Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10

Autor Algboory, Hussein L., Muhialdin, Belal J.
Vydáno 2021

Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR

Autor Algboory, Hussein L., Kadum, Hana, Muhialdin, Belal J.
Vydáno 2021

Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C

Autor Muhialdin, Belal J., Kadum, Hana, Meor Hussin, Anis Shobirin
Vydáno 2021

Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

Autor Mohamad Asri, Nursyafiqah, Muhialdin, Belal J., Zarei, Mohammad, Saari, Nazamid
Vydáno 2020

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Autor Mohammed, Nameer Khairullah, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Vydáno 2020

Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha

Autor Tan, Wee Ching, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Vydáno 2020

Traditional foodstuffs and household food security in a time of crisis

Autor Muhialdin, Belal J., Filimonau, Viachaslau, Qasem, Jamal M., Algboory, Hussein
Vydáno 2021

Identification of antifungal peptides produced by Lactobacillus plantarum IS10 grown in the MRS broth

Autor Muhialdin, Belal J., Hassan, Zaiton, Abu Bakar, Fatimah, Saari, Nazamid
Vydáno 2016

Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process

Autor Marzlan, Anis Asyila, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Vydáno 2020

Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice

Autor Muhialdin, Belal J., Kadum, Hana, Zarei, Mohammad, Meor Hussin, Anis Shobirin
Vydáno 2020

Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

Autor Muhialdin, Belal J., Abdul Rani, Nur Fatin, Meor Hussin, Anis Shobirin
Vydáno 2020

Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

Autor Arulrajah, Brisha, Muhialdin, Belal J., Zarei, Mohammad, Hasan, Hanan, Saari, Nazamid
Vydáno 2020

Nanoemulsion of Amber rice bran oil (Oryza sativa L.), characterization and properties

Autor Turki, Saif Saad, Mohammed, Nameer Kh., Muhialdin, Belal J., Hussin, Anis S.
Vydáno 2024

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Autor Muhialdin, Belal J., Zawawi, Norhasnida, Abdull Razis, Ahmad Faizal, Bakar, Jamilah, Zarei, Mohammad
Vydáno 2021

Modulating of microencapsulated virgin coconut oil-based creamer

Autor Mohammed, Nameer Khairullah, Ahmad, Nurul Hawa, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Vydáno 2023

Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient

Autor Muhialdin, Belal J., Ley, Li Ying, Farouk, Abd-ElAziem, Meor Hussin, Anis Shobirin
Vydáno 2019

Applications of date (Phoenix dactylifera L.) fruits as bioactive ingredients in functional foods

Autor Hamid, Azizah, Mohammed, Abdulkarim Sabo, Abas, Faridah, Ramli, Nurul Shazini, Muhialdin, Belal J., Kadum, Hana
Vydáno 2018

Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

Autor Muhialdin, Belal J., Meor Hussin, Anis Shobirin, Kadum, Hana, Abdul Hamid, Azizah, Jaafar, Ahmad Haniff
Vydáno 2021

The effects of fermentation process on the chemical composition and biological activity of spider flower (Gynandropsis gynandra)

Autor Muhialdin, Belal J., Sukor, Rashidah, Ismail, N., Ahmad, S. W., Che Me, N., Meor Hussin, Anis Shobirin
Vydáno 2018