| Aloe vera gel as a novel edible coating for fresh fruits: A review J Misir, FH Brishti, MM Hoque American Journal of Food Science and Technology 2 (3), 93-97, 2014 | 219 | 2014 |
| Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein International Food Research Journal 24 (4), 2017 | 169* | 2017 |
| Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder FH Brishti, SY Chay, K Muhammad, MR Ismail-Fitry, M Zarei, ... Food Research International 138, 109783, 2020 | 104 | 2020 |
| Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality FH Brishti, SY Chay, K Muhammad, MR Ismail-Fitry, M Zarei, N Saari Innovative Food Science & Emerging Technologies 67, 102591, 2021 | 93 | 2021 |
| Effect of biopreservatives on storage life of papaya (Carica papaya L.) FH Brishti, J Misir, A Sarker International Journal of Food Studies 2 (1), 2013 | 93 | 2013 |
| Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion FH Brishti, SY Chay, K Muhammad, MR Ismail-Fitry, M Zarei, ... Food Chemistry 344, 128643, 2021 | 87 | 2021 |
| Two-trace two-dimensional (2T2D) correlation infrared spectral analysis of Spirulina platensis and its commercial food products coupled with chemometric analysis E Kavitha, LD Stephen, FH Brishti, S Karthikeyan Journal of Molecular Structure 1244, 130964, 2021 | 17 | 2021 |
| The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates FN Abd Rahim, WZW Ibadullah, N Saari, FH Brishti, NA Mustapha, ... International journal of biological macromolecules 242, 124908, 2023 | 7 | 2023 |
| Mycoprotein as a meat substitute: production, functional properties, and current challenges-a review R Khan, FH Brishti, B Arulrajah, YM Goh, MHA Rahim, R Karim, ... International Journal of Food Science and Technology, 2023 | 6 | 2023 |
| Texturized mung bean protein as a sustainable food source: Techno-functionality, anti-nutrient property, in vivo protein quality and toxicity F. H. Brishti, S. Y. Chay, K. Muhammad, I. F. Mohammad Rashedi, M. Zarei and ... Food & Function, 2020 | 6 | 2020 |
| Effect of Protein Concentration, pH, and Ionic Strength on the Adsorption Properties of Rice Bran Protein Concentrate at the Oil-Water Interface FN Abd Rahim, WZW Ibadullah, N Saari, NA Mustapha, FH Brishti, ... Food and Bioproducts Processing, 2024 | | 2024 |
| Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties AS Wei, FH Brishti, MSA Sani, I Ishamri, NM Sarbon, MR Ismail-Fitry LWT, 116231, 2024 | | 2024 |
| Lentil Protein: A Sustainable and Green Alternative to Animal Meat Protein FH Brishti, T Mzek, N Saari, EJ Rifna, M Dwivedi, K K., P Kaur Lentils: Production, Processing Technologies, Products, and Nutritional …, 2023 | | 2023 |
