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Dr Mohammed Nazrim Marikkar

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  1. Marikkar, Mohammed Nazrim and Ahmad Nizar, Nina Naquiah and Mirghani, Mohamed Elwathig Saeed and Ahmad Fadzillah, Nurulhidayah and Abdul Manaf, Yanty Noorzianna (2017) Differentiation of fractionated components of lard from other animal fats using different analytical techniques. Sains Malaysiana, 46 (2). pp. 209-216. ISSN 0126-6039
  2. Adekola, Kehinde Adedeji and Salleh, Abu Bakar and Zaidan, Uswatun Hasanah and Azlan, Azrina and Chiavaro, Emma and Paciulli, Maria and Marikkar, Nazrim (2017) Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos Nucifera L.) testa and selected bean seed coats. Italian Journal of Food Science, 29 (4). pp. 741-753. ISSN 1120-1770
  3. Abd. Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzlillah, Nurrulhidayah and Miskandar, Mat Sahri (2017) Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard. International Food Research Journal, 24 (Suppl.). S348-S354. ISSN 1985-4668
  4. Abd. Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzillah, Nurulhidayah and Miskandar, Mat Sahri (2017) Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. International Food Research Journal, 24 (Suppl.). pp. 355-362. ISSN 1985-4668
  5. Yanty, N. A M and Marikkar, Nazrim and Miskandar, Mat Sahri and Bockstaele, F. Van and Dewettinck, Koen and Nusantoro, Bangun Prajanto (2017) Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties. Grasas y Aceites, 68 (1). e181-1-e181-8. ISSN 0017-3495
  6. Abu Bakar, Tanko and Marikkar, Nazrim and Salleh, Abubakar and Azlan, Azrina and Jivan, Make (2017) Evaluation of brans of different rice varieties for their antioxidative and antihyperglycemic potentials. Journal of Food Biochemistry, 41 (2). pp. 1-7. ISSN 0145-8884
  7. Marikkar, Mohammed Nazrim and Yanti, N. and Paciulli, Maria and Chiavaro, Emma (2017) Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: A review. Italian Journal of Food Science, 29 (1). pp. 19-37. ISSN 1120-1770
  8. Noorzyanna, Yanty and Marikkar, Mohammed Nazrim and Shuhaimi, Mustafa and Mat Sahri, Miskandar (2017) Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB). International Journal of Food Properties, 20 (1). pp. 465-474. ISSN 1094-2912
  9. Marikkar, Mohammed Nazrim (2016) Defatted coconut residue polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro. Journal of Food Science and Technology-Mysor, Not available (Not available). ISSN 0022-1155 (In Press)
  10. Abu Bakar, Tanko and Marikkar, Mohammed Nazrim and Saleh, Abu Bakar and Azlan, Azlina and Jivan, Make (2016) Evaluation of brans of different rice varieties for their anti-oxidative and anti-hyperglycemic potentials. Journal of Food Biochemistry, 41. ISSN 0145-8884 (In Press)
  11. Marikkar, Mohammed Nazrim and Tan, S.J. and A., Salleh and A, Azrina and M.A.M, Shukri (2016) Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials. International Food Research Journal, 23 (5). pp. 1988-1995. ISSN 1985-4668
  12. Marikkar, Mohammed Nazrim and Nasyrah, A.R. and Mirghani, Mohamed Elwathig Saeed and Dzulkifly, M.H. (2016) Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients. In: 4th International Conference on Biotechnology Engineering 2016 (ICBioE 2016), 25th-27th July 2016, Kuala Lumpur.
  13. Marikkar, Mohammed Nazrim and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi (2016) Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review. Journal of Food Chemistry & Nanotechnology, 2 (1). pp. 32-41.
  14. Marikkar, Mohammed Nazrim (2014) A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends. In: International Conference on Advances in Plant Biochemistry and Biotechnology 2014, 9th-10th Dec. 2014, Faculty Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor. (Unpublished)
  15. Ahmad Nizar, Nina Naquiah and Marikkar, Mohammed Nazrim and Mustafa, Shuhaimi (2016) Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques. Grasas y Aceites, 67 (2). pp. 1-8. ISSN 0017-3495
  16. Marikkar, Mohammed Nazrim (2012) Seed fat from Madhuca longifolia as raw material for Halal alternative fats. In: International Conference on Food Science and Nutrition (ICFSN 2012), 2nd-4th April 2012, Kota Kinnabalu, Sabah.
  17. Marikkar, Mohammed Nazrim (2013) Differentiation of pork from other meat species by lipid analysis methodologies. In: Food Innovation Asia Conference 2013, 13th-14th June 2013, Bangkok, Thailand.
  18. Marikkar, Mohammed Nazrim (2012) Discrimination of plant and animal derived MAG and DAG by principle component analysis of fatty acid composition and thermal profile data. International Food Research Journal, 19 (4). pp. 1497-1501. ISSN 19854668 (P), 22317546 (O)
  19. Marikkar, Mohammed Nazrim (2005) Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils. Food Chemistry, 90. pp. 23-30. ISSN 0308-8146
  20. Abdul Manaf, Yanty Noorzianna and Marikkar, Mohammed Nazrim and Miskandar, Mat Sahri (2012) Comparing the thermo-physical characteristics of lard and selected plant fats. Grasas y Aceites, 63 (3). pp. 328-334. ISSN 0017-3495

Most Viewed Items

Item titleViews
1DSC as a valuable tool for the evaluation of adulteration oils and fats 672
2Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques656
3Composition and thermal analysis of binary mixture of Mee fat and palm stearin623
4Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/ Sekaki variety619
5Comparing the thermo-physical characteristics of lard and selected plant fats570
6Effect of varietal differences on composition and thermal behavior of avocado oil556
7Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review555
8Differentiation of pork from other meat species by lipid analysis methodologies545
9A review on food values of selected tropical fruits' seeds 528
10Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from candida antarctica to simulate the properties of lard523
11Use of differential scanning calorimetry to detect canola oil (brassica napus L.) adulterated with lard stearin514
12Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry491
13Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques489
14Seed fat from Madhuca longifolia as raw material for Halal alternative fats 485
15Lard uptake and its detection in selected food products deep-fried in lard482
16Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein482
17Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter482
18Evaluation of the modified-ceylon copra kiln for accelerated production of ball copra480
19Composition and thermal characteristics of madhuca longifolia seed fat and its solid and liquid fractions476
20Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review475
21Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers472
22A study on the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends470
23Effect of Moringa oleifera oil blending on fractional crystallization behavior of palm oil467
24Determination of type of fat ingredient in some commercial biscuit formulation464
25Effect of fractional crystallization on composition and thermal behavior of coconut oil463
26Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard442
27Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry435
28Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter432
29Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials430
30Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis430