Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Por Limbad, Mansi, Gutierrez Maddox, Noemi, Hamid, Nazimah, Kantono, Kevin
Publicado no Foods (2020)

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Por Gao, Yifeng, Hamid, Nazimah, Gutierrez-Maddox, Noemi, Kantono, Kevin, Kitundu, Eileen
Publicado no Foods (2019)

Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella)

Por Sotelo, Kristine Ann Gualberto, Hamid, Nazimah, Oey, Indrawati, Gutierrez-Maddox, Noemi, Ma, Qianli, Leong, Sze Ying
Publicado no Molecules (2015)

Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16

Por Mohan, Anand, Hadi, Joshua, Gutierrez-Maddox, Noemi, Li, Yu, Leung, Ivanhoe K. H., Gao, Yihuai, Shu, Quan, Quek, Siew-Young
Publicado no Foods (2020)