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Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries.
Foods. 2023 Mar 26;12(7):1406. doi: 10.3390/foods12071406.
Foods. 2023.
PMID: 37048227
Free PMC article.
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition.
Hajar-Azhari S, Daud N, Muhialdin BJ, Joghee N, Kadum H, Meor Hussin AS.
Hajar-Azhari S, et al.
Int J Food Microbiol. 2023 Jun 16;395:110190. doi: 10.1016/j.ijfoodmicro.2023.110190. Epub 2023 Mar 30.
Int J Food Microbiol. 2023.
PMID: 37030193
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Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota.
Hajar-Azhari S, Hafiz Abd Rahim M, Razid Sarbini S, Muhialdin BJ, Olusegun L, Saari N.
Hajar-Azhari S, et al.
Food Res Int. 2021 Nov;149:110677. doi: 10.1016/j.foodres.2021.110677. Epub 2021 Aug 30.
Food Res Int. 2021.
PMID: 34600679
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Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation.
Wan-Mohtar WAAQI, Ab Kadir S, Halim-Lim SA, Ilham Z, Hajar-Azhari S, Saari N.
Wan-Mohtar WAAQI, et al. Among authors: hajar azhari s.
Food Sci Biotechnol. 2019 Mar 22;28(6):1747-1757. doi: 10.1007/s10068-019-00602-y. eCollection 2019 Dec.
Food Sci Biotechnol. 2019.
PMID: 31807347
Free PMC article.
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Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars.
Hajar-Azhari S, Wan-Mohtar WAAQI, Ab Kadir S, Rahim MHA, Saari N.
Hajar-Azhari S, et al.
Food Sci Biotechnol. 2018 Jan 5;27(2):479-488. doi: 10.1007/s10068-017-0289-6. eCollection 2018 Apr.
Food Sci Biotechnol. 2018.
PMID: 30263772
Free PMC article.
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