naleene balakrishnan, salma mohamad yusop, irman abdul rahman, eqbal dauqan, aminah abdullah.  (2022).  effect of gamma radiation and storage time on the microbial and physicochemical properties of dried byadgi chili (capsicum annuum).  - agriculture.  1-17. 

izzat zulkiflee, syafira masri, mazlan zawani, atiqah salleh, ibrahim nor amirrah, mohd farhanulhakim mohd razipwee, salma mohamad yusop and mh busra fauzi.  (2022).  silicon-based scaffold for wound healing skin regeneration applications: a concise review.  - polymers.  1-13. 

zul hadif abd aziz, haliza katas, marhanis salihah omar, noraida mohd shah, salma mohamad yusop.  (2022).  formulation and cost-effectiveness of fluid gels as an age-appropriate dosage form for older adults with dysphagia.  - dysphagia.  1022-1034. 

naleene balakrishnan, salma mohamad yusop, irman abdul rahman, eqbal dauqan, aminah abdullah.  (2022).  efficacy of gamma irradiation in improving the microbial and physical quality properties of dried chillies (capsicum annuum l.): a review.  - foods.  1-18. 

nurkhuzaiah kamaruzaman , mh busra fauzi, salma mohamad yusop.  (2022).  characterization and toxicity evaluation of broiler skin elastin for potential functional biomaterial in tissue engineering.  - polymers.  1-14. 

nurkhuzaiah kamaruzaman, salma mohamad yusop.  (2021).  determination of stability of cosmetic formulations incorporated with water-soluble elastin isolated from poultry.  - journal of king saud university - science..  1-7. 

nur aliah daud, salma mohamad yusop, abdul salam babji, seng joe lim, shahrul razid sarbini, tan hui yan.  (2021).  edible bird's nest: physicochemical properties, production, and application of bioactive extracts and glycopeptides.  - food reviews international.  177-196. 

salma m. yusop, maurice g. o`sullivan, matthias preub, herbert weber, john f. kerry, joseph p. kerry.  (2012).  assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat.  - lwt - food science and technology.  46(1):349-355. 

salma m. yusop, maurice g. o`sullivan, john f. kerry, joseph p. kerry.  (2012).  influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets.  - lwt - food science and technology.  46:363-370. 

yusop sm, maskat my, mustapha waw.  (2011).  effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating.  - international journal of food science and technology.  46(12):2669-2675. 

yusop, s.m., o`sullivan, m.g., kerry, j.f., kerry, j.p..  (2010).  effect of marinating time and low ph on marinade performance and sensory acceptability of poultry meat.  - meat science.  85 (4), pp. 657-663. 

yusop, s.m., o`sullivan, m.g., kerry, j.f., kerry, j.p..  (2009).  sensory evaluation of indian-style marinated chicken by malaysian and european naive assessors.  - journal of sensory studies.  24(2): 269-289. 

s.m. yusop, m.g. o`sullivan, j.f. kerry and j.p. kerry.  (2009).  sensory evaluation of chinese-style marinated chicken by chinese and european naïve assessors.  - journal of sensory studies.  24(4): 512-533.