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Malaysian Agriculture Repository >
Browsing by Subject FERMENTED FOODS
Showing results 1 to 20 of 70
| Title | Type | Issue Date | | Aggregation and adhesion abilities to enterocyte-like HCT-116 cells of probiotic candidates Lactobacillus plantarum strains isolated from “mandai”, Indonesian fermented food against enteropathogens International Food Research Journal (Malaysia), 23 (5), p. 2234-2240 | Journal Contribution | 2016 |
| Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology Pertanika Journal of Science & Technology (JST) (Malaysia), 28 (2), p. 509-522 | Journal Contribution | 2020 |
| Antimicrobial activity of lactic acid bacterial isolated from fermented Bambangan (Mangifera pajang) Leveraging on Microbial Diversity for a Sustainable Future: Proceedings of the International Congress of the Malaysian Society for Microbiology 2011: Batu Ferringhi, Penang (Malaysia), 8-11 Dec, 2011, p. 619-622 | Proceedings Paper | 2011 |
| Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: a preliminary study International Food Research Journal, 24 (2), p. 852-859 | Journal Contribution | 2017 |
| Antioxidant activities, tyrosinase inhibition activity and bioactive compounds content of broken rice fermented with Amylomyces rouxii Food Research (Malaysia), 5 (1), p. 65-72 | Journal Contribution | 2021 |
| Antioxidative activities and lactic acid bacteria composition of fermented frigate tuna Auxis thazard (Lacepéde, 1800) at different salt-fish ratios Asian Fisheries Science Journal (Malaysia), 33 (1), p. 10-22 | Journal Contribution | 2020 |
| Biochemical content, minerals, and antioxidant activity of fruit jiaosu obtained by natural fermentation Food Research (Malaysia), 5 (3), p. 423-430 | Journal Contribution | 2021 |
| Biogenic amines analysis in shrimp pastes belacan obtained from the Northern States of Peninsular Malaysia International Food Research Journal (Malaysia), 25 (5), p. 1893-1899 | Journal Contribution | 2018 |
| Characterisation of Lactobacillus plantarum isolated from pickled cucumber, and its antagonist effect on pathogenic bacteria International Food Research Journal (Malaysia), 27 (5), p. 805-813 | Journal Contribution | 2020 |
| Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia International Food Research Journal, 24 (1), p. 386-393 | Journal Contribution | 2017 |
| Characterization of Listeria-active bacteriocin produced by a new strain Lactobacillus plantarum subsp. plantarum SKI19 isolated from “sai krok e-san mu” International Food Research Journal, 25 (6), p. 2362-2371 | Journal Contribution | 2018 |
| Chemical composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese International Food Research Journal (Malaysia), 20 (1), p. 93-97 | Journal Contribution | 2013 |
| Cloning and expression of plantaricin E and F genes of Lactobacillus plantarum S34 isolated from Indonesia traditional-fermented meat (Bekasam) International Food Research Journal (Malaysia), 23 (2), p. 762-769 | Journal Contribution | 2016 |
| Comparative study on bioactive compounds, glucose, alcohol, and antioxidant activities of fermented rice with Thai and Chinese starter cultures and rice varieties International Food Research Journal (Malaysia), 27 (2), p. 385-396 | Journal Contribution | 2020 |
| Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours International Food Research Journal (Malaysia), 29 (4), p. 909-917 | Journal Contribution | 2022 |
| Detection, identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh, Iranian fermented cereal product, by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCR International Food Research Journal (Malaysia), 25 (1), p. 423-432 | Journal Contribution | 2018 |
| Determination of some foodborne pathogens and residual nitrate and nitrite in traditional fermented sausages in Turkey International Food Research Journal (Malaysia), 27 (1), p. 39-46 | Journal Contribution | 2020 |
| Drying kinetics and thin layer modeling of ogi produced from six maize varieties at varying soaking period and drying temperature Food Research, 5 (1), p. 431-440 | Journal Contribution | 2021 |
| Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream International Food Research Journal (Malaysia), 21 (5), p. 1825-1836 | Journal Contribution | 2014 |
| Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut) International Food Research Journal (Malaysia), 21 (5), p. 1777-1787 | Journal Contribution | 2014 |
Showing results 1 to 20 of 70
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