His scientific interests lie mostly in Food science, Biochemistry, Fatty acid, Meat tenderness and Animal feed. Awis Qurni Sazili is studying Food products, which is a component of Food science. His research on Biochemistry frequently links to adjacent areas such as Chromatography.
His research in Fatty acid intersects with topics in Canola, Rumen, Dry matter and Propionate. His biological study spans a wide range of topics, including TBARS and Antioxidant, Vitamin E. His work on Stocking as part of general Animal science study is frequently linked to Humid subtropical climate, bridging the gap between disciplines.
Awis Qurni Sazili spends much of his time researching Food science, Animal science, Broiler, Biochemistry and Fatty acid. A large part of his Food science studies is devoted to Tenderness. His studies in Animal science integrate themes in fields like Rumen and Lipid oxidation.
His work in Broiler tackles topics such as Soybean oil which are related to areas like Linseed oil. He regularly ties together related areas like Chromatography in his Biochemistry studies. His Polyunsaturated fatty acid study, which is part of a larger body of work in Fatty acid, is frequently linked to Composition, bridging the gap between disciplines.
Awis Qurni Sazili focuses on Animal science, Food science, Broiler, Gelatin and Rumen. His study in the fields of Dry matter and Live weight under the domain of Animal science overlaps with other disciplines such as Palm kernel, Energy source and Median frequency. His work on TBARS expands to the thematically related Food science.
His Broiler research incorporates elements of Microbiological quality, Hormone, Corticosterone and Selenium. His Gelatin research incorporates themes from Chromatography and Enzyme. His Rumen study integrates concerns from other disciplines, such as Feed conversion ratio, Digestion, Tannic acid and Lovastatin.
Awis Qurni Sazili mainly investigates Animal science, Food science, Yield, Chromatography and Gelatin. Awis Qurni Sazili combines subjects such as Rumen, Lipid oxidation and Lovastatin with his study of Animal science. His Rumen research is multidisciplinary, relying on both Dry matter, Propionate and Aspergillus terreus.
Food science and TBARS are frequently intertwined in his study. His work deals with themes such as Bromelain, Enzyme and Extraction, which intersect with Yield. Awis Qurni Sazili works mostly in the field of Urea, limiting it down to topics relating to Antioxidant and, in certain cases, Metallothionein, Internal medicine, Immune system and Immunity.
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Halal authenticity issues in meat and meat products
Khadijah Nakyinsige;Yaakob Bin Che Man;Awis Qurni Sazili.
Meat Science (2012)
Halal and kosher slaughter methods and meat quality: a review.
Mustafa M. Farouk;Hani M. Al-Mazeedi;Azad Behnan Sabow;Alaa El-Din Ahmed Bekhit.
Meat Science (2014)
Crating and heat stress influence blood parameters and heat shock protein 70 expression in broiler chickens showing short or long tonic immobility reactions
I. Zulkifli;A. Al-Aqil;A. R. Omar;A. Q. Sazili.
Poultry Science (2009)
The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles
A.Q. Sazili;T. Parr;P.L. Sensky;S.W. Jones.
Meat Science (2005)
Stunning and animal welfare from Islamic and scientific perspectives.
K. Nakyinsige;Y.B. Che Man;Y.B. Che Man;Zeiad A. Aghwan;Zeiad A. Aghwan;I. Zulkifli.
Meat Science (2013)
Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time
Morteza Karami;Abdul Razak Alimon;Awis Qurni Sazili;Yong Meng Goh.
Meat Science (2011)
Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review
Tanbir Ahmad;Amin Ismail;Siti Aqlima Ahmad;Khalilah Abdul Khalil.
Food Hydrocolloids (2017)
LC-QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination.
S.A. Sarah;W.N. Faradalila;M.S. Salwani;I. Amin.
Food Chemistry (2016)
Effects of feeding different postbiotic metabolite combinations produced by Lactobacillus plantarum strains on egg quality and production performance, faecal parameters and plasma cholesterol in laying hens
Teck Chwen Loh;Di Wai Choe;Hooi Ling Foo;Awis Qurni Sazili.
BMC Veterinary Research (2014)
Impact of different inclusion levels of oil palm (Elaeis guineensis Jacq.) fronds on fatty acid profiles of goat muscles.
M. Ebrahimi;M. A. Rajion;Y. M. Goh;A. Q. Sazili.
Journal of Animal Physiology and Animal Nutrition (2012)
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