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Muniandy, P. and Shori, A.B. and Baba, A.S. (2017) Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. Journal of the Association of Arab Universities for Basic and Applied Sciences, 22 (1). pp. 26-30. ISSN 1815-3852, DOI https://doi.org/10.1016/j.jaubas.2015.11.002.
Aboulfazli, F. and Baba, A.S. and Misran, M. (2015) Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert. International Journal of Dairy Technology, 69 (1). pp. 71-80. ISSN 1364-727X, DOI https://doi.org/10.1111/1471-0307.12219.
Amirdivani, S. and Baba, A.S. (2013) Rheological properties and sensory characteristics of green tea yogurt during storage. Life Science Journal. pp. 378-390. ISSN 1097-8135,
Iliyasu, Z. and Aliyu, M.H. and Jibo, A.M. and Baba, A.S. and Abubakar, I.S. and Galadanci, H.S. and Gajida, A.U. (2012) Adherence to intermittent preventive treatment for malaria in pregnancy in urban Kano, Northern Nigeria. Pathogens and Global Health, 106 (6). pp. 323-329. ISSN 2047-7724, DOI https://doi.org/10.1179/2047773212y.0000000037.
Shori, A.B. and Baba, A.S. and Keow, J.N. (2012) Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt. Pakistan Journal of Biological Sciences, 15 (24). ISSN 1028-8880,
Shori, A.B. and Baba, A.S. (2012) Viability of lactic acid bacteria and sensory evaluation in cinnamomum verum and allium sativum-bio-yogurts made from camel and cow milk. Journal of the Association of Arab Universities for Basic and Applied Sciences, 11 (1). pp. 50-55. ISSN 18153852 , DOI https://doi.org/10.1016/j.jaubas.2011.11.001.
Shori, A.B. and Baba, A.S. (2011) Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks. Journal of the Saudi Society of Agricultural Sciences, 10 (2). pp. 101-107. ISSN 1658-077X,
Behrad, S. and Yusof, M.Y. and Goh, K.L. and Baba, A.S. (2009) Manipulation of probiotics fermentation of yogurt by cinnamon and licorice: effects on yogurt formation and inhibition of helicobacter pylori growth in vitro. World Academy of Science, Engineering and Technology, 60. pp. 590-594. ISSN 2010376X,
Zainoldin, K.H. and Baba, A.S. (2009) The effect of hylocereus polyrhizus and hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology, 60. pp. 361-366. ISSN 2010376X,
