| Preview | Issue Date | Title | Author(s) |
| 2008 | Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion | Hamed, Mirhosseini,; Chin Ping, Tan,; Nazimah S. A., Hamid,; Salmah, Yusof, |
| 2007 | Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion | Hamed, Mirhosseini,; Yusof, Salmah,; SAH, Nazimah,; CP, Tan, |
| 2007 | Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology | H, Mirhosseini,; CP, Tan,; NSA, Hamid,; S, Yusof, |
| 2008 | Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion | Hamed, Mirhosseini,; Chin Ping, Tan,; Salmah, Yusof,; Nazimah, Sheikh Abdul Hamid, |
