochemical	2010	413
RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches I.S.M. Zaidul, N.A. Nik Norulaini, A.K. Mohd Omar, Carbohydrate Polymers Food ChemistryNutritionFood CompositionWheat FlourFood Analysis	2007	240
Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes U. Uthumporn, I.S.M. Zaidul, A.A. Karim Food and Bioproducts Processing EngineeringBiochemistrySub-gelatinization TemperatureBiochemical EngineeringBiotechnology	2009	207
Starch from the Sago ( <i>Metroxylon sagu</i> ) Palm Tree—Properties, Prospects, and Challenges as a New Industrial Source for Food and Other Uses A.A. Karim, Adrina Pei‐lang Tie, I.S.M. Zaidul Comprehensive Reviews in Food Science and Food Safety	2008	205
Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts Sun‐Ju Kim, I.S.M. Zaidul, Tatsuro Suzuki, Food Chemistry Food ChemistryTartary BuckwheatPhenolic CompositionsTanninPhytochemistry	2008	195
Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics M.H.A. Jahurul, I.S.M. Zaidul, N.A. Nik Norulaini, Journal of Food Engineering Food ChemistryCocoa Butter FatsFood AnalysisFood ProductsCocoa Varieties	2012	194
PUFAs in Fish: Extraction, Fractionation, Importance in Health F. Sahena, I.S.M. Zaidul, Nazamid Saari, Comprehensive Reviews in Food Science and Food Safety BiologyLipid AnalysisBiochemistryFatty AcidsNatural Sciences	2009	163
Factors affecting the digestibility of raw and gelatinized potato starches Takahiro Noda, S. Takigawa, Chie Matsuura‐Endo, Food Chemistry Food ChemistryNutritionFood AnalysisFood DigestionGelatinized Potato Starches	2008	159
Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature Y.N. Shariffa, A.A. Karim, A. Fazilah, Food Hydrocolloids Food ChemistryEngineeringSub-gelatinization TemperatureBiotechnologySweet Potato Starches	2008	153
Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat A. Farhadian, H.N. Hanifah, I.S.M. Zaidul Food Chemistry Meat PreheatingPolycyclic Aromatic HydrocarbonsCharcoal-grilled MeatPolycyclic Aromatic HydrocarbonMeat Science	2010	150

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