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M. S. Sharifudin · SciRah

Researcher profile · Semantic Scholar

M. S. Sharifudin

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M. S. Sharifudin — researcher profile on SciRah

h-index: 11
Works: 19
Citations: 577

Most-cited papers

Applications of composite flour in development of food products
M. Noorfarahzilah, Jau-Shya Lee, M. S. Sharifudin, A. B. Mohd Fadzelly +1 more
2014172 citations
Semantic Scholar
Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
F. Al-Juhaimi, K. Ghafoor, M. Özcan, M. Jahurul +5 more
2018Journal of food science and technology128 citations Open access
Semantic Scholar
Frying stability of rice bran oil and palm olein.
Yin-Fan Hui, M. S. Sharifudin, M. Hasmadi, H. Chew
201349 citations
Semantic Scholar
Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review
M. Jahurul, F. Azzatul, M. S. Sharifudin, M. Norliza +7 more
2020Trends in Food Science & Technology46 citations Open access
Semantic Scholar
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
M. Jahurul, L.-L. Ping, M. S. Sharifudin, M. Hasmadi +7 more
2019LWT33 citations Open access
Semantic Scholar
Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
N. F. Idrus, W. Zzaman, T. Yang, A. Easa +3 more
2017Food Science and Biotechnology33 citations Open access
Semantic Scholar
The impact of geographical location on taste sensitivity and preference.
A. Baharuddin, M. S. Sharifudin
201531 citations
Semantic Scholar
Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review.
M. Jahurul, I. Zaidul, Leykey Beh, M. S. Sharifudin +6 more
2019Food Research International22 citations Open access
Semantic Scholar
Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
M. Norazlina, M. Jahurul, M. Hasmadi, M. S. Sharifudin +5 more
202019 citations Open access
Semantic Scholar
Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications
M. Norazlina, M. Jahurul, M. Hasmadi, M. S. Sharifudin +3 more
202011 citations Open access
Semantic Scholar
Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
M. Jahurul, B. Leykey, M. S. Sharifudin, M. Hasmadi +4 more
2018Journal of Food Measurement & Characterization11 citations Open access
Semantic Scholar
Changes in microstructures of rambutan seed and the quality of its fat during drying
M. Jahurul, S. S. Nee, M. Norazlina, M. Hasmadi +8 more
2020SN Applied Sciences7 citations Open access
Semantic Scholar
EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES
H. Amir, N. Nurun, N. Iqbal, F. R. Nur +7 more
20167 citations Open access
Semantic Scholar
Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach
M. Jahurul, Li Ying, H. Amir, F. Azzatul +8 more
2019Engineering Reports6 citations Open access
Semantic Scholar
Effects of drying methods on oxidative stability of roselle seed oil (Hibiscus Sabdariffa): an optimization approach
M. Jahurul, O. K. Shian, M. S. Sharifudin, M. Hasmadi +7 more
2020Journal of food science and technology4 citations Open access
Semantic Scholar
Author response for "Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique"
F. Azzatul, M. Jahurul, J. Norliza, M. Norazlina +6 more
20200 citations
Semantic Scholar
Changes in microstructures of rambutan seed and the quality of its fat during drying
M. Jahurul, S. S. Nee, M. Norazlina, M. Hasmadi +8 more
2020SN Applied Sciences0 citations Open access
Semantic Scholar
Author response for "Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique"
F. Azzatul, M. Jahurul, J. Norliza, M. Norazlina +6 more
20200 citations Open access
Semantic Scholar
Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique
F. Azzatul, M. Jahurul, J. Norliza, M. Norazlina +6 more
2020International Journal of Food Science & Technology0 citations
Semantic Scholar

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M. Hasmadi×15
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