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Effect of different packaging materials on quality of fresh-cut broccoli and cauliflower at chilled temperature

International food research journal, 2018-08, Vol.25 (4), p.1559-1565

2018

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Mushroom as a resilient crop: a paradigm shift from agri-litters to healthy and ecofriendly food production

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.118-124

2023

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Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms

Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.3331-3343

2022

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Fungivory assessment of wild edible mushrooms in Bicol Natural Park, Philippines

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.125-129

2023

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Effect of NaOH-based deproteinisation on chemical and biological properties of Moina sp. chitosan

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.1-9

2023

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Antioxidant and antimicrobial activity of green and roasted coffee beans on human oral pathogens

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.130-138

2023

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Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.146-159

2023

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Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica)

Food science & technology, 2013-11, Vol.54 (1), p.216-223

2013

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Stability of pigments from Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom) as natural food colouring

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.84-92

2023

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Beneficial properties of edible mushrooms and their potential utilisation of mushroom waste in food products

Food Research (Online), 2023-11, Vol.7 (Supplementary 4), p.21-36

2023

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Comparative Study of Volatile Compounds from Genus Ocimum

American journal of applied sciences, 2009-03, Vol.6 (3), p.523-528

2009

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A new strategy to assess the quality of broccoli ( Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS)

Innovative food science & emerging technologies, 2011-04, Vol.12 (2), p.197-205

2011

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Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi

Food Research (Online), 2022-11, Vol.6 (6), p.39-47

2022

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Feasibility Study on the Development of Functional Food Products from Local Crops in Malaysia

International journal on advanced science, engineering and information technology, 2024-06, Vol.14 (3), p.955-961

2024

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Evaluation of selected agri-industrial residues as potential substrates for enhanced tannase production via solid-state fermentation

Biocatalysis and agricultural biotechnology, 2019-07, Vol.20, p.101216, Article 101216

2019

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Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Frontiers in sustainable food systems, 2022-05, Vol.6

2022

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Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review

Future foods : a dedicated journal for sustainability in food science, 2024-12, Vol.10, p.100421, Article 100421

2024

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Systematic Review on Characterization of Tannase from Agricultural By-Products

Industria (Online), 2023-07, Vol.12 (1), p.1-14

2023

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Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing

Food chemistry, 2013-06, Vol.138 (2-3), p.1360-1369

2013

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Production of Gamma Aminobutyric Acid (GABA)- MISO Using Candida parapsilosis Isolated from a Commercial Soy Sauce MOROMI

Sains Malaysiana, 2023-12, Vol.52 (12), p.3437-3447

2023

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Exploring the Functional Properties and Nutritional Values of Colored Oyster Mushrooms Species (Pleurotus, Agaricomycetes): A Review

International journal of medicinal mushrooms, 2024, Vol.26 (6), p.25-38

2024

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Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective

Frontiers in sustainable food systems, 2021-11, Vol.5

2021

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Influence of Drying Temperatures on Color Variation, Phenolic Compounds and Multi-Elemental Composition of Some Culinary- Medicinal Mushrooms

International journal of medicinal mushrooms, 2024, Vol.26 (6), p.69-80

2024

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Effect of Extraction Solvents on Phenolic Compounds of Theobroma Cacao L. By-products Using Ultrasound-Assisted Extraction

International journal on advanced science, engineering and information technology, 2022-01, Vol.12 (1), p.359

2022

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A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes

Frontiers in public health, 2023-05, Vol.11, p.1175509-1175509

2023

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Effect of different packaging materials on quality of fresh-cut broccoli and cauliflower at chilled temperature

Mushroom as a resilient crop: a paradigm shift from agri-litters to healthy and ecofriendly food production

Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms

Fungivory assessment of wild edible mushrooms in Bicol Natural Park, Philippines

Effect of NaOH-based deproteinisation on chemical and biological properties of Moina sp. chitosan

Antioxidant and antimicrobial activity of green and roasted coffee beans on human oral pathogens

Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review

Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica)

Stability of pigments from Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom) as natural food colouring

Beneficial properties of edible mushrooms and their potential utilisation of mushroom waste in food products

Comparative Study of Volatile Compounds from Genus Ocimum

A new strategy to assess the quality of broccoli ( Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS)

Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi

Feasibility Study on the Development of Functional Food Products from Local Crops in Malaysia

Evaluation of selected agri-industrial residues as potential substrates for enhanced tannase production via solid-state fermentation

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review

Systematic Review on Characterization of Tannase from Agricultural By-Products

Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing

Production of Gamma Aminobutyric Acid (GABA)- MISO Using Candida parapsilosis Isolated from a Commercial Soy Sauce MOROMI

Exploring the Functional Properties and Nutritional Values of Colored Oyster Mushrooms Species (Pleurotus, Agaricomycetes): A Review

Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective

Influence of Drying Temperatures on Color Variation, Phenolic Compounds and Multi-Elemental Composition of Some Culinary- Medicinal Mushrooms

Effect of Extraction Solvents on Phenolic Compounds of Theobroma Cacao L. By-products Using Ultrasound-Assisted Extraction

A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes

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