Publications

Selected Journal Publications

Abbas F. M. Alkarkhi, Anees Ahmad and Easa, A.M. (2008). Assessment of
surface water quality of selected estuaries of Malaysia-Multivariate statistical techniques". Has been accepted for publication in The Environmentalist.
1.  Rasha Musa Osman Elawad, tajul A Yang, Azhar Mat Easa (2017) Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread, International Journal of Food Science and Nutrition, vol 2 (6), pp91-94.
   
2.  Seow Eng Keng, Azhar Mat Easa, Ahmad Munir Che Muhamed, Cheong-Hwa Ooi and tan Thuan Chew (2017) Composition and physicochemical properties of fresh and freeze-concentrated coconut (Cocos nucifera) water, J.Agrobiotech., Vol 8(1), pp 13-24.
   
3.  Abbas F.M. Alkarkhi, Nik Aisyah Nik Muhammad, Wasin A. A. Alqaraghuli, Yusri Yusup, Azhar Mat Easa, Nurul Huda (2017) An investigation of food quality and oil stability indices of muruku by cluster analysis and discriminant analysis, International Journal on Advanced Science Engineering Information Technology, vol 7, No 6, p 2279-2285.
   
4.  Abdul Khalil, H.P.S., Chaturbhuj K., S., Tye, Y.Y., Lai, T.K., Easa, A.M., Rosamah, E., Fazita, M.R.N., Syakir, M.I., Adnan, A.S., Fizree, H.M., Aprilia, N.A.S., and Banerjee, A. (2017) Seaweed based sustainable films and composites for food and pharmaceutical applications: A review, Renewable and Sustainable Energy Reviews, 77, 353-362.
   
5.  Zzaman, W., Bhat, R. Yang, T.A. and Easa, A.M. (2017) Influences of superheated steam roasting on changes in sugar, amino acid and flavor active components of cocoa bean (Theobroma cacao), Journal of the Science of Food and Agriculture.
   
6.  Varastegani, B., Zzaman, W., Harivaindaran, K.V., Yang, T.A., Lee, L.K., Abdullah W.N.W. and Easa, A.M. (2017) Effect of carrier agents on chemical properties and sensory evaluation of spray dried Nigella sativa, Cyta Journal of Food.
   
7.  Khairy, H.L., Saadoon, A.F., Zzaman, W., Yang, T.A. and Easa, A.M. Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS, Journal of King Saud University-Science.
   
8.  Liew, C.Y., Zzaman, W., Akanda, M.J.H., Yang, T.A. and Easa, A.M. Influence of superheated steam cooking on proximate, fatty acid profile and amino acid composition of catfish (Clarias batrachus) fillets, Turkish Journal of Fisheries and Aquatic Science. Doi:10.4194/1303-2712-v17_5_09
   
9.  Zzaman, W., Issara, U., Easa, A.M. and Yang, T.A. (2017) Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer, International Food Research Journal.
   
10.  Affandi, N., Zzaman, W., Yang, T.A., and Easa, A.M. (2017) Production of Nigella sativa beverage powder under foam mat drying using egg albumen as a foaming agent. Beverages, 3(1), 9.
   
11. Tan, T.C., Ho, S.C., Chong, S.M., & Easa, A.M. (2016). Salt release from yellow alkaline noodles. International Food Research Journal, In Press. 
   
12. Tan, T.C., Phatthanawiboon, T., & Easa, A.M. (2016). Quality, textural, and sensory properties of yellow alkaline noodles formulated with salted duck egg white. Journal of Food Quality, In Press. 
   
13. Reihani, S.F.S., Tan, T.C., & Easa, A.M. (2016). Enhancing total phenolic contents, antioxidant activities, physicochemical and sensory properties of green tea beverage with lyophilized Cosmos caudatus extract. International Food Research Journal, Accepted. 
   
14. Reihani, S.F.S., Tan, T.C., Alkarkhi, A.F.M., & Easa, A.M. (2016). Total phenolic content and antioxidant activity of Ulam Raja (Cosmos caudatus) and quantification of its selected marker compounds: Effect of extraction. International Journal of Food Properties, Accepted. 
   
15. Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M. (2015). Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. International Food Research Journal, 22: 631-637. 
   
16. Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2015). Comparative assessment of dynamic oscillatory measurements on network development and mechanical spectra of gelatine or gellan in maize starch–egg white composite gels. Food Hydrocolloids, 45:93-101. 
   
17. Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2015). Comparative assessment of textural properties and microstructure of composite gels prepared from gelatine or gellan with maize starch or/and egg white. International Journal of Food Science and Technology, 50: 592-604. 
   
18.  Li, L.Y., Tan, T.C., Liong, M.T., & Easa, A.M. (2014). Preparation and evaluation of chili powder-enriched layered noodles. LWT - Food Science and Technology, 59: 566-571.
   
19.  Ng, K.F., Abbas, F.M.A., Tan, T.C., & Easa, A.M. (2014). Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours. International Food Research Journal, 21: 655-662.
   
20.  Reihani, S.F.S., Tan, T.C., Huda, N., & Easa, A.M. (2014). Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chemistry, 155: 17-23.
   
21.  Samira, S., Tan, T.C., & Easa, A.M. (2014). Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying. International Food Research Journal, 21: 269-276.
   
22.  Tan, B.H., & Easa, A.M. (2014). Physicochemical properties and composition of Snakehead fish (Channa striatus) whole fillet powder prepared with pre-filleting freezing treatments. International FoodResearch Journal, 21: 1255-1260.
   
23.  Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M. (2014). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, 142: 121-128.
   
24.  Tan, T.C., Foo, W.T., Liong, M.T., & Easa, A.M. (2014). Comparative assessment of rheological properties of gelatin or gellan in maize starch – egg white composite gels. Journal of King Saud University –Science, in-press. [DOI: 10.1016/j.jksus.2014.02.001]
   
25. Al-Saadi, J.M., Easa, A.M., & Deeth, H.C. (2013). Effect of lactose on cross-linking of milk proteins during heat treatments. International Journal of Dairy Technology, 66(1): 1-6.
   
26. Foo, W.T., Liong, M.T., & Easa, A.M. (2013). Textural and structural breakdown properties of selected hydrocolloid gels, Food Research International, 52: 401-408.
   
27. Jawad, A.H., Alkarkhi, A.F.M., Jason, O.C., Easa, A.M., & Nik Norulaini, N.A. (2013). Production of the lactic acid from mango peel waste – Factorial experiment. Journal of King Saud University– Science, 25(1): 39-45.
   
28. Huda, N., Seow, E.K., Normawati, M.N., Nik Aisyah, N.M., Fazilah, A., & Easa, A.M. (2013). Effect of duck feet collagen addition on physiochecmial properties of surimi. International Food Research Journal,20: 537-544. 
   
29. Li, L.Y., Easa, A.M., Liong, M.T., Tan, T.C., & Foo, W.T. (2013). The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocolloids, 30(2): 495-503.
   
30. Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., & Easa, A.M. (2013). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, In press. [DOI: 10.1016/j.foodchem.2013.07.040]
   
31. Yeoh, S.Y., Alkarkhi, A.F.M., & Easa, A.M. (2013). Effect of cross-linking agents on physicochemical, textural properties and microstructure of canned soy protein isolate-yellow alkaline noodles prepared by retort processing. Journal of Food Processing and Preservation. [DOI: 10.1111/jfpp.12079]
   
32.      Reihani, S.F.S., & Azhar, M.E. (2012). Antioxidant activity and total phenolic content in aqueous extracts of selected traditional Malay salads (Ulam). International Food Research Journal, 19(4): 1439-1444. 
   
33. Tan, T.C., Abbas, F.M.A., & Easa, M.E. (2012). Characterization of the ribose-induced Maillard reaction in minced chicken and minced pork: A potential means of species differentiation. International Food ResearchJournal, 19(2): 481-489. 
   
34. Tan, T.C., AlKarkhi, A.F.M., & Easa, A.M. (2012). Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control. Food Chemistry, 134(4): 2430-2436. 
   
35. Tan, T.C., Kanyarat, K., & Azhar, M.E. (2012). Evaluation of functional properties of egg white obtained from pasteurized shell egg as ingredient in angel food cake. International Food Research Journal, 19(1): 303-308. 
   
36. Voon, H.C, Bhat, R., Easa, A.M., Liong, M.T., & Karim, A.A. (2012). Effect of addition of halloysite nanoclay and SiO2 nanoparticles on barrier and mechanical properties of bovine gelatin films. Food and BioprocessTechnology, 5(5): 1766-1774.  
   
37. Alkarkhi, A.F.M., Ramli, S.B., Yeoh, S.Y., & Easa, A.M. (2011). Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry, 129(2): 312-318. 
   
38.  Foo, W.T., Yew, H.S., Liong, M.T., & Azhar, M.E. (2011). Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles. International Food Research Journal, 18(4): 1295-1301.
   
39.  Lew, L.C., Bhat, R., Easa, A.M., & Liong M.T. (2011). Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes. Journal of the Science of Foodand Agriculture, 91(8): 1406-1415.
   
40. Lim, T.J., Easa, A.M., Karim, A.A., Bhat, R., & Liong, M.T. (2011). Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin. British Food Journal,113(9): 1147-1172. 
   
41. Nopianti, R., Huda, N., Fazilah, A., Ismail, N., & Easa, A.M. (2011). Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage. International Food Research Journal, 19(3): 1011-1021. 
   
42. Nopianti, R., Huda, N., Ismail, N., Ariffin, F., & Easa, A.M. (2011). Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. Journal of Food Science andTechnology. [DOI: 10.1007/s13197-011-0394-0] 
   
43. Yeoh, S.Y., Alkarkhi, A.F.M., Ramli, S.B., & Easa, A.M. (2011). Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents. International Journal of Food Sciences and Nutrition, 62(4): 410-417. 
   
44. Yew, S.E., Lim, T.J., Lew, L.C., Bhat, R., Mat-Easa, A., & Liong, M.T. (2011). Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase. Journal of FoodScience, 76(3): H108-H115. 
   
45. Ramli, S., Ismail, N., Alkarkhi, A.F.M., & Easa, A.M. (2010). The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components. Tropical Life Science Research, 21(1): 91-100. 
   
46.  Wai, W.W., AlKarkhi, A.F.M., & Easa, A.M. (2010). Comparing biosorbent ability of modified citrus and durian rind pectin. Carbohydrate Polymers, 79(3): 584-589.
   
47. Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2010). Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design. Food and Bioproducts Processing, 88(2-3): 209-214. 
   
48. Abbas, F.M.A., Saifullah, R. & Azhar, M.E. (2009). Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana. International Food ResearchJournal, 16: 183-189. 
   
49. Abbas, F.M.A., Saifullah, R., & Azhar, M.E. (2009). Differentiation of ripe banana flour using mineral composition and logistic regression model. International Food Research Journal, 16: 83-87. 
   
50. Alkarkhi, A.F.M., Ahmad, A., & Easa, A.M. (2009). Assessment of surface water quality of selected estuaries of Malaysia: Multivariate statistical techniques. Environmentalist, 29(3): 255-262.  
   
51. Alkarkhi, A.F.M., Ismail, N., Ahmed, A., & Easa, A.M. (2009). Analysis of heavy metal concentrations in sediments of selected estuaries of Malaysia - A statistical assessment. Environmental Monitoring andAssessment, 153(1-4): 179-185.  
   
52. Alkarkhi, A.F.M., Ramli, S.B., & Easa, A.M. (2009). Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements. International Journal of Food Sciences and Nutrition, 60(4): 116-125. 
   
53. Biglari, F., AlKarkhi, A.F.M., & Easa, A.M. (2009). Cluster analysis of antioxidant compounds in dates (Phoenix dactylifera): Effect of long-term cold storage. Food Chemistry, 112(4): 998-1001.  
   
54. Fung, W.Y., Woo, Y.P., Wan-Abdullah, W.N., Ahmad, R., Easa, A.M., & Liong, M.T. (2009). Benefits of probiotics: Beyond gastrointestinal health. Milchwissenschaft, 64(1): 17-21.  
   
55. Gan, C.Y., Alkarkhi, A.F.M., & Easa, A.M. (2009). Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-cross-linked bovine serum albumin gels. Journal of Bioscience and Bioengineering, 107(4): 366-372. 
   
56. Gan, C.Y., Cheng, L.H., Azahari, B., & Easa, A.M. (2009). In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose. International Journal of Food Sciences and Nutrition, 60(7): 99-108.  
   
57. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2009). Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction. Journal of Food Science, 74(2): C141-C146.  
   
58. Gan, C.Y., Cheng, L.H., Phuah, E.T., Chin P.N., AlKarkhi, A.F.M., & Easa, A.M. (2009). Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled-delivery of caffeine. Food Hydrocolloids, 23(5): 1398-1405.  
   
59. Gan, C.Y., Latiff, A.A., Cheng, L.H., & Easa, A.M. (2009). Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Research International, 42(10), 1373-1380. 
   
60. Gan, C.Y., Ong, W.H., Wong, L.M., & Easa, A.M. (2009). Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles. LWT - Food Science and Technology, 42(1): 174-179.  
   
61. Goh, T.B., Liong, M.T., & Easa, A.M. (2009). Using soy protein isolate/glucose edible films to protect fish oil from lipid oxidation. Asian Journal of Food Agro-Industry, 2(3): 342-350. 
   
62. Liong, M.T., Easa, A.M., Lim, P.T., & Kang, J.Y. (2009). Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese. Journal of the Science of Food andAgriculture,89(8): 1382-1391. 
   
63. Ramli, S., Alkarkhi, A.F.M., Yeoh, S.Y., & Easa, A.M. (2009). Utilization of banana peel as a functional ingredient in yellow noodle. Asian Journal of Food Agro-Industry, 2(3): 302-310. 
   
64. Ramli, S., Alkarkhi, A.F.M., Shin Yong, Y., Min-Tze, L., & Easa, A.M. (2009). Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. InternationalJournal of Food Sciences and Nutrition, 60(4): 326-340.  
   
65. Ramli, S.B., Alkarkhi, A.F.M., Yong, Y.S., & Easa, A.M. (2009). The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components. InternationalJournal of Food Sciences and Nutrition, 60(4): 317-325.  
   
66. Saifullah, R., Abbas, F.M.A., Yeoh, S.Y., & Azhar, M.E. (2009). Utilization of green banana flour as a functional ingredient in yellow noodle. International Food Research Journal, 16: 373-379. 
   
67. Wai, W.W., Alkarkhi, A.F.M., & Easa, A.M. (2009). Optimization of pectin extraction from durian rind (Durio zibethinus) using response surface methodology. Journal of Food Science, 74(8): C637-C641. 
   
68. Wong, W.W, Lim, T.J, Ho, C.K., & Azhar, M.E. (2009). Effects of enzyme treatments on physical properties of durian aril and rind slurries. Journal of Tropical Agriculture and Food Science,37(1): 23-31. 
   
69. Woo, Y.P., Fung, W.Y., Easa, A.M., & Liong, M.T. (2009). Probiotic-fermented soyfoods: Benefits and enhanced bioactivities. Acta Alimentaria, 38(3): 381-391. 
   
70. Abbas Alkarkhi, F.M., Ismail, N., & Easa, A.M. (2008). Assessment of arsenic and heavy metal contents in cockles (Anadara granosa) using multivariate statistical techniques. Journal of Hazardous Materials,150(3): 783-789.  
   
71. Abbas, F.M.A., Ahmad, A., Ismail, N., Easa, A.M., & Omar, K. (2008). Assessment of surface water through multivariate analysis. Journal of Sustainable Development, 1(3): 27-33. 
   
72. Abbas, F.M.A., & Easa, A.M. (2008). Comparing discriminant analysis and logistic regression model as a statistical assessment tools of arsenic and heavy metal contents in cockles. Journal of SustainableDevelopment, 1(2): 102-106.  
   
73. Abbas, F.M.A., Foroogh, B., Liong, M.T., & Easa, A.M. (2008). Multivariate statistical analysis of antioxidant in dates (Phoenix dactylifera). International Food Research Journal, 15(2): 193-200. 
   
74. Alkarkhi, A.F.M., Ahmad, A., Ismail, N., & Easa, A.M. (2008). Multivariate analysis of heavy metals concentrations in river estuary. Environmental Monitoring and Assessment. 143(1-3): 179-186.  
   
75. Biglari, F., AlKarkhi, A.F.M., & Easa, A.M. (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chemistry,107(4): 1636-1641.  
   
76. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science and EmergingTechnologies,9(4): 563-569.  
   
77. Gan, C.Y., Cheng, L.H., & Easa, A.M. (2008). Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking. Food Research International,41(6): 600-605.  
   
78. Ng, K.H., Lye, H.S., Easa, A.M, & Liong, M.T. (2008). Growth characteristics and bioactivity of probiotics in tofu-based medium during storage. Annals of Microbiology, 58(3): 477-487.  
   
79. Siti Maznah, K., Baharin, A., Hanafi, I., Easa, A.M., & Mas Rosmal Hakim, M.H. (2008).  Effect of acid treatment on extractable protein content, crosslink density and tensile properties of natural rubber latex films.  Polymer testing,27(7): 823-826. 
   
80. Siti Maznah, K., Baharin, A., Hanafi, I., Easa, A.M., & Mas Rosmal Hakim, M.H. (2008).  Effect of soaking in potassium hydroxide solution on the curing, tensile properties and extractable protein content of natural rubber latex films. Polymer Testing,27(8): 1030-1016. 
   
81. Wong, W.W., Abbas, F.M.A., Liong, M.T., & Easa, A.M.  (2008).  Modification of durian rind pectin for improved biosorbent ability. International Food Research Journal, 15 (3): 1-3. 
   
82. Lo, W.M., Chua, L.S.T., Al-Kharkhi, A.F., & Azhar, M.E. (2007). Evaluation of freeze-concentrated sugar-cane juice. Journal of Tropical Agriculture and Food Science, 35: 121-129. 
   
83. Zaidul, I.S.M., & Easa, A.M. (2004). Production of fructooligosaccharides (FOS) syrup from sucrose using Aspergillus niger ATCC 20611. Journal of Food Technology, 2: 161-165. 
   
84. Beng, G.T., Cheah, P.B., & Easa, A.M. (2003). Enhancement of soy protein isolate films properties by using the Maillard reactions and curing treatments. Asean Food Journal, 12: 149-157. 
   
85. Soo, W.K., & Easa, A.M. (2003). Comparing physical properties of retort-resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme
or low levels of glucose. LWT – Food Science andTechnology,36: 643-646. 
   
86. Kaye, Y.K., Ismail, N., & Easa, A.M. (2001). Reducing weight loss of retorted soy protein tofu by using glucose and microwave pre heating treatments. International Journal of Food Science and Technology,36: 387-392.  
   
87. Hui, L.K., Easa, A.M., Ismail, N. (2000). Effects of thermal treatments on texture of soy protein isolate tofu. Journal of Food Processing and Preservation, 24: 275-286. 
   
88. Peng, L.K., Ismail, N., & Easa, A.M. (2000). Effects of reducing sugars on texture of thermally processed soy protein isolate-glucono-δ-lactone gels. Journal of Food Science and Technology, 37: 188-190. 
   
89. Karim, A.A., Ping, Y.P., Easa, A.M., & Guruprasad, S. (1999). Effect of carrageenan on yield and properties of tofu. Food Chemistry, 66: 159-165. 
   
90. Easa, A.M., Armstrong, H.J., Mitchell, J.R., Hill, S.E., Harding, S.E., & Taylor, A.J. (1996). Maillard induced complexes of bovine serum albumin - A dilute solution study. International Journal of BiologicalMacromolecules, 18: 297-301.
   
91. Easa, A.M., Hill, S.E., Mitchell, J.R., & Taylor, A.J. (1996). Bovine serum albumin gelation as a result of the Maillard reaction. Food Hydrocolloids, 10: 199-202.

Proceedings/book Chapter

1. Easa, A.M. and Hill, S.E. (1998) Linking proteins using the Maillard reaction and the implication for food processors. 6th International symposium on the Maillard reaction, Royal College of Physician, London.
   
2. Easa, A.M. (1999) A review of some implications of the Maillard  reaction in thermally processed foods.  Malaysian Science and Technology Congress ’99, 6-8 December, Johor Baharu.
   
3. Easa, A.M. (2000) Functional sugar cane juice.  Shaping the future, at the Global Dialogue 6,  Health - The Key to Human Development, Expo 2000, 29-31st August , Hannover, Germany.
   
4. Beng, G.T., Basir, A. and Easa, A.M. (2001)  Evaluation of gels formed during storage of thermally processed soy protein isolate-glucose solutions.  6th Asean Science and Technology Week. September, Bandar Seri Begawan, Brunei.
   
5. Ismail, N., Yunus, A. and Easa, A.M. (2002)  Making the most of local starches in the commercial snack formulation. Malaysian Science and Technology Congress 2002, 12-14 December 2002, Kuching, Sarawak.
   
6. Kwan, S.W. and Easa, A.M. (2002) Production of retort resistant glucono--lactone tofu using commercial transglutaminase enzyme or low levels of glucose. Malaysian Science and Technology Congress 2002, 12-14 December 2002, Kuching, Sarawak.
   
7. Lo Siaw Hong and Easa, A.M. (2003) Modification of cooking properties of steamed tilapia fish gels using the Maillard reaction.  Malaysia Science and Technology Congress, Kuala Lumpur.
   
8. Md Abu Hanif, Noryati Ismail and Easa, A.M. (2003)  Gelation enhancement of gluten protein using the Maillard reaction and high temperatures.  Malaysia Science and Technology Congress, Kuala Lumpur.
   
9. Beng, G.T., Cheah, P.B. and Easa, A.M. (2004)  “Maillard cross-links” formed within soya protein isolate films slow down fat oxidation of high omega three fish oil.  In “Pigments in foods: more than colors…”, June 14-17, Quimper, France.
   
10. Abbas, Teresa, A Mei and Easa, A.M. (2005) Evaluation of freeze-concentrated sugar-cane juice.  Malaysia Science and Technology Congress, Kuala Lumpur.
   
11. Lim Z. C., Baharian, A., Chong, C.Y. Siew, L.K. and Easa, A.M. (2006)  Utilization of durian (Durio Zibethinus) rind waste in food application.  International Conference on Agriculture Waste, Putrajaya.
   
12. Wong, W.W. and Easa, A.M. (2008)  Food Product innovations from durian (Durio zibethinus), In Current research on food science and technology: an update, UMS publication.
   
13. Rosma, A., Cheong, M.W., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008)  Cempedak (artocarpus Integer) leaf as a new source of proteolytic enzyme for meat tenderization.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 56.
   
14. Wong, W.W., Phuah, E.T., Alkarkhi, A., Rosma, A., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008)  Biosorbent ingredients from durian rind waste.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 92.
   
15. Wan Nadiah, W.A Rosma, A., Liong, M.T., Easa, A.M., Afiza, T.S., H.C., Lim and C.S. Foo (2008)  Effects of oven drying methods on the characteristics of budu-based seasoning powder obtained from fish-sauce waste.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 191.
   
16. Liong, M.T., Rosma, A., Easa, A.M., T.S. Afiza and Wan Nadiah, W.A. (2008)  Vitamin-B contents of yeast extract from yeast grown on agrowastes.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 197.
   
17. Rosma, A., Cheong, M.W., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008)  Taste components of soluble extract from yeast grown on agrowastes.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 201.
   
18. Wong, W.W., T.J. Lim, C.K., Ho, Rosma, A., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008)  Modification of durian aril and rind slurries by using amylase, cellulose and pectinase. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 205.
   
19. Zulkurnain, M. W.Y., Fung, Rosma, A., Wan Nadiah, W.A., Easa, A.M. and Liong, M.T (2008)  Optimization of cellular protein from candida utilis grown in pineapple waste medium.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 209.
   
20.      W.Y., Fung, Zulkurnain, M., Rosma, A., Wan Nadiah, W.A., Easa, A.M. and Liong, M.T (2008)  Evaluation of vitamin B profiles from candida utilis grown in pineapple waste medium.  Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 213.
   
21. Azhar Mat Easa and Wong Weng Wai (2010) Food Product Innovations from Durian (Durio Zibethinus) Current ressearch in Food Science and Nutrition, Universiti Malaysia Sabah (eds Chye Fook Yee and Lee Jau Shya).

Abstract/Seminars

1. Easa, A.M., Ismail, N., Salleh, Z. and Daud, Z.M. (1999)  Effects of adding Pectinex Ultra SP-L on sugar composition of sugar cane juice. East meets West Food Technology conference, Beijing, China.
   
2. Easa, A.M., Ismail, N., Salleh, Z. and Daud, Z.M. (1999)  Production of low calorie sugar cane juice using a commercial enzyme preparation.  Regional seminar on Industrial transformation through innovative utilization of natural resources. IMT-GT, USM, Penang,
   
3. Beng, G.T., Cheah, P.B. and Mat Easa, A. (2002) Soy protein isolate/glucose films slow down fat oxidation in high omega three fish oil.  Food Antioxidants; Nutrition, Health and Consumer Perspectives, April, Selangor, Malaysia.
   
4. Beng, G.T., Cheah, P.B. and Mat Easa, A. (2001) Modification of soy protein isolate films by using the Maillard reaction.  Malaysian chemical Congress by Institut Kimia Malaysia, November, Penang, Malaysia.
   
5. Beng, G.T., Cheah, P.B. and Mat Easa, A. (2001)  Modification of soy protein isolate films for enhanced functionalities by using the Maillard reaction and curing treatments.  Malaysian Biochemistry Society and Molecular Biology, October, Kualal Lumpur, Malaysia.
   
6. Yunus, A., Ismail, N. and Easa, A.M. (2002)  Examining the characteristics of starches utilized in the snack formulation. 4th Regional IMT-GT Uninet Conference 2002: Future Scenario in Biological Researches, Insights and Co-operation, 15-17th October 2002, Penang.
   
7. Fazilah Arifin and Easa, A.M. (2003) Freshness Quality characteristics of fish and fish products. Industry-academic seminar, School of Biological Sciences, USM.
   
8. Easa, A.M. (2005) Functional foods and ingredients from local natural resources. Canadian-USM Joint meeting on Biotechnology 2005, USains Holding, USM, Penang, March 2005.
   
9. Easa, A.M. and Chong, C.Y. Siew, L.K. (2005)  Durian (Durio Zibethinus)  rind; unconventional source of nutraceuticals. MSPP Seminar on Nutraceuticals. Equatorial Hotels, Penang.
   
10. Hishamuddin Ahmad, Asok Kumar Ghosh, Azhar Mat Easa and Rabindarjeet Singh (2005)  Postprandial plasma glucose responses and glycaemic indices of different forms of a large sago meal.  20th Scientific conference of the Nutrition Society of Malaysia, theme “Youth & Nutrition, the future of the nation, 24-25 March 2005, Kuala Lumpur.
   
11.      Abbas F. M. Alkarkhi, Saifullah bin Ramli and Easa, A.M. (2008)  Differentiation of ripe banana flours by using physicochemical properties and mineral contents. National Food Technology Seminar 2008; Snack foods: Repositioning of snack foods in the 21st Century, 14-15th October 2008, Berjaya Times Square and Kuala Lumpur Convention Center, Malaysia.