Ezzat Mohamad Azman
Overview
Explore the profile of Ezzat Mohamad Azman including associated specialties, affiliations and a list of published articles.
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Articles
9
Citations
37
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Recent Articles
1.
Ijod G, Nawawi N, Sulaiman R, Ismail-Fitry M, Adzahan N, Anwar F, et al.
Food Chem X
. 2025 Feb;
24:101882.
PMID: 39974709
Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure...
2.
Ijod G, Nawawi N, Sulaiman R, Adzahan N, Anwar F, Azman E
Food Technol Biotechnol
. 2025 Jan;
62(4):465-479.
PMID: 39830870
Research Background: Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO). Thus, this study aims to...
3.
Ijod G, Nawawi N, Anwar F, Rahim M, Ismail-Fitry M, Adzahan N, et al.
Food Sci Biotechnol
. 2024 Aug;
33(12):2673-2698.
PMID: 39184986
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits....
4.
Ramlan N, Azman E, Muhammad K, Jusoh A, Johari N, Yusof Y, et al.
J Sci Food Agric
. 2023 Oct;
104(3):1756-1767.
PMID: 37862235
Background: The nutritional composition of stingless bee honey (SBH) can be affected by different climates and soil composition across different geographical areas. However, the range of attributes set for a...
5.
Nawawi N, Ijod G, Abas F, Ramli N, Adzahan N, Azman E
Foods
. 2023 Jun;
12(12).
PMID: 37372562
Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes...
6.
Hasanah N, Azman E, Rozzamri A, Zainal Abedin N, Ismail-Fitry M
Polymers (Basel)
. 2023 Jun;
15(11).
PMID: 37299340
The butterfly pea flower ( L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective...
7.
Nawawi N, Ijod G, Senevirathna S, Aadil R, Yusof N, Yusoff M, et al.
Food Sci Biotechnol
. 2023 Apr;
32(6):729-747.
PMID: 37041805
Strawberry () is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and...
8.
Azman E, Yusof N, Chatzifragkou A, Charalampopoulos D
Molecules
. 2022 Sep;
27(17).
PMID: 36080257
Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect...
9.
Pattiram P, Abas F, Suleiman N, Azman E, Chong G
PLoS One
. 2022 Apr;
17(4):e0266673.
PMID: 35413072
Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO),...
10.
Senevirathna S, Ramli N, Azman E, Juhari N, Karim R
Foods
. 2021 Jul;
10(6).
PMID: 34203622
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM)...