| Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition CP Tan, YB Che Man Journal of the American Oil Chemists' Society 77 (2), 143-155, 2000 | 460 | 2000 |
| Physicochemical properties and bioactive compounds of selected seed oils KL Nyam, CP Tan, OM Lai, K Long, YBC Man LWT-Food Science and technology 42 (8), 1396-1403, 2009 | 446 | 2009 |
| Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple N Azarakhsh, A Osman, HM Ghazali, CP Tan, NM Adzahan Postharvest Biology and Technology 88, 1-7, 2014 | 442 | 2014 |
| β-Carotene nanodispersions: preparation, characterization and stability evaluation CP Tan, M Nakajima Food chemistry 92 (4), 661-671, 2005 | 423 | 2005 |
| Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion H Mirhosseini, CP Tan, NSA Hamid, S Yusof Colloids and Surfaces A: Physicochemical and Engineering Aspects 315 (1-3 …, 2008 | 365 | 2008 |
| Revealing the power of the natural red pigment lycopene KW Kong, HE Khoo, KN Prasad, A Ismail, CP Tan, NF Rajab Molecules 15 (2), 959-987, 2010 | 357 | 2010 |
| Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods CP Tan, YBC Man, J Selamat, MSA Yusoff Food chemistry 76 (3), 385-389, 2002 | 353 | 2002 |
| Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia) YY Thoo, SK Ho, JY Liang, CW Ho, CP Tan Food Chemistry 120 (1), 290-295, 2010 | 340 | 2010 |
| Essential fatty acids of pitaya (dragon fruit) seed oil AA Ariffin, J Bakar, CP Tan, RA Rahman, R Karim, CC Loi Food chemistry 114 (2), 561-564, 2009 | 326 | 2009 |
| Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation … S Samaram, H Mirhosseini, CP Tan, HM Ghazali, S Bordbar, A Serjouie Food Chemistry 172, 7-17, 2015 | 309 | 2015 |
| Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation CP Tan, YBC Man Food chemistry 76 (1), 89-102, 2002 | 269 | 2002 |
| Extraction and physicochemical properties of low free fatty acid crude palm oil CH Tan, HM Ghazali, A Kuntom, CP Tan, AA Ariffin Food Chemistry 113 (2), 645-650, 2009 | 261 | 2009 |
| Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems MC Tan, CP Tan, CW Ho International Food Research Journal 20 (6), 3117, 2013 | 244 | 2013 |
| Spray drying for the encapsulation of oils—A review NK Mohammed, CP Tan, YA Manap, BJ Muhialdin, ASM Hussin Molecules 25 (17), 3873, 2020 | 221 | 2020 |
| Diacylglycerol oil—properties, processes and products: a review SK Lo, CP Tan, K Long, MSA Yusoff, OM Lai Food and Bioprocess Technology 1, 223-233, 2008 | 208 | 2008 |
| Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends S Alireza, CP Tan, M Hamed, YB Che Man International food research journal 17 (2), 295-302, 2010 | 194 | 2010 |
| Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion H Mirhosseini, CP Tan, NSA Hamid, S Yusof Food hydrocolloids 22 (7), 1212-1223, 2008 | 194 | 2008 |
| Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry CP Tan, YB Che Man, J Selamat, MSA Yusoff Journal of the American Oil Chemists' Society 78, 1133-1138, 2001 | 187 | 2001 |
| Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation CP Tan, YBC Man Phytochemical Analysis: An International Journal of Plant Chemical and …, 2002 | 178 | 2002 |
| Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep‐fat frying of potato chips YB Che Man, CP Tan Journal of the American Oil Chemists' Society 76 (3), 331-339, 1999 | 167 | 1999 |
