Effects of different preservation treatments on nutritional profile on juices from different sugar cane varieties by Wan Mansor, Wan Nusrah, Ramli, Shazini, Azhari, Siti Hajar, Abd Rahim, Muhamad Hafiz

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Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition by Azhari, Siti Hajar, Daud, Nuraldayana, Muhialdin, Belal J., Joghee, Naadjidah, Kadum, Hana, Meor Hussin, Anis Shobirin

Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota by Azhari, Siti Hajar, Abd Rahim, Muhamad Hafiz, Sarbini, Shahrul Razid, Muhialdin, Belal J., Olusegun, Lasekan, Saari, Nazamid

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Novel fructooligasoccharide conversion from sugarcane syrup using a specialised enzymatic pH-stat bioreactor by Azhari, Siti Hajar, Abd Rahim, Muhamad Hafiz, Wan Mohtar, Wan Abd Al Qadr Imad, Sarbini, Shahrul Razid, Saari, Nazamid

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Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation by Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Abdul Halim Lim, Sarina, Ilham, Zul, Azhari, Siti Hajar, Saari, Nazamid

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Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce by Shin Yee, Chong, Ilham, Zul, Cheng, Acga, Abd Rahim, Muhamad Hafiz, Azhari, SitiHajar, Yuswan, Mohd Hafis, Mohd Zaini, Nurul Aqilah, Reale, Anna, Di Renzo, Tiziana, Wan-Mohtar, Wan Abd Al Qadr Imad

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