Items where Author is "Wan-Mohtar, Wan Abd Al Qadr Imad"

Mohd Zaini, Nurul Solehah and Idris, Hamidah and Yaacob, Jamilah Syafawati and Wan-Mohtar, Wan Abd Al Qadr Imad and Samsudin, Nik Iskandar Putra and Abdul Sukor, Arina Shairah and Lim, Elicia Jitming and Abd Rahim, Muhamad Hafiz (2022) The potential of fermented food from Southeast Asia as biofertiliser. Horticulturae, 8 (2). art. no. 102. pp. 1-18. ISSN 2311-7524

Wan-Mohtar, Wan Abd Al Qadr Imad and Ibrahim, Mohamad Faizal and Wan Rasdi, Nadiah and Zainorahim, Norhayati and Mohd Taufek, Norhidayah (2021) Microorganisms as a sustainable aquafeed ingredient: a review. Aquaculture Research, 53 (3). pp. 746-766. ISSN 1365-2109; ESSN: 1365-2109

Mohd Yusof, Fairuz Fatini and Yaacob, Jamilah Syafawati and Osman, Normaniza and Ibrahim, Mohd Hafiz and Wan-Mohtar, Wan Abd Al Qadr Imad and Berahim, Zulkarami and Mohd Zain, Nurul Amalina (2021) Shading effects on leaf gas exchange, leaf pigments and secondary metabolites of polygonum minus huds., an aromatic medicinal herb. Plants, 10 (13). art. no. 608. pp. 1-18. ISSN 2223-7747

Wan-Mohtar, Wan Abd Al Qadr Imad and Abdul Halim-Lim, Sarina and Balamurugan, Joshini Pillai and Mohd Saad, Mohd Zahiruddin and Azizan, Nur Asyiqin Zahia and Jamaludin, Adi Ainurzaman and Ilham, Zul (2021) Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam. Sains Malaysiana, 50 (5). 1329 - 1342. ISSN 0126-6039

Chan, Hao Yuan and Abdul Halim-Lim, Sarina and Tan, Tai Boon and Kamarulzaman, Nitty Hirawaty and Jamaludin, Adi Ainurzaman and Wan-Mohtar, Wan Abd Al Qadr Imad (2020) Exploring the drivers and the interventions towards sustainable food security in the food supply chain. Sustainability, 12 (19). art. no. 7890. pp. 1-27. ISSN 2071-1050

Wan-Mohtar, Wan Abd Al Qadr Imad and Abdul Halim-Lim, Sarina and Kamarudin, Nurul Zahidah and Rukayadi, Yaya and Abd Rahim, Muhamad Hafiz and Jamaludin, Adi Ainurzaman and Ilham, Zul (2020) Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty. Journal of Food Science, 85 (10). 3124 - 3133. ISSN 0022-1147; ESSN: 1750-3841

Wan-Mohtar, Wan Abd Al Qadr Imad and Ab Kadir, Safuan and Abdul Halim Lim, Sarina and Ilham, Zul and Azhari, Siti Hajar 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; ESSN: 2092-6456