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

по Nor Khaizura M. A. R., Yousof, K., Nur Hanani Z. A., Ismail Fitry M. R.
Опубликовано 2023

Stability of electrolyzed water: from the perspective of food industry

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

Stability of electrolyzed water: from the perspective of food industry

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

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

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

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

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

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

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