Inhibitory efficacy, production dynamics, and characterization of postbiotics of lactic acid bacteria by Md. Moklesur Rahman, Awis Qurni Sazili, Siti Aqlima Ahmad, Khalilah Abdul Khalil, Mohammad Rashedi Ismail-Fitry, Md. Sazedul Karim Sarker

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The role of plant oils/lipids as innovative fat replacers in various food products: A review by Kok Jia-Wei, Ming Fu, Abu Bakar Asyrul-Izhar, Lilis Suryaningsih, Dicky Tri Utama, Kazem Alirezalu, Mohammad Rashedi Ismail-Fitry

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Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats by Mohd Razali Faridah, Amelia Najwa Ahmad Hairi, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Mohammad Rashedi Ismail-Fitry

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Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology by Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, Mohammad Rashedi Ismail-Fitry, Noranizan Mohd Adzahan, Farooq Anwar, Ezzat Mohamad Azman

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Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants by Wan Zunairah Wan Ibadullah, Aw Ying Hong, Mahmud Ab Rashid Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, Anis Shobirin Meor Husin

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