Dr. Ramlah George @ Mohd. Rosli
Fakulti Sains Makanan Dan Pemakanan, UMS
Dr. Ramlah George @ Mohd. Rosli is a distinguished researcher at Fakulti Sains Makanan Dan Pemakanan, University Malaysia Sabah. Their research focuses on Expertise: Public Health Nutrition-, glycaemic, index/response; effect of carbohydrate containing foods/meals on blood glucose, Research interest: Interventions that promote healthy diet and lifestyle for good health .
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. Ramlah George @ Mohd. Rosli holds Doctor of Philosophy (Ph.D.) from Glasgow University, Scotland , 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
Doctor Of Philosophy (ph.d.)
Glasgow University, Scotland
2015
M.sc. (med. Sci.) In Human Nutrition Awarded With Specialisation In Public Health Nutrition
Glasgow University, Scotland
2002
Bachelor Of Science (hons) In Food Science And Nutrition (food Science)
Universiti Kebangsaan Malaysia
1999
Research Collaborators
Research
Projects
20
Active
3
Grants
RM 936,800.00
Research Interests & Expertise
Food And Nutrition Sciences - Other Nutrition Sciences N.E.C
Publications
Total Publications by Year
Scopus Metrics
Scopus ProfileDocuments
16
H-Index
11
Citations
387
Affiliation
Universiti Malaysia Sabah
Research listing
Current Research Projects
Social and behaviour change to improve child nutrition in sabah in alternative school system and family setting : a case study
Member
2025 - 2025
Nutrikids academy: boosting children's fruit and vegetable intake with hands-on school-based nutrition and cooking education
Member
2024 - 2026
Effects of consumption of food fortified with duckweed on blood pressure in prehypertensive human subjects
Member
2023 - 2026
Publications listing
NOTE: PUBLICATION DATA FOR THE LAST 3 YEARS WILL BE DISPLAYED
Showing 1 to 10 of 10 entries
Ramlah George @ Mohd. Rosli , Patricia @ Patricia Clementina Matanjun (2025), The Potential Of Noodles Incorporated With Green Seaweed Caulerpa Lentillifera As A Low-glycaemic Food
Patricia @ Patricia Clementina Matanjun , Sylvester Bin Mantihal , Ramlah George @ Mohd. Rosli , Wolyna Binti Pindi (2025), Duckweed Protein: Extraction, Modification, And Potential Application
Ramlah George @ Mohd. Rosli , Sylvester Bin Mantihal , Wolyna Binti Pindi , Hasmadi Bin Mamat , Patricia @ Patricia Clementina Matanjun (2025), Effects Of Palm Stearin And Seaweed Powder (kappaphycus Alvarezii) On The Quality Of Reduced-fat Chicken Sausages
Ramlah George @ Mohd. Rosli (2024), Glycaemic Response Of Mixed Meals With Various Portions Of Green Mustard Leaves (sawi) And Their Effects On Perceived Appetite And Satiety
Ramlah George @ Mohd. Rosli , Patricia @ Patricia Clementina Matanjun (2024), Proximate Composition, Sensory Evaluation, And Mineral Content Of Noodles Incorporated With Green Seaweed, Caulerpa Lentillifera,powder
Ramlah George @ Mohd. Rosli , Wolyna Binti Pindi (2024), The Effects Of Polod (arenga Undulatifolia) Powder Towards Physicochemical Properties And Sensory Attributes Of Chicken Patties
Mohd Sani Bin Sarjadi , Noorakmar Binti Ab. Wahab , Ramlah George @ Mohd. Rosli , Ahmad Hazim Bin Abdul Aziz , Hasmadi Bin Mamat (2023), Utilization Of Seaweed Composite Four (kappaphycus Alvarezii) In The Development Of Steamed Bun
Ramlah George @ Mohd. Rosli (2023), Proximate Composition, Sensory Evaluation, And Mineral Content Of Noodles Incorporated With Green Seaweed, Caulerpa Lentillifera, Powder
Noorakmar Binti Ab. Wahab , Mohd Sani Bin Sarjadi , Ramlah George @ Mohd. Rosli , Hasmadi Bin Mamat (2023), Utilization Of Seaweed Composite Flour (kappaphycus Alvarezii) In The Development Of Steamed Bun
Lee Jau Shya , Ramlah George @ Mohd. Rosli , Mohd Sani Bin Sarjadi , Hasmadi Bin Mamat (2023), Physicochemical, Functional Properties, In Vitro Starch Digestibility And Estimated Glycaemic Index Of Composite Flour Influenced By Resistant Starch