| Consumers' perception and purchase behaviour of meat in China K Kantono, N Hamid, Q Ma, D Chadha, I Oey Meat science 179, 108548, 2021 | 41 | 2021 |
| Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners D Chadha, N Hamid, K Kantono, M Marsan Journal of food science 87 (7), 3190-3206, 2022 | 20 | 2022 |
| Effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts K Kantono, N Hamid, I Oey, YC Wu, Q Ma, M Farouk, D Chadha Foods 9 (10), 1444, 2020 | 18 | 2020 |
| Pulsed electric field (PEF) processing of chilled and frozen-thawed lamb meat cuts: Relationships between sensory characteristics and chemical composition of meat K Kantono, N Hamid, D Chadha, Q Ma, I Oey, MM Farouk Foods 10 (5), 1148, 2021 | 16 | 2021 |
| Physical analysis of friction cooked RTE snacks D Chadha, O Young, D Otter, R Kam Innovative Food Science & Emerging Technologies 69, 102643, 2021 | 6 | 2021 |
| Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners D Chadha, N Hamid, K Kantono Journal of the Science of Food and Agriculture 104 (6), 3306-3319, 2024 | | 2024 |
| Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake Temporal Check-All-That-Apply and multi-block response … D Chadha, N Hamid, K Kantono International Dairy Journal, 105902, 2024 | | 2024 |
