Functional beverage production using acetous fermentation of soursop: Physicochemical, toxicity and organoleptic properties

Preliminary Characterization of Exopolysaccharides Produced by Abortiporus biennis in Submerged Fermentation

(2020) Zhangde Long et al.   Sains Malaysiana

Performance of mycelial biomass and exopolysaccharide from Malaysian Ganoderma lucidum for the fungivore red hybrid Tilapia (Oreochromis sp.) in Zebrafish embryo

(2020) Norhidayah Mohd Taufek et al.   Aquaculture Reports

Response of 1-Methycyclopropene on Postharvest Quality of Local Soursop (Annona muricata L.)

(2019) Ming Siang Lem et al.   Sains Malaysiana

Alcoholic fermentation of soursop ( Annona muricata ) juice via an alternative fermentation technique

(2019) Chin Wai Ho et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder

(2018) Lee S. Chang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characterization of enzyme-liquefied soursop ( Annona muricata L.) puree

(2018) Lee Sin Chang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of Carbazole Alkaloids and Coumarins from Aegle marmelos and Murraya koenigii and Their Antioxidant Properties

(2018) Rou Chian Ng et al.   Sains Malaysiana

Penyahbauan Fukoidan dan Kesannya terhadap Ciri Fizikokimia dan Aktiviti Antipengoksidaan

(2018) Chia Sin Tan et al.   Sains Malaysiana

Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process

(2018) Adrián Leonés et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The development of an alternative fermentation model system for vinegar production

(2018) Nurul Khadijah Mat Isham et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Varieties, production, composition and health benefits of vinegars: A review

(2017) Chin Wai Ho et al.   FOOD CHEMISTRY

Physicochemical Properties of Starch from Dioscorea pyrifolia tubers

(2017) M.S. Elmi Sharlina et al.   FOOD CHEMISTRY

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

(2017) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Fermentation Time and pH on Soursop (Annona muricata) Vinegar Production towards Its Chemical Compositions

(2017) Wai Ho Chin et al.   Sains Malaysiana

Chemical properties and toxicology studies of fucoidan extracted from Malaysian Sargassum binderi

(2016) Seng Joe Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Advantages and limitations of common testing methods for antioxidants

(2015) R. Amorati et al.   FREE RADICAL RESEARCH

Isolation and antioxidant capacity of fucoidan from selected Malaysian seaweeds

(2014) Seng Joe Lim et al.   FOOD HYDROCOLLOIDS

Functional Properties of Vinegar

(2014) Nilgün H. Budak et al.   JOURNAL OF FOOD SCIENCE

Effectors of alcohol-induced cell killing in Drosophila

(2012) P Chen et al.   CELL DEATH AND DIFFERENTIATION

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

(2012) Daniela Castilho Orsi et al.   CIENCIA E AGROTECNOLOGIA

Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice

(2012) Leiliane Teles Cesar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Behavioral profiling of zebrafish embryos exposed to a panel of 60 water-soluble compounds

(2011) Shaukat Ali et al.   BEHAVIOURAL BRAIN RESEARCH

Cellular and Mitochondrial Effects of Alcohol Consumption

(2010) Salvador Manzo-Avalos et al.   International Journal of Environmental Research and Public Health

Development of a flow-through system for the fish embryo toxicity test (FET) with the zebrafish (Danio rerio)

(2009) E. Lammer et al.   TOXICOLOGY IN VITRO

Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

(2007) Maria Gullo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY