Penerbitan WOS

Asmawati M.Sail, Wan Aida Wan Mustapha, Salma Mohamad Yusop, Mohamad Yusof Maskat & Ahmad Fuad Shamsuddin.  (2018).  Optimisation of cinnamaldehyde-in-water nanoemulsion formulation using central composite rotatable design.  - Sains Malaysiana. 

Babji, A.S., Etty Syarmila, I.K., Nur Aliah, D.,Nurul Nadia, M., Hadi Akbar, D., Norrakiah, A.S., Ghassem, M., Najafian, L. and Salma, M.Y..  (2018).  Assessment on bioactive components of hydrolysed edible bird nest.  - International Food Research Journal. 

Nurul Shahirah Aziz, Noor-Soffalina Sofian-Seng, Salma Mohamad Yusop, Khairul Farihan Kasim, Noorul Syuhada Mohd Razali.  (2018).  Functionality of Okra gum as a novel carbohydrate-based fat replacer in ice cream.  - Food Science and Technology Research. 

Mahmoodani F., Ardekani V.S., Fern S.S., Yusop S.M., Babji A.S..  (2014).  Optimization of extraction and physicochemical properties of gelatin from pangasius catfish (pangasius sutchi) skin.  - Sains Malaysiana.  995 - 1002. 

V. Sanaei Ardekani, F. Mahmoodani, S.F. See, S.M. Yusop, A.S. Babji.  (2013).  Processing optimization and characterization of gelatin from catfish (Clarias gariepinus) skin.  - Sains Malaysiana.  42(12):1697-1705.