Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Mohd Hafis Yuswan"'
Autor:
Chong Shin Yee, Zul Ilham, Acga Cheng, Muhamad Hafiz Abd Rahim, Siti Hajar-Azhari, Mohd Hafis Yuswan, Nurul Aqilah Mohd Zaini, Anna Reale, Tiziana Di Renzo, Wan Abd Al Qadr Imad Wan-Mohtar
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33147- (2024)
This study addresses the challenge of enhancing gamma-aminobutyric acid (GABA) content in soy sauce through optimized fermentation condition. Using a multiple starter culture, consisting of Aspergillus oryzae strain NSK, Bacillus cereus strain KBC an
Externí odkaz:
https://doaj.org/article/aa6b74633f874b04b40775ddc59b64e1
Autor:
Nurul Hana Zainal Baharin, Nur Fadhilah Khairil Mokhtar, Mohd Nasir Mohd Desa, Nurul Diana Dzaraly, Abdul Rahman Muthanna, Mazen M. Jamil Al-Obaidi, Mohd Hafis Yuswan, Sahar Abbasiliasi, Norasfaliza Rahmad, Wan Ahmad Kamil Wan Nur Ismah, Amalia Mohd Hashim, Shuhaimi Mustafa
Publikováno v:
Asian Pacific Journal of Tropical Biomedicine, Vol 12, Iss 11, Pp 483-494 (2022)
Objective: To determine the inhibition mechanisms of secretome protein extracted from Paenibacillus polymyxa Kp10 (Kp10) and Lactococcus lactis Gh1 (Gh1) against methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococcus
Externí odkaz:
https://doaj.org/article/0f15a9db5fbc48eabe5bd117993c8836
Autor:
Nor Atikah Husna Ahmad Nasir, Mohd Hafis Yuswan, Nor Nadiah Abd Karim Shah, Aswir Abd Rashed, Kazunori Kadota, Yus Aniza Yusof
Publikováno v:
Gels, Vol 9, Iss 7, p 531 (2023)
This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), swe
Externí odkaz:
https://doaj.org/article/0cec83a71808473f9f9974a41ed7e9c7
Autor:
Andrew De-Xian Kok, Wan Muhamad Asrul Nizam Wan Abdullah, Chu-Nie Tang, Lee-Yoon Low, Mohd Hafis Yuswan, Janna Ong-Abdullah, Ngai-Paing Tan, Kok-Song Lai
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Lignosulfonate (LS) is a by-product obtained during sulfite pulping process and is commonly used as a growth enhancer in plant growth. However, the underlying growth promoting mechanism of LS on shoot growth remains largely unknown. Hence, t
Externí odkaz:
https://doaj.org/article/6a4012f4d414461eb4a188a5028580fa
Autor:
Nurul Hana Zainal Baharin, Nur Fadhilah Khairil Mokhtar, Mohd Nasir Mohd Desa, Banulata Gopalsamy, Nor Nadiha Mohd Zaki, Mohd Hafis Yuswan, AbdulRahman Muthanna, Nurul Diana Dzaraly, Sahar Abbasiliasi, Amalia Mohd Hashim, Muhamad Shirwan Abdullah Sani, Shuhaimi Mustafa
Publikováno v:
PeerJ, Vol 9, p e12193 (2021)
The emergence of antibiotic-resistant bacteria has become a significant and ever-increasing threat to global public health, increasing both morbidity and mortality rates, and the financial burden on health services. Infection by drug-resistant bacter
Externí odkaz:
https://doaj.org/article/1b8d80e6895740da806c6f18c9e72ca9
Autor:
CHEW-LI MOO, SHUN-KAI YANG, MOHD-AZURAIDI OSMAN, MOHD HAFIS YUSWAN, JIUN-YAN LOH, WEI-MENG LIM, SWEE-HUA-ERIN LIM, KOK-SONG LAI
Publikováno v:
Polish Journal of Microbiology, Vol 69, Iss 1 (2020)
Externí odkaz:
https://doaj.org/article/50c779b26150404fb05016218edf0070
Autor:
Jameel R Al-Obaidi Norasfaliza Rahmad, Noraswati Mohd Nor Rashid, Ng Boon Zean, Mohd Hafis Yuswan Mohd Yusoff, Nur Syahidah Shaharuddin, Nor Azreen Mohd Jamiland, Norihan Mohd Saleh
Publikováno v:
Biological Research, Vol 47, Iss 0, Pp 1-8 (2014)
BACKGROUND: Termitomyces heimii is a basidiomycete fungus that has a symbiotic relationship with termites, and it is an edible mushroom with a unique flavour and texture. T. heimii is also one of the most difficult mushrooms to cultivate throughout t
Externí odkaz:
https://doaj.org/article/6860f9da9c07415db73af365b9d8be4c
Autor:
Wan Omar, Wan Hasyera, Mahyudin, Nor Ainy, Azmi, Nur Naqiyah, Mahmud Ab Rashid, Nor-Khaizura, Ismail, Roslan, Mohd Yusoff, Mohd Hafis Yuswan, Khairil Mokhtar, Nur Fadhilah, Sharples, Gary J.
Publikováno v:
In International Journal of Food Microbiology 2 June 2023 394
Autor:
Kah-Lok Thye, Wan Muhamad Asrul Nizam Wan Abdullah, Janna Ong-Abdullah, Dhilia Udie Lamasudin, Chien-Yeong Wee, Mohd Hafis Yuswan Mohd Yusoff, Jiun-Yan Loh, Wan-Hee Cheng, Kok-Song Lai
Publikováno v:
Physiology and Molecular Biology of Plants. 29:377-392
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