يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"Alan Wong Weng Loen"', وقت الاستعلام: 0.38s تنقيح النتائج
  1. 1
    Academic Journal
    The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

    المؤلفون: Chong Shin Yee, Mohamad Nor Azzimi Sohedein, Ooi Poh Suan, Alan Wong Weng Loen, Muhamad Hafiz Abd Rahim, PhD, Sassi Soumaya, Zul Ilham, PhD, Wan Abd Al Qadr Imad Wan-Mohtar, PhD

    المصدر: Future Foods, Vol 4, Iss , Pp 100055- (2021)

    مصطلحات موضوعية: GABA, Soy sauce, Tetragenococcus halophilus, Molasses, Wheat flour, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2666833521000459; https://doaj.org/toc/2666-8335

    URL الوصول: https://doaj.org/article/aa070486e9ae42138e28b48a66bf7e3f

    View record in DOAJ Full Text Finder

    أضف إلى المفضلة
  2. 2
    Academic Journal
    Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation

    المؤلفون: Soumaya Sassi, Zul Ilham, Nazzatush Shimar Jamaludin, Sarina Abdul Halim-Lim, Chong Shin Yee, Alan Wong Weng Loen, Ooi Poh Suan, Mohamad Faizal Ibrahim, Wan Abd Al Qadr Imad Wan-Mohtar

    المصدر: Fermentation, Vol 8, Iss 8, p 409 (2022)

    مصطلحات موضوعية: soy sauce, moromi, GABA, monosodium glutamate, Tetragenococcus halophilus, future food, Fermentation industries. Beverages. Alcohol, TP500-660

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2311-5637/8/8/409; https://doaj.org/toc/2311-5637

    URL الوصول: https://doaj.org/article/c9177de1f0274990b972130d1eafb3a7

    View record in DOAJ

    أضف إلى المفضلة
  3. 3
    Academic Journal
    Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation

    المؤلفون: Wan Abd Al Qadr Imad Wan-Mohtar, Mohamad Nor Azzimi Sohedein, Mohamad Faizal Ibrahim, Safuan Ab Kadir, Ooi Poh Suan, Alan Wong Weng Loen, Soumaya Sassi, Zul Ilham

    المصدر: Processes; Volume 8; Issue 6; Pages: 652

    مصطلحات موضوعية: GABA, fermented food, functional food, non-protein amino acid, soy sauce fermentation

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Biological Processes and Systems; https://dx.doi.org/10.3390/pr8060652

    الاتاحة: https://doi.org/10.3390/pr8060652

    View record in BASE

    أضف إلى المفضلة
  4. 4
    The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation

    المؤلفون: Muhamad Hafiz Abd Rahim, Mohamad Nor Azzimi Sohedein, Zul Ilham, Chong Shin Yee, Ooi Poh Suan, Sassi Soumaya, Wan Abd Al Qadr Imad Wan-Mohtar, Alan Wong Weng Loen

    المصدر: Future Foods, Vol 4, Iss, Pp 100055-(2021)

    مصطلحات موضوعية: biology, Chemistry, Tetragenococcus halophilus, Nutrition. Foods and food supply, Wheat flour, Bacillus cereus, Soy sauce, TP368-456, biology.organism_classification, Liquid state fermentation, Aminobutyric acid, Food processing and manufacture, GABA, Cereus, Aspergillus oryzae, Fermentation, Molasses, TX341-641, Food science, Food Science

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1842e43a75e0aab9d0ac43ff68f2223d
    http://www.sciencedirect.com/science/article/pii/S2666833521000459

    View record in OpenAIRE

    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء