Professor Nazimah Hamid

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Professor

Email: nazimah.hamid@aut.ac.nz

ORCID: ORCID logo https://orcid.org/0000-0001-7662-095X

Qualifications:

  • PhD, University of Strathclyde
  • MSc, University of Strathclyde
  • BSc Hons, University of Nottingham

Overview:

I have more than 25 years of research experience in Food Science. My research in Food Science encompasses how processing techniques can influence physical, chemical and flavour qualities of food. My research expertise in Sensory Science uses a combination of sensory and instrumental flavour analysis to examine and predict the relationships between food composition, sensory perception and flavour of a variety of processed and minimally processed foods. I also research the role of auditory cues on flavour and consumer perception of food.

Research interests:

Food processing, food chemistry, flavour chemistry and sensory science.

Teaching summary:

Sensory Evaluation FOOD705
Current Topics in Food Science FOOD804
Advanced Sensory Analysis of Foods FOOD805
Recent Trends in Food Science FOOD803

Fields of research:

  • Food Sciences

Professional activities:

Appointment, affiliation, and membership

  • Fellow, New Zealand Institute of Food Science and Technology Inc (2017 - ongoing)
  • Professional Member, Institute of Food Technology (2012 - ongoing)

Editorship, reviewing, examining, and judging

  • Special Issue Editor "Sustainable Food Byproduct Valorisation and Consumer Behaviour", Sustainabilty (2020 - ongoing)
  • Special Issue Editor "Novel Non-thermal Processing Technologies for Food Industry Applications", Foods (2020 - ongoing)
  • Section Board for 'Fragrances and Flavours', Foods (2019 - ongoing)
  • Special Issue Editor "Consumer Psychology and Food Design", Foods (2019 - ongoing)

    Research outputs:

    Journal articles

    • Ma, Q., Hamid, N., Oey, I., Kantono, K., & Farouk, M. (2020). The impact of high-pressure processing on physicochemical properties and sensory characteristics of three different lamb meat cuts. Molecules, 25(11). doi:10.3390/molecules25112665

    • Nor Hasni, H., Koh, P. C., Noranizan, M. A., Megat Mohd Tahir, P. N. F., Mohamad, A., Limpot, N., . . . Aadil, R. M. (2020). High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice. Journal of Food Processing and Preservation, 44(7). doi:10.1111/jfpp.14508

    • Permal, R., Chang, W. L., Seale, B., Hamid, N., & Kam, R. (2020). Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. Food Chemistry, 306. doi:10.1016/j.foodchem.2019.125635

    • Lin, Y. H. T., Hamid, N., Shepherd, D., Kantono, K., & Spence, C. (2019). Environmental sounds influence the multisensory perception of chocolate gelati. Foods, 8(4). doi:10.3390/foods8040124

    • Ding, F., Hamid, N., Shepherd, D., & Kantono, K. (2019). How is satiety affected when consuming food while working on a computer?. Nutrients, 11(7). doi:10.3390/nu11071545

    • Gao, Y., Hamid, N., Gutierrez-Maddox, N., Kantono, K., & Kitundu, E. (2019). Development of a probiotic beverage using breadfruit flour as a substrate. Foods, 8(6). doi:10.3390/foods8060214

    • Xu, Y., Hamid, N., Shepherd, D., Kantono, K., Reay, S., Martinez, G., & Spence, C. (2019). Background soundscapes influence the perception of ice-cream as indexed by electrophysiological measures. Food Research International, 125, 108564. doi:10.1016/j.foodres.2019.108564

    • Luo, Q., Hamid, N., Oey, I., Leong, S. Y., Kantono, K., Alfaro, A., & Lu, J. (2019). Physicochemical changes in New Zealand abalone (Haliotis iris) with varying pulsed electric field (PEF) processing and heat treatments. LWT - Food Science and Technology, 115, 108438. doi:10.1016/j.lwt.2019.108438

    • Pal, P., Shepherd, D., Hamid, N., & Hautus, M. J. (2019). The use of freeze-dried retronasal stimuli to assess olfactory function. Clinical Otolaryngology, 44(5), 770-777. doi:10.1111/coa.13389

    • Xu, Y., Hamid, N., Shepherd, D., Kantono, K., & Spence, C. (2019). Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments. Food Quality and Preference, 77, 191-205. doi:10.1016/j.foodqual.2019.05.002

    • Pal, P. R., Shepherd, D., Hamid, N., & Hautus, M. J. (2019). The potential for retronasally delivered olfactory stimuli to assess psychiatric conditions. Current Psychology. doi:10.1007/s12144-019-00238-5

    • Kantono, K., Hamid, N., Oey, I., Wang, S., Xu, Y., Ma, Q., . . . Farouk, M. (2019). Physicochemical and sensory properties of beef muscles after pulsed electric field processing. Food Research International, 121, 1-11. doi:10.1016/j.foodres.2019.03.020

    • Kantono, K., Hamid, N., Shepherd, D., Lin, Y. H. T., Skiredj, S., & Carr, B. T. (2019). Emotional and electrophysiological measures correlate to flavour perception in the presence of music. Physiology and Behavior, 199, 154-164. doi:10.1016/j.physbeh.2018.11.012

    • Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., . . . Oey, I. (2018). A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization.. Foods, 7(10). doi:10.3390/foods7100169

    • Kantono, K., Hamid, N., Shepherd, D., Lin, Y. H. T., Brard, C., Grazioli, G., & Thomas Carr, B. (2018). The effect of music on gelato perception in different eating contexts. Food Research International, 113, 43-56. doi:10.1016/j.foodres.2018.06.030

    • Cheong, K. W., Mirhosseini, H., Amid, B. T., Hamid, N. S. A., & Tan, C. P. (2018). The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach. Journal of Dispersion Science and Technology, 39(7), 934-942. doi:10.1080/01932691.2017.1373356

    • Young, O., Kantono, K., Waiguny, M., Hung, L. F., & Hamid, N. (2018). A graphical equivalent to mandated nutrition information tables. British Food Journal, 120(4), 777-787. doi:10.1108/BFJ-07-2017-0407

    • Sotelo, K. A. G., Hamid, N., Oey, I., Pook, C., Gutierrez-Maddox, N., Ma, Q., . . . Lu, J. (2018). Red cherries (Prunus avium var. Stella) processed by pulsed electric field – Physical, chemical and microbiological analyses. Food Chemistry, 240. doi:10.1016/j.foodchem.2017.08.017

    • Amin, Z. A., Koh, S. P., Hamid, N. S. A., Tan, C. P., & Long, K. (2017). New coating material for producing virgin coconut oil (VCO) microcapsules. Food research, 1(1), 15-22.

    • Farouk, M. M., Yoo, M., Hamid, N. S. A., Staincliffe, M., Davies, B., & Knowles, S. O. (2017). Novel meat-enriched foods for older consumers. Food Research International, 104. doi:10.1016/j.foodres.2017.10.033

    • Kong, C. H. Z., Hamid, N., Ma, Q., Lu, J., Wang, B. G., & Sarojini, V. (2017). Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: an in-depth investigation. LWT - Food Science and Technology, 84. doi:10.1016/j.lwt.2017.06.002

    • Gutierrez-Maddox, N., Hamid, N., Alkhalaf, J., & Farouk, M. (2016). Effect of red meat addition on the microbiological, physicochemical and sensory properties of dairy yoghurt. International journal of Food and Nutritional Science, 3(2). doi:10.15436/2377-0619.16.1091

    • Liu, T., Hamid, N., Kantono, K., Pereira, L., Farouk, M. M., & Knowles, S. O. (2016). Effects of meat addition on pasta structure, nutrition and in vitro digestibility. Food Chemistry, 213. doi:10.1016/j.foodchem.2016.06.058

    • Kantono, K., Hamid, N., Shepherd, D., Yoo, M. J. Y., Grazioli, G., & Carr, B. T. (2016). Listening to music can influence hedonic and sensory perceptions of gelati. Appetite, 100. doi:10.1016/j.appet.2016.02.143

    • Kong, C. H., Hamid, N., Liu, T., & Sarojini, V. (2016). Effect of antifreeze peptide pretreatment on ice crystal size, drip loss, texture, and volatile compounds of frozen carrots. Journal of Agricultural and Food Chemistry, 64(21). doi:10.1021/acs.jafc.6b00046

    • Kantono, K., Hamid, N., Shepherd, D., Yoo, M., Carr, B. T., & Grazioli, G. (2016). The effect of background music on food pleasantness ratings. Psychology of Music, 44(5), 1111-1125. doi:10.1177/0305735615613149

    • Kantono, K., Hamid, N., Shepherd, D., Lin, Y. H. T., Yakuncheva, S., Yoo, M. J. Y., . . . Carr, B. T. (2016). The influence of auditory and visual stimuli on the pleasantness of chocolate gelati. Food Quality and Preference, 53. doi:10.1016/j.foodqual.2016.05.008

    • Ma, Q., Hamid, N., Oey, I., Kantono, K., Faridnia, F., Yoo, M., & Farouk, M. (2016). Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science and Emerging Technologies, 37. doi:10.1016/j.ifset.2016.04.009

    • Liu, T., Hamid, N., Yoo, M. J. Y., Kantono, K., Pereira, L., Farouk, M. M., & Knowles, S. O. (2016). Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility. Journal of Food Science and Technology, 53(11). doi:10.1007/s13197-016-2410-x

    • Yan, M., Brown, D., Parsons, A., Whalley, G., Hamid, N., Kantano, K., . . . Rush, E. (2015). Branding, ingredients and nutrition information: Consumer liking of a healthier snack. Journal of Food Research, 4(5). doi:10.5539/jfr.v4n5p64

    • Faridnia, F., Ma, Q. L., Bremer, P. J., Burritt, D. J., Hamid, N., & Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science and Emerging Technologies, 29. doi:10.1016/j.ifset.2014.09.007

    • Sotelo, K. A., Hamid, N., Oey, I., Gutierrez-Maddox, N., Ma, Q., & Leong, S. Y. (2015). Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).. Molecules, 20(3). doi:10.3390/molecules20035223

    • Cheong, K. W., Mirhosseini, H., Leong, W. F., Hamid, N. S. A., Osman, A., Basri, M., & Tan, C. P. (2015). Rheological properties of modified starch—Whey protein isolate stabilized soursop beverage emulsion systems. Food and Bioprocess Technology, 8(6). doi:10.1007/s11947-015-1490-3

    • Lusk, K. A., Hamid, N., Delahunty, C. M., & Jaeger, S. R. (2015). Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best-worst scaling and the 9-pt hedonic category scale. Food Quality and Preference, 43. doi:10.1016/j.foodqual.2015.01.007

    • Balbas, J., Hamid, N., Liu, T., Kantono, K., Robertson, J., White, W. L., . . . Lu, J. (2015). Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida. Food Chemistry, 186. doi:10.1016/j.foodchem.2015.03.079

    • Zhou, A. Y., Robertson, J., Hamid, N., Ma, Q., & Lu, J. (2015). Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts. Food Chemistry, 186. doi:10.1016/j.foodchem.2014.06.016

    • Mak, W., Wang, S. K., Liu, T., Hamid, N., Li, Y., Lu, J., & White, W. L. (2014). Anti-proliferation potential and content of fucoidan extracted from sporophyll of New Zealand Undaria pinnatifida. Frontiers in Nutrition, 1. doi:10.3389/fnut.2014.00009

    • Cheong, K. W., Mirhosseini, H., Hamid, N. S. A., Osman, A., Basri, M., & Tan, C. P. (2014). Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions. Molecules, 19(6). doi:10.3390/molecules19068691

    • Cheong, K. W., Tan, C. P., Mirhosseini, H., Joanne-Kam, W. Y., Hamid, N. S. A., Osman, A., & Basri, M. (2014). The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds. Chemistry Central Journal, 8. doi:10.1186/1752-153X-8-23

    • Boulom, S., Robertson, J., Hamid, N., Ma, Q., & Lu, J. (2014). Seasonal changes in lipid, fatty acid, α-tocopherol and phytosterol contents of seaweed, Undaria pinnatifida, in the Marlborough Sounds, New Zealand. Food Chemistry, 161. doi:10.1016/j.foodchem.2014.04.007

    • Raseetha, S., Oey, I., Burritt, D., & Hamid, N. (2014). Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage. International Journal of Food Science and Technology, 49(1). doi:10.1111/ijfs.12447

    • Fung, A., Hamid, N., & Lu, J. (2013). Fucoxanthin content and antioxidant properties of Undaria pinnatifida. Food Chemistry, 136.

    • Mak, W., Hamid, N., Liu, T., Lu, J., & White, W. L. (2013). Fucoidan from New Zealand Undaria pinnatifida: Monthly variations and determination of antioxidant activities. Carbohydrate Polymers, 95(1).

    • Ma, Q. L., Hamid, N., Bekhit, A. E. D., Robertson, J., & Law, T. F. (2013). Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology. Microchemical Journal, 111. doi:10.1016/j.microc.2012.10.007

    • Raseetha, S., Oey, I., Burritt, D. J., Heenan, S., & Hamid, N. (2013). Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica). LWT - Food Science and Technology, 54(1). doi:10.1016/j.lwt.2013.05.024

    • Raseetha, S., Oey, I., Burritt, D., & Hamid, N. (2014). Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage. International Journal of Food Science and Technology, 49, 280-287.

    • Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2012). Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages. Food Quality and Preference, 26, 35-44.

    • Ma, Q. L., Hamid, N., Bekhit, A. E. D., Robertson, J. D., & Law, T. F. (2012). Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage. Meat Science, 92(4).

    • Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2012). Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages. Food Quality and Preference, 26(1). doi:10.1016/j.foodqual.2012.02.014

    • Zakipour Rahimabadi, E., Bakar, J., Che Man, Y. B., Abdul Hamid, N., & Arshadi, A. (2011). The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - Barred Spanish mackerel (Scomberomorous commerson). Iranian Journal of Fisheries Sciences, 10(2).

    • Raseetha, S., Heenan, S. P., Oey, I., Burritt, D. J., & Hamid, N. (2011). A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Innovative Food Science and Emerging Technologies, 12(2). Retrieved from http://www.sciencedirect.com/

    • Cheong, K. W., Tan, C. P., Mirhosseini, H., Chin, S. T., Che Man, Y. B., Hamid, N. S. A., . . . Basri, M. (2011). Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GCxGC-TOFMS). Food Chemistry, 125(4). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Heenan, S. P., Dufour, J. P., Hamid, N., Harvey, W., & Delahunty, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT - Food Science and Technology, 43(7), 1032-1041. doi:10.1016/j.lwt.2009.12.009

    • Phillips, K., Hamid, N., Silcock, P., Delahunty, C., Barker, M., & Bremer, P. (2010). The effect of season on the sensory quality of the sea urchin (Evechinus chloroticus) Roe. Journal of Food Science, 75.

    • Heenan, S. P., DufourJ.-P., J. -P., Hamid, N., Harvey, W., & Delahunty, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT - Food Science and Technology, 43, 1032-1041.

    • Phillips, K., Niimi, J., Hamid, N., Silcock, P., Delahunty, C., Barker, M., . . . Bremer, P. (2010). Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand. LWT - Food Science and Technology, 43. doi:10.1016/j.lwt.2009.08008

    • Pua, C. K., Hamid, N., Tan, C. P., Mirhosseini, H., Rahman, R. B. A., & Rusul, G. (2010). Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus).powder using response surface methodology. LWT - Food Science and Technology, 43.

    • Cheng, V. J., Bekhit, A. E. A., Sedcole, R., & Hamid, N. (2010). The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products. Journal of Food Science, 75(4). Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01576.x/pdf

    • Akanbi, T. O., Kamaruzaman, A. L., Abu, B. F., Hamid, N. A. S. N., Radu, S., Abdul, M. M. Y., & Saari, N. (2010). Highly thermostable extracellular lipase-producing Bacillus strain isolated from a Malaysian hotspring and identified using 16S rRNA gene sequencing. International Food Research Journal, 17(1). Retrieved from http://www.ifrj.upm.edu.my/

    • Cheong, K. W., Tan, C. P., Mirhosseini, H., Hamid, N. S. A., Osman, A., & Basri, M. (2010). Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International, 43(5).

    • Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010). Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings. Food Quality and Preference, 21.

    • Chin, S. T., Hamid, N. S. A., Quek, S. Y., Che Man, Y. B., Rahman, R. A., & Hashim, D. M. (2010). Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder. LWT - Food Science and Technology, 43.

    • Niimi, J., Leus, M., Silcock, P., Hamid, N., & Bremer, P. (2010). Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus)roe using gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method. Food Chemistry, 121. doi:10.1016/j.foodchem.2009.12.071

    • Phillips, K., Hamid, N., Silcock, P., Sewell, M. A., Barker, M., Weaver, A., . . . Bremer, P. (2010). Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. Aquaculture, 308(1-2). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Mirhosseini, H., Tan, C. P., Hamid, N. S. A., Yusof, S., & Chern, B. H. (2009). Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids, 23(2). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Noor-Soffalina, S. S., Jinap, S., Nazamid, S., & Nazimah, S. A. H. (2009). Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science and Technology, 44(1). Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2008.01711.x/full

    • Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., & Amin, I. (2009). Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry. Journal of Food Lipids, 16(1). Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2009.01131.x/pdf

    • Phillips, K., Bremer, P., Silcock, P., Hamid, N., Delahunty, C., Barker, M., & Kissick, J. (2009). Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads. Aquaculture, 288(3-4). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., & Amin, I. (2009). Chemical properties of virgin coconut oil. JAOCS, Journal of the American Oil Chemists’ Society, 86, 301-307.

    • Olusesan, A. T., Azura, L. K., Abubakar, F., Hamid, N. S. A., Radu, S., & Saari, N. (2009). Phenotypic and molecular identification of a novel thermophilic Anoxybacillus species: A lipase-producing bacterium isolated from a Malaysian hotspring. World Journal of Microbiology and Biotechnology, 25(11). Retrieved from http://www.springerlink.com.ezproxy.aut.ac.nz/

    • Heenan, S., Hamid, N., Dufour, J. -P., Harvey, W., & Delahunty, C. (2009). Consumer freshness perceptions of breads, biscuits and cakes. Food Quality and Preference, 20(5). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., & Amin, I. (2009). Antioxidant capacity and phenolic acids of virgin coconut oil. International Journal of Food Sciences and Nutrition, 60(SUPPL. 2). Retrieved from http://informahealthcare.com/doi/full/10.1080/09637480902824131

    • Heenan, S. P., Dufour, J. -P., Hamid, N., Harvey, W., & Delahunty, C. M. (2009). Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition. Food Chemistry, 116(1). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., & Amin, I. (2009). Chemical properties of virgin coconut oil. JAOCS, Journal of the American Oil Chemists' Society, 86(4). Retrieved from http://www.springerlink.com/content/l36n1116478352l6/fulltext.pdf

    • Mirhosseini, H., Tan, C. P., Hamid, N. S. A., & Yusof, S. (2008). Effect of Arabic gum, xanthan gum and orange oil contents on zeta potential, conductivity, stability, size index and pH of orange beverage emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 315(1-3). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Asep, E. K., Jinap, S., Tan, T. J., Russly, A. R., Harcharan, S., & Nazimah, S. A. H. (2008). The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, 85(3). Retrieved from http://www.sciencedirect.com/

    • Mirhosseini, H., Tan, C. P., Hamid, N. S. A., & Yusof, S. (2008). Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chemistry, 107(3). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Tan, T. -J., Jinap, S., Kusnadi, A. E., & Hamid, N. S. A. (2008). Extraction of cocoa butter by supercritical carbon dioxide: Optimization of operating conditions and effect of particle size. Journal of Food Lipids, 15(2). Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2008.00119.x/pdf

    • Mirhosseini, H., Tan, C. P., Aghlara, A., Hamid, N. S. A., Yusof, S., & Chern, B. H. (2008). Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. Carbohydrate Polymers, 73(1). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Ong, B. T., Nazimah, S. A. H., Tan, C. P., Mirhosseini, H., Osman, A., Mat Hashim, D., & Rusul, G. (2008). Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS). Journal of Food Composition and Analysis, 21(5). Retrieved from http://www.sciencedirect.com/

    • Mirhosseini, H., Tan, C. P., Yusof, S., & Hamid, N. S. A. (2008). Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion. Phytochemical Analysis, 19(5). Retrieved from http://onlinelibrary.wiley.com/doi/10.1002/pca.1068/pdf

    • Mirhosseini, H., Tan, C. P., Hamid, N. S. A., & Yusof, S. (2008). 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. Food Hydrocolloids, 22(7). Retrieved from http://www.sciencedirect.com/

    • Pua, C. K., Hamid, N., Tan, C. P., Mirhosseini, H., Rahman, R. A., & Rusul, G. (2008). Storage stability of Jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. Journal of Food Engineering, 89(4). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Chin, S. T., Nazimah, S. A. H., Quek, S. Y., Che Man, Y. B., Abdul Rahman, R., & Mat Hashim, D. (2008). Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process. LWT - Food Science and Technology, 41(10). Retrieved from http://www.sciencedirect.com/

    • Heenan, S., Dufour, J. -P., Hamid, N., Harvey, W., & Delahunty, C. (2008). The sensory quality of fresh bread: Descriptive attributes and consumer perceptions. Food Research International, 41(10). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Zawiyah, S., Che Man, Y. B., Nazimah, S. A. H., Chin, C. K., Tsukamoto, I., Hamanyza, A. H., & Norhaizan, I. (2007). Determination of organochlorine and pyrethroid pesticides in fruit and vegetables using SAX/PSA clean-up column. Food Chemistry, 102(1). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Pua, C. K., Hamid, N. S. A., Rusul, G., & Rahman, R. A. (2007). Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic. Journal of Food Engineering, 78(2). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Chin, S. T., Nazimah, S. A. H., Quek, S. Y., Man, Y. B. C., Rahman, R. A., & Hashim, D. M. (2007). Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. Journal of Food Composition and Analysis, 20, 31-44.

    • Voon, Y. Y., Hamid, N., Rusul, G., Osman, A., & Quek, S. Y. (2007). Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars. Relationship of physiochemical and flavour properties with sensory properties. Food Chemistry, 103(4). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Chuah, T. G., Hairul Nisah, H., Thomas Choong, S. Y., Chin, N. L., & Nazimah Sheikh, A. H. (2007). Effects of temperature on viscosity of dodol (concoction). Journal of Food Engineering, 80(2). Retrieved from http://www.sciencedirect.com/

    • Manaf, A. M., Man, Y. B. C., Hamid, N. S. A., Ismail, A., & Abidin, S. A. (2007). Analysis of adulteration of virgin coconut oil by palm kernel olein using Fourier Transform Infrared spectroscopy. Journal of Food Lipids, 14(2). Retrieved from http://web.ebscohost.com.ezproxy.aut.ac.nz/

    • Mirhosseini, H., Yusof, S., Hamid, N. S. A., & Tan, C. P. (2007). Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion. Food Chemistry, 105(4). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Mirhosseini, H., Tan, C. P., Hamid, N. S. A., & Yusof, S. (2007). Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology. Journal of Agricultural and Food Chemistry, 55(19). Retrieved from http://pubs.acs.org.ezproxy.aut.ac.nz/doi/pdf/10.1021/jf071061k

    • Voon, Y. Y., Hamid, N. S. A., Rusul, G., Osman, A., & Quek, S. Y. (2007). Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4°C. Postharvest Biology and Technology, 46(1). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Lee, W. C., Yusof, S., Hamid, N. S. A., & Baharin, B. S. (2007). Effects of fining treatment and storage temperature on the quality of clarified banana juice. LWT – Food Science and Technology, 40(10). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Lee, W. C., Yusof, S., Hamid, N. S. A., & Bahrin, B. S. (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). Journal of Food Engineering, 73(1). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Sin, H. N., Yusof, S., Hamid, N. S. A., & Abd Rahman, R. (2006). Optimization of enzymatic clarification of sapodilla juice using response surface methodology (RSM. Journal of Food Engineering, 73(4). Retrieved from http://www.sciencedirect.com/

    • Ong, B. T., Nazimah, S. A. H., Osman, A., Quek, S. Y., Voon, Y. Y., Hashim, D. M., . . . Kong, Y. W. (2006). Chemical and flavour changes in jackfruit (Artocarpus heterophyllus Lam.) cultivar J3 during ripening. Postharvest Biology and Technology, 40(3). Retrieved from http://www.sciencedirect.com/

    • Sin, H. N., Yusof, S., Hamid, N. S. A., & Abd Rahman, R. (2006). Optimization of hot water extraction for sapodilla juice using response surface methodology. Journal of Food Engineering, 74(3). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Lee, W. C., Yusof, S., Hamid, N. S. A., & Baharin, B. S. (2006). Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). Journal of Food Engineering, 75(4). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Sharif, Z., Man, Y. B. C., Hamid, N. S. A., & Keat, C. C. (2006). Determination of organochlorine and pyrethroid pesticides in fruit and vegetables using solid phase extraction clean-up cartridges. Journal of Chromatography A, 1127, 254-261.

    • Voon, Y. Y., Hamid, N. S. A., Rusul, G., Osman, A., & Quek, S. Y. (2006). Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4°C and 28°C. Postharvest Biology and Technology, 42(2). Retrieved from http://www.sciencedirect.com.ezproxy.aut.ac.nz/

    • Gan, H. L., Tan, C. P., Che Man, Y. B., Noraini, I., & Nazimah, S. A. H. (2005). Monitoring the storage stability of RBD palm olein using the electronic nose. Food Chemistry, 89, 271-282.

    • Gan, H. L., Man, Y. B. C., Tan, C. P., NorAini, I., & Nazimah, S. A. H. (2005). Characterisation of vegetable oils by surface acoustic wave sensing electronic nose. Food Chemistry, 89(4). Retrieved from http://www.sciencedirect.com/

    • Man, Y. B. C., Gan, H. L., NorAini, I., Nazimah, S. A. H., & Tan, C. P. (2005). Detection of lard adulteration in RBD palm olein using an electronic nose. Food Chemistry, 90(4). Retrieved from http://www.sciencedirect.com/

    • Seng, K. L., Che Man, Y. B., Tan, C. P., Osman, A., & Hamid, N. S. A. (2005). Process optimisation of encapsulated pandan (Pandanus amaryllifolius) powder using spray-drying method. Journal of the Science of Food and Agriculture, 85(12). Retrieved from http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2169/pdf

    • Ponniah, J., Muhammad, K., Abdullah, S., Ganapathy, K. K., & Hamid, N. B. S. A. (2004). Validation of ELISA test kits for detection of beta-agonist residues in meat. Southeast Asian Journal of Tropical Medicine and Public Health, 35(2). Retrieved from http://www.tm.mahidol.ac.th/seameo/2004_35_2/44-192.pdf

    • Abdul Hamid, N. S., Zen, H. B., Tein, O. B., Halifah, Y. M., Saari, N., & Abu Bakar, F. (2003). Screening and identification of extracellular lipase-producing thermophilic bacteria from a Malaysian hot spring. World Journal of Microbiology and Biotechnology, 19(9). Retrieved from http://www.springerlink.com/content/wr6p882636606n02/fulltext.pdf

    Book chapters

    • Hamid, N., Ma, Q., Boulom, S., Liu, T., Zheng, Z., Balbas, J., & Robertson, J. (2015). Seaweed minor constituents. In Seaweed Sustainability: Food and Non-Food Applications (pp. 193-242). Elsevier Inc.. doi:10.1016/B978-0-12-418697-2.00008-8

    • Limbad, M. J., Gutierrez-Maddox, N., & Hamid, N. (2015). Coconut water: An essential health drink in both natural and fermented forms. In Unknown Book (pp. 145-156).

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