Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum

Por Wan Mohtar, Wan Abd Al Qadr Imad, Viegelmann, Christina, Klaus, Anita, Abdul Halim Lim, Sarina
Publicado em 2017

Microorganisms as a sustainable aquafeed ingredient: a review

Por Wan-Mohtar, Wan Abd Al Qadr Imad, Ibrahim, Mohamad Faizal, Wan Rasdi, Nadiah, Zainorahim, Norhayati, Mohd Taufek, Norhidayah
Publicado em 2021

Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging

Por Wan Mohtar, Wan Abd Al Qadr Imad, Klaus, Anita, Cheng, Acga, Aiga Salis, Shardana, Abdul Halim-Lim, Sarina
Publicado em 2019

Microbial consortia and up-to-date technologies in global soy sauce production: a review

Por Chong, Shin Yee, Ilham, Zul, Samsudin, Nik Iskandar Putra, Soumaya, Sassi, Wan-Mohtar, Wan Abd Al Qadr Imad
Publicado em 2023

Novel fructooligasoccharide conversion from sugarcane syrup using a specialised enzymatic pH-stat bioreactor

Por Azhari, Siti Hajar, Abd Rahim, Muhamad Hafiz, Wan Mohtar, Wan Abd Al Qadr Imad, Sarbini, Shahrul Razid, Saari, Nazamid
Publicado em 2020

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

Por Ahmad, Siti Hajar, Wan Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Mohd Safuan, Abd Rahim, Muhamad Hafiz, Saari, Nazamid
Publicado em 2018

Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses

Por Abd Rahim, Muhamad Hafiz, Hazrin-Chong, Nur Hazlin, Harith, Hanis Hazeera, Wan-Mohtar, Wan Abd Al Qadr Imad, Sukor, Rashidah
Publicado em 2023

Potassium fertilisation reduced late embryogenesis abundant (LEA) gene expression in Malaysian rice (MR220) under water stress condition

Por Mohd Zain, Nurul Amalina, Ismail, Mohd Razi, Ariffin, Norazrin, Wan Mohtar, Wan Abd Al Qadr Imad, Mohd Yusof, Fairuz Fatini
Publicado em 2019

Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji aspergillus oryzae NSK in submerged-liquid fermentation

Por Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Abdul Halim Lim, Sarina, Ilham, Zul, Azhari, Siti Hajar, Saari, Nazamid
Publicado em 2019

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

Por Ab Kadir, Safuan, Wan Mohtar, Wan Abd Al Qadr Imad, Mohammad, Rosfarizan, Abdul Halim Lim, Sarina, Mohammed, Abdulkarim Sabo, Saari, Nazamid
Publicado em 2016

Performance of biomass and exopolysaccharide production from the medicinal mushroom Ganoderma lucidum in a new fabricated Air-L-Shaped Bioreactor (ALSB)

Por Supramani, Sugenendran, Rejab, Nur Ardiyana, Ilham, Zul, Ahmad, Rahayu, Show, Pau-Loke, Ibrahim, Mohamad Faizal, Wan Mohtar, Wan Abd Al Qadr Imad
Publicado em 2023

Exploring the drivers and the interventions towards sustainable food security in the food supply chain

Por Chan, Hao Yuan, Abdul Halim-Lim, Sarina, Tan, Tai Boon, Kamarulzaman, Nitty Hirawaty, Jamaludin, Adi Ainurzaman, Wan-Mohtar, Wan Abd Al Qadr Imad
Publicado em 2020

The review of cooking, drying, and green extraction methods on general nutritional properties of mealworms and locusts

Por Mohd Zaini, Nurul Solehah, Lim, Elicia Jitming, Ahmad, Nurul Hawa, Gengatharan, Ashwini, Wan-Mohtar, Wan Abd Al Qadr Imad, Abd Rahim, Muhamad Hafiz
Publicado em 2023

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Por Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina, Kamarudin, Nurul Zahidah, Rukayadi, Yaya, Abd Rahim, Muhamad Hafiz, Jamaludin, Adi Ainurzaman, Ilham, Zul
Publicado em 2020

Shading effects on leaf gas exchange, leaf pigments and secondary metabolites of polygonum minus huds., an aromatic medicinal herb

Por Mohd Yusof, Fairuz Fatini, Yaacob, Jamilah Syafawati, Osman, Normaniza, Ibrahim, Mohd Hafiz, Wan-Mohtar, Wan Abd Al Qadr Imad, Berahim, Zulkarami, Mohd Zain, Nurul Amalina
Publicado em 2021

Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago

Por Khudair, Abedelazeez J. D., Mohd Zaini, Nurul Solehah, Jaafar, Ahmad Haniff, Meor Hussin, Anis Shobirin, Wan-Mohtar, Wan Abd Al Qadr Imad, Abd Rahim, Muhamad Hafiz
Publicado em 2023

Analysing dimensions and indicators to design energy education framework in Malaysia using the analytic hierarchy process (AHP)

Por Ilham, Zul, Subramaniam, Indrani, Jamaludin, Adi Ainurzaman, Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina, Ohgaki, Hideaki, Ishihara, Keiichi, Abu Mansor, Mohd Radzi
Publicado em 2022

Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

Por Wan Mohtar, Wan Abd Al Qadr Imad, Mahmud, Norfaizah, Supramani, Sugenendran, Ahmad, Rahayu, Mohd Zain, Nurul Amalina, Hassan, Nurshazleen A. M., Peryasamy, Jayanthi, Abdul Halim Lim, Sarina
Publicado em 2018

Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam

Por Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina, Balamurugan, Joshini Pillai, Mohd Saad, Mohd Zahiruddin, Azizan, Nur Asyiqin Zahia, Jamaludin, Adi Ainurzaman, Ilham, Zul
Publicado em 2021

Awareness on energy conservation: a case study of first-year undergraduate students in Malaysia

Por Jamaludin, Adi Ainurzaman, Zulkifli, Nurul Emy Idayu, Bharin, Saherra, Jani, Rohana, Mokhtar, Mohd Istajib, Abdul Halim Lim, Sarina, Wan Mohtar, Wan Abd Al Qadr Imad, Zul Ilham
Publicado em 2022