Identification, structure-activity relationship and in silico molecular docking analyses of five novel angiotensin I-converting enzyme (ACE) inhibitory peptides from stone fish (Ac... by Auwal, Shehu Muhammad, Zainal Abidin, Najib, Saari, Nazamid, Zarei, Mohammad, Tan, Chin Ping, Saari, Nazamid

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High-value components and bioactives from sea cucumbers for functional foods-A review. by Bordbar, Sara, Anwar, Farooq, Saari, Nazamid

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Method for the biosynthesis of glutamic acid by Saari, Nazamid, Zareian, Mohsen, Ebrahimpour, Afshin

Production of peptides with angiotensin-I converting enzyme (ACE) inhibitory properties from stichopus horrens by Saari, Nazamid, Ebrahimpour, Afshin, Forghani, Bita

Development of technology to improve quality of under-fermented cocoa through enzymatic modification by Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid

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Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation by Selamat, Jinap, Saari, Nazamid, Bakar, Jamilah, ., Misnawi

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Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase by Misnawi, ., Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid

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Raw starch-degrading enzyme from newly isolated strains of endophytic fungi by Marlida, Yetti, Saari, Nazamid, Hassan, Zaiton, Radu, Son

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Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria by Akanbi, Taiwo Olusesan, Saari, Nazamid, Adebowale, A. A.

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Gluten-free food product by Karim, Roselina, Paykary, Maryam, Saari, Nazamid, Sulaiman, Rabiha

Microalgae for high-value products towards human health and nutrition by Jaber, Ines Barkia, Saari, Nazamid, Manning, Schonna R.

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Improvement of cocoa flavour through enzymatic process by Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid, Veerakulasingam, Harikrishna

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A novel latent polyphenoloxidase from sago logs (Metroxylon sagu) purification, activation and some of its properties by Onsa, Galila, Saari, Nazamid, Selamat, Jinap, Bakar, Jamilah

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Improvement of cocoa specific aroma precursors of under-fermented cocoa beans with carboxypeptidases addition by Selamat, Jinap, Ikrawan, Yusep, Bakar, Jamilah, Saari, Nazamid

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Preparation and characterisation of nanoliposomes containing winged bean seeds bioactive peptides by Chay, Shyan Yea, Tan, Wei Kiat, Saari, Nazamid

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Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation by Seighalani, Fariba Zad Bagher, Bakar, Jamilah, Saari, Nazamid

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Variations of antioxidant characteristics and mineral contents in pulp and peel of different apple (Malus domestica Borkh.) cultivars from Pakistan by Manzoor, Maleeha, Anwar, Farooq, Saari, Nazamid, Ashraf, Muhammad

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Effect of maturity on phenolics (phenolic acids and flavonoids) profile of strawberry cultivars and mulberry species from Pakistan by Mahmood, Tahir, Anwar, Farooq, Abbas, Mateen, Saari, Nazamid

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Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma by Sukor, Rashidah, Selamat, Jinap, Saari, Nazamid, Bakar, Jamilah

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Inter-varietal variation in the composition of seeds and seed oils from winter mel on [Benincasa Hispida (thunb.) cogn.] fruits. by Anwar, Farooq, Mohammad, Nor Azizah, Othman, Fatimah, Saari, Nazamid

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