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A Survey on Stock Market Manipulation Detectors Using Artificial Intelligence

Computers, Materials & Continua 2023年第5期75卷 4395-4418页

作者： Mohd Asyraf Zulkifley Ali Fayyaz Munir Mohd Edil Abd sukor Muhammad Hakimi Mohd Shafiai Department of Electrical Electronic and Systems EngineeringUniversiti Kebangsaan MalaysiaBangi43600Malaysia Faculty of Management Virtual University of Pakistan54000LahorePunjabPakistan Department of Finance Faculty of Business and EconomicsUniversiti Malaya50603Kuala LumpurMalaysia Center of Sustainable and Inclusive Development Universiti Kebangsaan Malaysia43600SelangorMalaysia

A well-managed financial market of stocks,commodities,derivatives,and bonds is crucial to a country’s economic *** provides confidence to investors,which encourages the inflow of cash to ensure good market ***,there will always be a group of traders that aims to manipulate market pricing to negatively influence stock values in their *** illegal trading activities are surely prohibited according to the rules and regulations of every country’s *** is the role of regulators to detect and prevent any manipulation cases in order to provide a trading platform that is fair and ***,the complexity of manipulation cases has increased significantly,coupled with high trading volumes,which makes the manual observations of such cases by human operators no longer *** a result,many intelligent systems have been developed by researchers all over the world to automatically detect various types of manipulation ***,this review paper aims to comprehensively discuss the state-of-theart methods that have been developed to detect and recognize stock market manipulation *** also provides a concise definition of manipulation taxonomy,including manipulation types and categories,as well as some of the output of early experimental *** summary,this paper provides a thorough review of the automated methods for detecting stock market manipulation cases.

关键词： Artificial intelligence machine learning convolutional neural network recurrent neural network stock market manipulation

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Roles of fermented plant-,dairy-and meat-based foods in the modulation of allergic responses

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Food Science and Human Wellness 2023年第3期12卷 691-701页

作者： Muhamad Hafi z Abd rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar ra.hida. sukor Faculty of Food Science and Technology Universiti Putra Malaysia43400 SerdangSelangorMalaysia Department of Biological Sciences and Biotechnology Faculty of Science and TechnologyUniversiti Kebangsaan Malaysia43600 BangiSelangorMalaysia Faculty of Medicine and Health Sciences Universiti Putra Malaysia43400 SerdangSelangorMalaysia Functional Omics and Bioprocess Development Laboratory Institute of Biological SciencesFaculty of ScienceUniversiti Malaya50603 Kuala LumpurMalaysia Laboratory of Food Safety and Food Integrity Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia43400 SerdangSelangorMalaysia

This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat *** for AR alleviation and aggravation were noted for many different fermented food *** outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 *** on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich *** usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi *** fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh ***,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(*** sp.),is ***,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these *** review may aid consumers to make informed decision during the consumption of fermented food.

关键词： Allergy Fermented food Milk-based allergens Plant-based allergens Animal-based allergens

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An Affordable and Easily Accessible Approach for Acrylonitrile Monomer Purification through a Simple Column Technique

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Journal of Materials Science and Chemical Engineering 2024年第4期12卷 18-28页

作者： rawdah Whba Mohd sukor Su’ait Azizan Ahmad Department of Chemistry Faculty of Applied Sciences Taiz University Taiz Yemen Department of Engineering Physics Istanbul Medeniyet University Istanbul Türkiye Solar Energy Research Institute (SERI) Universiti Kebangsaan Malaysia Bangi Malaysia Department of Chemical Sciences Universiti Kebangsaan Malaysia Bangi Malaysia Department of Physics Faculty of Science and Technology Airlangga University (Campus C) Surabaya Indonesia

This manuscript presents a dataset detailing a method for purifying monomers. Purification plays a crucial role in every chemical process, as it leads to an improvement in product quality through the removal of impurities. The primary method for monomer purification, like acrylonitrile (AN), is the distillation technique. However, this technique is unsafe and hard to set up or handle. A straightforward, risk-free, low-cost method like the column technique resolves these issues. A simple column technique demonstrated the successful execution of purifying AN. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) analyses confirmed that AN was successfully purified, with purity reaching 99.8%. FTIR spectra revealed changes in the position and intensity of the stretching vibration peaks after purification. Also, the functional groups of the inhibitor monomethyl ether of hydroquinone (MeHQ) were undetected after purification. Furthermore, after purification, NMR spectra revealed the absence of aromatic protons and carbons associated with MeHQ. In conclusion, the column technique is a successful and inexpensive way to purify AN monomers. This makes it useful for a wide range of applications, especially in polymerization reactions where MeHQ needs to be removed to prevent self-polymerization during the initiation process.

关键词： Liquid Monomers Acrylonitrile Purification Inhibitor Simple Column

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Roles of Fermented Plant-， Dairy- and Meat-Based Foods in Aggravating or Alleviating Allergic Responses

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Food Science and Human Wellness 2022年

作者： Muhamad Hafiz Abd rahim Nur Hazlin Hazrin-Chong Hanis Hazeera Harith Wan Abd Al Qadr Imad Wan-Mohtar ra.hida. sukor Department of Food Science， Faculty of Food Science and Technology， University Putra Malaysia Department of Biological Sciences and Biotechnology， Faculty of Science and Technology， University Kebangsaan Malaysia Department of Biomedical Science， Faculty of Medicine and Health Sciences， University Putra Malaysia Bioresources and Bioprocessing Research Group， Institute of Biological Sciences， Faculty of Science， University Malaya Laboratory of Food Safety and Food Integrity， Institute of Tropical Agriculture and Food Security， University Putra Malaysia

This review attempts to delineate the effects and roles of fermented foods on allergic responses (AR)， specifically from milk， plant， and meat sources. Evidence for AR alleviation and aggravation were noted for many different fermented food groups. Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens， improvement in gut microbiota robustness， and modulation of the immune system that promotes balance between T helper 1 (Th1) and Th2 cells. Studies on plant-based， non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group. The usage of specific and known starter cultures are helpful in alleviating AR， as in the case for many yogurt， kefir or dahi products. Sufficient fermentation time was also deemed important， exemplified in studies that showed inefficient AR reduction through consumption of less aged cheese. However， formation of new allergens through fermentation of certain meat-based foods， or by using specific fermenting microbes (e.g. Penicillium sp.)， is possible. Thus， combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods. This review may aid consumers to make informed during the consumption of fermented food.

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