| Sensory and physicochemical characterization of sourdough bread prepared with a coconut water kefir starter M Limbad, N Gutierrez Maddox, N Hamid, K Kantono Foods 9 (9), 1165, 2020 | 31 | 2020 |
| Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage M Limbad, N Gutierrez-Maddox, N Hamid, K Kantono, T Liu, T Young Applied Sciences 13 (12), 7257, 2023 | 7 | 2023 |
| Sensory and physicochemical characterization of sourdough bread prepared with a coconut water kefir starter. Foods 9: 1165 M Limbad, N Gutierrez Maddox, N Hamid, K Kantono | 6 | 2020 |
| Coconut water: An essential health drink in both natural and fermented forms MJ Limbad, MJ Gutierrez-Maddox, N Hamid Fruit and Pomace Extracts: Biological Activity, Potential Applications and …, 2015 | 6 | 2015 |
| Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq … M Limbad, NG Maddox, N Hamid, K Kantono, C Higgins Microorganisms 2024 12, 2024 | 1 | 2024 |
| Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir MJ Limbad, NG Maddox, N Hamid, K Kantono Fermentation 2024, 16, 2024 | | 2024 |
| Integration of the Functional Properties of Coconut Water Kefir Into Sourdough Bread MJ Limbad Auckland University of Technology, 2020 | | 2020 |
| Coconut water and Sourdough: Fermented with Kefir M Limbad, NG Maddox, N Hamid, C Higgins, K Lee New Zealand Microbiological Society, 2017 | | 2017 |
| Benefits of Kefir Fermented Coconut water and Sourdough L Mansi, Gutierrez-Maddox, N Hamid, K Kantono 50th Annual New Zealand Institute of Food Science and Technology Inc …, 2015 | | 2015 |
Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of Technology在 aut.ac.nz 的电子邮件经过验证
