Search Results - Azhari, SitiHajar

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  1. 1
    Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk

    Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk by Tengku Abdul Hamid, Tengku Haziyamin, Azhari, Siti Hajar

    Published 2013
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  2. 2
    Effects of different preservation treatments on nutritional profile on juices from different sugar cane varieties

    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

    Published 2020
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  3. 3
    Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition

    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

    Published 2023
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  4. 4
    Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota

    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

    Published 2021
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  5. 5
    Novel fructooligasoccharide conversion from sugarcane syrup using a specialised enzymatic pH-stat bioreactor

    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

    Published 2020
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  6. 6
    Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation

    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

    Published 2019
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  7. 7
    Exploring motivation for learning using Hertzbergs two factor theory

    Exploring motivation for learning using Hertzbergs two factor theory by Ibrahim, Irma Wahyuny, Mohamad Ghazali, Izlin, Syed Abdullah, Sharifah Aflinda, Rahmat, Noor Hanim, Abdul Hamid, Mohd Hafriz, Azhari, Siti Hajar Aisyah

    Published 2023
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  8. 8
    Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce

    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

    Published 2024
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