1. Yusof, H.M., M.A. Manan, N.M. Sarbon and A. Ali, 2017. Gender differences on the effects of honey and black seed mixture supplementation. J. Sustain. Sci. Manage., 12: 119-134.
   Direct Link  |  
2. Nazmi, N.N., M.I.N. Isa and N.M. Sarbon, 2017. Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film. Food Biosci., 19: 149-155.
   CrossRef  |  Direct Link  |  
3. Ishak, N.H. and N.M. Sarbon, 2017. Production of fish protein hydrolysate and bioactive peptide from fish waste processing industry: A review. Food Bioprocess Technol., 10.1007/s11947-017-1940-1.
   CrossRef  |  
4. Ishak, N.H. and N.M. Sarbon, 2017. Optimization of the enzymatic hydrolysis conditions of waste from shortfin scad (Decapterus macrosoma) for the production of angiotensin I-converting enzyme (ACE) inhibitory peptide using response surface methodology. Int. Food Res. J., 24: 1735-1743.
   Direct Link  |  
5. Halim, N.R.A. and N.M. Sarbon, 2017. A response surface approach on hydrolysis condition of eel (Monopterus Sp.) protein hydrolysate with antioxidant activity. Int. Food Res. J., 24: 1081-1093.
   Direct Link  |  
6. Bakry, N.F., M.I.N. Isa and N.M. Sarbon, 2017. Effect of sorbitol at different concentrations on the functional properties of gelatin/carboxymethyl cellulose (CMC)/chitosan composite films. Int. Food Res. J., 24: 1753-1762.
   Direct Link  |  
7. Azemi, W.A.W.M., N.A. Samsudin, N.R.A. Halim and N.M. Sarbon, 2017. Bioactivity of enzymatically prepared eel (Monopterus sp.) protein hydrolysate at different molecular weight. Int. Food Res. J., 24: 571-578.
8. Aishah, S., M.A. Amiza, N.M. Sarbon and W.A.M. Effendy, 2017. Optimization of enzymatic protein hydrolysis conditions on Angiotensin-converting enzyme inhibitory (ACEI) activity from blood cockle (Anadara granosa) meat. Int. Food Res. J., 24: 565-570.
9. Wan Hasyera, W.O. and N.M. Sarbon, 2016. Functional properties and antioxidant activity of chicken skin gelatin hydrolysate as influenced by drying method of gelatin produced. J. Food Sci. Technol., 53: 3928-3938.
10. Suderman, N., M.I.N. Isa and N.M. Sarbon, 2016. Effect of drying temperature on the functional properties of biodegradable CMC-based films. Int. Food Res. J., 23: 1075-1084.
11. Nur Hazirah, M.A.S.P., M.I.N. Isa and N.M. Sarbon, 2016. Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packaging Shelf Life, 9: 55-63.
    CrossRef  |  Direct Link  |  
12. Jamil, N.H., N.R.A. Halim and N.M. Sarbon, 2016. Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surface methodology (RSM). Int. Food Res. J., 23: 1-9.
    Direct Link  |  
13. Jahit, I.S., N.N.M. Nazmi, M.I.N. Isa and N.M. Sarbon, 2016. Preparation and physical properties of gelatin/CMC/chitosan composite films as affected by drying temperature. Int. Food Res. J., 23: 1068-1074.
14. Halim, N.R.A., H.M. Yusof and N.M. Sarbon, 2016. Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review. Trends Food Sci. Technol., 51: 24-33.
    CrossRef  |  Direct Link  |  
15. Baharuddin, N.A., N.R.A. Halim and N.M. Sarbon, 2016. Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus Sp.) protein hydrolysate. Int. Food Res. J., 23: 1424-1431.
16. Sarbon, N.M., S. Sandanamsamy, S.F.S. Kamaruzaman and F. Ahmad, 2015. Chitosan extracted from mud crab (Scylla olivicea) shells: Physicochemical and antioxidant properties. J. Food Sci. Technol., 52: 4266-4275.
    CrossRef  |  Direct Link  |  
17. Sarbon, N.M., F. Badii and N.K. Howell, 2015. The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties. Food Hydrocolloids, 45: 83-92.
    CrossRef  |  Direct Link  |  
18. Rosli, N. and N.M. Sarbon, 2015. Physicochemical and structural properties of eel (Monopterus sp.) skin gelatin as compared to bovine gelatin. Int. Food Res. J., 22: 699-706.
19. Razali, A.N., N.M. Sarbon and A.M. Amin, 2015. Antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate at different molecular weight. Int. Food Res. J., 22: 651-660.
    Direct Link  |  
20. Rasli, H.I. and N.M. Sarbon, 2015. Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. Int. Food Res. J., 22: 584-592.
21. Rafi, N.M., N.M. Sarbon, N.R.A. Halim and A.M. Amin, 2015. Response surface optimization of enzymatic hydrolysis condition of lead tree (Leucaena leucocephala) seed hydrolysate. Int. Food Res. J., 22: 1015-1023.
22. Nurul, A.G. and N.M. Sarbon, 2015. Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin. Int. Food Res. J., 22: 572-583.
    Direct Link  |  
23. Hamzah, N., N.M. Sarbon and A.M. Amin, 2015. Physical properties of cobia (Rachycentron canadum) surimi: Effect of washing cycle at different salt concentrations. J. Food Sci. Technol., 52: 4773-4784.
    CrossRef  |  Direct Link  |  
24. Hamid, S.A., N.R.A. Halim and N.M. Sarbon, 2015. Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase. Int. Food Res. J., 22: 1615-1623.
25. Shukri, W.H.Z., E.N.H. Hamzah, N.R.A. Halim, M.I.N. Isa and N.M. Sarbon, 2014. Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut). Int. Food Res. J., 21: 1777-1787.
    Direct Link  |  
26. Sarbon, N.M., C.S. Cheow, Z.W. Kyaw and N.K. Howell, 2014. Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin. Int. Food Res. J., 21: 317-324.
27. Halim, N.R.A., W.H.Z. Shukri, M.N. Lani and N.M. Sarbon, 2014. Effect of different hydrocolloids on the physicochemical properties and microbiological quality of fermented cassava (tapai ubi) ice cream. Int. Food Res. J., 21: 1825-1836.
28. Sarbon, N.M., F. Badii and N.K. Howell, 2013. Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin. Food Hydrocolloids, 30: 143-151.
    CrossRef  |  Direct Link  |  
29. Cheow, C.S., M.S. Norizah, Z.Y. Kyaw and N.K. Howell, 2007. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem., 101: 386-391.
    CrossRef  |  Direct Link  |