-
A review of culture-dependent and molecular methods for detection of Salmonella in food safety /
-
Microbiological food safety in Malaysia from the academician’s perspective /
-
A review on Listeria monocytogenes in food: prevalence, pathogenicity, survivability and antibiotic resistance /
-
Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk /
-
Ethnic variation in osteoporosis risk factors: dietary calcium, vitamin D intake and body mass index (BMI) /
-
The moderating effects of gender and education level on safe food handling intention among consumers in Sibu, Malaysia: based on the Theory of Planned Behavior /
-
The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period /
-
Antioxidant and anti-inflammatory dietary supplements in the treatment of osteoarthritis: a scoping review /
-
Energy contribution of NOVA food groups and socio-demographic determinants of ultra-processed groups among adults in Terengganu, Malaysia /
-
Mung bean as food source for breastfeeding women with diabetes mellitus in Indonesia: carbohydrate profiles at different soaking times /
-
Antimicrobial activity and application of nanocomposite coating from chitosan and ZnO nanoparticle to inhibit microbial growth on fresh-cut papaya /
-
Physico-chemical quality and microbial safety evaluation of ready-to-eat fresh-cut watermelon and pineapple sold in Imus, Cavite, Philippines /
-
Food classification system based on food processing and its relationship with nutritional status of adults in Terengganu, Malaysia /
-
Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice /
-
Microbiological variation amongst fresh and minimally processed vegetables from retail establishers - a public health study in Pakistan /
-
Evaluation of anthocyanin encapsulation efficiency into yeast cell by plasmolysis, ethanol, and ultrasound treatments using alone or in combination /
-
Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage /
-
Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise /
-
Playing with the senses: application of box-behnken design to optimize the bukayo formulation /
-
Antibacterial activity of nutmeg (Myristica fragrans Houtt.) extract against foodborne pathogens on raw beef during chilled and frozen storage /
-
Prevalence of spoilage mold in coffee before and after brewing /
-
Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples /
-
Effect of banana peel extract on storage stability of banana cv. Sagar /
-
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia /