日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats.

比较不同熔点棕榈油起酥油和动物脂肪的理化性质

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102583
Faridah Mohd Razali, Hairi Amelia Najwa Ahmad, Mat Yusoff Masni, Rozzamri Ashari, Wan Ibadullah Wan Zunairah, Ismail-Fitry Mohammad Rashedi
其它
发表日期：2025
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Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

不同熔点范围的棕榈油基起酥油作为动物脂肪替代品对鸡肉乳液理化性质和乳液稳定性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12030597
Faridah, Mohd Razali; Yusoff, Masni Mat; Rozzamri, Ashari; Ibadullah, Wan Zunairah Wan; Hairi, Amelia Najwa Ahmad; Daud, Nur Hardy Abu; Huda, Nurul; Ismail-Fitry, Mohammad Rashedi
Chicken
发表日期：2023
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A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging

蝶豆花（Clitoria ternatea L.）提取及其作为聚合物基智能包装食品新鲜度pH指示剂的应用研究综述

期刊:Polymers
影响因子:4.9
doi:10.3390/polym15112541
Hasanah, Nur Nabilah; Mohamad Azman, Ezzat; Rozzamri, Ashari; Zainal Abedin, Nur Hanani; Ismail-Fitry, Mohammad Rashedi
发表日期：2023
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