Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nur Royhaila Mohamad"'
Publikováno v:
Journal of Smart Science and Technology. 2:52-60
Hibiscus sabdariffa L. (H. sabdariffa, roselle; Malvaceae) has traditionally been used as food, in herbal drinks, hot and cold beverages, as a flavoring agent in the food industry and as herbal medicine. The effect of solvents (hexane, ethyl acetate
Autor:
Fahrul Huyop, Jumardi Roslan, Nurul Huda, Norliza Julmohammad, Nur Royhaila Mohamad, Roswanira Abdul Wahab, Amir Husni Mohd Shariff, Mona Zakaria, Shahirah Baharin
Publikováno v:
Jurnal Teknologi. 83:37-44
The maturation stage of Cucumis sativus is among the important factors affecting its composition and quality. Hence, this study monitored the differences in total phenolic content (TPC), antioxidant activity, pigment and colour of Keningau-grown cucu
Autor:
NUR ROYHAILA MOHAMAD1, SITI SALWA ABD GANI1,2 ssalwaag@upm.edu.my, ROSWANIRA ABDUL WAHAB3, USWATUN HASANAH ZAIDAN4
Publikováno v:
Malaysian Applied Biology. May2019, Vol. 48 Issue 2, p77-81. 5p.
Autor:
Fahrul Huyop, Nur Haziqah Che Marzuki, Nor Aziah Buang, Roswanira Abdul Wahab, Nur Royhaila Mohamad
Publikováno v:
Biotechnology, Biotechnological Equipment
The current demands of sustainable green methodologies have increased the use of enzymatic technology in industrial processes. Employment of enzyme as biocatalysts offers the benefits of mild reaction conditions, biodegradability and catalytic effici
Autor:
Yen Yen Lok, Naji Arafat Mahat, Roswanira Abdul Wahab, Nur Royhaila Mohamad, Hassan Y. Aboul-Enein, Nor Aziah Buang, Fahrul Huyop
Publikováno v:
Enzyme and microbial technology. 72
In view of several disadvantages as well as adverse effects associated with the use of chemical processes for producing esters, alternative techniques such as the utilization of enzymes on multi-walled carbon nanotubes (MWCNTs), have been suggested.