| A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications K Mahmood, H Kamilah, PL Shang, S Sulaiman, F Ariffin, AK Alias Food Bioscience 19, 110-120, 2017 | 214 | 2017 |
| Synthesis of polyhydroxyalkanoate from palm oil and some new applications K Sudesh, K Bhubalan, JA Chuah, YK Kek, H Kamilah, N Sridewi, YF Lee Applied microbiology and biotechnology 89, 1373-1386, 2011 | 124 | 2011 |
| Waste cooking oil as substrate for biosynthesis of poly (3-hydroxybutyrate) and poly (3-hydroxybutyrate-co-3-hydroxyhexanoate): Turning waste into a value-added product H Kamilah, T Tsuge, TA Yang, K Sudesh Malaysian Journal of Microbiology, 51-59, 2013 | 57 | 2013 |
| Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment MA Zailani, H Kamilah, A Husaini, AZRA Seruji, SR Sarbini Food Hydrocolloids 122, 107042, 2022 | 51 | 2022 |
| Nutritional and therapeutic potentials of rambutan fruit (Nephelium lappaceum L.) and the by-products: a review K Mahmood, H Kamilah, AK Alias, F Ariffin Journal of Food Measurement and Characterization 12, 1556-1571, 2018 | 48 | 2018 |
| The Use of Palm Oil-Based Waste Cooking Oil to Enhance the Production of Polyhydroxybutyrate [P(3HB)] by Cupriavidus necator H16 Strain H Kamilah, A Al-Gheethi, TA Yang, K Sudesh Arabian Journal for Science and Engineering 43, 3453-3463, 2018 | 43 | 2018 |
| Review of fish gelatin extraction, properties and packaging applications L Muhammad, Kaiser Mahmood, F Ariffin, HKB Abd Razak, ... Food Sci. Nutr 56, 47-59, 2016 | 43 | 2016 |
| In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source M Nemati, H Kamilah, N Huda, F Ariffin International journal of food sciences and nutrition 67 (5), 535-540, 2016 | 38 | 2016 |
| Study of electrospun fish gelatin nanofilms from benign organic acids as solvents K Mahmood, H Kamilah, K Sudesh, AA Karim, F Ariffin Food Packaging and Shelf Life 19, 66-75, 2019 | 29 | 2019 |
| Valorization of rambutan (Nephelium lappaceum) by-products: Food and non-food perspectives. K Mahmood, A Fazilah, TA Yang, S Sulaiman, H Kamilah International Food Research Journal 25 (3), 2018 | 25 | 2018 |
| Enhancing the functional properties of fish gelatin mats by dual encapsulation of essential oils in β-cyclodextrins/fish gelatin matrix via coaxial electrospinning K Mahmood, H Kamilah, AA Karim, F Ariffin Food Hydrocolloids 137, 108324, 2023 | 20 | 2023 |
| Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread … K Mahmood, H Kamilah, AK Alias, F Ariffin, A Mohammadi Nafchi Food science & nutrition 10 (2), 584-596, 2022 | 20 | 2022 |
| Effects of osmotic dehydration treatment on volatile compound (Myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp N Rahman, TB Xin, H Kamilah, F Ariffin Journal of food science and technology 55, 183-189, 2018 | 20 | 2018 |
| Physicochemical properties of microwave heated sago (Metroxylon sagu) starch Mohd Alhafiizh Zailani, Hanisah Kamilah, Ahmad Husaini, Shahrul Razid Sarbini CyTA-Journal of Food 1, 596-604, 2021 | 13* | 2021 |
| An empirical study of food safety, food handling, and food poisoning awareness among foreign students in Penang, Malaysia K Mahmood, J Khalid, H Kamilah, AJ Ali, L Muhammad, F Ariffin Age (years) 20 (27), 13.3, 2018 | 11 | 2018 |
| Knowledge, attitude and perception towards the consumption of waste cooking oil between suburban and rural communities H Kamilah, MA Azmi, TA Yang Malay 89, 89, 2015 | 10 | 2015 |
| A Review: Interaction of Starch/Non-Starch Hydrocolloid Blending and the Recent Food Applications. Food Bioscience, 19, 110-120 K Mahmood, H Kamilah, PL Shang, S Sulaiman, F Ariffin, AK Alias | 7 | 2017 |
| Starch modifications via physical treatments and the potential in improving resistant starch content MA Zailani, H Kamilah, A Husaini, AZR Awang Seruji, SR Sarbini Starch‐Stärke 75 (1-2), 2200146, 2023 | 6 | 2023 |
| Physicochemical properties and the functional food potential of resistant sago (Metroxylon sagu) starch type IV produced by phosphorylation/acetylation treatment SA Zaman, H Kamilah, AZRA Seruji, KF Pa’ee, SR Sarbini Journal of Food Measurement and Characterization 16 (2), 1702-1709, 2022 | 6 | 2022 |
| Phosphorylation of sago (Metroxylon sagu) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter Y Seet Chi, H Kamilah, Y Nor Shariffa, U Utra Journal of Food Processing and Preservation 45 (6), e15491, 2021 | 5 | 2021 |
