Siti Hajar-Azhari

Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

N. Saari, Z. Ilham, W. Wan‐Mohtar, 2019, Food Science and Biotechnology.

Novel fructooligosaccharide conversion from sugarcane syrup using a specialised enzymatic pH-stat bioreactor

N. Saari, S. Sarbini, W. Wan‐Mohtar, 2020 .

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

N. Saari, W. Wan‐Mohtar, Safuan Ab Kadir, 2018, Food Science and Biotechnology.

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

N. L. Yusof, N. Mansor, Siti Hajar-Azhari, 2020, Food Science and Technology.

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Nam Tuan Vu, F. Ayustaningwarno, Kensaku Takara, 2023, Foods.