A
PROFILE
UPM's Staff Profile
YBHG. PROFESOR DR. ANIS SHOBIRIN BINTI MEOR HUSSIN
DEAN
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
shobirin@upm.edu.my
UPM WEBSITE
PROFILE
shobirin
BM
EN

PROFESSIONAL

NAME :
(Ybhg. Profesor Dr.) Anis Shobirin Binti Meor Hussin
POSITION :
Dekan
ENTITY :
Fakulti Sains Dan Teknologi Makanan

PUBLICATION
2025:
Effect of Different Fat Milk Contents on Physicochemical and Sensory Properties of Gouda Cheese
2025:
PhytochemicalProfilingandBiologicalActivitiesofNigella sativaVinegarExtract:AnInsightIntoHypoglycemic PotentialUsingInVivoandInSilicoStudies
2025:
An insight into plant-based yogurts: Physicochemical, organoleptic properties and functional food aspects
2025:
Comparative machine learning strategies for improving antioxidant properties and aroma quality in fermented mung bean milkby Lactobacillus plantarum PC4
2025:
Phytochemical Profiling and Biological Activities of Nigella sativa Vinegar Extract: An Insight Into Hypoglycemic Potential Using In Vivo and In Silico Studies
2024:
Exploring the applications of plant-based coagulants in cheese production: A review
2024:
Exploring the physicochemical and microbiological properties of glutinous rice (Tapai pulut) fermented using Lactobacillus plantarum: A comprehensive characterization using 1H NMR
2024:
Nanoemulsion of Amber rice bran oil (Oryza sativa L.), characterization and properties
2024:
Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
2024:
Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
2023:
Acrylamide content and quality characteristics of French fries influenced by different frying methods
2023:
Fabrication and optimisation of cashew nut butter from different vegetable oils.
2023:
Modulating of microencapsulated virgin coconut oil-based creamer
2023:
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
2023:
Optimized Coconut Milk Kefir Drink on Antioxidant and Antimicrobial Properties that Rich in Peptides and Microbolites as Dairy Free Alternative by RSM
2022:
Peptide-based edible coatings to control postharvest fungal spoilage of mango (Mangifera indica L.) fruit
2022:
Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
2022:
Peanut Skins as a Natural Antimicrobial Feed Additive to Reduce the Transmission of Salmonella in Poultry Meat Produced for Human Consumption
2022:
Formulation of Natural Hydrocolloids and Virgin Coconut Oil as A Plant-Based Salad Dressing
2022:
Potentially Probiotic Fermented Glutinous Rice (Oryza sativa L.) with Lactiplantibacillus plantarum Improved Immune System Response in a Small Sample of BALB/cByJ Mice
2022:
Influence of natural antifungal coatings produced by Lacto-fermented antifungal substances on respiration, quality, antioxidant attributes, and shelf life of mango (Mangifera indica L.)
2022:
Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents
2022:
Egg-free low-fat mayonnaise from virgin coconut oil
2022:
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir
2022:
A PRIMARY APPROACH FOR SEPARATION AND CHARACTERIZATION OF ?-AMYLASE FROM WHITE PITAYA (HYLOCEREUS UNDATUS) PEELS BY POLYMER/SALT TWO PHASE SYSTEM
2022:
The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea)
2021:
Influence of Different Combinations of Wall Materials on Encapsulation of Nigella sativa Oil by Spray Dryer
2021:
Effects of lacto-fermented agricultural by-products as a natural disinfectant against post-harvest diseases of mango (Mangifera indica L.)
2021:
Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat
2021:
Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)
2021:
Effectiveness of Quaternary Ammonium in Reducing Microbial Load on Eggs
2021:
?-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design
2021:
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
2021:
Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
2021:
Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation
2020:
Characterization of Nanoemulsion of Nigella sativa Oil and its Application in Ice cream
2020:
Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
2020:
Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) R.M. Smith) inflorescence essential oil
2020:
Spray Drying for the Encapsulation of Oils—A Review
2020:
Production of Banana Cake Premix from Banana (Musa acuminata Colla) By-Products via Foam Mat Drying Process
2020:
Influence of storage conditions on the quality, metabolites and biological activity of soursop (Annona muricata. L) kombucha
2020:
Physical Properties, Storage Stability and Consumer Acceptability for Sourdough Bread Produced Using Encapsulated Kombucha Sourdough Starter Culture
2020:
Antibacterial Activity and Metabolomics Profiling of Torch Ginger (Etlingera elatior Jack) Flower Oil Extracted Using Subcritical Carbon Dioxide (CO2)
2020:
Chemical compositions, antioxidant and antimicrobial activities of Tubu (Pycnarrhena Longifolia) leaves used as ingredient in traditional functional foods
2019:
Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient
2019:
Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage
2019:
Bio-cellulose Production by Beijerinckia fluminensis WAUPM53 and Gluconacetobacter xylinus 0416 in Sago By-product Medium
2019:
Production of functional non-dairy creamer using Nigella sativa oil via fluidized bed coating technology
2018:
The effects of fermentation process on the chemical composition and biological activity of spider flower (gynandropsis gynandra)
2018:
Optimization of the conditions for rice bran phytate degradation by their own phytases
2018:
Extraction crude enzyme of lipase from Penicillium candidum PCA 1/TT031 under solid state fermentation
2017:
Process conditions of spray drying microencapsulation of Nigella sativa oil
2017:
Autolysis of Rice Bran Phytate in Long-Term Study on Batch Fermentor
2017:
Quality changes of microencapsulated Nigella sativa oil upon accelerated storage
2017:
The properties of yogurt coconut shake and coconut shake
2017:
Aqueous Extraction, Purification and Characterization of Galactomannans from Aren Sugar Palm (Arenga pinnata) Fruits
2016:
Use of Response Surface Methodology for Partitioning, OneStep Purification, of Alkaline Extracellular Lipase from Penicillium candidum (PCA 1/TT031)
2016:
The effects of different extraction methods on antioxidant properties, chemical composition and thermal behavior of Black Seed (Nigella sativa L.) oil
2016:
Response surface methodology modelling of an aqueous twophase system for purification of protease from Penicillium candidum (PCA 1/TT031) under solid state fermentation and its biochemical characteris
2016:
Optimization of the protoplast fusion conditions of Saccharomyces cerevisiae and Pichia stipitis for improvement of bioethanol production from biomass
2016:
Characterization of Sugar from Arenga pinnata and Saccharum officinarum sugars
2016:
Isolation and identification of biocellulose-producing bacterial strains from Malaysian acidic fruits
2015:
Variables affecting the recombinant phytase production from Escherichia coli DH5a
2015:
Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice
2014:
Application of betel leaves (piper betle L) extract for preservation of homemade chili bo
2013:
Characterisation of lignocellulosic sugars from municipal solid waste residue
2013:
Cultivation Conditions for Phytase Production from Recombinant Escherichia Coli DH5a
2012:
Purification and properties of a phytate-degrading enzyme produced by Enterobacter sakazakii ASUIA279
2010:
Modified Starches and Their Usages in Selected Food Products:A Review Study
2010:
Phytase: application in food industry
2009:
Potential phytate-degrading enzyme producing bacteria