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Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality.
J Sci Food Agric. 2022 Dec;102(15):6974-6983. doi: 10.1002/jsfa.12059. Epub 2022 Jun 27.
J Sci Food Agric. 2022.
PMID: 35686494
Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats.
Hussin FS, Chay SY, Zarei M, Meor Hussin AS, Ibadullah WZW, Zaharuddin ND, Wazir H, Saari N.
Hussin FS, et al. Among authors: ibadullah wzw.
Foods. 2020 Dec 9;9(12):1826. doi: 10.3390/foods9121826.
Foods. 2020.
PMID: 33316941
Free PMC article.
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Toxicity study and blood pressure-lowering efficacy of whey protein concentrate hydrolysate in rat models, plus peptide characterization.
Hussein FA, Chay SY, Ghanisma SBM, Zarei M, Auwal SM, Hamid AA, Ibadullah WZW, Saari N.
Hussein FA, et al. Among authors: ibadullah wzw.
J Dairy Sci. 2020 Mar;103(3):2053-2064. doi: 10.3168/jds.2019-17462. Epub 2019 Dec 25.
J Dairy Sci. 2020.
PMID: 31882211
Free article.
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Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage.
Wazir H, Chay SY, Ibadullah WZW, Zarei M, Mustapha NA, Saari N.
Wazir H, et al. Among authors: ibadullah wzw.
RSC Adv. 2021 Nov 30;11(61):38565-38577. doi: 10.1039/d1ra06872e. eCollection 2021 Nov 29.
RSC Adv. 2021.
PMID: 35493245
Free PMC article.
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Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.
Faridah MR, Yusoff MM, Rozzamri A, Ibadullah WZW, Hairi ANA, Daud NHA, Huda N, Ismail-Fitry MR.
Faridah MR, et al. Among authors: ibadullah wzw.
Foods. 2023 Jan 31;12(3):597. doi: 10.3390/foods12030597.
Foods. 2023.
PMID: 36766126
Free PMC article.
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