1. A biocompatible surfactant, methyl ester sulphonate (MES), as a precipitating ligand for protein purification
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
2. The Potential of Mimosa pudica as a Biopreservative for Food Products: A Bioprocessing Perspective
Journal type: Non Citation-Indexed
3. Recovery of a bacteriocin-like inhibitory substance from Pediococcus acidilactici Kp10 using surfactant precipitation
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
4. Reverse Micellar System in Protein Recovery - A Review of the Latest Developments
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
5. Purification of a Bacteriocin‐Like Inhibitory Substance Derived from Pediococcus acidilactici Kp10 by an Aqueous Micellar Two‐Phase System
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
6. Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
7. A review on the application of biofilm-based bioreactors in the removal of pharmaceutically active compounds (PhACs) from wastewater
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
8. Optimization of fermentation medium components by response surface methodology (RSM) and artificial neural network hybrid with genetic algorithm (ANN-GA) for lipase production by Burkholderia cenocepacia ST8 using used automotive engine oil as substrate
Journal type: Citation-Indexed Journal - ESCI
9. Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities
Journal type: Citation-Indexed Journal - Science Citation Index (JCR)
10. Production and fractionation of protein hydrolysate produced from fish sausage (Keropok Lekor) by-products by Lactobacillus casei fermentation: Optimisation and impact of peptide molecular weight on antioxidant and functional properties
Journal type: Citation-Indexed Journal - ESCI