I have published more than 70 papers in various international citation-indexed journals, contributed a few book/encyclopedia chapters and published/presented more than 70 conference papers (5 of which as keynote speakers). I have received more than 30 publication awards from USM. The followings are the recent (2009-2011) publications emanating from my research work. If you'd like to have a copy, please feel free to e-mail me.

  1. 1. Chan,H.T., C.P.Leh, R. Bhat, Senan, C., Williams, P.A. and A. A. Karim (2011). Molecular structure, rheological and thermal characteristics of ozone-oxidized starch. Food Chemistry, 126, 1019-1024.

  2. 2.Kaur, B., Fazilah, A., Bhat, R., Karim, A.A. (2011). Progress in starch modification. Food Hydrocolloids (online 24 February 2011).

  3. 3.Chan,H.T., Fazilah, A., Bhat, R., C.P.Leh, Karim, A.A. (2011). Effect of deproteinization on degree of oxidation of ozonated starch. Food Hydrocolloids (online 17 March 2011).

  4. 4.Kuan, Y.H., R. Bhat and A. A. Karim (2011). Emulsifying and Foaming Properties of Ultraviolet-Irradiated Egg White Protein and Sodium Caseinate. Journal of Agricultural and Food Chemistry (online; DOI: 10.1021/jf104050k).

  5. 5.Rajeev Bhat, Ameran SB, Karim AA, Liong MT. (2011) Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry,127 (2): 641-644.

  6. 6.Voon HC, Rajeev Bhat, Easa AM, Liong MT, Karim AA. (2011). Effect of addition of halloysite nanoclay and SiO2 nanoparticles on barrier and mechanical properties of bovine gelatin films. Food & Bioprocess Technology (Available online DOI: 10.1007/s11947-010-0461).

  7. 7.Wijekoon MMJO, Rajeev Bhat, Karim AA. (2011). Effects of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior. Jack) inflorescence. Journal of Food Composition and Analysis (Available online).

  8. 8.Abdorreza, M.N., L. H. Cheng and A. A. Karim (2010). Effects of plasticizers on thermal properties and heat sealability of sago starch films. Food Hydrocolloids, 25:56-60.

  9. 9. Nor Nadiha, M.Z., A. Fazilah, R. Bhat and A. A. Karim (2010). Comparative susceptibilities of sago, potato and corn starches to alkali treatment. Food Chemistry, 121:1053-1059.

  10. 10. Chan, H.T., R. Bhat and A. A. Karim (2010). Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch. Food Chemistry, 120:703-709.

  11. 11. Uthumporn, U., Zaidul, I.S.M. and A. A. Karim (2010). Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Food and Bioproducts Processing, 88:47-54.

  12. 12. Asgar, M.A., A. Fazilah, N. Huda, R. Bhat and A. A. Karim (2010). Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs. Comprehensive Reviews in Food Science and Food Safety, 9:513-529.

  13. 13. Alothman, M., Kaur, B., A. Fazilah, R. Bhat and A. A. Karim (2010). Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies, 11:666-671.

  14. 14. Chan,H.T., C.P.Leh, R. Bhat, Senan, C., Williams, P.A. and A. A. Karim (2010). Molecular structure, rheological and thermal characteristics of ozone-oxidized starch. Food Chemistry.

  15. 15. Kuan, Y.H., R. Bhat and A. A. Karim (2010). Emulsifying and Foaming Properties of Ultraviolet Irradiated Egg White Protein and Sodium Caseinate. Journal of Agricultural and Food Chemistry.

  16. 16. Kaur, B., A. Fazilah and A. A. Karim (2010). Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties. Food and Bioproducts Processing.

  17. 17. Loo, S.W., Tan, Z. N., A. A. Karim, M.H. Norziah and A. Rosma (2010). Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum. Journal of Agricultural and Food Chemistry, 58:2274-2278.

  18. 18. Ting Jin Lim, A. A. Karim, A.M. Easa and MIN-TZE LIONG (2010). Development of Soy-based Cream Cheese via the Addition of Microbial Transglutaminase, Soy Protein Isolate and Maltodextrin. British Food Journal.

  19. 19. Fazilah, A., A. Karim, N. Huda, Kaur, Bhupinder and Chew, Shio Heong (2010). Effect of fermentation on the composition of centella asiatica tea. American Journal of Food Technology.

  20. 20. Fazilah, A., Maizura murad, A. A. Karim, Bhupinder kaur and chew shio heong (2010). Physical and mechanical properties of sago starch - alginate films incorporated with calcium chloride. International food research journal.

  21. 21. Bhat, R., and A. A. Karim (2010). Tongkat Ali (Eurycoma longifolia Jack): A review on its ethnobotany and. Fitoterapia, 81:669-679.

  22. 22. Bhat, R., Kiran K., Arun A.B. and A. A. Karim (2010). Determination of Mineral Composition and Heavy Metal. Food Analytical Methods, 3:181-187.

  23. 23. Bhat, R., Ravishankar V. R. and A. A. Karim (2010). Mycotoxins in Food and Feed: Present status and future concerns. Comprehensive Reviews in Food Science and Food Safety, 9:57-81.

  24. 24. Jeevani Osadee Wijekoon M.M., R. Bhat and A. A. Karim (2010). Effect of extraction solvents on the phenolic compounds. Journal of Food Composition and Analysis.

  25. 25. Bhat, R., Sridhar K.R. and A. A. Karim (2010). Microbial quality evaluation and effective decontamination of nutraceutically valued lotus seeds by electron beams and gamma irradiation. Radiation Physics and Chemistry, 79:976-981.

  26. 26. Alothman, M., Bhat, R., Karim, A.A. (2009). Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends in Food Science & Technology, 20, 201-212.

  27. 27. Chan, H.T., Bhat, R., Karim, A.A. (2009). Effects of sodium dodecyl sulphate and sonication treatment on physicochemical properties of starch. Food Chemistry

  28. 28. Alothman, M., Bhat, R., Karim, A.A. (2009). UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies, 10, 512–516.

  29. 29. Kuan, Y.H., Bhat, R., Senan, C., Williams, P.A., Karim, A.A. (2009). Effects of Ultraviolet Irradiation on the Physicochemical and Functional Properties of Gum Arabic. Journal of Agriculture and Food Chemistry, (Online, DOI:10.1021/jf9015625)

  30. 30. Uthumporn, U., Zaidul, I.S.M., Karim, A.A. (2009) Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Foods and Bioproducts Processing

  31. 31. Sahena,F., Zaidul, I.S.M., Jinap, S., Karim, A.A., Abbas, K.A., Norulaini, N.A.N., Omar, A.K.M. (2009). Application of supercritical CO2 in lipid extraction - A review. Journal of Food Engineering, 95, 240-253.

  32. 32. Karim, A.A., Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23, 563-576

  33. 33. Chan, H.T., Bhat, R., Karim, A.A. (2009). Physicochemical and Functional Properties of Ozone-Oxidized Starch. Journal of Agriculture and Food Chemistry, 57, 5965–5970.

  34. 34. Alothman M., Bhat R., Karim A.A. (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry 115 (3), 785-788.

  35. 35. Alothman M., Bhat R., Karim A.A. (2009) UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies 10 (4) : 512-516.

  36. 36. Bhat R., Karim A.A. (2009) Impact of radiation processing on starch. Comprehensive Reviews in Food Science and Food Safety, 8 (2): 44-58.

  37. 37. Bhat R., Karim A.A. (2009) Ultraviolet irradiation improves gel strength of fish gelatin. Food Chemistry, 113 (4) : 1160-1164

  38. 38. Bhat R., Khalil H.P.S.A., Karim A.A. (2009) Exploring the antioxidant potential of lignin isolated from black liquor of oil palm waste. Comptes Rendus – Biologies

  39. 39. Goh K.S., Bhat R., Karim A.A. (2009) Probing the sol-gel transition of egg white proteins by pulsed-NMR method. European Food Research and Technology 228 (3) : 367-371.

  40. 40. Shariffa Y.N., Karim A.A., Fazilah A., Zaidul I.S.M. (2009) Enzymatic hydrolysis of granular native and mildly heat-treated tapioca and sweet potato starches at sub-gelatinization temperature. Food Hydrocolloids 23 (2) : 434-440

  41. 41. Fazilah A., Azemi M.N.M., Karim A.A., Norakma M.N. (2009) Physicochemical properties of hydrothermally treated hemicellulose from oil palm frond. Journal of Agricultural and Food Chemistry, 57 (4) : 1527-153.

  42. 42. Bhat, R., Ramaiah, S., Karim, A.A., Young, C.C., Bhagwath, A.B. (2009). Influence of γ-Radiation on the Nutritional and Functional Qualities of Lotus Seed Flour. Journal of Agricultural Food Chemistry.