Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Norhasnida Zawawi"'
Autor:
Natasha L. Hungerford, Norhasnida Zawawi, Tianqi (Evonne) Zhu, Steve J. Carter, Kevin J. Melksham, Mary T. Fletcher
Publikováno v:
Toxins, Vol 16, Iss 1, p 40 (2024)
Stingless bee honeys (SBHs) from Australian and Malaysian species were analysed using ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) for the presence of pyrrolizidine alkaloids (PAs) and the corresponding N-oxides
Externí odkaz:
https://doaj.org/article/ca649f6a7e114120a2e43a6713a28baa
Autor:
Patricia Vit, Bajaree Chuttong, Norhasnida Zawawi, Maria Diaz, Jane van der Meulen, Hajar F. Ahmad, Francisco A. Tomas-Barberan, Gina Meccia, Khanchai Danmek, Jorge Enrique Moreno, David W. Roubik, Ortrud Monika Barth, Dirk W. Lachenmeier, Michael S. Engel
Publikováno v:
Sociobiology, Vol 69, Iss 4 (2022)
This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC
Externí odkaz:
https://doaj.org/article/8938ed24d8c9418b9cf2b9eff59786bb
Autor:
Mohamad Zulhafiz Shafiq Zulhilmi Cheng, Fatin Aina Zulkhairi Amin, Norhasnida Zawawi, Kim Wei Chan, Norsharina Ismail, Nur Akmal Ishak, Norhaizan Mohd Esa
Publikováno v:
Nutrients, Vol 15, Iss 13, p 2835 (2023)
Diabetes is associated with an imbalance between oxidants and antioxidants, leading to oxidative stress. This imbalance contributes to the development and progression of diabetic complications. Similarly, renal and liver diseases are characterised by
Externí odkaz:
https://doaj.org/article/33b61d28a9f349639807c85b407c8aa3
Autor:
Fatin Aina Zulkhairi Amin, Mohamad Zulhafiz Shafiq Cheng, Suriana Sabri, Norsharina Ismail, Kim Wei Chan, Norhaizan Mohd Esa, Mohd Azmi Mohd Lila, Saulol Hamid Nur-Fazila, Shaden A. M. Khalifa, Hesham R. El-Seedi, Norhasnida Zawawi
Publikováno v:
Nutrients, Vol 15, Iss 10, p 2390 (2023)
This study evaluated the acute and sub-acute toxicity of B. amyloliquefaciens HTI-19 (isolated from stingless bee honey) in female Sprague Dawley rats. In an acute toxicity study, the rats received a low dosage (1 × 109 CFU·mL−1), medium dosage (
Externí odkaz:
https://doaj.org/article/2a70cb48acb7474ba68853982d26fb96
Autor:
Rinee Najwa Mohamat, Nur Rabiatul Adawiah Mohammad Noor, Yus Aniza Yusof, Suriana Sabri, Norhasnida Zawawi
Publikováno v:
Foods, Vol 12, Iss 8, p 1670 (2023)
Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients
Externí odkaz:
https://doaj.org/article/b6614b739af943549f1c30309b7f6e6e
Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application
Publikováno v:
Molecules, Vol 27, Iss 20, p 6813 (2022)
Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential vitamins, and minerals for various food applicatio
Externí odkaz:
https://doaj.org/article/ad6885baf3c5417a96d3bd9ef854608d
Autor:
Salma Malihah Mohammad, Amirun Afiq Badrul Hisham, Nur Atifa Mustapa, Kim Wei Chan, Norhasnida Zawawi
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Bee bread is rich in phenolic compounds and recently has gained attention as a food additive, which provides an alternative use to synthetic preservatives. Therefore, this study aims to analyze the proximate composition and antioxidant and antibacter
Externí odkaz:
https://doaj.org/article/46a41aa983014bd3bfb13c06471009e9
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama. Therefore, this study aims to dete
Externí odkaz:
https://doaj.org/article/6063defc2f4040678126ee6bb44ec12d
Autor:
Nurul Ainaa Farhanah Mat Ramlan, Aina Syahirah Md Zin, Nur Fatihah Safari, Kim Wei Chan, Norhasnida Zawawi
Publikováno v:
Antibiotics, Vol 10, Iss 11, p 1365 (2021)
In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibac
Externí odkaz:
https://doaj.org/article/7853d3d1d4944a87924c99f2616a17d1
Autor:
Norhasnida Zawawi, Pei Juin Chong, Nurul Nadhirah Mohd Tom, Nurkhairina Solehah Saiful Anuar, Salma Malihah Mohammad, Norra Ismail, Arif Zaidi Jusoh
Publikováno v:
Molecules, Vol 26, Iss 15, p 4399 (2021)
Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are
Externí odkaz:
https://doaj.org/article/b25f70ea014147b78e248dbcd1df92d9