Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread by Mohamad Asri, Nursyafiqah, Muhialdin, Belal J., Zarei, Mohammad, Saari, Nazamid

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Metabolomics profiling and antimicrobial activity of fermented date fruit Khastawi used as functional ingredients for making Asian confectionary dodol by Muhialdin, Belal J., Marzlan, Anis Asyila, Kadum, Hana, Arulrajaha, Brisha, Mohamad Asri, Nursyafiqah, Fathallaha, Salahaldin, Meor Hussin, Anis Shobirin