Dr. Norazlina Binti Mohammad Ridhwan
Fakulti Sains Makanan Dan Pemakanan, UMS
Dr. Norazlina Binti Mohammad Ridhwan is a distinguished researcher at Fakulti Sains Makanan Dan Pemakanan, University Malaysia Sabah. Their research focuses on Fats and Oils, biochemistry, Food Technology Chemistry .
As a member of Fakulti Sains Makanan Dan Pemakanan, they contribute significantly to the academic and research community at UMS through their expertise and dedication to advancing knowledge in their field.
Dr. Norazlina Binti Mohammad Ridhwan holds Doktor Falsafah dalam Sains dan Teknologi Makanan from Universiti Malaysia Sabah , among other qualifications, and has established themselves as a respected expert in their field.
Contact Information
Academic Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Appointed Department
Fakulti Sains Makanan Dan Pemakanan, UMS
Education
Doktor Falsafah Dalam Sains Dan Teknologi Makanan
Universiti Malaysia Sabah
2023
Sarjana Sains (teknologi Makanan)
Universiti Malaysia Sabah
2020
Sarjana Muda Sains (kepujian) Kimia
Universiti Teknologi MARA Cawangan Sarawak
2017
Research Collaborators
Research
Projects
1
Active
1
Grants
RM 28,000.00
Research Interests & Expertise
Food Technology - Thermal and Non Thermal Food Processing Technology
Publications
Total Publications by Year
Scopus Metrics
Scopus ProfileDocuments
22
H-Index
9
Citations
249
Affiliation
Universiti Malaysia Sabah
Research listing
Current Research Projects
Physicochemical characterization and functional evaluation of pometia pinnata seed and its fat
Leader
2024 - 2026
Publications listing
NOTE: PUBLICATION DATA FOR THE LAST 3 YEARS WILL BE DISPLAYED
Showing 1 to 10 of 19 entries
Wolyna Binti Pindi , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz , Norazlina Binti Mohammad Ridhwan (2026), Characteristics Of Dabai (canarium Odontophyllum) Seed Fat Fractions Produced From Solvent Fractionation
Norazlina Binti Mohammad Ridhwan (2026), Characteristics Of Dabai (canarium Odontophyllum) Seed Fat Fractions Produced From Solvent Fractionation
Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan (2026), Effect Of Red Rice-cassava Composite Flour On The Sensory And Quality Attributes Of Gluten-free Biscuits
Hasmadi Bin Mamat , Siti Faridah Binti Mohd Amin , Mohammad Tamrin Bin Mohamad Lal , Norazlina Binti Mohammad Ridhwan , Mohd Azrie Bin Awang , Ahmad Hazim Bin Abdul Aziz (2026), Nutritional, Functional, And Sensory Evaluation Of Corn-based Instant Cereal Enriched With Chickpea And Carrot Produced By Drum Drying
Mohd Sani Bin Sarjadi , Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz , Noorfarahzilah Binti Masri (2026), Characterization Of Tarap (artocarpus Odoratissimus) Composite Flour As A Functional Ingredient In Food Systems
Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz , Rovina Kobun , Jumardi Bin Roslan (2025), Comparative Analysis Of Supercritical Carbon Dioxide And Subcritical Water Extraction For Sabah Coffea Canephora
Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz (2025), Physicochemical, Thermal, And Polymorphic Properties Of Binary Blends From Bambangan Stearin And Palm Stearin
Rovina Kobun , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz , Norazlina Binti Mohammad Ridhwan (2025), The Potential And Current Applications Of Tapioca (manihot Esculenta Crantz) Flour And Starch As Functional Ingredients In Food Products–a Review
Wolyna Binti Pindi , Rovina Kobun , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan (2025), Innovative Uses Of Tapioca (manihot Esculenta Crantz) Flour And Starch In Food Products – A Review
Wolyna Binti Pindi , Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan , Rovina Kobun , Ahmad Hazim Bin Abdul Aziz , Fan Hui Yin , Sylvester Bin Mantihal , Jumardi Bin Roslan (2025), Composite Flour As An Innovative Food Ingredient In Bakery Products: A Review
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