Publications

Mahmood, A., Mohamad, N. J., Sarbon, N. M., Mohd Zin, Z., & Azlin-Hasim, S. (2022). Development of people with disabilities (PWD)-friendly module for bakery production. Food Research, 6(2), 34-40.

Zakaria, Fatariah & Wan Ishak, Wan Rosli & Wan Ahmad, Wan Amir Nizam & Safuan, Sabreena & Tengku Ismail, Tengku Alina. (2022). Hypoglycaemic and Protective Effects of Benincasa hispida Aqueous Extract in Streptozotocin-Induced Diabetic Rats. Sains Malaysiana. 51. 783-793. 10.17576/jsm-2022-5103-12. 

Salisu, Baha'Uddeen & Anua, Siti Marwanis & Wan Ishak, Wan Rosli & Mazlan, Nurzafirah. (2022). Mycotoxigenic fungi contamination of grains and peanuts from open markets in Kelantan, Malaysia. Food Research. 6. 69-77. 10.26656/fr.2017.6(1).511. 

Bharadwaj, K. K., Ahmad, I., Pati, S., Ghosh, A., Sarkar, T., Rabha, B., ... & Rosli, W. I. W. (2022). Potent Bioactive Compounds From Seaweed Waste to Combat Cancer Through Bioinformatics Investigation. Frontiers in Nutrition, 9.

Salisu, B. U., Anua, S. M., Wan Rosli, W. I., Mazlan, N., & Haron, R. (2022). Ultra-fast RP-HPLC-FD-DAD for quantification of total aflatoxins in maize, rice, wheat, peanut and poultry feed without sample clean up, and population exposure risk assessment in Katsina, Nigeria: an optimization study. Journal of Environmental Science and Health, Part B, 1-13.

Salisu, Baha'Uddeen & Anua, Siti Marwanis & Wan Ishak, Wan Rosli & Mazlan, Nurzafirah. (2021). A Review on Hepatocellular Carcinoma Attributable to Chronic Aflatoxins' Exposure in Malaysia for the Last Two Decades. Malaysian Journal of Medicine and Health Sciences. 17. 223-232. 

Bahri, S. S., & Rosli, W. W. (2021). Antioxidant activity of shelf stable herbal seasoning incorporated with pleurotus Sajor-Caju (Oyster mushroom) powder. Food Research, 5(1), 57-64.

Dzulkiflee Ismail, Aliyalina Rahimi, Wan Rosli Wan Ishak, Naji Arafat Mahat, & Wan Nur Syuhaila Mat Desa. (2021). Classification Model for Detection and Discrimination Of Inedible Plastic Adulterated Palm Cooking Oil Using ATR-FTIR Spectroscopy Combined With Principal Component Analysis. Malaysian Journal of Analytical Sciences, 25(3), 388-398. 

Salisu, B., Anua, S. M., Ishak, W. R. W., & Mazlan, N. (2021). Development and validation of quantitative thin layer chromatographic technique for determination of total aflatoxins in poultry feed and food grains without sample clean-up. Journal of Advanced Veterinary and Animal Research, 8(4), 656-670.

Ishak, WRW; Ahmad, WANW; Bakar, NA (2021). Does Oyster Mushroom (Pleurotus sajorcaju) Powder Addition Improves Nutrient Composition, Sensory Acceptability and Glycaemic Index (GI) of Flatbread (Tortilla)?. Kuwait Journal of Science, 48(2).

Tai, Y.Y., Tengku Ismail, T.A., & Wan Rosli, W.I. (2021). Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap. Journal of Food Science, 5, 321-326.

Mousavi, L., Jusoh, A. M., & Ishak, W. W. (2021). Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables. International Food Research Journal, 28(5), 1088-1097.

Hamzah, N., Safuan, S., & Wan Ishak, W. R. (2021). Potential Effect of Polyphenolic-Rich Fractions of Corn Silk on Protecting Endothelial Cells against High Glucose Damage Using In Vitro and In Vivo Approaches. Molecules, 26(12), 3665.

Wan Rosli, W. I., & Habibah, B. (2021). The effect of bamboo shoot (gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty. Food Research, 5(1), 114-123. doi:10.26656/fr.2017.5(1).272

Helmyati, S., Amalia, A. W., Sholihah, H., Kurnia, M., Kiasaty, S., Wigati, M., ... & Hu, F. (2021). The Pattern of Carbohydrate Intake among University Students from Eastern Indonesia Tends to be Diverse. Current Nutrition & Food Science, 17(8), 867-875.

Nor Hayati, I., Hui, C. H., Ishak, W. R. W., Mohd Yusof, H., & Muhamad Hanidun, S. (2020). Effect of black seed oil, honey, whey protein concentrate and their interaction on antioxidant activity, elastic modulus and creaming index of O/W emulsions. Journal of Dispersion Science and Technology, 41(13), 1925-1936.

Ng, Y. V., Ismail, T. A. T., & Ishak, W. R. W. (2020). Effect of overripe banana in developing high dietary fibre and low glycaemic index cookie. British Food Journal.

Ng, Y. V., Alina, T. T., & Rosli, W. W. (2020). Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies. International Food Research Journal, 27(2), 252-260.

Anua, S. M., Ishak, W. R. W., Mazlan, N., & Lawal, U. (2020). Incidence, distribution and phenotypic characterisation of aflatoxigenic fungi contaminating commonly consumed food grains in Katsina State, Nigeria. Malaysian Journal of Medicine and Health Sciences, 16(111).

Helmyati, S., Kiasaty, S., Amalia, A. W., Sholihah, H., Kurnia, M., Wigati, M., ... & Hu, F. (2020). Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia. Journal of Diabetes & Metabolic Disorders, 19(2), 749-757.

Chapagai, M. K., WI, W. R., Karilla, T., & Pinkaew, S. (2019). Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia. Food Research, 4(3), 630-635.

Koh, W. Y., Uthumporn, U., Rosma, A., Effarizah, M. E., & Rosli, W. W. (2019). Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and inhibition against α-glucosidase. International Food Research Journal, 26(2), 429-439.

Samarathunga, J., Jayasinghe, M., Edirisinghe, M., Wijesekara, I., Abeysundara, P., Shafi, A., ... & Senadheera, S. (2019). Elemental analysis of commercially available rice samples in Malaysia by using ICP-MS and SEM-EDX. AJAB. Asian J Agric & Biol, 8(2), 174-185.

Mousavi, L., Wan Ishak, W. R., & Mousavi, M. (2019). Evaluation of physicochemical methods for dormancy breakage and germination of Datura stramonium seeds. Journal of Chemical Health Risks, 9(3), 217-224.

Tai, Y. Y., Alina, T. I. T., & Rosli, W. I. W. (2019). Improvement of Physico-chemical Properties, Antioxidant Capacity and Acceptability of Carrot Cake by Partially Substituting Sugar with Concentrated Nypa fruticans Sap. Pertanika Journal of Tropical Agricultural Science, 42(3).

Mousavi, L., Binti Razali, N. N., & Wan Ishak, W. R. (2019). Nutritional composition and physicochemical properties of sausages developed with non-meat ingredients (Tofu). Journal of Chemical Health Risks, 9(4), 275-282.

Lim, X. X., Koh, W. Y., Uthumporn, U., Maizura, M., & Wan Rosli, W. I. (2019). The development of legume-based yogurt by using water kefir as starter culture. International Food Research Journal, 26(4).

Nordiana, A. B., Wan Rosli, W. I., & Wan Amir Nizam, W. A. (2019). The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta. International Food Research Journal, 26(4).

Mousavi, L., S.M.Z., N.F., & W.I., W.R. (2019). Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties. Food Research, 3 (6), 649-657

Rosli, W. W., Haffizah, S. N., & Nurraihana, H. R. (2018). Antioxidative and scavenging Properties of polyphenolic rich-fraction of cornlettes (young Zea mays). International Journal of Recent Technology and Engineering, 7, 5.

Hamid, N. F., Jalil, R. A., Hashim, R., Mohd, A. S., Ishak, W. R. W., Naing, N. N., ... & Yamamoto, S. (2018). Determination Of Sugar Composition of Selected Sugar Sweetened Beverages (SSBS) And Snack Foods In Kelantan. Malaysian Applied Biology, 47(4), 45-52.

Othman, N. A., Abdul Manaf, M., Harith, S., & Wan Ishak, W. R. (2018). Influence of avocado puree as a fat replacer on nutritional, fatty acid, and organoleptic properties of low-fat muffins. Journal of the American College of Nutrition, 37(7), 583-588.

Nurraihana, H., Wan Rosli, W. I., Sabreena, S., & Norfarizan-Hanoon, N. A. (2018). Optimisation extraction procedure and identification of phenolic compounds from fractional extract of corn silk (Zea mays hair) using LC-TOF/MS system. Journal of Food Measurement and Characterization, 12(3), 1852-1862.

Ismail, T., Jalil, R. A., Wan Ishak, W. R., Hamid, N. F., Wan Nik, W. S., Jan Mohamed, H. J., Mohd, N. H., Arifin, W. N., Mohamed, W., Ibrahim, M. I., Ismail, R., Hassim, T., Aris, T., & Wan Muda, W. M. (2018). Understanding Dieting and Previous Weight Loss Attempts among Overweight and Obese Participants: Insights into My Body Is Fit and Fabulous at Work Program. Korean journal of family medicine, 39(1), 15–22. https://doi.org/10.4082/kjfm.2018.39.1.15 

Koh, W. Y., Utra, U., Rosma, A., Effarizah, M., Rosli, W. I. W., & Park, Y. H. (2018). Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food science and biotechnology, 27(2), 525-535.

Chapagai, M. K., Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., & Pinkaew, S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. International Food Research Journal, 24(3).

Ng, S. H., Robert, S. D., Ahmad, W. A. N. W., & Ishak, W. R. W. (2017). Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 227, 358-368.

Ng, S. H., Nizam, W. A., & Wan Rosli, W. I. (2017). Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties. International Food Research Journal, 24(6).

Bahri, S. S., & l Rosli, W. W. (2017). Physical, rheological and textural characterization of herbal seasoning enriched with oyster mushroom (pleurotus sajor-caju) powder. International Food Research Journal, 24(4), 1445.

Wichienchot, S., & Ishak, W. R. B. W. (2017). Prebiotics and Dietary Fibers from Food Processing By‐Products. Food Processing By‐Products and their Utilization, 137-174.

Abdul Manaf, M., Othman, N. A., Harith, S., & Wan Ishak, W. R. (2017). Thermal properties of batter and crumb structure of muffin incorporated with persea americana puree. Journal of culinary science & technology, 15(3), 259-271.

Ho, Y. M., Wan Amir Nizam, W. A., & Wan Rosli, W. (2016). Antioxidative activities and polyphenolic content of different varieties of malaysian young corn ear and cornsilk. Sains Malaysiana, 45(2), 195-200.

Bahri, S. S., & Ishak, W. R. W. (2016). Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning. International Food Research Journal, 23(1), 262.

Chapagai, M. K., Bakar, N. A., Jalil, R. A., Muda, W. A. M. W., Karrila, T., Ishak, W. R. W., & Siwaporn, P. (2016). Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods. Functional Foods in Health and Disease, 6(8), 506-518.

Han, N. S., Ahmad, W. A. N. W., & Ishak, W. R. W. (2016). Quality characteristics of Pleurotus sajor-caju powder: Study on nutritional compositions, functional properties and storage stability. Sains Malaysiana, 45(11), 1617-1623.

Robert, S. D., Ismail, A. A. S., & Rosli, W. I. W. (2016). Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European journal of nutrition, 55(7), 2275-2280.

Solihah, M. A., Nurhanan, A. R., NIZAM, W. W. A., & ROSLI, W. (2015). Aqueous extract of cornsilk confers mild diuretic activity in normal rats. Sains Malaysiana, 44(8), 1167-1174.

Fatariah, Z., Tengku Zulkhairuazha, T. Y., & Wan Rosli, W. I. (2015). Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents. International Food Research Journal, 22(1).

Alice, C. L. V., & Rosli, W. I. (2015). Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih. International Food Research Journal, 22(3).

Ng, S. H., Mohd Zain, M. S., Zakaria, F., Wan Ishak, W. R., & Wan Ahmad, W. A. N. (2015). Hypoglycemic and antidiabetic effect of Pleurotus sajor-caju aqueous extract in normal and streptozotocin-induced diabetic rats. BioMed research international, 2015.

Marina, A. M., Wan Rosli, W. I., & Noorhidayah, M. (2015). Rapid quantification of free fatty acids in virgin coconut oil by FTIR spectroscopy. Malaysian Applied Biology Journal, 44(2), 45-49.

Wan Rosli, W. I., Maihiza, N., & Raushan, M. (2015). The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter. International Food Research Journal, 22(1).

Nurkhuzaiah, K., Babji, A. S., Rosli, W. W., & Foo, S. P. (2015). Tocopherol and tocotrienol contents of chicken nuggets blended with red palm oils before and after frying. Journal of Oil Palm Research, 27(1), 82-89.

Hazmi, H., Ishak, W. R., Jalil, R. A., Hua, G. S., Hamid, N. F., Haron, R., ... & Musa, K. I. (2015). Traditional cardiovascular risk-factors among healthcare workers in Kelantan, Malaysia. Southeast Asian J Trop Med Public Health, 46(3), 504-511.

Chow, Y. N., & Wan Rosli, W. I. (2014). Effects of young corn ear addition on nutritional composition and acceptability of conventional cake. Malaysian Journal of Nutrition, 20(1), 93-99.

Rosli, WIW., & Chow, Y.N (2014). Effects of young corn ear addition on nutritional composition and acceptability of malaysian star cake (baulu cermai). Sains Malaysiana, 43(10), 1503-1508. 

Marina, A. M., Rosli, W. I. W., & Neoh, S. L. (2014). Frying quality of virgin coconut oil as affected by Zea mays extract. Sains Malaysiana, 43(9), 1311-1315.

Lim, S. L., & Rosli, W. (2014). Nutritional composition and lipid oxidation stability of beef patties packed with biodegradable and non-biodegradable materials. Sains Malaysiana, 43(8), 1197-1203.

Rosli, W. W., & Solihah, M. A. (2014). Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging. Sains Malaysiana, 43(1), 65-71.

Rahman, N. A., & Rosli, W. I. W. (2014). Nutritional compositions and antioxidative capacity of the silk obtained from immature and mature corn. Journal of King Saud University-Science, 26(2), 119-127.

Wan Rosli, W. I., & Solihah, M. A. (2014). Nutritive qualities of patties prepared with mixture of meat and oyster mushroom. International Food Research Journal, 21(5).

Jauharah, M. A., Rosli, W. W., & Robert, S. D. (2014). Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana, 43(1), 45-52.

Fatariah, Z., Zulkhairuazha, T. Y. T. G., & Rosli, W. W. (2014). Quantitative HPLC analysis of gallic acid in Benincasa hispida prepared with different extraction techniques. Sains Malaysiana, 43(8), 1181-1187.

Robert, S. D., Ismail, A. A. S., & Wan Rosli, W. I. (2014). Trigonella foenum-graecum seeds lowers postprandial blood glucose in overweight and obese individuals. Journal of nutrition and metabolism, 2014.

Ng, S. H., & Rosli, W. W. (2013). Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability. International Food Research Journal, 20(1), 339.

M.S.Aishah, & W.I.Wan Rosli. (2013). Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju). Sains Malaysiana, 42(7), 937–941. 

Lim, J. Y., & Rosli, W. W. (2013). The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread. International Food Research Journal, 20(2).

Aishah, M. S., & Rosli, W. W. (2013). The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat-and rice-based products. International Food Research Journal, 20(1), 183.

Wan Rosli, W. I., Solihah, M. A., & Shazwan, Z. (2013). The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials. International Food Research Journal, 20(2), 783-789.

Wan Rosli, W.I., Nurhanan, A., & Aishah, M. (2012). Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit. Sains Malaysiana, 41, 1565-1570.

Rosli, W. W., Rohana, A. J., Gan, S. H., Fadzlina, H. N., Rosliza, H., Helmy, H., ... & Imran, M. K. (2012). Fat content and EPA and DHA levels of selected marine, freshwater fish and shellfish species from the east coast of Peninsular Malaysia. International Food Research Journal, 19(3), 815.

Solihah, M. A., Rosli, W. W., & Nurhanan, A. R. (2012). Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts. International Food Research Journal, 19(4), 1533.

Muda, R. J., Nurhanan, A. R., Rosli, W., & Mohsin, S. (2012). Total polyphenol content and free radical scavenging activity of cornsilk (Zea mays hairs). Sains Malays, 41(10), 1217-21.

Wan Rosli, W. I., Solihah, M. A., Aishah, M., Nik Fakurudin, N. A., & Mohsin, S. S. J. (2011). Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal, 18(2).

Rosli, W. W., Nurhanan, A. R., Solihah, M. A., & Mohsin, S. S. J. (2011). Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties. Sains Malaysiana, 40(10), 1165-1172.

Wan Rosli, W. I., Solihah, M. A., & Mohsin, S. S. J. (2011). On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty. International Food Research Journal, 18(4).

Rosli, W. W., Solihah, M. A., Fakurudin, N. N., Aishah, M. S., & Mohsin, S. S. J. (2011). The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty. International Journal of Nutrition and Food Engineering, 5(4), 257-260.

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2010). Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International journal of food sciences and nutrition, 61(5), 519-535.

Wan Rosli, W. I., Babji, A. S., & Aminah, A. (2007). Lipid profile, apparent digestibility and protein efficiency ratio of Sprague Dawley rats fed with red palm fat diets. International Food Research Journal, 14(3).

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2006). Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13(2), 186-198.

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2005). Effects of processing on nutritional and sensory qualities of beef burgers incorporated with palm fats. Malaysian Journal of Nutrition, 11(2), 165-175. Retrieved from www.scopus.com

Jinap, S., Rosli, W. W., Russly, A. R., & Nordin, L. M. (1998). Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao). Journal of the Science of Food and Agriculture, 77(4), 441-448.

Ishak, WRW; Ahmad, WANW; Bakar, NA (2021). Does Oyster Mushroom (Pleurotus sajorcaju) Powder Addition Improves Nutrient Composition, Sensory Acceptability and Glycaemic Index (GI) of Flatbread (Tortilla)?. Kuwait Journal of Science, 48(2).

Nor Hayati, I., Hui, C. H., Ishak, W. R. W., Mohd Yusof, H., & Muhamad Hanidun, S. (2020). Effect of black seed oil, honey, whey protein concentrate and their interaction on antioxidant activity, elastic modulus and creaming index of O/W emulsions. Journal of Dispersion Science and Technology, 41(13), 1925-1936.

Ng, Y. V., Ismail, T. A. T., & Ishak, W. R. W. (2020). Effect of overripe banana in developing high dietary fibre and low glycaemic index cookie. British Food Journal.

Ng, Y. V., Alina, T. T., & Rosli, W. W. (2020). Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies. International Food Research Journal, 27(2), 252-260.

Salisu, Baha'Uddeen & Anua, Siti Marwanis & Wan Ishak, Wan Rosli & Mazlan, Nurzafirah. (2020). Review on the Aflatoxins’ Contamination of Foods and Public Health Effects among Nigerian Population. UMYU Journal of Microbiology Research (UJMR). 33-49. 10.47430/ujmr.2052.005. 

Helmyati, S., Kiasaty, S., Amalia, A. W., Sholihah, H., Kurnia, M., Wigati, M., ... & Hu, F. (2020). Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia. Journal of Diabetes & Metabolic Disorders, 19(2), 749-757.

Koh, W. Y., Uthumporn, U., Rosma, A., Effarizah, M. E., & Rosli, W. W. (2019). Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and inhibition against α-glucosidase. International Food Research Journal, 26(2), 429-439.

Samarathunga, J., Jayasinghe, M., Edirisinghe, M., Wijesekara, I., Abeysundara, P., Shafi, A., ... & Senadheera, S. (2019). Elemental analysis of commercially available rice samples in Malaysia by using ICP-MS and SEM-EDX. AJAB. Asian J Agric & Biol, 8(2), 174-185.

Tai, Y. Y., Alina, T. I. T., & Rosli, W. I. W. (2019). Improvement of Physico-chemical Properties, Antioxidant Capacity and Acceptability of Carrot Cake by Partially Substituting Sugar with Concentrated Nypa fruticans Sap. Pertanika Journal of Tropical Agricultural Science, 42(3).

Ibrahim, N. H., Jin, O. J., Muhamad, N. J., & Ishak, W. R. (2019). Physicochemical properties and stability of Moringa oleifera seed oil-in-water emulsions as affected by different types of polysaccharide and emulsifier. Malaysian Journal of Fundamental and Applied Sciences, 15(2-1), 324-329.

Lim, X. X., Koh, W. Y., Uthumporn, U., Maizura, M., & Wan Rosli, W. I. (2019). The development of legume-based yogurt by using water kefir as starter culture. International Food Research Journal, 26(4).

Nordiana, A. B., Wan Rosli, W. I., & Wan Amir Nizam, W. A. (2019). The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta. International Food Research Journal, 26(4).

Hilal, Y. Y., Ishak, W., Yahya, A., & Asha'ari, Z. H. (2018). Development of genetic algorithm for optimization of yield models in oil palm production. Chilean journal of agricultural research, 78(2), 228-237.

Othman, N. A., Abdul Manaf, M., Harith, S., & Wan Ishak, W. R. (2018). Influence of avocado puree as a fat replacer on nutritional, fatty acid, and organoleptic properties of low-fat muffins. Journal of the American College of Nutrition, 37(7), 583-588.

Nurraihana, H., Wan Rosli, W. I., Sabreena, S., & Norfarizan-Hanoon, N. A. (2018). Optimisation extraction procedure and identification of phenolic compounds from fractional extract of corn silk (Zea mays hair) using LC-TOF/MS system. Journal of Food Measurement and Characterization, 12(3), 1852-1862.

Ismail, T., Jalil, R. A., Wan Ishak, W. R., Hamid, N. F., Wan Nik, W. S., Jan Mohamed, H. J., Mohd, N. H., Arifin, W. N., Mohamed, W., Ibrahim, M. I., Ismail, R., Hassim, T., Aris, T., & Wan Muda, W. M. (2018). Understanding Dieting and Previous Weight Loss Attempts among Overweight and Obese Participants: Insights into My Body Is Fit and Fabulous at Work Program. Korean journal of family medicine, 39(1), 15–22. https://doi.org/10.4082/kjfm.2018.39.1.15

Koh, W. Y., Utra, U., Rosma, A., Effarizah, M., Rosli, W. I. W., & Park, Y. H. (2018). Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food science and biotechnology, 27(2), 525-535.

Chapagai, M. K., Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., & Pinkaew, S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. International Food Research Journal, 24(3).

Ng, S. H., Robert, S. D., Ahmad, W. A. N. W., & Ishak, W. R. W. (2017). Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 227, 358-368.

Ng, S. H., Nizam, W. A., & Wan Rosli, W. I. (2017). Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties. International Food Research Journal, 24(6).

Bahri, S. S., & l Rosli, W. W. (2017). Physical, rheological and textural characterization of herbal seasoning enriched with oyster mushroom (pleurotus sajor-caju) powder. International Food Research Journal, 24(4), 1445.

Wichienchot, S., & Ishak, W. R. W. (2017). Sustainability of Nutraceuticals and Functional Foods. In R. Bhat (Ed.), Sustainability Challenges in the Agrofood Sector (pp. 369-389). Songkla: Prince of Songkla University.

Ishak, W. R. W., & Han, N. S. (2017). The Wondrous of Fungus World. In A. Azlan & A. Ismail (Eds.), Functional Foods Wonder of the World: Evidence-Based Functional Foods in Health & Disease (pp. 105-128). Pulau Pinang: Universiti Sains Malaysia.

Abdul Manaf, M., Othman, N. A., Harith, S., & Wan Ishak, W. R. (2017). Thermal properties of batter and crumb structure of muffin incorporated with persea americana puree. Journal of culinary science & technology, 15(3), 259-271.

Ishak, W. R. W., & Rahman, N. A. (2017). Cornsilk as an Alternate Functional Ingredient. Functional Foods Wonder Of The World: Evidence-Based Functional Foods In Health & Disease (pp. 267-285). Pulau Pinang: Universiti Sains Malaysia.

Bahri, S. S., & Ishak, W. R. W. (2016). Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning. International Food Research Journal, 23(1), 262.

Chapagai, M. K., Bakar, N. A., Jalil, R. A., Muda, W. A. M. W., Karrila, T., Ishak, W. R. W., & Siwaporn, P. (2016). Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods. Functional Foods in Health and Disease, 6(8), 506-518.

Han, N. S., Ahmad, W. A. N. W., & Ishak, W. R. W. (2016). Quality characteristics of Pleurotus sajor-caju powder: Study on nutritional compositions, functional properties and storage stability. Sains Malaysiana, 45(11), 1617-1623.

Robert, S. D., Ismail, A. A. S., & Rosli, W. I. W. (2016). Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European journal of nutrition, 55(7), 2275-2280.

Zakaria, Fatariah & Wan Ishak, Wan Rosli & Wan Ahmad, Wan Amir Nizam & Safuan, Sabreena & Tengku Ismail, Tengku Alina. (2022). Hypoglycaemic and Protective Effects of Benincasa hispida Aqueous Extract in Streptozotocin-Induced Diabetic Rats. Sains Malaysiana. 51. 783-793. 10.17576/jsm-2022-5103-12. 

Ishak, W. R. W. W. (2021). Does Oyster Mushroom (Pleurotus sajorcaju) Powder Addition Improves Nutrient Composition, Sensory Acceptability and Glycaemic Index (GI) of Flatbread (Tortilla)?. Kuwait Journal of Science, 48(2).

Tai, Y.Y., Tengku Ismail, T.A., & Wan Rosli, W.I. (2021). Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap. Journal of Food Science, 5, 321-326.

Mousavi, L., Jusoh, A. M., & Ishak, W. W. (2021). Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables. International Food Research Journal, 28(5), 1088-1097.

Hamzah, N., Safuan, S., & Wan Ishak, W. R. (2021). Potential Effect of Polyphenolic-Rich Fractions of Corn Silk on Protecting Endothelial Cells against High Glucose Damage Using In Vitro and In Vivo Approaches. Molecules, 26(12), 3665.

Helmyati, S., Amalia, A. W., Sholihah, H., Kurnia, M., Kiasaty, S., Wigati, M., ... & Hu, F. (2021). The Pattern of Carbohydrate Intake among University Students from Eastern Indonesia Tends to be Diverse. Current Nutrition & Food Science, 17(8), 867-875.

Nor Hayati, I., Hui, C. H., Ishak, W. R. W., Mohd Yusof, H., & Muhamad Hanidun, S. (2020). Effect of black seed oil, honey, whey protein concentrate and their interaction on antioxidant activity, elastic modulus and creaming index of O/W emulsions. Journal of Dispersion Science and Technology, 41(13), 1925-1936.

Ng, Y. V., Alina, T. T., & Rosli, W. W. (2020). Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies. International Food Research Journal, 27(2), 252-260.

Anua, S. M., Ishak, W. R. W., Mazlan, N., & Lawal, U. (2020). Incidence, distribution and phenotypic characterisation of aflatoxigenic fungi contaminating commonly consumed food grains in Katsina State, Nigeria. Malaysian Journal of Medicine and Health Sciences, 16(111).

Ishak, W. R. W., & Suhaiminudin, N. S. (2020). Mineral Composition, Heavy Metal and Sensory Acceptability of Drink Developed from Cornsik (Zea mays Hairs). Advances in Natural and Applied Sciences., 14 (1): 14-19.

Helmyati, S., Kiasaty, S., Amalia, A. W., Sholihah, H., Kurnia, M., Wigati, M., ... & Hu, F. (2020). Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia. Journal of Diabetes & Metabolic Disorders, 19(2), 749-757.

Chapagai, M. K., WI, W. R., Karilla, T., & Pinkaew, S. (2019). Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia. Food Research, 4(3), 630-635.

Koh, W. Y., Uthumporn, U., Rosma, A., Effarizah, M. E., & Rosli, W. W. (2019). Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and inhibition against α-glucosidase. International Food Research Journal, 26(2), 429-439.

Samarathunga, J., Jayasinghe, M., Edirisinghe, M., Wijesekara, I., Abeysundara, P., Shafi, A., ... & Senadheera, S. (2019). Elemental analysis of commercially available rice samples in Malaysia by using ICP-MS and SEM-EDX. AJAB. Asian J Agric & Biol, 8(2), 174-185.

Tai, Y. Y., Alina, T. I. T., & Rosli, W. I. W. (2019). Improvement of Physico-chemical Properties, Antioxidant Capacity and Acceptability of Carrot Cake by Partially Substituting Sugar with Concentrated Nypa fruticans Sap. Pertanika Journal of Tropical Agricultural Science, 42(3).

Mousavi, L., Binti Razali, N. N., & Wan Ishak, W. R. (2019). Nutritional composition and physicochemical properties of sausages developed with non-meat ingredients (Tofu). Journal of Chemical Health Risks, 9(4), 275-282.

Ibrahim, N. H., Jin, O. J., Muhamad, N. J., & Ishak, W. R. (2019). Physicochemical properties and stability of Moringa oleifera seed oil-in-water emulsions as affected by different types of polysaccharide and emulsifier. Malaysian Journal of Fundamental and Applied Sciences, 15(2-1), 324-329.

Lim, X. X., Koh, W. Y., Uthumporn, U., Maizura, M., & Wan Rosli, W. I. (2019). The development of legume-based yogurt by using water kefir as starter culture. International Food Research Journal, 26(4).

Nordiana, A. B., Wan Rosli, W. I., & Wan Amir Nizam, W. A. (2019). The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta. International Food Research Journal, 26(4).

Mousavi, L., S.M.Z., N.F., & W.I., W.R. (2019). Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties. Food Research, 3 (6), 649-657

Hamid, N. F., Jalil, R. A., Hashim, R., Mohd, A. S., Ishak, W. R. W., Naing, N. N., ... & Yamamoto, S. (2018). Determination Of Sugar Composition of Selected Sugar Sweetened Beverages (SSBS) And Snack Foods In Kelantan. Malaysian Applied Biology, 47(4), 45-52.

Othman, N. A., Abdul Manaf, M., Harith, S., & Wan Ishak, W. R. (2018). Influence of avocado puree as a fat replacer on nutritional, fatty acid, and organoleptic properties of low-fat muffins. Journal of the American College of Nutrition, 37(7), 583-588.

Hamzah, N., Wan-Ishak, W. R., & Rahman, N. A. (2018). Nutritional and pharmacological properties of agro-industrial by-products from commonly consumed fruits. Journal of Food Science & Technology, 3(4), 396-416.

Rosli, Wan and Haslina, Nor and Izani, Wan Mohd and Alina, Tengku. (2018). Nutritional Composition of Meal Replacement Recipes for Body Weight Reduction Interventional Program (My Body is Fit and Fabulous at Work, MyBFF@Work). International Journal of Engineering & Technology, 7. pp. 433-435.

Nurraihana, H., Wan Rosli, W. I., Sabreena, S., & Norfarizan-Hanoon, N. A. (2018). Optimisation extraction procedure and identification of phenolic compounds from fractional extract of corn silk (Zea mays hair) using LC-TOF/MS system. Journal of Food Measurement and Characterization, 12(3), 1852-1862.

Hamzah, N., Mohd Ab Azid, S., & Rosli Wan Ishak, W. (2018). Study Identification of Bioactive Compounds from Fractional Extracts of Cornlettes Using LC-TOF/MS. International Journal of Engineering & Technology, 7(3.7), 617-619

Ab Azid, S. M., & Wan Rosli, W. I. (2018). Therapeutic benefits of commercially available gourd family in improvement and sustainability of human health. Int J Eng Tech, 7(3), 164-166.

Ismail, T., Jalil, R. A., Wan Ishak, W. R., Hamid, N. F., Wan Nik, W. S., Jan Mohamed, H. J., Mohd, N. H., Arifin, W. N., Mohamed, W., Ibrahim, M. I., Ismail, R., Hassim, T., Aris, T., & Wan Muda, W. M. (2018). Understanding Dieting and Previous Weight Loss Attempts among Overweight and Obese Participants: Insights into My Body Is Fit and Fabulous at Work Program. Korean journal of family medicine, 39(1), 15–22. https://doi.org/10.4082/kjfm.2018.39.1.15 

Koh, W. Y., Utra, U., Rosma, A., Effarizah, M., Rosli, W. I. W., & Park, Y. H. (2018). Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food science and biotechnology, 27(2), 525-535.

Chapagai, M. K., Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., & Pinkaew, S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. International Food Research Journal, 24(3).

Bahri, S. S., Rosli, W. W., & Kasmah, M. (2017). Effect of Pleurotus sajor-caju addition on proximate compositions, total dietary fibre and acceptance of herbal seasoning stored at 0 and 6 months. Journal of Tropical Agriculture and Food Science, 45(1), 61-75.

Ng, S. H., Robert, S. D., Ahmad, W. A. N. W., & Ishak, W. R. W. (2017). Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry, 227, 358-368.

Ng, S. H., Nizam, W. A., & Wan Rosli, W. I. (2017). Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties. International Food Research Journal, 24(6).

Bahri, S. S., Rosli, W., & Kasmah, M. (2017). Phenolic Content and Free Radical Scavenging Activity of Herbal Seasoning Enriched with Oyser Mushroom (Pleurotus sajor-caju) Powder. Journal of Tropical Agriculture and Food Science, 45(2), 165-176.

Bahri, S. S., & l Rosli, W. W. (2017). Physical, rheological and textural characterization of herbal seasoning enriched with oyster mushroom (pleurotus sajor-caju) powder. International Food Research Journal, 24(4), 1445.

Norfarizan-Hanoon, N. A., Nurraihana, H., Hasmah, A., & WI, W. R. (2017). Phytochemical and antioxidant potential of four traditional Malaysian medicinal plants. Journal of Tropical Resources and Sustainable Science (JTRSS), 5(1), 9-14.

Wichienchot, S., & Ishak, W. R. B. W. (2017). Prebiotics and Dietary Fibers from Food Processing By‐Products. Food Processing By‐Products and their Utilization, 137-174.

Wichienchot, S., & Ishak, W. R. W. (2017). Sustainability of Nutraceuticals and Functional Foods. In R. Bhat (Ed.), Sustainability Challenges in the Agrofood Sector (pp. 369-389). Songkla: Prince of Songkla University.

Abdul Manaf, M., Othman, N. A., Harith, S., & Wan Ishak, W. R. (2017). Thermal properties of batter and crumb structure of muffin incorporated with persea americana puree. Journal of culinary science & technology, 15(3), 259-271.

Ho, Y. M., Wan Amir Nizam, W. A., & Wan Rosli, W. (2016). Antioxidative activities and polyphenolic content of different varieties of malaysian young corn ear and cornsilk. Sains Malaysiana, 45(2), 195-200.

Ishak, W. R. W., & Ali, S. M. (2016). Assessment of Malaysian cornsilk bioactive compounds and its cytotoxicity test on brine shrimp (Artemia salina). Health (NY), 7, 124-138.

Ishak, W. R. W., Muda, W. A. M. W., Bakar, N. A., Malik, V. S., Willett, W. C., & Frank, B. H. (2016). Glycaemic index of commercially available brown rice in East Coast of Peninsular Malaysia. Middle-East Journal of Scientific Research, 24(4), 1430-1435.

Chapagai, M. K., Bakar, N. A., Jalil, R. A., Muda, W. A. M. W., Karrila, T., Ishak, W. R. W., & Siwaporn, P. (2016). Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods. Functional Foods in Health and Disease, 6(8), 506-518.

WI, W. R., & Suriati, W. W. N. (2016) Morphological Characterizations and Sensorial Properties of Yeast Bread (Bun) Formulated with Different Particle Sizes of Cornlettes (Zea mays L.). Scope of the Journal, 25.

Marina, A. M., Nurhanan, A. R., Rosli, W. W., & Ain, O. N. (2016). Physical properties and microstructure of butter cake added with Persea americana puree. Sains Malaysiana, 45(7), 1105-1111.

Zakaria, F., Ishak, W. R. W., Han, N. S., Zain, M. S., & Ahmad, W. A. N. W. (2016). Assessment of Glycaemic Effect of Benincasa hispida Aqueous Extract in Streptozotocin Diabetic Rats. Health, 7(1), 1-12. 

WI, W. R., & ZA, N. A. (2016). Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient. Australian Journal of Basic and Applied Sciences, 10(11) Special 2016, Pages: 300-306

Han, N. S., Ahmad, W. A. N. W., & Ishak, W. R. W. (2016). Quality characteristics of Pleurotus sajor-caju powder: Study on nutritional compositions, functional properties and storage stability. Sains Malaysiana, 45(11), 1617-1623.

Robert, S. D., Ismail, A. A. S., & Rosli, W. I. W. (2016). Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. European journal of nutrition, 55(7), 2275-2280.

Solihah, M. A., Nurhanan, A. R., NIZAM, W. W. A., & ROSLI, W. (2015). Aqueous extract of cornsilk confers mild diuretic activity in normal rats. Sains Malaysiana, 44(8), 1167-1174.

Fatariah, Z., Tengku Zulkhairuazha, T. Y., & Wan Rosli, W. I. (2015). Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents. International Food Research Journal, 22(1).

WI, W. R., & Nurhanan, A. R. (2015). Dehydrated Maydis stigma enhances nutritional and antioxidative capacities of butter cookies. Advances in Environmental Biology, 9(27), 192-198.

Alice, C. L. V., & Rosli, W. I. (2015). Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih. International Food Research Journal, 22(3).

Ng, S. H., Mohd Zain, M. S., Zakaria, F., Wan Ishak, W. R., & Wan Ahmad, W. A. N. (2015). Hypoglycemic and antidiabetic effect of Pleurotus sajor-caju aqueous extract in normal and streptozotocin-induced diabetic rats. BioMed research international, 2015.

Marina, A. M., Wan Rosli, W. I., & Noorhidayah, M. (2015). Rapid quantification of free fatty acids in virgin coconut oil by FTIR spectroscopy. Malaysian Applied Biology Journal, 44(2), 45-49.

Wan Rosli, W. I., Maihiza, N., & Raushan, M. (2015). The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter. International Food Research Journal, 22(1).

Nurkhuzaiah, K., Babji, A. S., Rosli, W. W., & Foo, S. P. (2015). Tocopherol and tocotrienol contents of chicken nuggets blended with red palm oils before and after frying. Journal of Oil Palm Research, 27(1), 82-89.

Hazmi, H., Ishak, W. R., Jalil, R. A., Hua, G. S., Hamid, N. F., Haron, R., ... & Musa, K. I. (2015). Traditional cardiovascular risk-factors among healthcare workers in Kelantan, Malaysia. Southeast Asian J Trop Med Public Health, 46(3), 504-511.

Zakaria, F., Rosli, T. Z. T. Y. W., Ishak, W., & Kerian, K. (2015). Ascorbic Acid Quantification in Benincasa hispida Fruit Extract Using HPLC (Penentuan Kandungan Asid Askorbik dalam Ekstrak Buah Benincasa hispida menggunakan Analisis HPLC).

Rosli, W. W., Jauharah, C. C. A., Robert, S. D., & Aziz, A. I. (2014). Young corn ear enhances nutritional composition and unchanged physical properties of chiffon cake. APCBEE procedia, 8, 277-281. 

WI, W. R., Daniel, S. R., & CMZ, C. A. J. (2014). Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products. International Conference on Food Innovation 2014.

Nik Norliza, N. H., Adilah, T. T. F., Hajar, M. S., Nizam, W. W. A., & Rosli, W. W. (2014). Does Extract of Pleurotus sajor-caju affect Liver Enzymes and Histological Integrity?. Annals of Microscopy, 18-27.

Zin, C. A. J. C. M., Robert, S. D., & Ishak, W. R. W. (2014). Effect of biscuits and muffins added with cornlettes powder on the glycemic responses of healthy individuals. Food and Nutrition Sciences, 5(22), 2195.

Ng, S. H., & Wan Rosli, W. I. (2014). Effect of cinnamon powder addition on nutritional composition, physical properties and sensory acceptability of butter biscuits. Malaysian Journal of Nutrition, 20(2), 245-253.

Chow, Y. N., & Wan Rosli, W. I. (2014). Effects of young corn ear addition on nutritional composition and acceptability of conventional cake. Malaysian Journal of Nutrition, 20(1), 93-99.

Rosli, WIW., & Chow, Y.N (2014). Effects of young corn ear addition on nutritional composition and acceptability of malaysian star cake (baulu cermai). Sains Malaysiana, 43(10), 1503-1508. 

Marina, A. M., Rosli, W. I. W., & Neoh, S. L. (2014). Frying quality of virgin coconut oil as affected by Zea mays extract. Sains Malaysiana, 43(9), 1311-1315.

Rosli, W. W., & Ain, I. N. (2014). Morphological characterizations of selected brown rice commercially available in East Coast of Peninsular Malaysia. SCOPE OF THE JOURNAL, 6.

Lim, S. L., & Rosli, W. (2014). Nutritional composition and lipid oxidation stability of beef patties packed with biodegradable and non-biodegradable materials. Sains Malaysiana, 43(8), 1197-1203.

Rahman, N. A., & Rosli, W. I. W. (2014). Nutritional compositions and antioxidative capacity of the silk obtained from immature and mature corn. Journal of King Saud University-Science, 26(2), 119-127.

Wan Rosli, W. I., & Solihah, M. A. (2014). Nutritive qualities of patties prepared with mixture of meat and oyster mushroom. International Food Research Journal, 21(5).

Jauharah, M. A., Rosli, W. W., & Robert, S. D. (2014). Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana, 43(1), 45-52.

Fatariah, Z., Zulkhairuazha, T. Y. T. G., & Rosli, W. W. (2014). Quantitative HPLC analysis of gallic acid in Benincasa hispida prepared with different extraction techniques. Sains Malaysiana, 43(8), 1181-1187.

Robert, S. D., Ismail, A. A. S., & Wan Rosli, W. I. (2014). Trigonella foenum-graecum seeds lowers postprandial blood glucose in overweight and obese individuals. Journal of nutrition and metabolism, 2014.

Ishak, W. R. W., Zin, C. A. J. C. M., & Robert, S. D. (2014). Young corn ear addition improves some nutrients and lowering Glycemic Index of chiffon cake. Food and Nutrition Sciences, 2014.

Nurul, A. A., Johnathan, M., Jamaruddin, M. A., & Rosli, W. W. (2014). Immunomodulatory effects of oyster mushroom (pleurotus sajor-caju) extract in balb/c mice.extract in balb/c mice. Research And Reviews: Journal of Pharmacy and Pharmaceutical Sciences, 3(3), 27-32.

Ng, S. H., & Rosli, W. W. (2013). Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability. International Food Research Journal, 20(1), 339.

M.S.Aishah, & W.I.Wan Rosli. (2013). Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju). Sains Malaysiana, 42(7), 937–941. 

Manaf, F. A., Ghosh, A. K., Kiew, O. F., Suen, A. B., & Ishak, W. R. W. (2013). Effectiveness of an isocaloric daily use food and sports drink as recovery aids on subsequent high-intensity cycling performance. Contemporary Trends and Research in Sports, Exercise and Physical Education.

Marina, A. M., Rosli, W. I., & Noorhidayah, M. (2013, December). Quantitative analysis of peroxide value in virgin coconut oil by ATRFTIR spectroscopy. In The Open Conference Proceedings Journal (Vol. 4, No. 1).

Lim, J. Y., & Rosli, W. W. (2013). The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread. International Food Research Journal, 20(2).

Aishah, M. S., & Rosli, W. W. (2013). The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat-and rice-based products. International Food Research Journal, 20(1), 183.

Wan Rosli, W. I., Solihah, M. A., & Shazwan, Z. (2013). The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials. International Food Research Journal, 20(2), 783-789.

Nik Fakurudin, N. A., Solihah, M. A., & Rosli, W. W. (2013). Ultra structural description of young corn (Zea mays L.) ear. Annals of Microscopy, 13, 14-22.

Wan Rosli, W.I., Nurhanan, A., & Aishah, M. (2012). Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit. Sains Malaysiana, 41, 1565-1570.

Nurhanan, A. R., & Wi, W. R. (2012). Evaluation of polyphenol content and antioxidant activities of some selected organic and aqueous extracts of cornsilk (Zea mays hairs). J Med Bioeng JOMB, 1(1).

Rosli, W. W., Rohana, A. J., Gan, S. H., Fadzlina, H. N., Rosliza, H., Helmy, H., ... & Imran, M. K. (2012). Fat content and EPA and DHA levels of selected marine, freshwater fish and shellfish species from the east coast of Peninsular Malaysia. International Food Research Journal, 19(3), 

Wan Rosli, W. I., & Solihah, M. A. (2012). Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. International Food Research Journal, 19(3).

Solihah, M. A., Rosli, W. W., & Nurhanan, A. R. (2012). Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts. International Food Research Journal, 19(4), 1533.

Rosli, W. W., & Aishah, M. S. (2012). Pleurotus sajor-caju (PSC) improves nutrient contents and maintains sensory properties of carbohydrate-based products. International Journal of Nutrition and Food Engineering, 6(3), 87-89.

Mohsin, S. S. J., Nik Norliza, N. H., Nik Fakurudin, N. A., Jamaruddin, M. A., & Ismail, A. A. (2012). Scanning Electron Microscopic Investigation of the Eviscerated Strands of Perhentian Island Bohadschia spp. SCOPE OF THE JOURNAL, 10.

Rosli, W. W., & Anis, J. C. (2012). The potential of Zea mays ears and it extracts as an alternative food nutritive ingredients. APCBEE Procedia, 2, 141-147.

Muda, R. J., Nurhanan, A. R., Rosli, W., & Mohsin, S. (2012). Total polyphenol content and free radical scavenging activity of cornsilk (Zea mays hairs). Sains Malays, 41(10), 1217-21.

Wan Rosli, W. I., Solihah, M. A., Aishah, M., Nik Fakurudin, N. A., & Mohsin, S. S. J. (2011). Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal, 18(2).

Rosli, W. W., Nurhanan, A. R., Solihah, M. A., & Mohsin, S. S. J. (2011). Cornsilk (Zea mays Hairs) improves nutrient, physical traits without affecting sensory properties of chicken patties. Sains Malaysiana, 40(10), 1165-1172.

Rosli, W., Nurhanan, A., Solihah, M., & Mohsin, S. (2011). Cornsilk improves nutrient content and physical characteristics of beef patties. Sains Malaysiana, 40(2), 155-161.

Wan Rosli, W. I., Solihah, M. A., & Mohsin, S. S. J. (2011). On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty. International Food Research Journal, 18(4).

Rosli, W. W., Solihah, M. A., Fakurudin, N. N., Aishah, M. S., & Mohsin, S. S. J. (2011). The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty. International Journal of Nutrition and Food Engineering, 5(4), 257-260.

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2010). Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International journal of food sciences and nutrition, 61(5), 519-535.

Wan Rosli, W. I., Nurhanan, A. R., Farid, C. G., & Mohsin, S. S. J. (2010). Effect of Sodium Hydroxyde (NaOH) and Sodium Hypochlorite (NaHClO) on Morphology and Mineral Concentration of Zea mays Hairs (cornsilk). Annals of Microscopy, 10, 4-10.

Rosli, W. W., Nurhanan, A. R., Solihah, M. A., & Mohsin, S. S. J. (2010). Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties. International Journal of Animal and Veterinary Sciences, 4(8), 622-626.

Ishak, W., Rosli, W., Nurhanan, A. R., & Moshin, S. S. J. (2009, January). Cornsilk (Zea Mays Hairs): A Potential Healthy Food Ingredient. In Annals of Nutrition and Metabolism (Vol. 55, Pp. 653-653). Allschwilerstrasse 10, Ch-4009 Basel, Switzerland: Karger. (Fulltext Not Available)

Wan Rosli, W. I., Nurhanan, A. R., Mohsin, S. S. J., & Farid, C. G. (2008). Aqueous, alcoholic treated and proximate analysis of maydis stigma (Zea mays hairs). Annals of microscopy, 8, 66-72.

Wan Rosli, W. I., Jesmine, K., Mohsin, S. S. J., & Farid, C. G. (2007, May). High-resolution morphological characterization and micro-minerals composition of corn silk (Zea mays-Maydis stigma). In Proceedings of the International Conference on Chemical Sciences, UGM, Yogyakarta, Indonesia (pp. 24-26).

Wan Rosli, W. I., Babji, A. S., & Aminah, A. (2007). Lipid profile, apparent digestibility and protein efficiency ratio of Sprague Dawley rats fed with red palm fat diets. International Food Research Journal, 14(3).

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2006). Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13(2), 186-198.

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2005). Effects of processing on nutritional and sensory qualities of beef burgers incorporated with palm fats. Malaysian Journal of Nutrition, 11(2), 165-175. Retrieved from www.scopus.com

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2004). Carotene contents of processed meats blended with palm fats. ASEAN Food Journal, 13(4), 201.

Babji, A. S., Aishah, N., Alina, A. R., Wan Rosli, W. I., & Ch’ng, S. E. (2004). Effects of cooking on carotene and free fatty acid contents of chicken burger incorporated with palm fats. 50th International Congress of Meat Science and Technology, Helsinki, Finland , ICoMST 2004.

Wan Rosli, W. I., Babji, A. S., Aminah, A., Foo, S. P., & Abd Malik, O. (2004). Effects of processing on nutritional and sensory qualities of beef burgers with added palm fats. ASEAN Food Journal, 13(2), 83. (Full text not available)

Babji, A. S., Alina, A. R., Wan Rosli, W. I., & Affendy, S. M. Y. (2003). Value-added characteristics of palm fats improve the functional and nutritional qualities of meat products. In Malaysia Society of Animal Production Annual Conference, 25, Melaka (Malaysia), 1-3 Aug 2003. Malaysian Society of Animal Production. (Fulltext Not Available)

Babji, A. S., Alina, A. R., Sulaiman, W. I. W., Tan, S. S., Loong, C. K., Nulkirah, M., & Rosli, W. I. W. (2001). Malaysian Palm Fat as Animal Fat Analogue in Processed Meat Products. In International Congress of Meat Science and Technology (Vol. 47, Pp. 268-269). Japan Society for Meat Science and Technology. (Fulltext Not Available)

Rosli, W. I. W., Sulaiman, W. I. W., Alina, A. R., Babji, A. S., & Foo, S. P. (2001). Physical And Nutritional Properties Of Frankfurter Where Chicken Fat Is Substituted With Red Palm Fat. In International Congress Of Meat Science And Technology (Vol. 47, Pp. 270-271). Japan Society For Meat Science And Technology. (Fulltext Not Available)

Alina, A. R., Babji, A. S., Mohd Suria Affandi, Y., Tan, S. S., & Wan Rosli, W. I. (2001). Utilization of palm based fats as animal fat analogues in improving the nutritional quality of meat products. In 2001 PIPOC International Palm Oil CongressAgosto 20-23, 2001Kuala Lumpur, Malasia (No. L-0494). MPOB. (Fulltext Not Available)

Jinap, S., Rosli, W. W., Russly, A. R., & Nordin, L. M. (1998). Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao). Journal of the Science of Food and Agriculture, 77(4), 441-448.

Ishak, W. R. W., & Ahmad, W. (1997). Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting (Doctoral dissertation, Universiti Putra Malaysia).