Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented shrimp product pekasam senek

著者: Alysha D.H.A.H.; Ilyanie H.Y.; Muryany I.M.Y.
出版年 International Food Research Journal (2024)

Antioxidant capacity and nitrosation inhibition of cruciferous vegetable extracts

著者: Amron N.A.; Konsue N.
出版年 International Food Research Journal (2018)

Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh

著者: 2-s2.0-85052536481
出版年 International Food Research Journal (2018)

Optimisation of reaction conditions of octenyl succinic anhydride (OSA) modified sago starch using response surface methodology (RSM)

著者: 2-s2.0-84930242245
出版年 International Food Research Journal (2015)

Quantification of total phenolic compound and in vitro antioxidant potential of fruit peel extracts

著者: 2-s2.0-84907021006
出版年 International Food Research Journal (2014)

Anthocyanin content in relation to the antioxidant activity and colour properties of Garcinia mangostana peel, Syzigium cumini and Clitoria ternatea extracts

著者: 2-s2.0-84922640594
出版年 International Food Research Journal (2014)

Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes

著者: 2-s2.0-79851470429
出版年 International Food Research Journal (2011)