Total phenolic content and anti-diabetic activity of dried and fresh leaves of Ocimum sanctum (Linn) von R.K., Kesevan, M.N., Norakma, A.H., Zaibunnisa, Astuti, P.D.

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Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile von Astuti, P.D., A.H., Zaibunnisa, M.N., Norakma, B.A., Adibah

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Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation von M.N., Norakma, A.H., Zaibunnisa, W.A.R., Wan Razarinah, Zarei, M., Sobah, A., Hamid, N., Astuti, P.D.

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Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts von M.N., Norakma, A.H., Zaibunnisa, W.A.R., Wan Razarinah, Sobah, A., Hamid, N., Astuti, P.D.

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