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Journal of Nutritional Science and Vitaminology|February 22, 2021
Fortification of Rice Noodles with Vitamin A: Quality, Sensory Evaluation, and Enhancement of Vitamin A IntakesNura Malahayati, Kharidah Muhammad, Jamilah Bakar, et al.International Journal of Food Microbiology|December 25, 2010
Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentationMuhammad Zukhrufuz Zaman, Fatimah Abu Bakar, S Jinap, et al.Foods (Basel, Switzerland)|June 10, 2023
Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and CoreNur Liyana Nordin, Rabiha Sulaiman, Jamilah Bakar, et al.Molecules (Basel, Switzerland)|August 26, 2014
Partial characterization of an enzymatic extract from Bentong ginger (Zingiber officinale var. Bentong)Ahmad Nafi', Foo Hooi Ling, Jamilah Bakar, et al.Journal of Food Science|January 14, 2014
Studying the effects of nucleating agents on texture modification of puffed corn-fish snackHamid Reza Shahmohammadi, Jamilah Bakar, Russly Abdul Rahman, et al.Journal of Food Science and Technology|September 8, 2015
Physicochemical and functional properties of yeast fermented brown rice flourMuna Ilowefah, Jamilah Bakar, Hasanah M Ghazali, et al.Journal of Food Protection|August 24, 2006
Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chickenD M Anang, G Rusul, Son Radu, et al.Foods (Basel, Switzerland)|February 25, 2017
Fermented Brown Rice Flour as Functional Food IngredientMuna Ilowefah, Chiemela Chinma, Jamilah Bakar, et al.Evidence-Based Complementary and Alternative Medicine : Ecam|August 29, 2012
Enzyme Hydrolysates from Stichopus horrens as a New Source for Angiotensin-Converting Enzyme Inhibitory PeptidesBita Forghani, Afshin Ebrahimpour, Jamilah Bakar, et al.Food Control|April 19, 2021
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts virusesBelal J Muhialdin, Norhasnida Zawawi, Ahmad Faizal Abdull Razis, et al.Pageof 2