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2019 | 1 |
2020 | 1 |
2021 | 1 |
2024 | 0 |
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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.
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.
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: wazir h.
Foods. 2020 Dec 9;9(12):1826. doi: 10.3390/foods9121826.
Foods. 2020.
PMID: 33316941
Free PMC article.
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Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.
Wazir H, Chay SY, Zarei M, Hussin FS, Mustapha NA, Wan Ibadullah WZ, Saari N.
Wazir H, et al.
Antioxidants (Basel). 2019 Oct 16;8(10):486. doi: 10.3390/antiox8100486.
Antioxidants (Basel). 2019.
PMID: 31623062
Free PMC article.
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