All Stories

  1. Effects of Low Temperature Solvent Fractionation on the Thermal Oxidative Stability and Antioxidant Activity of Refined Hoki Oil and its Derived Fractions

    Article • European Journal of Lipid Science and Technology, October 2018, Wiley

    Dr Tengku Rozaina Tengku Mohamad

  2. Nutritional Composition and Thermal Properties of Goldstripe Sardinella (Sardinella gibbosa) Fillets and By-Products

    Article • Journal of Aquatic Food Product Technology, July 2018, Taylor & Francis

    Dr Tengku Rozaina Tengku Mohamad

  3. Fish consumption pattern among adults of different ethnics in Peninsular Malaysia

    Article • Food & Nutrition Research, January 2016, Taylor & Francis

    Dr Tengku Rozaina Tengku Mohamad

  4. Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry

    Article • European Journal of Lipid Science and Technology, October 2015, Wiley

    Dr Tengku Rozaina Tengku Mohamad

  5. Melting and crystallisation of hoki oil measured by DSC

    Article • Journal of Thermal Analysis and Calorimetry, July 2014, Springer Science + Business Media

    Dr Tengku Rozaina Tengku Mohamad

  6. Positional distribution of fatty acids on hoki and tuna oil triglycerides by pancreatic lipase and13C NMR analysis

    Article • European Journal of Lipid Science and Technology, January 2014, Wiley

    Dr Tengku Rozaina Tengku Mohamad

  7. Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil

    Article • International Journal of Food Science & Technology, July 2013, Wiley

    Dr Tengku Rozaina Tengku Mohamad

  8. Enrichment of Omega-3 Fatty Acids of Refined Hoki Oil

    Article • Journal of the American Oil Chemists Society, May 2013, Wiley

    Dr Tengku Rozaina Tengku Mohamad