Dr. Nurul Huda
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Dr. Nurul Huda

Associate Professor
Universiti Sains Malaysia, Malaysia

Highest Degree
Ph.D. in Food Sciences from Universiti Kebangsaan Malaysia, Malaysia

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Area of Interest:

Food Science and Technology
100%
Food Preservation
62%
Nutritional Evaluation
90%
Sensory Evaluation
75%
Food Processing
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Yousefi, M., F. Ariffin and N. Huda, 2017. An alternative source of type I collagen based on by-product with higher thermal stability. Food Hydrocolloids, 63: 372-382.
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  2. Siregar, F.A., T. Makmur and N. Huda, 2017. Key Breeding Place for Dengue Vectors and the Impact of Larvae Density on Dengue Transmission in North Sumatera Province, Indonesia. Asian J. Epidemiol., 10: 1-9.
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  3. Abedinia, A., F. Ariffin, N. Huda and A.M. Nafchi, 2017. Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment. Int. J. Biol. Macromol., 98: 586-594.
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  4. Yousefi, M., F. Ariffin and N. Huda, 2016. Purification and Biochemical Properties of Type I Collagen from Quail Feet (Coturnix Japonica). In: Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Williams, P.A. and G.O. Phillips (Ed.). The Royal Society of Chemistry, UK., ISBN: 978-1-78262-327-4, pp: 56-64..
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  5. Syuhairah, A., N. Huda, Z.A. Syahariza and A. Fazilah, 2016. Effects of vegetable incorporation on physical and sensory characteristics of sausages. Asian J. Poult. Sci., 10: 117-125.
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  6. NidaUllah, H., A.M. Omar, A. Rosma, N. Huda and S. Sohni, 2016. Analysis of Salmonella contamination in poultry meat at various retailing, different storage temperatures and carcass cuts: A literature survey. Int. J. Poult. Sci., 15: 111-120.
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  7. Kuan, Y.H., A.M. Nafchi, N. Huda, F. Ariffin and A.A. Karim, 2016. Effects of sugars on the gelation kinetics and texture of duck feet gelatin. Food Hydrocolloids, 58: 267-275.
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  8. Kuan, Y.H., A.M. Nafchi, N. Huda, F. Ariffin and A.A. Karim, 2016. Comparison of physicochemical and functional properties of duck feet and bovine gelatins. J. Sci. Food Agric., 10.1002/jsfa.7970.
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  9. Herpandi, N.H., R. Ahmad and W.N.W. Abdullah, 2016. Protein quality of hydrolyzed dark muscle protein of skipjack tuna (Katsuwonus pelamis). Turk. J. Fish. Aquat. Sci., 16: 177-186.
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  10. Fazilah, A., N. Huda, M. Nemati and H. Kamilah, 2016. In vitro calcium bioavailability in bakery products fortified with fish bone powder as a natural calcium source. Int. J. Food Sci. Nutr., 67: 535-540.
  11. Abirami, N., H. Nidaullah, L.O. Chuah, A.K. Shamila-Syuhada and S.R. Chandraprasad et al., 2016. Evaluation of commercial loop-mediated isothermal amplification based kit and ready-to-use plating system for detection of Salmonella in naturally contaminated poultry and their processing environment. Food Control, 70: 74-78.
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  12. Siregar, F.A., T. Makmur and N. Huda, 2015. The role of lifestyle in reducing stroke morbidity and mortality in acute stroke patients treated at Adam Malik hospital of Medan, Indonesia. J. Health Sci., 5: 11-17.
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  13. Siregar, F.A., M.R. Abdullah, J. Omar, S.M. Sarumpaet, T. Supriyadi, T. Makmur and N. Huda, 2015. Social and environmental determinants of dengue infection risk in north Sumatera province, Indonesia. Asian J. Epidemiol., 8: 23-35.
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  14. Siregar, F.A., M.R. Abdullah, J. Omar, S.M. Sarumpaet, T. Supriyadi, T. Makmur and N. Huda, 2015. Climate variability and a disease forecasting model for Dengue hemorrhagic fever in north Sumatera province, Indonesia. Res. J. Med. Sci., 9: 18-27.
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  15. Santana, P., N. Huda and T.A. Yang, 2015. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder. J. Food Sci. Technol., 52: 1507-1515.
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  16. Puat, S.N.A., N. Huda, W.N.W. Abdullah and A.F.M. Al-Karkhi, 2015. Chemical composition and protein quality of fish sauces (Kecap Ikan and Nampla). Asia Pac. J. Sustainable Agric. Food Energy, 3: 2-9.
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  17. Noordin, W.N.M., M.S. Taha and N. Huda, 2015. Sensory evaluation of hatchery-reared spotted babylon (Babylonia areolata) and the effects of chilled storage (4°C) on the main sensory attributes. J. Fish. Aquat. Sci., 10: 376-383.
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  18. Haslia, F., F. Adzitey, N. Huda and G.R.R. Ali, 2015. Effect of temperature on the growth and survival of pathogens in duck and quail meatballs. J. Life Sci. Biomed., 5: 48-52.
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  19. Haslia, F., F. Adzitey, N. Huda and G.R.R. Ali, 2015. Effect of steaming and storage time on the microbial quality of duck and quail sausages. Global Anim. Sci. J., 2: 1209-1214.
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  20. Fatin, N.S., N. Huda and W. David, 2015. Physicochemical properties of Japanese scad (decapterus maruadsi) surimi prepared using the acid and alkaline solubilization methods. Int. J. Sci. Eng. Res., 6: 141-147.
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  21. Yiin, T.A., N. Huda, F. Ariffin and A.M. Easa, 2014. Effect of fat extraction treatment on the physicochemical properties of duck feet collagen and its application in surimi. Asia Pac. J. Sustainable Agric. Food Energy, 2: 9-16.
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  22. Tri Makmur, F.A. Siregar, Nurul Huda 2014. Circadian Variations of Blood Pressure in Acute Stroke Patients Treated at Adam Malik Hospital of Medan J. Med. Sci., 14: 245-253.
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  23. Reihani, S.F.S., T.C. Tan, N. Huda and A.M. Easa, 2014. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chem., 155: 17-23.
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  24. Noordin, W.N.M., N. Shunmugam and N. Huda, 2014. Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses. J. Food Qual., 37: 444-452.
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  25. Noordin, W.N.M., M.S. Taha, M.A. Rahim and N. Huda, 2014. Meat yield and biochemical composition of hatchery reared spotted Babylon, Babylonia areolata (Link 1807). Asian Fish. Sci., 27: 61-74.
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  26. Khairi, I.N.B.M., N. Huda, W.N.W. Abdullah and A.F.M. Al-Kharki, 2014. Protein quality of fish fermented product: Budu and rusip. Asia Pac. J. Sustainable Agric. Food Energy, 2: 17-22.
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  27. Ismail, I., N. Huda and F. Ariffin, 2014. Quality characteristics of spent duck sausages containing surimi like material substitution during refrigerated storage. Int. J. Poult. Sci., 13: 228-239.
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  28. Geck, O.P., F. Adzitey, R.A. Deli, N. Huda and G.R.R. Ali, 2014. Microbial quality of culled chicken layers in Penang, Malaysia. Vet. World, 7: 478-482.
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  29. Dewi, M., N. Huda and A.M. Easa, 2014. Effect of garlic (allium sativum) on duck sausage quality during refrigerated storage. Int. J. Adv. Sci. Eng. Inf. Technol., 4: 24-29.
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  30. Aisyah, N.N.M., H. Nurul, M.E. Azhar and A. Fazilah, 2014. Poultry as an alternative source of gelatin. Health Environ. J., 5: 37-49.
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  31. Santana, P., N. Huda and T.A. Yang, 2013. The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with surimi powder. Turk. J. Fish. Aquat. Sci., 13: 561-569.
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  32. Nopianti, R., N. Huda, N. Ismail, F. Ariffin and A.M. Easa, 2013. Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. J. Food Sci. Technol., 50: 739-746.
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  33. Huda, N., E.K. Seow, M.N. Normawati, N.M.N. Aisyah, A. Fazilah and A.M. Easa, 2013. Effect of duck feet collagen addition on physicochemical properties of surimi. Int. Food Res. J., 20: 537-544.
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  34. Huda, N., E.K. Seow, M.N. Normawati and N.N. Aisyah, 2013. Preliminary study on physicochemical properties of duck feet collagen. Int. J. Poult. Sci., 12: 615-621.
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  35. Herpandi, H., N. Huda, A. Rosma and W.A. Nadiah, 2013. Optimizing the enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) dark flesh using Alcalase® enzyme: A response surface approach. J. Fish. Aquat. Sci., 8: 494-505.
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  36. Adzitey, F., N. Huda, G.R.R. Ali and C.S. Manuel, 2013. Isolation and characterization of unidentified listeria strains showing phenotypic and genetic similarities to a novel group of listeria species from Malaysian pekin ducks. J. Biol. Sci., 13: 614-620.
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  37. Adzitey, F., N. Huda and G.R.R. Ali, 2013. Molecular techniques for detecting and typing of bacteria, advantages and application to foodborne pathogens isolated from ducks. 3 Biotech, 3: 97-107.
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  38. Adzitey, F., G.R.R. Ali, N. Huda and S.L. Ting, 2013. Antibiotic resistance and plasmid profile of Escherichia coli isolated from ducks in Penang, Malaysia. Int. Food Res. J., 20: 1473-1478.
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  39. Adzitey, F., G.R.R. Ali, N. Huda and R. Ahmad, 2013. Genotyping of Salmonella strains isolated from ducks, their rearing and processing environments in Penang, Malaysia, using RAPD. 3 Biotech, 3: 521-527.
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  40. Adzitey, F., G.R.R. Ali, N. Huda and R. Ahmad, 2013. Genetic diversity in salmonella isolates from ducks and their environments in Penang, Malaysia using enterobacterial repetitive intergenic consensus. Pak. Vet. J., 33: 350-353.
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  41. Adzitey, F., G.R.R, Ali, N. Huda and A. Rosma, 2013. Genotyping of Salmonella strains isolated from ducks and their environments in Penang, Malaysia using Repetitive Extragenic Palindromic (REP). J. Microbiol. Biotechnol. Food Sci., 3: 87-93.
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  42. Adzitey, F., G.R.A. Ali, N. Huda, T. Cogan and J. Corry, 2013. Prevalence, antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from ducks, their rearing and processing environments in Penang, Malaysia. Food Control, 32: 607-614.
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  43. Santana, P., N. Huda and T.A. Yang, 2012. Technology for production of surimi powder and potential of applications. Int. Food Res. J., 19: 1313-1323.
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  44. Ramadhan, K., N. Huda and R. Ahmad, 2012. Physicochemical and sensory characteristics of burger made from duck surimi-like material. Poult. Sci., 91: 2316-2323.
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  45. Ramadhan, K., N. Huda and R. Ahmad, 2012. Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added. Poult. Sci., 91: 1703-1708.
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  46. Nurkhoeriyati, T., N. Huda and R. Ahmad, 2012. Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage. J. Food Sci., 71: S91-S98.
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  47. Nurkhoeriyati, T., N. Huda and R. Ahmad, 2012. Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods. Int. J. Food Sci. Nutr., 63: 498-505.
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  48. Nopianti, R., N. Huda, I. Noryati, A. Fazilah and A.M. Easa, 2012. Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterus spp.) during frozen storage. Cyta J. Food, 10: 243-250.
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  49. Nopianti, R., N. Huda, A. Fazilah, N. Ismail and A. Easa, 2012. Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage. Int. Food Res. J., 19: 1011-1021.
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  50. Muthia, D., N. Huda, N. Ismail and A.M. Easa, 2012. The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage. Int. Food Res. J., 19: 1415-1421.
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  51. Mardiah, A., N. Huda and R. Ahmad, 2012. Protein quality of stingray (Himantura gerrardi) fish flakes. J. Fish. Aquat. Sci., 7: 485-493.
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  52. Ikhlas, B., N. Huda and N. Ismail, 2012. Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process and microbiology growth of quail meatball during refrigeration storages. J. Food Process. Preserv., 36: 55-66.
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  53. Huda, N., Y. Fatma, A. Fazillah and F. Adzitey, 2012. Chemical composition, colour and sensory characteristics of commercial serunding (Shredded Meat) in Malaysia. Pak. J. Nutr., 11: 1-4.
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  54. Huda, N., T.L.J. Alistair, H.W. Lim and R. Nopianti, 2012. Some quality characteristics of Malaysian commercial fish sausage. Pak. J. Nutr., 11: 700-705.
  55. Huda, N., R. Abdullah, P. Santana and T.A. Yang, 2012. Effects of different dryoprotectants on functional properties of threadfin bream surimi powder. J. Fish. Aquatic Sci., 7: 215-223.
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  56. Huda, N., 2012. Malaysian Fermented Fish Products. In: Handbook of Animal-Based Fermented Food and Beverage Technology, Hui, Y.H. (Ed.). CRC Press/Taylor and Francis, USA., ISBN: 978-1-4398-5023-7, pp: 709-716.
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  57. Huda, N., 2012. Indonesian Fermented Fish Products. In: Handbook of Animal-Based Fermented Food and Beverage Technology. Hui, Y.H. (Ed.). CRC Press Taylor and Francis, USA., ISBN: 978-1-4398-5023-7, pp: 717-738..
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  58. Herpandi, H., N. Huda, A. Rosma and W.A.W. Nadia, 2012. Degree of hydrolysis and free tryptophan content of skipjack tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases. Int. Food Res. J., 19: 863-867.
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  59. Chin, C.K., N. Huda and T.A. Yang, 2012. Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties. Int. Food Res. J., 19: 701-707.
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  60. Aronal, A.P., N. Huda and R. Ahmad, 2012. Amino acid and fatty acid profiles of Peking and Muscovy duck meat. Int. J. Poult. Sci., 11: 229-236.
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  61. Adzitey, F., N. Huda and G.R.R. Ali, 2012. Prevalence and antibiotic resistance of Campylobacter, Salmonella and L. monocytogenes in ducks: A review. Foodborne Pathog. Dis., 9: 498-505.
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  62. Adzitey, F., G. Rusul, N. Huda, T. Cogan and J. Corry, 2012. Prevalence, antibiotic resistance and RAPD typing of Campylobacter species isolated from ducks, their rearing and processing environments in Penang, Malaysia. Int. J. Food Microbiol., 154: 197-205.
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  63. Adzitey, F., G. Rusul and N. Huda, 2012. Prevalence and antibiotic resistance of Salmonella serovars in ducks, duck rearing and processing environments in Penang, Malaysia. Food Res. Int., 45: 947-952.
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  64. Adzitey, F., C.Y. Liew, A.P. Aronal and N. Huda, 2012. Isolation of Escherichia coli from ducks and duck related samples. Asian J. Anim. Vet. Adv., 7: 351-355.
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  65. Adzitey, F. and N. Huda, 2012. Effects of post-slaughter carcass handling on meat quality. Pak. Vet. J., 32: 161-164.
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  66. Ramadhan, K., N. Huda and R. Ahmad, 2011. Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers. Int. Food Res. J., 18: 1349-1357.
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  67. Ramadhan, K., N. Huda and R. Ahmad, 2011. Physico-chemical characteristics of surimi gels made from washed and mechanically deboned Peking duck meat. Asian J. Food Agro-Ind., 4: 114-121.
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  68. Ramadhan, K., N. Huda and R. Ahmad, 2011. Effect of number and washing solutions on functional properties of surimi-like material from duck meat. J. Food Sci. Technol., 51: 256-266.
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  69. Nurkhoeriyati, T., N. Huda and R. Ahmad, 2011. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods. J. Food Sci., Vol. 76. 10.1111/j.1750-3841.2010.01963.x.
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  70. Ng, X.Y. and N. Huda, 2011. Thermal gelation properties and quality characteristics of duck surimi-like material (duckrimi) as affected by the selected washing processes. Int. Food Res. J., 18: 731-740.
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  71. Kaur, C.S.H., B.N. Huda, A.A. Karim and A. Fazilah, 2011. Effect of fermentation on the composition of Centella asiatica teas. Am. J. Food Technol., 6: 581-593.
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  72. Ismail, I., N. Huda and A. Fazilah, 2011. Surimi-like material from poultry meat and its potential as a surimi replacer. Asian J. Poult. Sci., 5: 1-12.
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  73. Ikhlas, B., N. Huda and I. Noryati, 2011. Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour. Int. J. Poult. Sci., 10: 30-37.
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  74. Huda, N., O.H. Leng, and R. Nopianti, 2011. Cryoprotective effects of different levels of polydextrose in threadfin bream surimi during frozen storage. J. Fish. Aquat. Sci., 6: 404-416.
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  75. Huda, N., A.A. Putra and R. Ahmad, 2011. Proximate and physicochemical properties of Peking and Muscovy duck breasts and thighs for further processing. J. Food Agric. Environ., 9: 82-88.
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  76. Huda, N., A.A. Putra and R. Ahmad, 2011. Potential application of duck meat for development of processed meat products. Curr. Res. Poult. Sci., 1: 1-11.
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  77. Huda, N., A.A. Putra and R. Ahmad, 2011. Physicochemical and nutritional characteristics of indonesian buffalo skin crackers. Int. J. Meat Sci., 1: 36-51.
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  78. Herpandi, N.H., A. Rosma and W.A.W. Nadiah, 2011. The tuna fishing industry: A new outlook on fish protein hydrolysates. Compr. Rev. Food Sci. Food Saf., 10: 195-207.
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  79. Herpandi, N. Huda and F. Adzitey, 2011. Fish bone and scale as a potential source of halal gelatin. J. Fish. Aquat. Sci., 6: 379-389.
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  80. Herpandi, H. and N. Huda, 2011. Sabelingkung: A traditional fish product from south Sumatera, Indonesia. Infofish Int., 2: 40-42.
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  81. Frederick, A. and N. Huda, 2011. Salmonellas, poultry house environments and feeds: A review. J. Anim. Vet. Adv., 10: 679-685.
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  82. Frederick, A. and N. Huda, 2011. Campylobacter in poultry: Incidences and possible control measures. Res. J. Microbiol., 6: 182-192.
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  83. Dewi, R.S., Nurul Huda and R. Ahmad, 2011. Changes in the physicochemical properties, microstructure and sensory characteristics of shark dendeng using different drying methods. Am. J. Food Technol., 6: 149-157.
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  84. Ariffin, F., S.H. Chew, K. Bhupinder, A.A. Karim and N. Huda, 2011. Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas. J. Sci. Food Agric., 91: 2731-2739.
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  85. Adzitey, F., N. Huda and R. Gulam, 2011. Isolation of campylobacter species from the large intestines of domestic pekin ducks obtained from a wet market in Penang, Malaysia. Internet J. Food Saf., 13: 170-174.
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  86. Adzitey, F., N. Huda and G. Rusul, 2011. Comparison of media for the isolation of Salmonella (XLD and Rambach) and Listeria species (ALOA and Palcam) in naturally contaminated duck samples. Int. J. Food Saf., 13: 20-25.
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  87. Adzitey, F. and H. Nurul, 2011. Pale Soft Exudative (PSE) and Dark Firm Dry (DFD) meats: Causes and measures to reduce these incidences-a mini review. Int. Food Res. J., 18: 11-20.
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  88. A.A. Putra, N. Huda, R. Ahmad 2011. Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process Int. J. Poult. Sci., 10: 62-70.
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  89. Ramadhan, K., N. Huda and R. Ahmad, 2010. Duck meat utilization and the application of surimi-like material in further processed meat products. J. Biol. Sci., 10: 405-410.
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  90. Nurul, H., T.L.J. Alistair, H.W. Lim and I. Noryati, 2010. Quality characteristics of Malaysian commercial beef frankfurters. Int. Food Res. J., 17: 469-476.
  91. Nurul, H., A. Ruzita and A.P. Aronal, 2010. The antioxidant effects of Cosmos caudatus and Polygonum minus in refrigerated duck meatballs. Int. Food Res. J., 17: 893-904.
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  92. Nurkhoeriyati, T., N. Huda and R. Ahmad, 2010. Surimi-like material: Challenges and prospects. Int. Food Res. J., 17: 509-517.
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  93. Nopianti, R., N. Huda and N. Ismail, 2010. A review on the loss of the functional properties of proteins during frozen storage and the improvement of gel-forming properties of surimi. Am. J. Food Technol., 6: 19-30.
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  94. Muthia, D., H. Nurul and I. Noryati, 2010. The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage. Int. Food Res. J., 17: 877-884.
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  95. Mardiah, A., N. Huda and R. Ahmad, 2010. A study on the physicochemical properties, microstructure and sensory characteristics of fish flakes. J. Fish. Aquat. Sci., 5: 469-482.
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  96. Ismail, I., N. Huda, F. Ariffin and N. Ismail, 2010. Effects of washing on the functional properties of duck meat. Int. J. Poultry Sci., 9: 556-561.
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  97. Huda, N., Y.H. Shen, Y.L. Huey, R. Ahmad and A. Mardiah, 2010. Evaluation of physico-chemical properties of Malaysian commercial beef meatballs. Am. J. Food Technol., 5: 13-21.
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  98. Huda, N., Y.H. Shen, Y.L. Huey and R.S. Dewi, 2010. Ingredients, proximate composition, colour and textural properties of commercial Malaysian fish balls. Pak. J. Nutr., 9: 1183-1186.
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  99. Huda, N., R.S. Dewi and R. Ahmad, 2010. Proximate, color and amino acid profile of indonesian traditional smoked catfish. J. Fish. Aquat. Sci., 5: 106-112.
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  100. Huda, N., O.J. Lin, Y.C. Ping and T. Nurkhoeriyati, 2010. Effect of chicken and duck meat ratio on the properties of sausage. Int. J. Poult. Sci., 9: 550-555.
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  101. Huda, N., L.H. Wei, A.T.L. Jean and I. Ismail, 2010. Physicochemical properties of Malaysian commercial chicken sausages. Int. J. Poult. Sci., 9: 954-958.
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  102. Huda, N., I. Ismail and R. Ahmad, 2010. Physicochemical properties of Low-fat duck sausage formulated with palm oil. Asian J. Poult. Sci., 4: 113-121.
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