Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Mohamad, Azman"'
Autor:
Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, Mohammad Rashedi Ismail-Fitry, Noranizan Mohd Adzahan, Farooq Anwar, Ezzat Mohamad Azman
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101882- (2024)
Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MP
Externí odkaz:
https://doaj.org/article/6fb7031338fe44858dc8127c2d03f3b6
Autor:
Audrey Huili Lim, Norazida Ab Rahman, Su Miin Ong, Siti Raidah Mohamad Azman, Fairus Zana Mohd Rathi, Mastura Ismail, Peter Seah Keng Tok, Bee Kiau Ho, Sheamini Sivasampu
Publikováno v:
Journal of Pharmaceutical Policy and Practice, Vol 17, Iss 1 (2024)
Background: The National Antimicrobial Guidelines (NAG) 2014 and NAG2019 in Malaysia targeted rational and judicious use of antimicrobials. In this study, we assessed the change in antibiotic utilisation and appropriateness due to the guidelines that
Externí odkaz:
https://doaj.org/article/b0462dc2901e47f3b9108d28a03a7552
Autor:
Lim, Audrey Huili, Ab Rahman, Norazida, Ong, Su Miin, Mohamad Azman, Siti Raidah, Mohd Rathi, Fairus Zana, Ismail, Mastura, Tok, Peter Seah Keng, Kiau Ho, Bee, Sivasampu, Sheamini
Publikováno v:
Journal of Pharmaceutical Policy & Practice; Dec2024, Vol. 17 Issue 1, p1-21, 21p
Autor:
Hasanah, Nur Nabilah1 (AUTHOR) nabilah3003@gmail.com, Mohamad Azman, Ezzat1 (AUTHOR) ezzat@upm.edu.my, Rozzamri, Ashari1 (AUTHOR) rozzamri@upm.edu.my, Zainal Abedin, Nur Hanani1 (AUTHOR) hanani@upm.edu.my, Ismail-Fitry, Mohammad Rashedi1,2 (AUTHOR) ismailfitry@upm.edu.my
Publikováno v:
Polymers (20734360). Jun2023, Vol. 15 Issue 11, p2541. 20p.
Autor:
Nur Izzati Mohamed Nawawi, Giroon Ijod, Faridah Abas, Nurul Shazini Ramli, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Publikováno v:
Foods, Vol 12, Iss 12, p 2351 (2023)
Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes and times on phenolic compounds and anti
Externí odkaz:
https://doaj.org/article/f948986224c04dcc9944e8620b52f5a6
Autor:
Md Farid, Fathia Farhan, Bakar, Fazleen Izzany Abu, Abdullah, Norazlin, Mohamad, Azman, Muhamad Hanafi, Ahmad Fathi, Wahyuni, Arifah Sri
Publikováno v:
Tropical Journal of Natural Product Research; Jul2024, Vol. 8 Issue 7, p7624-7638, 15p
Autor:
Parveen Devi Pattiram, Faridah Abas, Norhidayah Suleiman, Ezzat Mohamad Azman, Gun Hean Chong
Publikováno v:
PLoS ONE, Vol 17, Iss 4 (2022)
Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxi
Externí odkaz:
https://doaj.org/article/6eccc3ed47444308b4abbc71d5ce00a6
Publikováno v:
Molecules, Vol 27, Iss 17, p 5489 (2022)
Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentat
Externí odkaz:
https://doaj.org/article/9c0174437e4947c29ae789e79fb324f8
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
International Food Research Journal. 30:447-462
Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9206b3bb4f54f4df0fec47a0cd00c773
https://doi.org/10.47836/ifrj.30.2.15
https://doi.org/10.47836/ifrj.30.2.15
Autor:
Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Rana Muhammad Aadil, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Publikováno v:
Food Science and Biotechnology. 32:729-747
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ad0b6320b8c925afa8dfa3fa7e8744b
https://doi.org/10.1007/s10068-023-01276-3
https://doi.org/10.1007/s10068-023-01276-3