In vivo hypocholesterolemic effect of MARDI fermented red yeast rice water extract in high cholesterol diet fed mice by Yeap, Swee Keong, Beh, Boon Kee, Kong, Joan, Ho, Wan Yong, Mohd Yusof, Hamidah, Mohamad, Nurul Elyani, Hussin, Aminuddin, Jaganath, Indu Bala, Mohamed Alitheen, Noorjahan Banu, Jamaluddin, Anisah, Long, Kamariah

“…Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine the in vivo hypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural Research and Development Institute (MARDI) Monascus purpureus strains in mice fed with high cholesterol diet. …”
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Microbial consortia and up-to-date technologies in global soy sauce production: a review by Chong, Shin Yee, Ilham, Zul, Samsudin, Nik Iskandar Putra, Soumaya, Sassi, Wan-Mohtar, Wan Abd Al Qadr Imad

“…Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. …”
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Migration assessment and modelling of residual styrene monomer migrated from polystyrene food contact materials into selected foods by Mat Ariffin, Naziruddin

“…The risk of styrene monomer migration into Southeast Asian cuisines is imminent as the foods are inherently fatty, often prepared by high-heat cooking methods, and commonly serve at hot state. …”
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