Zobrazeno 1 - 6
of 6
pro vyhledávání: '"M N Mohd Fairulnizal"'
Autor:
Raja Nurfatin R.M.Y., Z. Mohd Zin, Hayati Mohd Yusof, M N Mohd Fairulnizal, M. Abdul Manam, N. Hadi, M. K. Norhayati
Publikováno v:
Food Research. 5:99-107
Honey is a widely consumed functional food which has a valued place in traditional medicine. The purpose of this study was to compare the physicochemical properties, sensory evaluation, and glycemic load of honeybee honey and stingless bee honey. Phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d1dbd7b6cc4bad0a72130c16d9bdd5e
https://doi.org/10.26656/fr.2017.5(1).316
https://doi.org/10.26656/fr.2017.5(1).316
Autor:
Hesham M. Al-Mekhlafi, Sazlina Kamaralzaman, Siti Balkis Budin, M N Mohd Fairulnizal, Mohammed Nashiry, Ismarulyusda Ishak, Jamaludin Mohamed
Publikováno v:
Sains Malaysiana. 48:337-345
Trace elements are essential for human health. This study determines the level of chromium (Cr), zinc (Zn), selenium (Se), copper (Cu), ferrum (Fe) and manganese (Mn) in the hair and nails of married Malay women with type 2 diabetes mellitus from Hul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6415a49cba14e657f960c33f8b6a0b4
https://doi.org/10.17576/jsm-2019-4802-10
https://doi.org/10.17576/jsm-2019-4802-10
Atomic absorption spectroscopy (AAS) is a technique for determining the elemental composition of an analyte present in samples by measuring the absorbed radiation by the chemical element of interest. The technique has been used widely for the analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9208de26a851e286e9af40099942e69c
https://doi.org/10.1016/b978-0-12-814217-2.00009-3
https://doi.org/10.1016/b978-0-12-814217-2.00009-3
Autor:
M. K. Norhayati, M. N. Mohd Fairulnizal, A. Zaiton, W. Z. Wan Syuriahti, S. Rusidah, A. R. Aswir, J. L. Ang, M. N. Mohd. Naeem, M. Suraiami, J. Mohd. Azerulazree, B. Vimala
Publikováno v:
Sains Malaysiana. 44:581-591
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d89c1cc228a4146d472a97fece2b0613
https://doi.org/10.17576/jsm-2015-4404-13
https://doi.org/10.17576/jsm-2015-4404-13
Autor:
M. N. Mohd Fairulnizal, M. N. Mohd Naeem, A. R. Aswir, A. H. Norliza, A. Zaiton, W. Z. Wan Syuriahti, S. Rusidah, M. K. Norhayati, J. Mohd Azerulazree
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 16, Iss 1, Pp 89-96 (2017)
Fruit jams are preserved fruits and sugars normally canned or sealed for long-term storage. Jam making involves the disruption of the fruit tissue followed by heating with added water and sugar to activate its pectin before being put into containers.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f07a5169a97df4ca66e6faa75d6bd2a
Autor:
M., Suraiami, M. N., Mohd Fairulnizal, M. K., Norhayati, A., Zaiton, A. H., Norliza, W. Z., Wan Syuriahti, S., Rusidah, A. R., Aswir, M. N., Mohd Naeem, J., Mohd Azerulazree, B., Vimala, H., Husniza
Publikováno v:
Malaysian Journal of Nutrition; 2014, Vol. 20 Issue 3, p417-427, 11p