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Muhialdin, B.J
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Muhialdin, B.J
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Muhialdin, B.J
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1
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
by
Mohamad Asri, N.
,
Muhialdin
,
B.J
,
Saari, N.
,
Zarei, M.
Published 2020
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2
Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
by
Kadum, H.
,
Meor Hussin, A.S
,
Muhialdin
,
B.J
,
Zarei, M.
Published 2020
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3
Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives
by
Arulrajah, B.
,
Hasan, H.
,
Muhialdin
,
B.J
,
Saari, N.
,
Zarei, M.
Published 2020
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4
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses
by
Abdull Razis, A.F
,
Bakar, J.
,
Muhialdin
,
B.J
,
Zarei, M.
,
Zawawi, N.
Published 2021
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Related Subjects
Fermentation
1H NMR spectroscopy
Amino acids
Anti-bacterial activity
Anti-fungal activity
Anti-microbial activity
Anti-oxidant activities
Antimicrobial
Antioxidants
Antiviral
Aspergillus
Aspergillus flavus
Bioactive compounds
Bioactive peptides
Bioactivity
Biological activity
Biomolecules
Biopreservation
Consumer acceptability
Escherichia coli
Fermentation process
Fermented foods
Food application
Food preservatives
Food products
Fruit juices
Fruits
Fungi
Immune system
Juice
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