SADDAM MUSTAFA | Food Science | Best Researcher Award

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Mr. SADDAM MUSTAFA | Food Science | Best Researcher Award

Researcher from Anhui Agriculture University, China

Saddam Mustafa is a dynamic early-career researcher specializing in food science and nutrition, currently pursuing his MPhil at Anhui Agricultural University in China. With a strong academic background and hands-on research experience, he has contributed significantly to the study of starch structure, food functionality, and the impact of natural ingredients on glycemic index and food quality. Saddam has held multiple roles, including Graduate Research Assistant, Teaching Assistant, and Assistant Lab Manager, which have honed his analytical, instructional, and managerial skills. His academic endeavors are complemented by a robust publication record, featuring first-author and collaborative works in respected journals such as Food Chemistry, Fermentation, and Carbohydrate Polymers. His academic journey is marked by consistency and excellence, reflected in various honors like the AHAU Academic Star Award and multiple “Excellent International Student” accolades. He is an active member of several professional organizations and has participated in numerous international conferences and workshops. Saddam’s diverse skills, ranging from laboratory techniques to statistical software, along with his passion for scientific writing and community involvement, make him a well-rounded scholar. With a promising future in academia and applied research, Saddam is well-positioned to make continued contributions to food innovation, sustainability, and nutritional science.

Professional Profile

Education

Saddam Mustafa’s educational background reflects both academic excellence and applied scientific training in the field of food science. He is currently enrolled in the Master of Philosophy (MPhil) program at Anhui Agricultural University, China (2022–2025), where he is conducting advanced research on the effects of black tea powder on the glycemic index of bread by analyzing its impact on dough rheology, microstructure, and digestibility. This work bridges fundamental research with potential health applications. Prior to this, he completed his Bachelor’s in Food Science and Technology at the University of Sargodha, Pakistan (2018–2022). His undergraduate thesis focused on the use of apple peel waste as a natural antioxidant in mayonnaise, highlighting his early interest in food innovation and sustainability. Both degrees emphasize a strong foundation in food chemistry, nutritional science, and product development. Additionally, Saddam has benefitted from competitive scholarships, including the Chinese High Talent Government Scholarship for his master’s studies and the Punjab Educational Endowment Fund during his undergraduate years. His academic journey has been further enriched by participation in training programs and workshops across China and Pakistan, underscoring his commitment to continuous learning and cross-cultural academic engagement in the field of food science.

Professional Experience

Saddam Mustafa has accumulated a diverse portfolio of professional experiences in research, teaching, and laboratory management. Since January 2023, he has been serving as a Graduate Research Assistant at the Department of Tea Science and Food Engineering, Anhui Agricultural University, China. In this role, he has led and supported multiple projects on starch structure, glycemic index modulation, and food microstructure analysis. From May to August 2024, he also worked as a Teaching Assistant at the School of Foreign Languages, Anhui Agricultural University, where he taught English to professionals from various disciplines, enhancing their communication proficiency in academic and global settings. Prior to his postgraduate studies, Saddam served as Assistant Lab Manager at the Institute of Food Science and Nutrition, University of Sargodha (2021–2022). His responsibilities included coordinating lab operations, managing resources, and liaising with vendors to support ongoing research activities. Earlier, during an internship at Cakes & Bakes Food Company (2020), he gained practical experience in food quality inspection, kitchen supervision, and customer feedback management. These roles have equipped him with an in-depth understanding of both academic and industrial food systems. His professional journey illustrates a strong balance between theoretical research, practical application, and academic communication.

Research Interests

Saddam Mustafa’s research interests lie at the intersection of food science, nutritional biochemistry, and functional food product development. His current work focuses on the multiscale structure and digestibility of starches, particularly their impact on the glycemic index of food products like bread. He is keen on understanding the role of natural additives, such as black tea powder and chickpea starch, in modifying dough rheology and microstructure to promote healthier food alternatives. Saddam also explores non-thermal preservation techniques and the functional properties of plant-based ingredients, reflecting his interest in food safety, innovation, and sustainable nutrition. His past research includes investigating antioxidant applications of fruit by-products (e.g., apple peels) and the digestive health implications of bioactive compounds. He has co-authored papers on microbial decontamination, protein-starch interactions, and immune-boosting diets, reflecting a holistic approach to food and health. As part of his academic growth, Saddam is also engaged in collaborative studies on food structure analysis using advanced techniques such as XRD, FTIR, and confocal microscopy. These interests are aligned with emerging global trends in personalized nutrition, clean-label food innovation, and sustainable food systems, making his research both timely and impactful in academic and industry circles.

Research Skills

Saddam Mustafa possesses a comprehensive skill set in experimental research, food analysis, and scientific communication. He is adept at using a wide range of analytical instruments, including GC-MS, HPLC, FTIR, XRD, DSC, and solid-state NMR for evaluating food components and structures. His experience with microscopy techniques—such as light, fluorescence, scanning electron, and confocal laser scanning microscopy—enables him to conduct microstructural and textural analysis of food matrices. Saddam also has expertise in rheology, texture profile analysis (TPA), proximate analysis, quantitative descriptive analysis (QDA), and in-vitro digestion methods, which are essential for assessing the nutritional and functional quality of food products. His computer proficiency includes the use of statistical software such as SPSS, AMOS, DEA, Stata, and E-Views, as well as strong command over MS Office, content presentation tools, and data management systems. In addition to technical abilities, he excels in scientific writing, data compilation, and presentation skills, making him an effective communicator in both academic and professional forums. His hands-on lab expertise, combined with a strong foundation in food science principles and digital competencies, positions him as a well-equipped researcher capable of tackling complex problems in food technology and nutritional science.

Awards and Honors

Saddam Mustafa’s academic excellence and research contributions have been recognized through multiple prestigious awards and honors. He was awarded the “Excellent International Student of the Year” twice (2023 and 2024) by the School of International Education at Anhui Agricultural University, reflecting his outstanding performance and active engagement within the academic community. He also received the AHAU Academic Star Award (2024) and the Research Contribution Award (2023) from the School of Tea and Food Science, further cementing his role as a standout contributor in his field. His efforts in academic outreach earned him the Outstanding Contestant Award (2024) in the “My Beautiful Encounter with China” competition organized by the Chinese Ministry of Education. Nationally, he has been recognized with the Innovative Product Development Award (2022) by the Pakistan Society of Food Scientists and Technologists, and the Undergraduate Research Scholar Award (2022) from the University of Sargodha. His involvement in volunteer activities also earned him the Best Volunteer of the Year Award (2024). These accolades not only highlight his academic dedication but also showcase his ability to balance scholarly achievement with community service and international collaboration.

Conclusion

Saddam Mustafa exemplifies the profile of an emerging researcher whose academic and professional journey is marked by dedication, innovation, and cross-cultural excellence. His contributions to the fields of food science and nutritional research are evident in his robust publication record, practical lab expertise, and involvement in collaborative projects that span national and international institutions. His strengths lie in his multidisciplinary approach, combining theoretical knowledge with practical applications to address pressing challenges in food quality, health, and sustainability. Despite his relatively early career stage, Saddam has already garnered significant recognition through multiple awards, scholarships, and speaking engagements, indicating both promise and performance. His comprehensive skill set—ranging from analytical instrumentation to statistical analysis and scientific communication—makes him a strong candidate for competitive research opportunities and future leadership roles. Going forward, Saddam is well-positioned to expand his research horizons through postdoctoral work, grant acquisition, and industry partnerships. With a clear vision, technical proficiency, and global outlook, he is poised to make lasting contributions to food innovation and public health. As such, Saddam Mustafa stands out as a highly deserving nominee for the Best Researcher Award.

Publications Top Notes

  • The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties
    Mustafa, S., Sun, C., Zhu, Z., & Du, X.
    2025

  • Recent advances in microbial decontamination of food products using nonthermal preservation techniques and modified atmosphere packaging
    Mustafa, S., Hina, S., Sun, C., & Du, X.
    2025 (Accepted)

  • Impact of chickpea starch on the glycemic index of bread by modulating dough rheology, microstructure, and in-vitro digestibility
    Mustafa, S., Hina, S., Wang, C., Zhu, Z., & Du, X.
    2025 (Accepted)

  • Exploring phytochemical potential of nature’s bliss Thymus vulgaris L. Mini review
    Mustafa, S., Sundas Hina, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Qamrosh Alam, Fahad Faisal, Muhammad Yousaf Quddoos, Syeda Mahvish Zahra, Sanam Mumtaz
    2020

  • Essential food and active immune system combat the Novel COVID-19 Infection; A Story So Far
    Mustafa, S., Hina, S., Mubeen, M., Khan, I. M., Itfikhar, Y., & Quddoos, M. Y.
    2021

  • Therapeutic and protective valuation of fenugreek (Trigonella foenum-graecum)
    Hina, S., Mustafa, S., Ismail, A. M., Mahmood, S., Matar, A., Alharbi, A. S., Saleh, H. A. F., & Ge, W.
    2025

  • Formation of the rosette-like starch with enhanced V-type crystallization via modified solvent-shifting method
    Wang, C., Du, K., Sun, C., Hu, Y., He, Z., Zhu, Z., Saddam, M., Chen, X., and Du, X.
    2024

  • The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
    Zhu, Z., Sun, C., Wang, C., Mei, L., He, Z., Mustafa, S., Du, X., and Chen, X.
    2024

  • Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties
    Sun, C., Du, K., He, Z., Zhu, Z., Hu, Y., Wang, C., Saddam, M., … & Du, X.
    2024

  • The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes
    Wang, C., Zhu, Z., Mei, L., Xia, Y., Mustafa, S., Chen, X., and Du, X.
    2023

William Odoom | Food Science | Best Researcher Award

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Mr. William Odoom | Food Science | Best Researcher Award

Senior Lecturer at Koforidua technical University, Ghana.

Mr. William Odoom is a Senior Lecturer and Head of the Department of Food and Postharvest Technology at Koforidua Technical University, Ghana. He holds an MSc. in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology and a BSc. in Agriculture Technology from the University for Development Studies. With over 20 years of professional experience, he has contributed significantly to both education and research. His work focuses on postharvest factors affecting fresh produce, food quality, processing, and value addition. Mr. Odoom is also an active researcher, publishing extensively on topics related to food technology and crop handling.

Profile:

Education

Mr. William Odoom holds a Master’s degree (MSc.) in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana, which he earned from 2007 to 2009. Prior to this, he obtained a Bachelor of Science (BSc.) degree in Agriculture Technology, specializing in Irrigation and Mechanization, from the University for Development Studies (UDS), Tamale, Ghana, between 1999 and 2003. He also holds a Teachers’ Certificate ‘A’ from Wesley College of Education, Kumasi, Ghana, which he completed from 1994 to 1997. Additionally, he completed his Senior Secondary School Certificate Examination (SSSCE) at Asamankese Secondary School, Ghana, in 1993.

Professional Experience

Mr. William Odoom has an extensive professional background in both academia and education. He began his career with the Ghana Education Service in 1997 as a Tutor at Sefwi-Essam D/C Junior Secondary School, later moving on to Annor Adjaye Secondary School, where he served as a Tutor and Head of the Science Department until 2007. He continued his educational leadership as Headmaster at A.M.E. Zion Junior High School in Kumasi from 2011 to 2012. In 2012, Mr. Odoom transitioned to Koforidua Technical University, where he started as an Assistant Lecturer in the Department of Food and Postharvest Technology. He was promoted to Lecturer in 2014, and to Senior Lecturer in 2017. Currently, he serves as Head of the Department, where he has been instrumental in curriculum development, research supervision, and department leadership. Throughout his career, he has contributed to several departmental and academic committees, including serving as the Departmental Examination Officer and as a member of the Faculty Appointment and Promotions Board.

Research Interest

Mr. William Odoom’s research interests focus on understanding the pre-harvest and postharvest factors affecting fresh produce, with a goal of enhancing food quality, safety, and value addition. He is particularly interested in identifying innovative technologies to address challenges in postharvest physiology, food processing, and storage. His research spans a range of topics including food product development, crop drying, handling, and storage of both perishable and durable crops. Mr. Odoom’s work benefits various stakeholders such as produce growers, processors, marketers, and consumers, contributing to the broader horticultural and food industry.

Research Skills

Mr. William Odoom possesses a diverse set of skills that make him an effective educator, researcher, and leader. He is a strong team player with excellent leadership abilities and high emotional intelligence, enabling him to thrive in multicultural environments. His communication and analytical skills are complemented by a high level of discipline and adaptability, allowing him to learn and apply new concepts quickly. Mr. Odoom also demonstrates a deep understanding of organizational culture, making him well-suited to collaborate with colleagues and lead academic initiatives. Additionally, he is proficient in various computer applications, including MS Word, PowerPoint, and Excel, which further enhance his teaching, research, and administrative capabilities.

Award and Recognition

Mr. William Odoom has received several awards and recognitions throughout his career, reflecting his contributions to academic excellence and program development. Notably, in July 2019, he successfully reviewed the 4-Year B. Tech Food Technology curriculum for submission to the National Accreditation Board (NAB). His leadership was further recognized when he led his department in defending proposals for the 4-Year B. Tech in Food Technology and Postharvest Technology at the National Council for Tertiary Education (NCTE) in May 2019. Mr. Odoom also played a key role in obtaining re-accreditation for the HND Food Technology and HND Postharvest Technology programs in February 2019. His commitment to enhancing academic programs and his participation in key national educational evaluations underscore his significant impact on higher education in Ghana.

Conclusion

With his extensive experience, significant research contributions, and active role in curriculum development and leadership, Mr. William Odoom is a highly suitable candidate for the Best Researcher Award. His commitment to improving food and postharvest technology and his continuous contributions to both academia and the industry underscore his qualifications for this prestigious recognition.

Publication Top Notes

  • “Evaluation of saponification value, iodine value and insoluble impurities in coconut oils from Jomoro District of the Western Region of Ghana”
    • Authors: W Odoom, VO Edusei
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 3 (5)
    • Cited by: 75
    • Year: 2015
  • “Nutritional value and health benefits of cashew apple”
    • Authors: YG Akyereko, GB Yeboah, FD Wireko‐Manu, F Alemawor
    • Journal: JSFA Reports
    • Volume: 3 (3), pages 110-118
    • Cited by: 12
    • Year: 2023
  • “Assessment of freshcut fruit handling and vending in the central business area of Koforidua, Ghana”
    • Authors: VO Edusei, W Odoom, S Kwofie
    • Journal: Asian Journal of Agriculture and Food Sciences
    • Volume: 4 (2)
    • Cited by: 6
    • Year: 2016
  • “Assessment of microbial load on fresh-cut pineapple in Koforidua (Ghana) market”
    • Authors: RO Asante, W Odoom, C Adomako, VO Edusei
    • Journal: Advances in Nutrition & Food Science
    • Volume: 4 (2), pages 1-3
    • Cited by: 5
    • Year: 2019
  • “Extraction of coconut oil by small-scale processors in Ghana: Operations and constraints”
    • Authors: W Odoom, VO Edusei, MKA Piegu
    • Journal: Extraction
    • Volume: 55
    • Cited by: 3
    • Year: 2016
  • “Production and Quality Assessment of Composite Bread Using Wheat Flour and Coconut Flour”
    • Authors: C Adomako, A RO, W Odoom
    • Journal: Yeast
    • Volume: 2 (2g), 2g
    • Cited by: 1
    • Year: 2023
  • “Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour”
    • Authors: M Adu, SO Anim, W Odoom, C Adomako, RK Osei-Asibey
    • Journal: Applied Food Research
    • Article: 100518
    • Year: 2024
  • “Assessment of locally produced waxing materials on the shelf life and quality of tomato fruits (Solanum lycopersicum)”
    • Authors: W Odoom, RO Asante, C Adomako, E Tei-Mensah
    • Journal: European Journal of Food Science and Technology
    • Volume: 9 (2), pages 9-20
    • Year: 2021

 

 

 

YAYA RUKAYADI | Agricultural and Biological Sciences | Best Researcher Award

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Assoc Prof Dr. YAYA RUKAYADI | Agricultural and Biological Sciences | Best Researcher Award

Lecturer and Researcher, UPM ,Malaysia

Yaya Rukayadi, Ph.D., an Associate Professor at Universiti Putra Malaysia, exemplifies excellence in research within food science and biotechnology. With 33 years of teaching and research experience, Dr. Rukayadi has made significant contributions to the bioactivities of medicinal plants, particularly focusing on their antioxidant and antimicrobial properties. His impressive academic credentials include a Ph.D. with honors in Microbiology and numerous certifications from prestigious institutions. With an H-index of 32 (Scopus) and over 5,500 citations, his work significantly influences the field. Dr. Rukayadi’s leadership in various research projects, securing over RM 416,000 in government grants, highlights his commitment to advancing food safety and functional foods. His research not only enriches academic discourse but also has a tangible impact on community health by promoting natural products. Recognizing him with the Best Researcher Award would honor his substantial contributions and inspire future generations in the scientific community.

 

Profile:

Education

Dr. Yaya Rukayadi possesses a robust educational background that forms the foundation of his successful research career. He earned his Ph.D. in Microbiology with honors from IPB University, Indonesia, in 1998, following a Master’s degree in Biology from the same institution in 1995. His academic journey began with a Bachelor’s degree in Biology Education from the Indonesian University of Education in 1990, complemented by a Diploma as the best graduate from the same institution in 1987. Dr. Rukayadi further enhanced his expertise through postdoctoral education at Yonsei University, South Korea, where he specialized in medicinal plants and thermophilic bacteria. Additionally, he has completed various specialist courses, including microbial diversity and transposon mutagenesis, at prestigious institutions such as the University of Chicago and the University of California at Berkeley. This diverse educational experience equips Dr. Rukayadi with a comprehensive understanding of food science and biotechnology, significantly contributing to his research endeavors.

 

Professional Experiences 

Dr. Yaya Rukayadi has accumulated over 33 years of professional experience in academia and research. Currently serving as an Associate Professor at the Faculty of Food Science and Technology, Universiti Putra Malaysia, he has been instrumental in advancing the fields of food microbiology and biotechnology since 2011. His roles include overseeing research at the Natural Medicine and Product Research Laboratory and collaborating on various interdisciplinary projects. Dr. Rukayadi’s previous appointments include research positions at Yonsei University in South Korea, where he contributed significantly to international research initiatives. His extensive experience as a laboratory coordinator and supervisor for both postgraduate and undergraduate students has honed his leadership and mentorship skills. Additionally, Dr. Rukayadi’s involvement in diverse research grants, including government-funded projects, underscores his commitment to driving innovation in food safety and functional food research, making him a distinguished figure in his field.

 

Research Interests

Dr. Yaya Rukayadi’s research interests center on the bioactivities of medicinal plants, particularly their antioxidant and antimicrobial properties. He focuses on investigating extracts, fractions, and compounds from underutilized and neglected plants, aiming to uncover their potential applications in food safety and functional food development. His current projects include studying the antimicrobial activity of tropical edible medicinal plants, identifying and isolating active compounds, and exploring their anticariogenic properties for oral care applications. Dr. Rukayadi’s work emphasizes natural solutions for enhancing food preservation and safety, contributing to sustainable practices within the food industry. By integrating traditional knowledge with modern scientific methods, his research seeks to promote the use of natural products, ultimately benefiting both consumer health and the environment. Through his efforts, he aims to advance the understanding of plant-based bioactive compounds and their potential roles in improving food systems and public health.

 

Research Skills

Yaya Rukayadi, Ph.D., possesses a diverse array of research skills honed over 33 years in academia. His expertise in food microbiology and biotechnology is complemented by advanced techniques in isolating and identifying bioactive compounds from medicinal plants. Proficient in molecular microbiology, Dr. Rukayadi employs various methodologies such as fermentation, metabolomics, and bioassays to investigate the antimicrobial and antioxidant properties of natural extracts. His ability to lead and coordinate research projects is evidenced by his successful management of numerous government grants, demonstrating his organizational and leadership skills. Additionally, Dr. Rukayadi’s multilingual capabilities facilitate collaboration with international research communities, enhancing the global impact of his work. His commitment to mentorship further underscores his research acumen, as he guides both undergraduate and postgraduate students through complex scientific inquiries. Collectively, these skills position Dr. Rukayadi as a prominent figure in his field, driving innovation and excellence in research.

 

Award And Recognition 

Dr. Yaya Rukayadi, Associate Professor at Universiti Putra Malaysia, is a distinguished candidate for the Best Researcher Award due to his exemplary contributions to food science and biotechnology. With over 33 years of teaching and research experience, he has significantly advanced the understanding of bioactivities in medicinal plants, particularly focusing on their antioxidant and antimicrobial properties. Dr. Rukayadi has an impressive academic record, reflected in his H-index scores of 32 (Scopus) and 41 (Google Scholar), alongside over 5,500 citations. His leadership in securing over RM 416,000 in government research grants showcases his commitment to impactful research. Beyond academia, his work promotes sustainable practices and natural health solutions, benefiting both the scientific community and society. Dr. Rukayadi’s innovative research and dedication to mentorship make him a deserving recipient of this prestigious recognition, inspiring future researchers in their pursuit of scientific excellence.

 

Conclusion

In conclusion, Yaya Rukayadi, Ph.D., is an exceptional candidate for the Best Researcher Award, distinguished by his profound contributions to food science and biotechnology. His extensive research on the bioactivities of medicinal plants, particularly in enhancing food safety and developing functional foods, reflects a commitment to addressing real-world challenges. With an impressive H-index and thousands of citations, Dr. Rukayadi’s academic achievements underscore his influential role in advancing scientific knowledge. Furthermore, his dedication to mentoring students and engaging with the community amplifies the impact of his work. By recognizing Dr. Rukayadi with this award, we not only celebrate his significant accomplishments but also inspire future researchers to pursue innovative solutions that promote sustainability and public health. His efforts exemplify the spirit of academic excellence and social responsibility, making him a deserving recipient of this honor.

 

Publication Top Notes

  • Isolation, Identification, and Characteristics of Local Yeast Isolates with Proteolytic Capability Obtained from Traditional Processed Indonesian Duck Eggs
    Authors: Pratama, A., Gumilar, J., Putranto, W.S., Rukayadi, Y.
    Year: 2024
    Citations: 0
    Journal: Journal of Pure and Applied Microbiology, 18(3), pp. 1566–1579
  • Isolation and Characterisation of Pink Pigmented Facultative Methylotrophs (PPFM) from Malaysian Ulam Leaves
    Authors: Ramli, N.I., Abas, F., Ismail, I.S., Rukayadi, Y., Jurime, N.H.
    Year: 2024
    Citations: 0
    Journal: Journal of Pure and Applied Microbiology, 18(3), pp. 1903–1919
  • Phytochemical Screening and Evaluation of Antibacterial, Anticandidal, and Sporicidal Properties of Euphorbia tirucalli Extract in Terengganu, Malaysia
    Authors: Abd Wahab, N.Z., Malza, N.M.N., Rukayadi, Y.
    Year: 2024
    Citations: 0
    Journal: HAYATI Journal of Biosciences, 31(5), pp. 903–915
  • Antifungal activity of synthetic xanthenone against fluconazole-resistant Candida auris and its mechanism of action
    Authors: Ramli, A.H., Jayathilaka, E.H.T.T., Dias, M.K.H.M., de Zoysa, M., Mohd Faudzi, S.M.
    Year: 2024
    Citations: 0
    Journal: Microbial Pathogenesis, 194, 106797
  • Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs
    Authors: Trisha, M.R., Deavyndra Gunawan, V., Wong, J.X., Pak Dek, M.S., Rukayadi, Y.
    Year: 2024
    Citations: 0
    Journal: Heliyon, 10(16), e35691
  • Study of the antidiabetic mechanism of berberine compound on FOXO1 transcription factor through molecular docking and molecular dynamics simulations
    Authors: Maksum, I.P., Rustaman, R., Deawati, Y., Utami, A.R., Nafisa, Z.K.
    Year: 2024
    Citations: 0
    Journal: Journal of Molecular Modeling, 30(8), 260
  • Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning
    Authors: Hayat, M.N., Ismail-Fitry, M.R., Kaka, U., Nurulmahbub, N.A., Sazili, A.Q.
    Year: 2024
    Citations: 0
    Journal: Poultry Science, 103(7), 103764
  • EFFECT OF ETHANOLIC PSIDIUM GUAJAVA L. LEAVES EXTRACT ON THE CELL MORPHOLOGY AND RELEASE OF CELL CONSTITUENTS OF MICROORGANISMS
    Authors: Nursanty, R., Padzil, K.N.M., Mahyudin, N.A., Jaafar, A.H., Rukayadi, Y.
    Year: 2024
    Citations: 0
    Journal: Malaysian Journal of Microscopy, 20(1), pp. 351–360
  • Potential of Cosmos caudatus Kunth. extract as a natural food sanitiser
    Authors: Yusoff, N.A.H., Rukayadi, Y., Abas, F., Khatib, A., Hassan, M.
    Year: 2024
    Citations: 0
    Journal: International Food Research Journal, 31(3), pp. 709–722
  • PUMAKKAL FORMULA FOR MAKING SHRIMP POND WASTE FERTILISER
    Authors: Sutanto, A., Sari, K., Santoso, H., Fidiastuti, H.R., Rukayadi, Y.
    Year: 2024
    Citations: 0
    Journal: Jurnal Ilmiah Ilmu Terapan Universitas Jambi, 8(1), pp. 212–230