PublicationsA. Omidizadeh, RM. Yusof, S. Roohinejad, MZ. Bakar, A. Bekhit. (2014). Anti-diabetic activity of red Pitaya (Hylocereus polyrhizus) fruit. RSC Advances, doi: 10.1039/C4RA10789F. S. Roohinejad, I. Oey, J. Wen, SJ. Lee, DW. Everett, DJ. Burritt (2014). Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length. Food Chemistry, doi: 10.1016/j.foodchem.2014.11.056 S. Roohinejad, D. Middendorf, DJ. Burritt, U. Bindrich, DW. Everett, I. Oey. (2014). Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2. Food Research International, 66: 469-477.
S. Roohinejad, I. Oey, DW. Everett, BE. Niven. (2014). Evaluating the effectiveness of β-Carotene extraction from pulsed electric field-treated carrot pomace using oil-in-water microemulsion. Food and Bioprocess Technology, 7(11): 3336-3348.
S. Roohinejad, I. Oey, DW. Everett. (2014). Effect of pulsed electric field processing on carotenoid extractability of carrot purée. International Journal of Food Science & Technology, 49(9): 2120-2127.
L. Nateghi, S. Roohinejad, A. Totosaus, A. Rahmani, N. Tajabadi, A. Meimandipour, B. Rasti, MY. Manap. (2012). Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. Journal of Food, Agriculture & Environment, 10(2): 59-63.
L. Nateghi, S. Roohinejad, A. Totosaus, H. Mirhosseini, M. Shuhaimi, A. Meimandipour, A. Omidizadeh, MY. Manap. (2012). Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. Journal of Food, Agriculture & Environment, 10(2): 46-54.
S. Roohinejad, A. Omidizadeh, H. Mirhosseini, N. Saari, M. Shuhaimi, AS. Meor Hussin, A. Hamid and MY. Manap. (2011). Effect of pre-germination time on amino acid profile and gamma amino butyric acid (GABA) contents in different varieties of Malaysian brown rice. International Journal of Food Properties, 14:1386-1399.
A. Omidizadeh, RM. Yusof, A. Ismail, S. Roohinejad, L. Nateghi, MZ. Bakar. (2010). Effects of different cooking and drying methods on antioxidant and dietary fibre properties of red pitaya (Hylocereus polyrhizus) fruit. Advanced Journal of Food Science and Technology, 3(3): 203-210.
A. Omidizadeh, RM. Yusof, A. Ismail, S. Roohinejad, L. Nateghi, MZ. Bakar. (2010). Cardioprotective compound of red pitaya (Hylocereus polyrhizus) fruit. Journal of Food, Agriculture & Environment, 9 (3&4): 152-156.
S. Roohinejad, A. Omidizadeh, H. Mirhosseini, N. Saari, M. Shuhaimi, RM. Yusof, AS. Meor Hussin, A. Hamid and MY. Manap. (2009). Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats. Journal of the Science of Food and Agriculture, 90(2): 245–251.
S. Roohinejad, H. Mirhosseini, N. Saari, M. Shuhaimi, I. Alias, AS. Meor Hussin, A. Hamid and MY Manap. (2009). Evaluation of GABA, crude protein and amino acid composition of different varieties of Malaysian’s brown rice. Australian Journal of Crop Science, 3(4):184-190.
S. Roohinejad, A. Omidizadeh, H. Mirhosseini, B. Rasti, N. Saari, M. Shuhaimi, RM. Yusof, AS. Meor Hussin, A. Hamid and MY. Manap. (2009). Effect of hypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid (GABA) levels on Sprague-Dawley male rats. Journal of Food, Agriculture & Environment, 7(3&4):197-203. |