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Radhiah Shukri

About Radhiah Shukri

Radhiah Shukri, With an exceptional h-index of 15 and a recent h-index of 14 (since 2020), a distinguished researcher at Universiti Putra Malaysia, specializes in the field of Food Processing, Carbohydrate Technology, Resistant Starch, Fibre, Extrusion.

His recent articles reflect a diverse array of research interests and contributions to the field:

Microwave-and Oven-Heat Moisture Treatment of Broken Rice Flour and the Improvement in Flat Rice Noodle Quality

Physicochemical, in vitro bile-acid binding and hypoglycaemic properties of red pitaya (Hylocereus polyrhizus) peel pectin

Kinetic Modelling During Soaking of Dried Long Grain Paddy MR297

The effects of cultivation type and maturity stage on arsenic species concentration and carrageenan content in Kappaphycus spp. from Semporna, Sabah

Parboiled rice processing method, rice quality, health benefits, environment, and future perspectives: A review

Effect of Screw Speed and Oyster Mushroom Addition on Textural Characteristics of Soy Protein Extrudates and Master Curve of Specific Mechanical Energy

Comparison of different protein extraction methods of rice bran protein concentrates

Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of Keropok lekor (Malaysian fish sausage)

Radhiah Shukri Information

University

Position

Associate Professor

Citations(all)

793

Citations(since 2020)

619

Cited By

353

hIndex(all)

15

hIndex(since 2020)

14

i10Index(all)

20

i10Index(since 2020)

20

Email

University Profile Page

Google Scholar

Radhiah Shukri Skills & Research Interests

Food Processing

Carbohydrate Technology

Resistant Starch

Fibre

Extrusion

Top articles of Radhiah Shukri

Microwave-and Oven-Heat Moisture Treatment of Broken Rice Flour and the Improvement in Flat Rice Noodle Quality

Journal of Advanced Research in Applied Sciences and Engineering Technology

2025

Nor Afizah Mustapha
Nor Afizah Mustapha

H-Index: 7

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Physicochemical, in vitro bile-acid binding and hypoglycaemic properties of red pitaya (Hylocereus polyrhizus) peel pectin

Bioactive Carbohydrates and Dietary Fibre

2024/5/1

Kharidah Muhammad
Kharidah Muhammad

H-Index: 26

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Kinetic Modelling During Soaking of Dried Long Grain Paddy MR297

ASEAN Journal on Science and Technology for Development

2024

Jhauharotul Muchlisyiyah
Jhauharotul Muchlisyiyah

H-Index: 4

Rosnah Shamsudin
Rosnah Shamsudin

H-Index: 19

Radhiah Shukri
Radhiah Shukri

H-Index: 9

The effects of cultivation type and maturity stage on arsenic species concentration and carrageenan content in Kappaphycus spp. from Semporna, Sabah

Journal of Applied Phycology

2023/10

Noumie Surugau
Noumie Surugau

H-Index: 5

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Kharidah Muhammad
Kharidah Muhammad

H-Index: 26

Parboiled rice processing method, rice quality, health benefits, environment, and future perspectives: A review

2023/7/12

Jhauharotul Muchlisyiyah
Jhauharotul Muchlisyiyah

H-Index: 4

Rosnah Shamsudin
Rosnah Shamsudin

H-Index: 19

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Effect of Screw Speed and Oyster Mushroom Addition on Textural Characteristics of Soy Protein Extrudates and Master Curve of Specific Mechanical Energy

Advances in Agricultural and Food Research Journal

2022/12/29

Nyuk Ling Chin
Nyuk Ling Chin

H-Index: 29

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Farah Saleena Taip
Farah Saleena Taip

H-Index: 19

Norazlin Abdullah
Norazlin Abdullah

H-Index: 7

Comparison of different protein extraction methods of rice bran protein concentrates

The protein journal

2016/4

Noor Baity Saidi
Noor Baity Saidi

H-Index: 5

Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of Keropok lekor (Malaysian fish sausage)

Malaysian Applied Biology

2021/12/31

Nurul Shazini Ramli
Nurul Shazini Ramli

H-Index: 8

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Food Research

2021/10

Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour

Carbohydrate polymers

2021/2/1

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Sajid Alavi
Sajid Alavi

H-Index: 30

Hulya Dogan
Hulya Dogan

H-Index: 4

Effect of Gamma Irradiation on Physicochemical Properties and Microbiological Quality of Yellow Noodle with Addition of Rice Bran

Journal of Advanced Research in Applied Sciences and Engineering Technology

2021/1/31

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Nor Afizah Mustapha
Nor Afizah Mustapha

H-Index: 7

Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion

Foods

2020/7/31

Nyuk Ling Chin
Nyuk Ling Chin

H-Index: 29

Radhiah Shukri
Radhiah Shukri

H-Index: 9

Farah Saleena Taip
Farah Saleena Taip

H-Index: 19

Norazlin Abdullah
Norazlin Abdullah

H-Index: 7

Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt

Food Research

2020/2

Ergogenic, anti-diabetic and antioxidant attributes of selected Malaysian herbs: characterisation of flavonoids and correlation of functional activities

International Food Research Journal (Malaysia)

2020

Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates

CyTA-Journal of Food

2020/1/1

Farah Saleena Taip
Farah Saleena Taip

H-Index: 19

Nyuk Ling Chin
Nyuk Ling Chin

H-Index: 29

Rabiha Sulaiman
Rabiha Sulaiman

H-Index: 10

Radhiah Shukri
Radhiah Shukri

H-Index: 9

See List of Professors in Radhiah Shukri University(Universiti Putra Malaysia)

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