PROF. MADYA DR. NORLELAWATI BINTI ARIFIN

PENSYARAH UNIVERSITI DS14

Faculty

Fakulti Sains Dan Teknologi

Usim Expert: https://expert.usim.edu.my/norlela Phone: 6533 E-mail: norlela@usim.edu.my

RESEARCHER ID

Google Scholar

Academic Qualifications

2010
PhD - Bioteknologi Makanan Dan Enzim
2002
Bachelor - Pengurusan Kualiti Makanan
2000
Diploma - Teknologi Makanan

Expertise

Nutritional Product Development Food Chemistry Food Analysis

Resume Curriculum Vitae

Scopus H-Index 7

1. THE EFFECT OF RICE AND GREEN BANANA FLOURS REPLACEMENT TO WHEAT FLOUR IN PUMPKIN MUFFIN ON PHYSICAL PROPERTIES, NUTRITIONAL COMPOSITION AND SENSORY ACCEPTANCE

SARJANA INTERNATIONAL JOURNAL OF SUSTAINABLE FOOD AND AGRICULTURE

2025 OTHER DATABASE CORRESPONDING AUTHOR
2. PHYSICAL PROPERTIES, NUTRITIONAL COMPOSITION AND SENSORY ACCEPTANCE OF EGGLESS PUMPKIN MUFFIN PREPARED USING PLANT-BASED INGREDIENTS

JOURNAL OF ADVANCED RESEARCH DESIGN

2024 OTHER DATABASE CORRESPONDING AUTHOR
3. GLUTEN-FREE MUFFIN: EFFECT OF COMPOSITE FLOURS (RICE, PUMPKIN AND UNRIPE BANANA) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY ATTRIBUTES

INTERNATIONAL JOURNAL OF ADVANCED RESEARCH IN FOOD SCIENCE AND AGRICULTURE TECHNOLOGY

2024 OTHER DATABASE CORRESPONDING AUTHOR
4. PHYSICOCHEMICAL PROPERTIES AND SENSORY PREFERENCE OF KEROPOK LEKOR WITH PARTIAL REPLACEMENT OF FISH FLESH WITH OYSTER MUSHROOM

MALAYSIAN JOURNAL OF SCIENCE, HEALTH & TECHNOLOGY

2023 MYCITE CORRESPONDING AUTHOR
5. EFFECT OF PACKAGING MATERIALS AND STORAGE TIME ON ANTHOCYANINS STABILITY OF RED CABBAGE-ROSELLE MIXED DRINK

FOOD RESEARCH

2023 SCOPUS CORRESPONDING AUTHOR

Journal 28
Proceeding 21
Chapter in Book 2
Book 0
Policy 0

Al-Khubara' : USIM Expert

PROF. MADYA DR. NORLELAWATI BINTI ARIFIN

1. ENHANCING SUSTAINABLE FARMING OF CLARIAS MACROCEPHALUS X C. GARIEPINUS: IMPACT OF HIG-PROTEIN PLANT DIETS AND BOTANICAL-DERIVED FNCTIONAL FEED ADDITIVES ON GROWTH PERFORMANCE, FLESH AND PROTEIN HYDROLYSATE QUALITY

2. UTILIZATION OF PINEAPPLE FRUIT WITH PETAI BELALANG AS FODDER SOURCE FOR LIVESTOCK

3. NUTRITIONAL COMPOSITION,PHYSICOCHEMICAL PROPERTIES AND SENSORY ATTRIBUTES OF KELI FARMED IN DIFFERENT AREAS IN NEGERI SEMBILAN AND PULAU PINANG

4. DETECTION OF ANIMAL BLOOD PLASMA IN SURIMI-BASED PRODUCT USING POLYMERASE CHAIN REACTION TECHNIQUE

5. INTEGRATED DATE-GOAT MILK PRODUCTION FOR POVERTY ALLEVIATION AND FOOD SECURITY IN MALAYSIA

1. THE EFFECT OF RICE AND GREEN BANANA FLOURS REPLACEMENT TO WHEAT FLOUR IN PUMPKIN MUFFIN ON PHYSICAL PROPERTIES, NUTRITIONAL COMPOSITION AND SENSORY ACCEPTANCE

2. PHYSICAL PROPERTIES, NUTRITIONAL COMPOSITION AND SENSORY ACCEPTANCE OF EGGLESS PUMPKIN MUFFIN PREPARED USING PLANT-BASED INGREDIENTS

3. GLUTEN-FREE MUFFIN: EFFECT OF COMPOSITE FLOURS (RICE, PUMPKIN AND UNRIPE BANANA) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY ATTRIBUTES

4. PHYSICOCHEMICAL PROPERTIES AND SENSORY PREFERENCE OF KEROPOK LEKOR WITH PARTIAL REPLACEMENT OF FISH FLESH WITH OYSTER MUSHROOM

5. EFFECT OF PACKAGING MATERIALS AND STORAGE TIME ON ANTHOCYANINS STABILITY OF RED CABBAGE-ROSELLE MIXED DRINK

1. EVALUATING THE PROXIMATE ANALYSIS OF SMOKED BANANA FRUIT LEATHER WITH PROBIOTIC

2. PHYSICOCHEMICAL AND SENSORY ACCEPTANCE OF CATDISH-BASED KEROPOK LEKOR ADDED WITH OYSTER MUSHROOM

3. PHYSICAL AND NUTRITIONAL PROPERTIES OF LOAF BREAD ENRICHED WITH CHIA AND FLAX SEEDS AS EGG REPLACERS

4. PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF CATFISH CONTAINING-KEROPOK LEKOR

5. PHYSICOCHEMICAL AND PROXIMATE PROPERTIES OF CHICKEN SAUSAGES SUBSTITUTES WITH CHIA SEED POWDER AND ITS SENSORY ACCEPTANCE

1. ASAS PEMBUNGKUSAN MAKANAN

2. OLIVE OIL AS MAGIC REMEDY

1. BALQISH JULIANA BINTI ALI

2. NOOR ALBATRISYA BINTI MOHD ALBUNAI

3. NUR FARAH HANI BINTI MUHAMAD

4. SYARIFAH HAZIRAH BINTI SYD JAAFAR

5. SYAMSUL KAMAR BIN MUHAMAD @ WAHAB

1. CARBONATED GINGER AND PINEAPPLE JUICE (ADDED WITH PROBIOTIC)

2. Sweetlite Eggless Delight: Reduced Sugar Muffin

3. MuFISH SAUSAGE

1. GINGER FLOSS

2. FROM CHAOS TO CONVENIENCE: REDUCED-SUGAR EGGLESS CHOCOLATE MUFFIN IN READY-TO-BAKE BATTER FOR MODERN LIVING

3. TROPICRUNCH YOGURT

4. GLUTEN FREE -MUFFIN: EFFECT OF COMPOSITE FLOURS (RICE, PUMPKIN AND UNRIPE BANANA) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY ATTRIBUTES

5. SWEETLITE EGGLESS DELIGHT: REDUCED SUGAR MUFFIN

1. ANUGERAH PENYELIDIKAN TERBAIK (SAINS, TEKNOLOGI DAN PERUBATAN)

2. SILVER MEDAL IN MARDI SGIENCE & TECHNOLOGY EXHIBITION

3. SILVER AWARD - PROFESIONAL HALAL TRAINING PROGRAMME AT PERSIDANGAN DAN EKSPO CIPTAAN INSTITUT PENGAJIAN TINGGI ANTARABANGSA 2017 (PECIPTA 2017)