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DR. WAN ABD AL-QADR IMAD BIN WAN MOHTAR

Institute of Biological Sciences

Faculty of Science

qadyr@um.edu.my
Latest Award
Anugerah perkhidmatan cemerlang
Anugerah perkhidmatan cemerlang
Year 2021
Latest Evaluation
Expert Reviewer for LWT Food Science and Technology 2021 [Fermented Food]
Reviewer
Year 2021
Statistics
Annual Publications by Category
Summary of Budget vs Expenditure per vote for all research grants
Last 5 Projects
Grant Progress Status
IIRG003A-2020IISS
on going
GPF084A-2020
on going
ST002-2020
end
This information is generated from Research Grant Management System
Latest Publication
2022

Energy conservation: awareness analysis among secondary school students

2022

The Potential of Fermented Food from Southeast Asia as Biofertiliser

2022

Microorganisms as a sustainable aquafeed ingredient: A review

2021

Shading Effects on Leaf Gas Exchange, Leaf Pigments and Secondary Metabolites of Polygonum minus Huds., an Aromatic Medicinal Herb

2021

School-Scale Microbe Bioreactor Kit: Introducing Fermentation Technology To The Secondary Schools

2021

The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation