Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

by Nor Khaizura M. A. R., Yousof, K., Nur Hanani Z. A., Ismail Fitry M. R.
Published 2023

Stability of electrolyzed water: from the perspective of food industry

by Khalid,, N. I., Sulaiman, N. S, Ab Aziz, N., Taip, F. S., Sobri, S., Nor-Khaizura, M. A. R.
Published 2021

Stability of electrolyzed water: from the perspective of food industry

by Sobri S., Sulaiman N. S., Khalid N. I., Ab Aziz N., Taip F. S., Nor Khaizura M. A. R.
Published 2024

Application of supercritical carbon dioxide (SC-CO₂) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature

by Nor Khaizura M. A. R., Ismail Fitry M. R., Ibadullah W. Z. W., Jauhar S., Chong, G. H.
Published 2023

Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers

by Nor Khaizura M. A. R., Jinap S., Samsudin N. I. P., Chin, C. K., Farawahida A. H., Norlia M.
Published 2023

Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

by Chan, M. T., Nor-Khaizura M. A. R., N. A. Mahyudin, N. S. Jamaludin, N. S. A. Mohd Khairul, U. I. I. Yahya
Published 2023