Education
Academic Background-
Ph.D. Universiti Kebangsaan Malaysia, Malaysia Food Sciences | Completed: 2001
Publications (117)
Selected Scholarly Contributions
An alternative source of type I collagen based on by-product with higher thermal stability.
Nurul Huda
2017
Key Breeding Place for Dengue Vectors and the Impact of Larvae Density on Dengue Transmission in North Sumatera Province, Indonesia.
Nurul Huda
2017
Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment.
Nurul Huda
2017
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.
Nurul Huda
2016
Protein quality of hydrolyzed dark muscle protein of skipjack tuna (Katsuwonus pelamis).
Nurul Huda
2016
Effects of vegetable incorporation on physical and sensory characteristics of sausages.
Nurul Huda
2016
In vitro calcium bioavailability in bakery products fortified with fish bone powder as a natural calcium source.
Nurul Huda
2016
Analysis of Salmonella contamination in poultry meat at various retailing, different storage temperatures and carcass cuts: A literature survey.
Nurul Huda
2016
Effects of sugars on the gelation kinetics and texture of duck feet gelatin.
Nurul Huda
2016
Chemical composition and protein quality of fish sauces (Kecap Ikan and Nampla).
Nurul Huda
2015
Sensory evaluation of hatchery-reared spotted babylon (Babylonia areolata) and the effects of chilled storage (4°C) on the main sensory attributes.
Nurul Huda
2015
Physicochemical properties of Japanese scad (decapterus maruadsi) surimi prepared using the acid and alkaline solubilization methods.
Nurul Huda
2015
Climate variability and a disease forecasting model for Dengue hemorrhagic fever in north Sumatera province, Indonesia.
Nurul Huda
2015
Social and environmental determinants of dengue infection risk in north Sumatera province, Indonesia.
Nurul Huda
2015
The role of lifestyle in reducing stroke morbidity and mortality in acute stroke patients treated at Adam Malik hospital of Medan, Indonesia.
Nurul Huda
2015
Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.
Nurul Huda
2015
Effect of temperature on the growth and survival of pathogens in duck and quail meatballs.
Nurul Huda
2015
Effect of steaming and storage time on the microbial quality of duck and quail sausages.
Nurul Huda
2015
Effect of garlic (allium sativum) on duck sausage quality during refrigerated storage.
Nurul Huda
2014
Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses.
Nurul Huda
2014
Protein quality of fish fermented product: Budu and rusip.
Nurul Huda
2014
Effect of fat extraction treatment on the physicochemical properties of duck feet collagen and its application in surimi.
Nurul Huda
2014
Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).
Nurul Huda
2014
Poultry as an alternative source of gelatin.
Nurul Huda
2014
Quality characteristics of spent duck sausages containing surimi like material substitution during refrigerated storage.
Nurul Huda
2014
Meat yield and biochemical composition of hatchery reared spotted Babylon, Babylonia areolata (Link 1807).
Nurul Huda
2014
Microbial quality of culled chicken layers in Penang, Malaysia.
Nurul Huda
2014
Circadian Variations of Blood Pressure in Acute Stroke Patients Treated at Adam Malik Hospital of Medan
Nurul Huda
2014
The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated with surimi powder.
Nurul Huda
2013
Preliminary study on physicochemical properties of duck feet collagen.
Nurul Huda
2013
Isolation and characterization of unidentified listeria strains showing phenotypic and genetic similarities to a novel group of listeria species from Malaysian pekin ducks.
Nurul Huda
2013
Genetic diversity in salmonella isolates from ducks and their environments in Penang, Malaysia using enterobacterial repetitive intergenic consensus.
Nurul Huda
2013
Effect of duck feet collagen addition on physicochemical properties of surimi.
Nurul Huda
2013
Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage.
Nurul Huda
2013
Optimizing the enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) dark flesh using Alcalase® enzyme: A response surface approach.
Nurul Huda
2013
Genotyping of Salmonella strains isolated from ducks and their environments in Penang, Malaysia using Repetitive Extragenic Palindromic (REP).
Nurul Huda
2013
Antibiotic resistance and plasmid profile of Escherichia coli isolated from ducks in Penang, Malaysia.
Nurul Huda
2013
Genotyping of Salmonella strains isolated from ducks, their rearing and processing environments in Penang, Malaysia, using RAPD.
Nurul Huda
2013
Molecular techniques for detecting and typing of bacteria, advantages and application to foodborne pathogens isolated from ducks.
Nurul Huda
2013
Prevalence, antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from ducks, their rearing and processing environments in Penang, Malaysia.
Nurul Huda
2013
Isolation of Escherichia coli from ducks and duck related samples.
Nurul Huda
2012
Effects of different dryoprotectants on functional properties of threadfin bream surimi powder.
Nurul Huda
2012
Physicochemical and sensory characteristics of burger made from duck surimi-like material.
Nurul Huda
2012
Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added.
Nurul Huda
2012
Technology for production of surimi powder and potential of applications.
Nurul Huda
2012
Some quality characteristics of Malaysian commercial fish sausage.
Nurul Huda
2012
Degree of hydrolysis and free tryptophan content of skipjack tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases.
Nurul Huda
2012
Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage.
Nurul Huda
2012
Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterus spp.) during frozen storage.
Nurul Huda
2012
Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods.
Nurul Huda
2012
Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties.
Nurul Huda
2012
Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process and microbiology growth of quail meatball during refrigeration storages.
Nurul Huda
2012
2012
The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage.
Nurul Huda
2012
Effects of post-slaughter carcass handling on meat quality.
Nurul Huda
2012
Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage.
Nurul Huda
2012
Amino acid and fatty acid profiles of Peking and Muscovy duck meat.
Nurul Huda
2012
Chemical composition, colour and sensory characteristics of commercial serunding (Shredded Meat) in Malaysia.
Nurul Huda
2012
Prevalence and antibiotic resistance of Salmonella serovars in ducks, duck rearing and processing environments in Penang, Malaysia.
Nurul Huda
2012
Prevalence, antibiotic resistance and RAPD typing of Campylobacter species isolated from ducks, their rearing and processing environments in Penang, Malaysia.
Nurul Huda
2012
Prevalence and antibiotic resistance of Campylobacter, Salmonella and L. monocytogenes in ducks: A review.
Nurul Huda
2012
Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process
Nurul Huda
2011
Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour.
Nurul Huda
2011
Effect of fermentation on the composition of Centella asiatica teas.
Nurul Huda
2011
Cryoprotective effects of different levels of polydextrose in threadfin bream surimi during frozen storage.
Nurul Huda
2011
2011
Comparison of media for the isolation of Salmonella (XLD and Rambach) and Listeria species (ALOA and Palcam) in naturally contaminated duck samples.
Nurul Huda
2011
Surimi-like material from poultry meat and its potential as a surimi replacer.
Nurul Huda
2011
Potential application of duck meat for development of processed meat products.
Nurul Huda
2011
2011
Pale Soft Exudative (PSE) and Dark Firm Dry (DFD) meats: Causes and measures to reduce these incidences-a mini review.
Nurul Huda
2011
Physicochemical and nutritional characteristics of indonesian buffalo skin crackers.
Nurul Huda
2011
Changes in the physicochemical properties, microstructure and sensory characteristics of shark dendeng using different drying methods.
Nurul Huda
2011
Isolation of campylobacter species from the large intestines of domestic pekin ducks obtained from a wet market in Penang, Malaysia.
Nurul Huda
2011
Sabelingkung: A traditional fish product from south Sumatera, Indonesia.
Nurul Huda
2011
Physico-chemical characteristics of surimi gels made from washed and mechanically deboned Peking duck meat.
Nurul Huda
2011
Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas.
Nurul Huda
2011
The tuna fishing industry: A new outlook on fish protein hydrolysates.
Nurul Huda
2011
Thermal gelation properties and quality characteristics of duck surimi-like material (duckrimi) as affected by the selected washing processes.
Nurul Huda
2011
Proximate and physicochemical properties of Peking and Muscovy duck breasts and thighs for further processing.
Nurul Huda
2011
Campylobacter in poultry: Incidences and possible control measures.
Nurul Huda
2011
Effect of number and washing solutions on functional properties of surimi-like material from duck meat.
Nurul Huda
2011
Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers.
Nurul Huda
2011
Nonmeat protein alternatives as meat extenders and meat analogs.
Nurul Huda
2010
Comparison of meat quality characteristics between young and spent quails.
Nurul Huda
2010
Ingredients, proximate composition, colour and textural properties of commercial Malaysian fish balls.
Nurul Huda
2010
Listeria monocytogenes in foods: Incidences and possible control measures.
Nurul Huda
2010
Physicochemical properties of Malaysian commercial chicken sausages.
Nurul Huda
2010
Quality characteristics of Malaysian commercial beef frankfurters.
Nurul Huda
2010
Preliminary survey on nutritional status among University students at Malaysia.
Nurul Huda
2010
A study on the physicochemical properties, microstructure and sensory characteristics of fish flakes.
Nurul Huda
2010
Surimi-like material: Challenges and prospects.
Nurul Huda
2010
2010
Effect of chicken and duck meat ratio on the properties of sausage.
Nurul Huda
2010
Duck meat utilization and the application of surimi-like material in further processed meat products.
Nurul Huda
2010
A review on the loss of the functional properties of proteins during frozen storage and the improvement of gel-forming properties of surimi.
Nurul Huda
2010
Physicochemical properties of Low-fat duck sausage formulated with palm oil.
Nurul Huda
2010
Production and properties of Malaysian fish crackers.
Nurul Huda
2010
Proximate, color and amino acid profile of indonesian traditional smoked catfish.
Nurul Huda
2010
Evaluation of physico-chemical properties of Malaysian commercial beef meatballs.
Nurul Huda
2010
Comparison of meat quality characteristics of young and spent quail.
Nurul Huda
2010
Development of a functional mango flavoured dadih.
Nurul Huda
2010
Chemical composition, color and linear expansion properties of Malaysian commercial fish cracker ('keropok').
Nurul Huda
2010
The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage.
Nurul Huda
2010
The antioxidant effects of Cosmos caudatus and Polygonum minus in refrigerated duck meatballs.
Nurul Huda
2010
Proximate composition, colour, texture profile of Malaysian chicken balls.
Nurul Huda
2009
Physicochemical and sensory properties of commercial chicken nuggets.
Nurul Huda
2009
The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers.
Nurul Huda
2009
Malaysian fish ball production: Then and now.
Nurul Huda
2009
Bilih; endemic and endangered fish of lake singkarak.
Nurul Huda
2008
Budu and tukai endemic fermented fish products from West Sumatera.
Nurul Huda
2006
The quality of crackers substituted with fish powder.
Nurul Huda
2002
Functional properties of surimi powder from three Malaysian marine fish.
Nurul Huda
2001
Physicochemical properties of Malaysian fish balls.
Nurul Huda
2000
Effects of cryoprotectants on functional properties of dried lizardfish (Saurida tumbil) surimi.
Nurul Huda
2000
Nutritional quality of surimi powder from Threadfin bream.
Nurul Huda
2000
Effect of drying on the functional properties of fish protein concentrate from lizardfish (Saurida tumbil).
Nurul Huda
2000