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Hire Dr. Belal J Muhialdin, P.

United States

USD 80 /hr

Food scientist, expert in fermentation technology, biotechnology, plant-proteins, meat analogues, material science

Profile Summary

Dr. Belal J Muhialdin Mula Hasan is a Research Specialist with a background in Food Biotechnology and has 16 years of experience. He has a broad range of research that covered food process, plant-based proteins, designed foods, and health promoting functional foods. His previous research has focused on bioactive compounds generated during fermentation processes and their biological functions. Currently, he is working on understanding the effect of different processes on the techno-functionality of plant-proteins, their health benefits and consumer acceptability. Dr. Belal research target is to improve the quality and safety of the processed foods and meet the demand of the modern consumers. He is certified food safety auditor, certified Halal food auditor.

Subject Matter Expertise

• ☆ Food Microbiology
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Processing
• ☆ Dairy Science
• ☆ Plant-Based Protein

Services

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing

Research Gap Analysis, Systematic Literature Review

Consulting Scientific and Technical Consulting

Data & AI Statistical Analysis

Product Development Formulation, Stability/Shelf Life Testing, Concept Development

Work Experience

University of Minnesota

- Present

Lab Manager/Research Specialist II

University of Minnesota

September 2021 - Present

Senior Lecturer

Universiti Putra Malaysia

May 2019 - Present

Post-Doctoral Research Fellow

Universiti Putra Malaysia

February 2017 - Present

Education

PHD (FOOD SCIENCE AND TECHNOLOGY)

Universiti Putra Malaysia

October 2011 - December 2014

PhD in Biotechnology

Universiti Putra Malaysia

July 2011 - December 2014

MASTER OF SCIENCE (BIOTECHNOLOGY)

Universiti Sains Islam Malaysia

December 2008 - July 2011

BACHELOR (FOOD SCIENCE AND BIOTECHNOLOGY)

University of Mosul

October 2003 - July 2007

Certifications

• Halal Food Auditor

  JAKIM, Malaysia

  January 2020 - Present

Publications

JOURNAL ARTICLE

Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, Hussein L. Algboory(2022). Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization . Journal of Ethnic Foods. 9. (1). Springer Science and Business Media {LLC}

Protein physical state in meat analogue processing @article{ea4e0bc5754c47c7ad5555b8cd6d7f44, title = "Protein physical state in meat analogue processing", abstract = "The thermomechanical structuring by extrusion and shear cell processing of plant proteins into meat analogues is discussed in the context of the phase and state behavior of plant proteins, with a focus on soy and gluten. The water content dependence of the denaturation temperature of the major protein fractions from soy is critically analyzed in the context of the available literature sources, and its impact on processing for low-moisture meat analogues (LMMAs; also known as texturized vegetable proteins (TVPs) and high-moisture meat analogues (HMMAs) is discussed. Mechanisms of fiber formation that is initiated by phase separation either of protein–water systems or ternary protein–hydrocolloid–water systems are highlighted. Perspectives for further research and for the application of current insights in meat analogue processing are outlined.", author = "Job Ubbink and {Mula Hasan}, {Belal J Muhialdin}", note = "Funding Information: JU acknowledges funding from The Good Food Institute (GFI), USA, in the context of the grant {"}Characterizing and texturing pulse proteins to form meat-like fibers{"} and United States Department of Agriculture - National Institute of Food and Agriculture (USDA-NIF). A funding from the Minnesota Agricultural Experiment Station , USA (hatch project MIN- 18-141 ). Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd", year = "2022", month = jun, doi = "10.1016/j.cofs.2022.100822", language = "English (US)", volume = "45", journal = "Current Opinion in Food Science", issn = "2214-7993", publisher = "Elsevier BV", } . Current Opinion in Food Science.

Peptide-based edible coatings to control postharvest fungal spoilage of mango (Mangifera indica L.) fruit @article{0f9731b09d9b4bbe8e0b0c4245656c48, title = "Peptide-based edible coatings to control postharvest fungal spoilage of mango (Mangifera indica L.) fruit", abstract = "Edible coatings have been applied to improve the shelf life and quality of fruit. However, little is known about the potential of bioactive peptides-based coatings for the fruit preservation. This study aimed to evaluate the antifungal activity of edible coatings produced by incorporating bioactive peptides generated by lacto-fermentation of palm kernel cake (PKC) fermented with Lactobacillus plantarum ATCC8014 (PKCL1) and Lactobacillus fermentum ATCC9338 (PKCL2). PKCL1 and PKCL2 incorporated with 10 different polysaccharide polymers, and evaluated the antifungal activity, biodegradability and peptide releasing ability. The results showed that the edible coating produced by incorporating PKCL1 and PKCL2 in chitosan (CH) inhibited the growth of fungi that commonly infest mangoes. CH coating containing PKCL1 and PKCL2 showed prominent inhibition zones against Colletotrichum gloeosporioides and Botryodiplodia theobromae. The incorporation of PKCL1 and PKCL2 CH matrix significantly (p ˂ 0.05) reduced anthracnose and stem-end rot. Furthermore, the peptide release and biodegradability of CH-based coating were significantly higher than coatings produced using 9 other polysaccharides. The incorporation of PKCL1 and PKCL2 into CH significantly altered the color and water vapor permeability polysaccharide-based films, although the swelling property was only changed marginally. Out of 10 polysaccharides testes, CH was found to be the best carrier for antifungal peptides. CH coatings containing PKCL1 and PKCL2 demonstrated a high potential to control the postharvest anthracnose and stem-end rot in mango. However, further research should be carried out, focusing on the quality and sensory properties of treated mango.", keywords = "Antifungal film and coating, Fungal diseases, Lactic acid bacteria, Lacto-fermented peptides, Mango, Physical properties, Polysaccharide polymers", author = "Ranjith, {Fernando H.} and Benu Adhikari and Muhialdin, {Belal J.} and Yusof, {Noor Liyana} and Mohammed, {Nameer K.} and Ariffin, {Siti Hajar} and {Meor Hussin}, {Anis Shobirin}", note = "Funding Information: Authors thank Sri Lanka Council for Agricultural Research Policy (SLCARP) and Faculty of Food Science and Technology, Universiti Putra Malaysia to support the research. Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd", year = "2022", month = may, doi = "10.1016/j.foodcont.2021.108789", language = "English (US)", volume = "135", journal = "Food Control", issn = "0956-7135", publisher = "Elsevier BV", } . Food Control.

Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation @article{3d97ced4a8ef48eaaab46a1ae498bd6f, title = "Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation", abstract = "Mango (Mangifera indica L.) is one of the most important tropical fruits due to its pleasant taste and high nutrient content including vitamins, minerals, and phytochemicals. Post-harvest fungal diseases, mainly anthracnose, stem-end rot, and aspergillus rot are among the major problems in mango provision throughout all the supply chain stages. Fungal diseases create large economic losses and present a health risk for consumers due to the production of mycotoxins (aflatoxin and patulin). In the last two decades, chemical methods for fungal control have been prevalent because of their low cost and simple practicing features. However, recent consumer trends and regulations have limited the use of chemicals in fruits at the post-harvest stage. Bio-preservation is a promising alternative technique applied to control the post-harvest fungi with high safety for the consumer and environment. Antifungal polypeptides are made by different living beings including bacteria, fungi, protozoa, plants, invertebrates, and vertebrates. Polypeptides including small peptides produced by lactic acid bacteria (LAB) have a higher potential to employ as food bio-preservatives due to their promising antifungal ability with generally recognized as safe (GRAS) status. Lacto-fermented polypeptides inhibit a broad range of fungal growth, and thus enhance the quality and extend the shelf life through reducing biotic stress, respiration, and ethylene biosynthesis of post-harvested fruits. Recently, polypeptides, mainly bioactive peptides, and bacteriocins received great attention for their potential bio-preservation activity against pathogenic fungi in fruits. Moreover, the development of edible coating enhanced the stability of the bioactive polypeptides and expanded their applications for fruit preservation. This article reviews the fungi associated with main mango diseases, major causal organisms, antifungal activity of LABs{\textquoteright} polypeptides on mango, and their antifungal performances to control the postharvest mango spoilage. Besides, this review highlights the potential applications of Lacto-fermented polypeptides-enriched edible coating to control the pathogenic fungi of mango.", keywords = "Antifungal edible coating, Antifungal mechanisms, Antifungal polypeptides, Bio-preservation, Mango, Post-harvest fungal diseases", author = "Ranjith, {Fernando H.} and Muhialdin, {Belal J.} and Randolph Arroo and Yusof, {Noor Liyana} and Mohammed, {Nameer K.} and {Meor Hussin}, {Anis Shobirin}", note = "Funding Information: The first author is the sponsorship reciepient of Sri Lanka Council for Agricultural Research Policy (SLCARP). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd", year = "2022", month = apr, doi = "10.1016/j.foodcont.2021.108708", language = "English (US)", volume = "134", journal = "Food Control", issn = "0956-7135", publisher = "Elsevier BV", } . Food Control.

Anis Asyila Marzlan, Anis Shobirin Meor Hussin, Paula Bourke, Sonal Chaple, Soukaina Barroug, Belal J Muhialdin (2021). Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat . Food Reviews International.

Mohamed Mustafa Aween, Zaiton Hassan, Belal J. Muhialdin(2021). Purification and identification of novel antibacterial peptides isolated from Tualang honey . International Journal of Food Science & Technology. Wiley

Production of cationic antifungal peptides from kenaf seed protein as natural bio preservatives to prolong the shelf-life of tomato puree @article{7758aa23a2e146b2b3042e050b82bea8, title = "Production of cationic antifungal peptides from kenaf seed protein as natural bio preservatives to prolong the shelf-life of tomato puree", abstract = "This study determined the favourable fermentation conditions for the production of antifungal peptides from kenaf seeds and their effectiveness in extending the shelf-life of tomato puree. The optimum fermentation conditions for the maximum activity of the antifungal peptides were 8.4% (w/v), 7 days and 3.7% for substrate/water ratio, fermentation time and glucose concentration, respectively. Eight cationic peptides of low molecular weight ranging from 840 to 1876 Da were identified in kenaf seed peptides mixture (KSPM). The minimum inhibitory concentration and minimum fungicidal concentration of KSPM against Fusarium sp. were 0.18 mg/mL and 0.70 mg/mL, respectively, while those for Aspergillus niger were 1.41 mg/mL and 2.81 mg/mL respectively. KSPM exhibited a fungicidal effect and a prolonged lag phase, with increased fungal membrane permeability as the concentration of KSPM increased, as evidenced by the release of intracellular constituents. The treatment of tomato puree with 1000 mg/kg KSPM delayed fungal growth for up to 14 and 23 days at 25 °C and 4 °C respectively, significantly reducing Aspergillus niger and Fusarium sp. counts. In conclusion, kenaf seed peptides prepared by lacto-fermentation possess antifungal activity, hence can be applied as natural bio preservatives to extend the shelf-life of food products such as tomato puree.", keywords = "Cell permeability, Food spoilage, Fungicidal, Lacto-fermentation", author = "Brisha Arulrajah and Muhialdin, {Belal J.} and Qoms, {Mohammed S.} and Mohammad Zarei and Hussin, {Anis Shobirin Meor} and Hanan Hasan and Nazamid Saari", note = "Funding Information: This research was supported by the Malaysian Ministry of Higher Education through Fundamental Research Grant Scheme ( FRGS/1/2018/STG03/UPM/01/3 ) (Project No. 01-01-18-2013FR). The authors would like to thank the Faculty of Food Science and Technology, Universiti Putra Malaysia for their support during the laboratory work. Funding Information: This research was supported by the Malaysian Ministry of Higher Education through Fundamental Research Grant Scheme (FRGS/1/2018/STG03/UPM/01/3) (Project No. 01-01-18-2013FR). The authors would like to thank the Faculty of Food Science and Technology, Universiti Putra Malaysia for their support during the laboratory work. Publisher Copyright: {\textcopyright} 2021", year = "2021", month = dec, day = "2", doi = "10.1016/j.ijfoodmicro.2021.109418", language = "English (US)", volume = "359", journal = "International Journal of Food Microbiology", issn = "0168-1605", publisher = "Elsevier", } . International Journal of Food Microbiology.

Using dates (Phoenix dactylifera l.) to improve energy metabolism in fatigue-induced Sprague Dawley rats @article{2b7c25608ceb4a3e9c591af65319b5a9, title = "Using dates (Phoenix dactylifera l.) to improve energy metabolism in fatigue-induced Sprague Dawley rats", abstract = "Fatigue increases oxidative stress which damages body cells and increases the risk for the development of various chronic diseases. In this study, the anti-fatigue activity of Piyarom date extract was evaluated in fatigue-induced rats using a forced swimming test (FST). Results showed that rats treated with 500 mg/kg BW date extract exhibited enhanced energy production with a highest endurance capacity (632.9±28.7 min). The date-treated rats also had lower blood lactate, indicating efficient energy utilization with lower fatigue as compared to normal and fatigued rats. Moreover, the serum lactate dehydrogenase levels in 250 and 500 mg/kg BW date extracts and caffeine groups were significantly lower compared to the fatigued rats. Creatine kinase activity was the lowest in the group fed with 500 mg/kg BW date extract. The treated rats showed an amelioration of lipid profiles, while the histological study revealed improvement in various organs. Rats treated with 500 mg/kg BW date extract demonstrated an enhancement in energy production and improved energy metabolism which could be due to the presence of bioactive compounds in the dates. Piyarom date extract demonstrated anti-fatigue property and could be used as a functional ingredient in the development of beverages or snacks that address fatigue associated maladies.", keywords = "Anti-fatigue activity, Dates, Forced swimming test, Functional food", author = "Hana Kadum and Azizah Hamid and Faridah Abas and Ramli, {Nurul Shazini} and Jaafar, {Ahmad Haniff} and {Pak Dek}, {Mohd Sabri} and Muhialdin, {Belal J.} and Halim, {Hani Hafeeza} and Mohammed, {Abdul Karim Sabo} and Ibrahim, {Salam A.}", note = "Funding Information: The authors would like to acknowledge the research grant provided by Universiti Putra Malaysia ( 9541300 ), the Faculty of Food Science and Technology and the Faculty of Medicine and Health Science for the research facilities provided. Publisher Copyright: {\textcopyright} 2021", year = "2021", month = dec, doi = "10.1016/j.fufo.2021.100077", language = "English (US)", volume = "4", journal = "Future Foods", issn = "2666-8335", } . Future Foods.

Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota @article{fd8313d0525f4e06a078a4906175ad41, title = "Enzymatically synthesised fructooligosaccharides from sugarcane syrup modulate the composition and short-chain fatty acid production of the human intestinal microbiota", abstract = "Fructooligosaccharides can be produced by direct enzymatic conversion from sucrose-rich sugarcane syrup (SS) consisting of 58.93% sucrose yielding 21.28 g FOS/100 g sucrose. This study evaluated the prebiotic effect of unpurified/purified SS containing FOS for the modulation of the human intestinal microbial composition and short-chain fatty acid production. The unpurified and purified FOS substrates, which were a mixture of 1-kestose, nystose and 1F-fructosylnystose, were supplemented into human faecal culture using a pH-controlled batch fermentation system and significantly increased the Bifidobacterium counts after 5 h fermentation, while Bacteroides/Prevotella counts were highest throughout 24 h fermentation. Meanwhile, Lactobacillus/Enterococcus exhibited a slight increase after 5 h fermentation before reaching a plateau afterwards. The steady Bacteroides/Prevotella growth and increased Bifidobacterium population promoted an increase in the production of short-chain fatty acids acetate (58 ± 2.70 mM), propionate (9.19 ± 5.94 mM) and butyrate (7.15 ± 2.28 mM). These results provide evidence that representative gut microbiota could utilise the enzymatically synthesised FOS to generate short-chain fatty acids as metabolites in pH-controlled conditions, thus FOS from SS are a potential prebiotic ingredient for foods and health drinks.", keywords = "Enzymatic synthesis, Fructooligosaccharides, Prebiotic, SCFA, Sugarcane", author = "Siti Hajar-Azhari and {Hafiz Abd Rahim}, Muhamad and {Razid Sarbini}, Shahrul and Muhialdin, {Belal J.} and Lasekan Olusegun and Nazamid Saari", note = "Funding Information: We would like to extend our gratitude to Universiti Putra Malaysia (UPM) for the financial support awarded to Prof Dr Nazamid Saari under Dana Tautan (Vot No: 9200902). Publisher Copyright: {\textcopyright} 2021", year = "2021", month = nov, doi = "10.1016/j.foodres.2021.110677", language = "English (US)", volume = "149", journal = "Food Research International", issn = "0963-9969", publisher = "Elsevier Limited", } . Food Research International.

Traditional foodstuffs and household food security in a time of crisis @article{62f4a5bfbd384dcc9043e1322abf68a9, title = "Traditional foodstuffs and household food security in a time of crisis", abstract = "Traditional foodstuffs play an important role in household food security. No research has, however, attempted to examine traditional foodstuffs in light of disasters and crises. Such research can provide a useful outlook on how traditional foodstuffs can aid households in a situation of disrupted food supply. This outlook becomes relevant in view of future disastrous events that can undermine household food security, especially in poor disadvantaged communities. This study examined the role of traditional foodstuffs during a major crisis. The study adopted an ethnographic perspective and the method of semi-structured household interviews to explore how traditional foodstuffs were used by communities in the city of Mosul, Iraq, under the ISIS administration and during the liberation war (2016–2017). The study showcased the critical role of traditional foodstuffs in survival of local households. It highlighted the importance of cross-generational knowledge of traditional foodstuffs in community preparedness for disasters and crises. The study proposed to integrate traditional foodstuffs into governmental strategies on household food security in Iraq, and beyond. It suggested including traditional foodstuffs in the humanitarian food supply chains in the regions prone to disasters and crises. Future research should examine the prerequisites for such inclusion, especially from the viewpoint of societal and political acceptance of traditional foodstuffs and methods of their production.", keywords = "Community nutrition, Disaster management, Food supply, Household food security, Iraq, War zone", author = "Muhialdin, {Belal J.} and Viachaslau Filimonau and Qasem, {Jamal M.} and Hussein Algboory", note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd", year = "2021", month = oct, day = "1", doi = "10.1016/j.appet.2021.105298", language = "English (US)", volume = "165", journal = "Appetite", issn = "0195-6663", publisher = "Academic Press Inc.", } . Appetite.

Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Hussein Algboory(2021). Traditional foodstuffs and household food security in a time of crisis . Appetite. 165. p. 105298. Elsevier {BV}

Belal J. Muhialdin, Norhasnida Zawawi, Ahmad Faizal Abdull Razis, Jamilah Bakar, Mohammad Zarei(2021). Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses . Food Control. 127. p. 108140. Elsevier {BV}

Hussein L. Algboory, Belal J. Muhialdin(2021). Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10 . Food Control. 126. p. 108057. Elsevier {BV}

Belal J. Muhialdin, Anis Shobirin Meor Hussin, Hana Kadum, Azizah Abdul Hamid, Ahmad Haniff Jaafar(2021). Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334 . LWT. 141. p. 110940. Elsevier {BV}

Hussein L. Algboory, Hana Kadum, Belal J. Muhialdin(2021). Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR . LWT. 140. p. 110823. Elsevier {BV}

Fernando H. Ranjith, Belal J. Muhialdin, Noor L. Yusof, Nameer K. Mohammed, Muhammad H. Miskandar, Anis Shobirin Meor Hussin(2021). Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.) . Plants. 10. (2). p. 285. {MDPI} {AG}

Fernando H. Ranjith, BELAL J Muhialdin, Noor L. Yusof, Nameer K. Mohammed, Muhammad H. Miskandar, Anis Shobirin Meor Hussin (2021). Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (<i>Mangifera indica</i> L.) . Plants.

Belal J. Muhialdin, Anis Asyila Marzlan, Hana Kadum, Brisha Arulrajah, Nursyafiqah Mohamad Asri, Salahaldin Fathallah, Anis Shobirin Meor Hussin(2021). Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol) . Biotechnology & Biotechnological Equipment. 35. (1). p. 478--486. Informa {UK} Limited

BELAL J Muhialdin, N. K. Mohammed, H. J. Cheok, A. E.A. Farouk, A. S. *Meor Hussin(2021). Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba . International Food Research Journal. 28. (3). p. 547--553. Universiti Putra Malaysia

Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, Belal J. Muhialdin, Anis Shobirin Meor Hussin (2020). Spray Drying for the Encapsulation of Oils—A Review . Molecules.

Bizura Hasida Mohd Roby, Belal J. Muhialdin, Muna Mahmood Taleb Abadl, Nor Arifah Mat Nor, Anis Asyila Marzlan, Sarina Abdul Halim Lim, Nor Afizah Mustapha, Anis Shobirin Meor Hussin(2020). Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture . Journal of Food Science. 85. (8). p. 2286--2295. Wiley

Nameer Khairullah Mohammed, Chin Ping Tan, Yazid Abd Manap, BELAL J Muhialdin, Anis Shobirin Meor Hussin (2020). Spray Drying for the Encapsulation of Oils—A Review . Molecules.

Nameer Khairullah Mohammed, Belal J. Muhialdin, Anis Shobirin Meor Hussin(2020). Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream . Food Science & Nutrition. 8. (6). p. 2608--2618. Wiley

Belal J. Muhialdin, Nazamid Saari, Anis Shobirin Meor Hussin(2020). Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply . Molecules. 25. (11). p. 2655. {MDPI} {AG}

BELAL J Muhialdin, Nazamid Saari, Anis Shobirin Meor Hussin (2020). Review on the Biological Detoxification of Mycotoxins Using Lactic Acid Bacteria to Enhance the Sustainability of Foods Supply . Molecules.

Belal J. Muhialdin, Hussein L. Algboory, Hana Kadum, Nameer K. Mohammed, Nazamid Saari, Zaiton Hassan, Anis Shobirin Meor Hussin(2020). Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds . Food Control. 109. p. 106898. Elsevier {BV}

Belal J. Muhialdin, Hana Kadum, Mohammad Zarei, Anis Shobirin Meor Hussin(2020). Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice . LWT. 121. p. 108992. Elsevier {BV}

N.K. Mohammed, B.J. Muhialdin, N.S. Masri, R. Sukor, F. Abd-El Aziem, A.S. Meor Hussin (2020). Chemical compositions, antioxidant and antimicrobial activities of Tubu (Pycnarrhena longifolia) leaves used as ingredient in traditional functional foods . Food Research.

Muhialdin BJ, Algboory HL, Mohammed NK, Kadum H, Hussin ASM, Saari N, Hassan Z(2020). Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi . Current drug discovery technologies.

Voon, W.W.Y., Muhialdin, B.J., Yusof, N.L., Rukayadi, Y., Meor Hussin, A.S.(2019). Bio-cellulose Production by Beijerinckia fluminensis WAUPM53 and Gluconacetobacter xylinus 0416 in Sago By-product Medium . Applied Biochemistry and Biotechnology. 187. (1). p. 211-220.

Kadum, H., Hamid, A.A., Abas, F., Ramli, N.S., Mohammed, A.K.S., Muhialdin, B.J., Jaafar, A.H.(2019). Bioactive Compounds Responsible for Antioxidant Activity of Different Varieties of Date (Phoenix dactylifera L.) Elucidated by ¹ H- NMR Based Metabolomics . International Journal of Food Properties. 22. (1). p. 462-476.

Muhialdin, B.J., Osman, F.A., Muhamad, R., Wan Sapawi, C.W.N.S.C., Anzian, A., Voon, W., Hussin, A.S.M.(2019). Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage . International Food Research Journal. 26. (2). p. 481-487.

Mohammed, N.K., Tan, C.P., Abd Manap, M.Y., Muhialdin, B.J., Meor Hussin, A.S.(2019). Production of Functional Non-dairy Creamer using Nigella sativa oil Via Fluidized Bed Coating Technology . Food and Bioprocess Technology. 12. (8). p. 1352-1365.

Nor Ainy Mahyudin, Noor Ifatul Hanim Mat Daud, Nor-Khaizura Mahmud Ab Rashid, Belal J. Muhialdin, Nazamid Saari, Wan Norhana Noordin(2018). Bacterial attachment and biofilm formation on stainless steel surface and their in vitro inhibition by marine fungal extracts . Journal of Food Safety. p. e12456. Wiley

Mahyudin, N.A., Mat Daud, N.I.H., Ab Rashid, N.-K.M., Muhialdin, B.J., Saari, N., Noordin, W.N.(2018). Bacterial attachment and biofilm formation on stainless steel surface and their in vitro inhibition by marine fungal extracts . Journal of Food Safety. 38. (3).

Kadum, H., Hamid, A., Abas, F., Ramli, N.S., Sabo Mohammed, A.K., Muhialdin, B.J.(2018). Applications of date (Phoenix dactylifera l.) fruits as bioactive ingredients in functional foods . Journal of Pure and Applied Microbiology. 12. (3). p. 1101-1108.

Muhialdin, B.J., Algboory, H.L.(2018). Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum . PharmaNutrition. 6. (2). p. 69-73.

Muhialdin, B.J., Hassan, Z., Saari, N.(2018). In vitro antifungal activity of lactic acid bacteria low molecular peptides against spoilage fungi of bakery products . Annals of Microbiology. 68. (9). p. 557-567.

Muhialdin, B.J., Sukor, R., Ismail, N., Ahmad, S.W., Che Me, N., Meor Hussin, A.S.(2018). The effects of fermentation process on the chemical composition and biological activity of spider flower (gynandropsis gynandra) . Journal of Pure and Applied Microbiology. 12. (2). p. 497-504.

Algboory, H.L., Al-Darwash, A.K., Jarallah, E.M., Muhialdin, B.J.(2017). Partial purification of Antimicrobial Peptides from Fermented Iraqi Camel'S Milk By Streptococcus Thermophilus And Lactobacillus Delbrueckii Sp. Bulgaricus . Biochemical and Cellular Archives. 17. (2). p. 697-701.

Muhialdin, B.J., Hassan, Z., Bakar, F.A., Saari, N.(2016). Identification of antifungal peptides produced by Lactobacillus plantarum IS10 grown in the MRS broth . Food Control. 59. p. 27-30.

Mohammed, N.K., Abd Manap, M.Y., Tan, C.P., Muhialdin, B.J., Alhelli, A.M., Hussin, A.S.M.(2016). The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil . Evidence-based Complementary and Alternative Medicine. 2016.

Muhialdin, B.J., Hassan, Z., Abu Bakar, F., Algboory, H.L., Saari, N.(2015). Novel Antifungal Peptides Produced by Leuconostoc mesenteroides DU15 Effectively Inhibit Growth of Aspergillus niger . Journal of Food Science. 80. (5). p. M1026-M1030.

Aween, M.M., Hassan, Z., Huda-Faujani, N., Emdakim, M.M., Muhialdin, B.J.(2014). Potency of honey as antibacterial agent against multiple antibiotic resistant pathogens evaluated by different methods . American Journal of Applied Sciences. 11. (10). p. 1773-1783.

Aween, M.M., Hassan, Z., Muhialdin, B.J., Eljamel, Y.A., Al-Mabrok, A.S.W., Lani, M.N.(2012). Antibacterial Activity of Lactobacillus acidophilus Strains Isolated from Honey Marketed in Malaysia against Selected Multiple Antibiotic Resistant (MAR) Gram-Positive Bacteria . Journal of Food Science. 77. (7).

Aween, M.M., Hassan, Z., Muhialdin, B.J., Noor, H.M., Eljamel, Y.A.(2012). Evaluation on antibacterial activity of lactobacillus acidophilus strains isolated from honey . American Journal of Applied Sciences. 9. (6). p. 807-817.

Muhialdin, B.J., Hassan, Z., Sadon, S.K.(2011). Antifungal Activity ofLactobacillus fermentumTe007,Pediococcus pentosaceusTe010,Lactobacillus pentosusG004, andL. paracasiD5 on Selected Foods . Journal of Food Science. 76. (7).

Muhialdin, B.J., Hassan, Z.(2011). Screening of lactic acid bacteria for antifungal activity against Aspergillus oryzae . American Journal of Applied Sciences. 8. (5). p. 447-451.