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
NOTE: N/A = Data not available, 0 = Data not completed
Scopus Metrics
Scopus ProfileDocuments
22
H-Index
9
Citations
247
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
Rovina Kobun , Wolyna Binti Pindi , Norazlina Binti Mohammad Ridhwan , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat (2025), Innovative Uses Of Tapioca (manihot Esculenta Crantz) Flour And Starch In Food Products – A Review
Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz (2025), Physicochemical, Thermal, And Polymorphic Properties Of Binary Blends From Bambangan Stearin And Palm Stearin
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
Norazlina Binti Mohammad Ridhwan , Wolyna Binti Pindi , Ahmad Hazim Bin Abdul Aziz , Rovina Kobun , Hasmadi Bin Mamat (2024), Utilizing Seaweeds For Food Production And Applications: A Comprehensive Review Of Kappaphycus Alvarezii
Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , Rovina Kobun , Norazlina Binti Mohammad Ridhwan , Jumardi Bin Roslan , Wolyna Binti Pindi (2024), Quality Characteristics Of Cookies Made With Red Rice Flour Composite Flour
Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat , 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 (2023), Physical Blending Of Fractionated Bambangan Kernel Fat Stearin And Palm Oil Mid-fraction To Formulate Cocoa Butter Equivalent
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.
Md Jahurul Haque Akanda , Norazlina Binti Mohammad Ridhwan (2023), Fatty Acids, Triacylglycerols, Thermal Properties, Morphology And Antioxidant Activity Of Canarium Odontophyllum Seed Oil
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