Viability of lactic acid bacteria and sensory evaluation in cinnamomum verum and allium sativum-bio-yogurts made from camel and cow milk

by Shori, A.B., Baba, A.S.
Published 2012

Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks

by Shori, A.B., Baba, A.S.
Published 2011

Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by azadirachta indica-yogurt

by Shori, A.B., Baba, A.S.H.
Published 2011

Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of allium sativum-yogurts made from cow and camel milk

by Shori, A.B., Baba, A.S.H.
Published 2011

Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage

by Muniandy, P., Shori, A.B., Baba, A.S.
Published 2017

Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

by Aboulfazli, F., Shori, A.B., Baba, Ahmad Salihin
Published 2016

Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt

by Shori, A.B., Baba, A.S., Keow, J.N.
Published 2012

The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum -yogurt

by Shori, A.B., Baba, Ahmad Salihin, Chuah, P.F.
Published 2013