Nazimah Hamid
Nazimah Hamid ita masaniyar  kimiyyar abinci ce ta New Zealand, sannan kuma tun daga shekarar 2017 cikakkiyar farfesa ce a Jami'ar Fasaha ta Auckland.

Aikin ilimi 
Bayan kammala bincike na digirin digirgir a shekara ta alif 1996 mai taken 'Relationships between aroma quality in juices from two frozen Scottish raspberries and thermal and enzymic treatments in processing' a Jami'ar Strathclyde, Hamid ta koma Jami'ar Fasaha ta Auckland, ta samu daukake zuwa matsayin cikakkiyar farfesa.

Zaɓaɓɓun ayyukanta 

 Mirhosseini, Hamed, Chin Ping Tan, Nazimah SA Hamid, and Salmah Yusof. "Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion." Colloids and Surfaces A: Physicochemical and Engineering Aspects 315, no. 1-3 (2008): 47–56.
 Mirhosseini, Hamed, Chin Ping Tan, Nazimah SA Hamid, and Salmah Yusof. "Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion." Food Hydrocolloids 22, no. 7 (2008): 1212–1223.
 Heenan, Samuel P., Jean-Pierre Dufour, Nazimah Hamid, Winna Harvey, and Conor M. Delahunty. "The sensory quality of fresh bread: Descriptive attributes and consumer perceptions." Food research international 41, no. 10 (2008): 989–997.
 Fung, Adah, Nazimah Hamid, and Jun Lu. "Fucoxanthin content and antioxidant properties of Undaria pinnatifida." Food chemistry 136, no. 2 (2013): 1055–1062.

Manazarta