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 11 to 19 of 19 entries
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
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 , Ahmad Hazim Bin Abdul Aziz , Norazlina Binti Mohammad Ridhwan (2024), Developing Healthier Biscuit Alternatives: An Analysis Of Tapioca, Desiccated Coconut, And Wheat Flour Blends
Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan (2024), Production Of Cocoa Butter Alternatives From Blending Bambangan Kernel Fat Stearin And Palm Stearin For Potential Applications
Wolyna Binti Pindi , Ahmad Hazim Bin Abdul Aziz , Rovina Kobun , Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat (2024), Utilizing Seaweeds For Food Production And Applications: A Comprehensive Review Of Kappaphycus Alvarezii
Rovina Kobun , Wolyna Binti Pindi , Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat , Jumardi Bin Roslan , Ahmad Hazim Bin Abdul Aziz (2024), Quality Characteristics Of Cookies Made With Red Rice Flour Composite Flour
Norazlina Binti Mohammad Ridhwan , Md Jahurul Haque Akanda (2023), Fatty Acids, Triacylglycerols, Thermal Properties, Morphology And Antioxidant Activity Of Canarium Odontophyllum Seed Oil
Norazlina Binti Mohammad Ridhwan , Md Jahurul Haque Akanda (2023), Physical Blending Of Fractionated Bambangan Kernel Fat Stearin And Palm Oil Mid-fraction To Formulate Cocoa Butter Equivalent.
Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan (2023), Physical Blending Of Fractionated Bambangan Kernel Fat Stearin And Palm Oil Mid-fraction To Formulate Cocoa Butter Equivalent
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