School of Chemical Sciences and Food Technology

Fingerprint The fingerprint is based on mining the text of the scientific documents related to the associated persons. Based on that an index of weighted terms is created, which defines the key subjects of research unit

Hydrogen bonds Chemical Compounds
Thiourea Chemical Compounds
Electrolytes Chemical Compounds
Atoms Chemical Compounds
hydrogen bonds Physics & Astronomy
Molecules Chemical Compounds
Polymers Chemical Compounds
Crystal structure Chemical Compounds

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Research Output 1983 2019

Noninvasive medical procedures
anthraquinones
aromatic compounds
Aromatic compounds
Metal nanoparticles

A review on conventional and biotechnological approaches in white pepper production

Aziz, N. S., Sofian Seng, N. S., Mohd Razali, N. S., Lim, S. J. & Wan Mustapha, W. A., 1 Jan 2019, (Accepted/In press) In : Journal of the Science of Food and Agriculture.

Research output: Contribution to journalArticle

Piper nigrum
pepper
retting
Condiments
condiments

Characteristics of ionically conducting jatropha oil-based polyurethane acrylate gel electrolyte doped with potassium iodide

Rayung, M., Aung, M. M., Ahmad, A., Su'ait, M. S., Abdullah, L. C. & Ain Md Jamil, S. N., 15 Jan 2019, In : Materials Chemistry and Physics. 222, p. 110-117 8 p.

Research output: Contribution to journalArticle

Potassium iodide
potassium iodides
Potassium Iodide
Polyurethanes
Solid electrolytes