maziah supian, noranida radzuan, mohamad yusof maskat, salma mohamad yusop, abdulah amru indera luthfi, norzam edziani che hussin, munira zainal abidin, nurul aqilah mohd zaini .  (2025).  bacterial cellulose containing antimicrobial agent from expired drinks as sustainable food absorbent pad.  - food packaging and shelf life.  1 - 11. 

etty syarmila ibrahim khushairay, , salma mohamad yusop , mohamad yusof maskat, abdul salam babji.  (2025).  defatted chia (salvia hispanica l.) flour peptides: exploring nutritional profiles, techno-functional and bio-functional properties, and future directions.  - current research in food science.  1 - 16. 

izzat zulkiflee, ibrahim n. amirrah, nur izzah md fadilah, m. f. mohd razip wee, salma mohamad yusop, manira maarof and mh busra fauzi.  (2023).  characterization of dual-layer hybrid biomatrix for future use in cutaneous wound healing.  - materials.  1-16. 

nurkhuzaiah kamaruzaman, mh busra fauzi, yasuhiko tabata, salma mohamad yusop.  (2023).  functionalised hybrid collagen- elastin for acellular cutaneous substitute applications.  - polymers.  1-14. 

etty syarmila ibrahim khushairay, ma'aruf abd ghani, abdul salam babji, salma mohamad yusop.  (2023).  the nutritional and functional properties of protein isolates from defatted chia flour using different extraction ph.  - foods.  1-18. 

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. 

zul hadif abd aziz, haliza katas, marhanis salihah omar, noraida mohamed shah, salma mohamad yusop, mohamad nasir shafiee, siti fatimah mohd tarmizi.  (2022).  preference, perception, and acceptability of fluid gels as a potential age-appropriate dosage form for elderly patients with dysphagia.  - gels.  1-16. 

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. 

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. 

nusaibah sallehuddin, nur izzah md fadilah, ng min hwei , adzim poh yuen wen, salma mohamad yusop, nor fadilah rajab, yosuke hiraoka, yasuhiko tabata and mh busra fauzi.  (2022).  characterization and cytocompatibility of collagen-gelatin-elastin (collagee) acellular skin substitute towards human dermal fibroblasts: in vitro assessment.  - biomedicines.  1-16. 

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. 

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.