| Applications of composite flour in development of food products. M Noorfarahzilah, JS Lee, MS Sharifudin, AB Mohd Fadzelly, M Hasmadi International Food Research Journal 21 (6), 2014 | 236 | 2014 |
| The effect of seaweed composite flour on the textural properties of dough and bread H Mamat, P Matanjun, S Ibrahim, SF Md. Amin, M Abdul Hamid, ... Journal of applied phycology 26, 1057-1062, 2014 | 185 | 2014 |
| Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit H Mamat, SE Hill Journal of food science and technology 51, 1998-2005, 2014 | 169 | 2014 |
| Physicochemical properties of commercial semi-sweet biscuit H Mamat, MOA Hardan, SE Hill Food Chemistry 121 (4), 1029-1038, 2010 | 136 | 2010 |
| Functional properties of composite flour: A review Hasmadi, M., Noorfarahzilah, M., Noraidah, H., Zainol, M. K. Food Research 4 (6), 1820–1831, 2020 | 118 | 2020 |
| Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves ML Barek, M Hasmadi, AZ Zaleha, ABM Fadzelly International Food Research Journal 22 (2), 661, 2015 | 87 | 2015 |
| Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures H Mamat, IN Aini, M Said, R Jamaludin Food chemistry 91 (4), 731-736, 2005 | 82 | 2005 |
| The influence of seaweed composite flour on the physicochemical properties of muffin H Mamat, JMH Akanda, MK Zainol, YA Ling Journal of aquatic food product technology 27 (5), 635-642, 2018 | 73 | 2018 |
| Structural and functional properties of major ingredients of biscuit. H Mamat, SE Hill International food research journal 25 (2), 2018 | 67 | 2018 |
| Frying stability of rice bran oil and palm olein HY Fan, MS Sharifudin, M Hasmadi, HM Chew International Food Research Journal 20 (1), 403, 2013 | 67 | 2013 |
| Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review MHA Jahurul, FS Azzatul, MS Sharifudin, MJ Norliza, M Hasmadi, JS Lee, ... Trends in Food Science & Technology 99, 367-374, 2020 | 48 | 2020 |
| Trends in blending vegetable fats and oils for cocoa butter alternative application: A review MR Norazlina, MHA Jahurul, M Hasmadi, AH Mansoor, J Norliza, ... Trends in Food Science & Technology 116, 102-114, 2021 | 42 | 2021 |
| Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia Hasmadi Mamat, Harlina L., Jau-Shya L., Khairi Zainol Food Research 4 (4), 991-999, 2020 | 34 | 2020 |
| Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives MHA Jahurul, LL Ping, MS Sharifudin, M Hasmadi, AH Mansoor, JS Lee, ... Lwt 107, 64-71, 2019 | 30 | 2019 |
| Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products MJ Haque Akanda, N MR, A FS, S Shaarani, H Mamat, JS Lee, M AH, ... Food Reviews International 36 (6), 601-625, 2020 | 26 | 2020 |
| Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient MK Zainol, I Mohd Subri, AI Zamri, Z Mohd Zin, A Fisal, H Mamat Food Res 4 (3), 636-644, 2020 | 23 | 2020 |
| Balancing functional and health benefits of food products formulated with palm oil as oil sources NS Sulaiman, MD Sintang, S Mantihal, HM Zaini, E Munsu, H Mamat, ... Heliyon 8 (10), 2022 | 22 | 2022 |
| Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract AA Azuan, ZZ Mohd, M Hasmadi, ND Rusli, MK Zainol Food Research, 2020 | 22 | 2020 |
| Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative MHA Jahurul, Y Soon, M Shaarani Sharifudin, M Hasmadi, AH Mansoor, ... International Journal of Food Science & Technology 53 (7), 1689-1697, 2018 | 19 | 2018 |
| Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour M Noorfarahzilah, AH Mansoor, M Hasmadi Food Research 1 (3), 89-96, 2017 | 19 | 2017 |
