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Hajar-Azhari, Siti and Jabar, Fateen Aqlima Haniem Ab and Ilham, Zul and Rahim, Muhamad Hafiz Abd and Zaini, Nurul Aqilah Mohd and Wan-Mohtar, Wan Abd Al Qadr Imad (2024) Flavor compound profiles and enhancement strategies in the kimchi-making process. Food Bioscience, 62. p. 105385. ISSN 2212-4292, DOI https://doi.org/10.1016/j.fbio.2024.105385.
Wan-Mohtar, Wan Abd Al Qadr Imad and Ab Kadir, Safuan and Lim, Sarina Abdul Halim and Ilham, Zul and Hajar-Azhari, Siti and Saari, Nazamid (2019) Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation. Food Science and Biotechnology, 28 (6). pp. 1747-1757. ISSN 1226-7708, DOI https://doi.org/10.1007/s10068-019-00602-y.
Hajar-Azhari, Siti and Wan-Mohtar, Wan Abd Al Qadr Imad and Ab Kadir, Safuan and Rahim, Muhamad Hafiz Abd and Saari, Nazamid (2018) Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars. Food Science and Biotechnology, 27 (2). pp. 479-488. ISSN 1226-7708, DOI https://doi.org/10.1007/s10068-017-0289-6.
