Search Results - Wan Mohtar, Wan Abd Al Qadr Imad

Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum by Wan Mohtar, Wan Abd Al Qadr Imad, Viegelmann, Christina, Klaus, Anita, Abdul Halim Lim, Sarina

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Mushroom oils: A review of their production, composition, and potential applications by Tan, Rui Yeong, Ilham, Zul, Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina

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Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging by Wan Mohtar, Wan Abd Al Qadr Imad, Klaus, Anita, Cheng, Acga, Aiga Salis, Shardana, Abdul Halim-Lim, Sarina

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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

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Microorganisms as a sustainable aquafeed ingredient: a review by Wan-Mohtar, Wan Abd Al Qadr Imad, Ibrahim, Mohamad Faizal, Wan Rasdi, Nadiah, Zainorahim, Norhayati, Mohd Taufek, Norhidayah

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Quality Function Deployment (QFD) application in developing mushroom-waste flour in Malaysia by Halim-Lim, Sarina Abdul, Barantaman, Roobini, Norhisham, Danial ‘Aizat, Di Renzo, Tiziana, Wan-Mohtar, Wan Abd Al Qadr Imad

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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

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Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars by Ahmad, Siti Hajar, Wan Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Mohd Safuan, Abd Rahim, Muhamad Hafiz, Saari, Nazamid

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Potassium fertilisation reduced late embryogenesis abundant (LEA) gene expression in Malaysian rice (MR220) under water stress condition by Mohd Zain, Nurul Amalina, Ismail, Mohd Razi, Ariffin, Norazrin, Wan Mohtar, Wan Abd Al Qadr Imad, Mohd Yusof, Fairuz Fatini

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Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses by Abd Rahim, Muhamad Hafiz, Hazrin-Chong, Nur Hazlin, Harith, Hanis Hazeera, Wan-Mohtar, Wan Abd Al Qadr Imad, Sukor, Rashidah

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Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production by Ab Kadir, Safuan, Wan Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Mohammed, Abdulkarim Sabo, Saari, Nazamid

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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

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Performance of biomass and exopolysaccharide production from the medicinal mushroom Ganoderma lucidum in a new fabricated Air-L-Shaped Bioreactor (ALSB) by Supramani, Sugenendran, Rejab, Nur Ardiyana, Ilham, Zul, Ahmad, Rahayu, Show, Pau-Loke, Ibrahim, Mohamad Faizal, Wan Mohtar, Wan Abd Al Qadr Imad

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The review of cooking, drying, and green extraction methods on general nutritional properties of mealworms and locusts by Mohd Zaini, Nurul Solehah, Lim, Elicia Jitming, Ahmad, Nurul Hawa, Gengatharan, Ashwini, Wan-Mohtar, Wan Abd Al Qadr Imad, Abd Rahim, Muhamad Hafiz

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Exploring the drivers and the interventions towards sustainable food security in the food supply chain by Chan, Hao Yuan, Abdul Halim-Lim, Sarina, Tan, Tai Boon, Kamarulzaman, Nitty Hirawaty, Jamaludin, Adi Ainurzaman, Wan-Mohtar, Wan Abd Al Qadr Imad

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Shading effects on leaf gas exchange, leaf pigments and secondary metabolites of polygonum minus huds., an aromatic medicinal herb by Mohd Yusof, Fairuz Fatini, Yaacob, Jamilah Syafawati, Osman, Normaniza, Ibrahim, Mohd Hafiz, Wan-Mohtar, Wan Abd Al Qadr Imad, Berahim, Zulkarami, Mohd Zain, Nurul Amalina

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Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty by Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina, Kamarudin, Nurul Zahidah, Rukayadi, Yaya, Abd Rahim, Muhamad Hafiz, Jamaludin, Adi Ainurzaman, Ilham, Zul

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Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago by Khudair, Abedelazeez J. D., Mohd Zaini, Nurul Solehah, Jaafar, Ahmad Haniff, Meor Hussin, Anis Shobirin, Wan-Mohtar, Wan Abd Al Qadr Imad, Abd Rahim, Muhamad Hafiz

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Analysing dimensions and indicators to design energy education framework in Malaysia using the analytic hierarchy process (AHP) by Ilham, Zul, Subramaniam, Indrani, Jamaludin, Adi Ainurzaman, Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina, Ohgaki, Hideaki, Ishihara, Keiichi, Abu Mansor, Mohd Radzi

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Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun by Wan Mohtar, Wan Abd Al Qadr Imad, Mahmud, Norfaizah, Supramani, Sugenendran, Ahmad, Rahayu, Mohd Zain, Nurul Amalina, Hassan, Nurshazleen A. M., Peryasamy, Jayanthi, Abdul Halim Lim, Sarina

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