| Progress in starch modification in the last decade B Kaur, F Ariffin, R Bhat, AA Karim Food hydrocolloids 26 (2), 398-404, 2012 | 627 | 2012 |
| Nonmeat protein alternatives as meat extenders and meat analogs MA Asgar, A Fazilah, N Huda, R Bhat, AA Karim Comprehensive reviews in food science and food safety 9 (5), 513-529, 2010 | 553 | 2010 |
| Antibacterial activity and mechanical properties of partially hydrolyzed sago starch–alginate edible film containing lemongrass oil M Maizura, A Fazilah, MH Norziah, AA Karim Journal of Food Science 72 (6), C324-C330, 2007 | 357 | 2007 |
| Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. WN Goh, A Rosma, B Kaur, A Fazilah, AA Karim, R Bhat International Food Research Journal 19 (1), 2012 | 226 | 2012 |
| Pasting and retrogradation properties of alkali-treated sago (Metroxylon sagu) starch AA Karim, MZ Nadiha, FK Chen, YP Phuah, YM Chui, A Fazilah Food Hydrocolloids 22 (6), 1044-1053, 2008 | 220 | 2008 |
| Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits M Alothman, B Kaur, A Fazilah, R Bhat, AA Karim Innovative Food Science & Emerging Technologies 11 (4), 666-671, 2010 | 218 | 2010 |
| A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications K Mahmood, H Kamilah, PL Shang, S Sulaiman, F Ariffin Food Bioscience 19, 110-120, 2017 | 216 | 2017 |
| Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature YN Shariffa, AA Karim, A Fazilah, ISM Zaidul Food hydrocolloids 23 (2), 434-440, 2009 | 203 | 2009 |
| Comparative susceptibilities of sago, potato and corn starches to alkali treatment MZN Nadiha, A Fazilah, R Bhat, AA Karim Food Chemistry 121 (4), 1053-1059, 2010 | 187 | 2010 |
| Preparation and characterization of bionanocomposite films filled with nanorod-rich zinc oxide AM Nafchi, R Nassiri, S Sheibani, F Ariffin, AA Karim Carbohydrate polymers 96 (1), 233-239, 2013 | 175 | 2013 |
| Effects of phosphorus contents on the gelatinization and retrogradation of potato starch AA Karim, LC Toon, VPL Lee, WY Ong, A Fazilah, T Noda Journal of food science 72 (2), C132-C138, 2007 | 156 | 2007 |
| Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin A Abedinia, AM Nafchi, M Sharifi, P Ghalambor, N Oladzadabbasabadi, ... Trends in Food Science & Technology 104, 14-26, 2020 | 135 | 2020 |
| Recent advances in extraction, modification, and application of chitosan in packaging industry N Oladzadabbasabadi, AM Nafchi, F Ariffin, MMJO Wijekoon, ... Carbohydrate polymers 277, 118876, 2022 | 125 | 2022 |
| Effects of sugars on the gelation kinetics and texture of duck feet gelatin YH Kuan, AM Nafchi, N Huda, F Ariffin, AA Karim Food Hydrocolloids 58, 267-275, 2016 | 111 | 2016 |
| Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas F Ariffin, S Heong Chew, K Bhupinder, AA Karim, N Huda Journal of the Science of Food and Agriculture 91 (15), 2731-2739, 2011 | 110 | 2011 |
| Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II. WN Goh, A Rosma, B Kaur, A Fazilah, AA Karim, RB Rajeev Bhat | 104 | 2012 |
| Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment A Abedinia, F Ariffin, N Huda, AM Nafchi International journal of biological macromolecules 98, 586-594, 2017 | 96 | 2017 |
| Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties B Kaur, A Fazilah, AA Karim Food and bioproducts processing 89 (4), 463-471, 2011 | 88 | 2011 |
| Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging N Oladzadabbasabadi, AM Nafchi, M Ghasemlou, F Ariffin, Z Singh, ... Food Packaging and Shelf Life 33, 100872, 2022 | 85 | 2022 |
| Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution U Uthumporn, WL Woo, AY Tajul, A Fazilah CyTA-Journal of Food 13 (2), 220-226, 2015 | 80 | 2015 |
A.A.KarimUniversiti Sains MalaysiaVerified email at usm.my
