Vol. 41 No. 1 (2025)

Published: 31-12-2025

Articles

TINGKAH LAKU PEMBELIAN MAHASISWA INSTITUSI PENGAJIAN TINGGI DALAM JUALAN SECARA LANGSUNG DI APLIKASI TIKTOK Ezni Nazzira Azhar, Nur Ajera Najiha Rosli, Normarshitah Norshahidy dan Siti Yuliandi Ahmad

1-21
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EMOTIONAL EATING, EMOTIONAL FOOD CHOICE, AND ITS ASSOCIATED FACTORS AMONG PUBLIC UNIVERSITY STUDENTS IN MALAYSIA Nur Shafiqah Azlan, Asma’ Ali, Noor Salihah Zakaria, Wan Hafiz Wan Zainal Sukri, Mohamad Rahijan Abdul Wahab and Lee Yi Chen

22-40
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INTERTWINED VULNERABILITIES: A CONCEPTUAL FRAMEWORK OF FOOD INSECURITY, DIET QUALITY, AND MENTAL DISTRESS AMONG SOCIOECONOMICALLY DISADVANTAGED UNIVERSITY STUDENTS IN MALAYSIA Dhia Widyan Baharuddin, Lee Yi Chen, Abdul Mutalib Embong, Wan Zulkifli Wan Kassim, Muhammad Zuhaili Suhaimi, Mohd Radhi Abu Shahim, Shamsul Azahari Zainal Badari and Muhamad Khairul Zakaria

41-58
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FACTORS INFLUENCING PURCHASE INTENTION TOWARDS NATURAL COSMETICS AMONG STUDENTS IN UNIVERSITI PUTRA MALAYSIA Goh Dah Hong and Syuhaily Osman

59-78
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A STUDY ON CONSUMERS’ CYBERSECURITY AWARENESS, THREAT PERCEPTION AND CYBERSECURITY BEHAVIOUR IN KLANG VALLEY, MALAYSIA Ngo Zhen Hong, Syuhaily Osman, Elistina Abu Bakar and Nur Izura Udzir

79-103
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LINKING KNOWLEDGE, AWARENESS, AND SHOPPING HABITS: A PATHWAY TO REDUCING HOUSEHOLD FOOD WASTE Ismawati Sharkawi and Nurul Aiman Idrus

104-119
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CONSUMER DEMAND FOR SUGAR-SWEETENED BEVERAGES IN MALAYSIA: EVIDENCE FROM BRAND AND LIFESTYLE FACTORS Nor Asmat Ismail and Raihani Nabila Jumadi

120-141
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THE DEVELOPMENT OF THE PREPARED DISHES INDUSTRY DURING COVID-19 PANDEMIC IN CHINA Zhang Ran and Doris Padmini Selvaratnam

142-157
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