Search Results - MALAYSIAN CUISINE

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  1. 1

    Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines by Syamilah Nordin, Nurul Afifah Samsudin, Effarizah Mohd Esah, Latiffah Zakaria, Jinap Selamat, Mohd Azuar Hamizan Rahman, Norlia Mahror

    Published in Foods (2022-08-01)
    “…Thus, this study aimed to identify fungal species in spices commonly used in local Malaysian cuisines and determine their prevalence and mycotoxigenic potential. …”
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  2. 2

    Unveiling The Distinctive Qualities of Malaysian and Thai Rice by Rosnah Shamsudin, Jhauharotul Muchlisyiyah, Parichat Sathongpan, Jaturapatr Varith, Muhammad Hazwan Hamzah

    “…These findings indicate that Malaysian rice yields firmer textures, rendering it appropriate for certain grain cuisines where separated grain is required. …”
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  3. 3

    A Study of Future Prospect of Korean Cuisine in Two States of Selangor and Kuala Lumpur from Customer Decision Making Perspective by JunWan Chee, Rashad Yazdanifard

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  4. 4

    Consumption intention toward ethnic food: determinants of Dayak food choice by Malaysians by Hiram Ting, Sharon Rebecca Tan, Alexandra Nastassia John

    Published in Journal of Ethnic Foods (2017-03-01)
    “…Although the Dayaks are the largest indigenous group in Malaysia, little is done to date to explicate why Malaysians consume Dayak food. The present study aims to investigate the Dayak food choice of non-Dayak Malaysians and to assess its effect on consumption intention. …”
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  5. 5

    The impact of implementing green human resources practices on employee engagement sustainability by N. Razali, H. Vasudevan

    “…BACKGROUND AND OBJECTIVES: Malaysia's food and beverage industry provides a diverse range of regional and global cuisines, reflecting the country's diverse population. …”
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  6. 6

    The diversity of traditional Malay kuih in Malaysia and its potentials by Mohd Yusof Bin Kamaruzaman, Shahrim Ab Karim, Farah Adibah Binti Che Ishak, Mohd Mursyid Bin Arshad

    Published in Journal of Ethnic Foods (2020-06-01)
    “…Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or snacks. …”
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  7. 7

    Personal values underlying ethnic food choice: Means-end evidence for Japanese food by Yeong S. Tey, Poppy Arsil, Mark Brindal, Su Y. Liew, Chi T. Teoh, Rika Terano

    Published in Journal of Ethnic Foods (2018-03-01)
    “…Background: Ethnic cuisines are increasingly popular in global food markets. …”
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