Dr. Norazlina Binti Mohammad Ridhwan

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.

Email CV Summary

Contact Information

Email

azlina_ridhwan@ums.edu.my

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 Profile

Documents

22

H-Index

9

Citations

233

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 14 entries

1.

Hasmadi Bin Mamat , Norazlina Binti Mohammad Ridhwan , Rovina Kobun , Fan Hui Yin , Sylvester Bin Mantihal , Ahmad Hazim Bin Abdul Aziz , Jumardi Bin Roslan , Wolyna Binti Pindi (2025) , Composite Flour As An Innovative Food Ingredient In Bakery Products: A Review

2.

Hasmadi Bin Mamat , Norliza Binti Julmohammad , Norazlina Binti Mohammad Ridhwan (2025) , Effect Of Drying Pre-treatment On Nutritional Composition, Fatty Acid Profile, And Antioxidant Properties Of Bambangan (mangifera Pajang) Seed And Its Fat

3.

Norazlina Binti Mohammad Ridhwan (2025) , Terminalia Catappa Fruit And Its Industrial Application: A Review

4.

Wolyna Binti Pindi , Rovina Kobun , Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz (2025) , Innovative Uses Of Tapioca (manihot Esculenta Crantz) Flour And Starch In Food Products – A Review

5.

Norazlina Binti Mohammad Ridhwan , Jumardi Bin Roslan , Hasmadi Bin Mamat , Rovina Kobun , Ahmad Hazim Bin Abdul Aziz (2025) , Comparative Analysis Of Supercritical Carbon Dioxide And Subcritical Water Extraction For Sabah Coffea Canephora

6.

Norazlina Binti Mohammad Ridhwan , Rovina Kobun , Hasmadi Bin Mamat , Ahmad Hazim Bin Abdul Aziz (2025) , The Potential And Current Applications Of Tapioca (manihot Esculenta Crantz) Flour And Starch As Functional Ingredients In Food Products–a Review

7.

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

8.

Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat , Jumardi Bin Roslan , Rovina Kobun , Ahmad Hazim Bin Abdul Aziz , Wolyna Binti Pindi (2024) , Quality Characteristics Of Cookies Made With Red Rice Flour Composite Flour

9.

Hasmadi Bin Mamat , Wolyna Binti Pindi , Rovina Kobun , Ahmad Hazim Bin Abdul Aziz , Norazlina Binti Mohammad Ridhwan (2024) , Utilizing Seaweeds For Food Production And Applications: A Comprehensive Review Of Kappaphycus Alvarezii

10.

Ahmad Hazim Bin Abdul Aziz , Norazlina Binti Mohammad Ridhwan , Hasmadi Bin Mamat (2024) , Developing Healthier Biscuit Alternatives: An Analysis Of Tapioca, Desiccated Coconut, And Wheat Flour Blends

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