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Indrawati Oey

Showing results (11-20 of 100) with videos related to

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Molecules (Basel, Switzerland)|November 13, 2021
Potential Vasculoprotective Effects of Blackcurrant (<i>Ribes nigrum</i>) Extract in Diabetic KK-A<sup>y</sup> MiceKayo Horie, Hayato Maeda, Naoki Nanashima, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribsRoman Karki, Indrawati Oey, Phil Bremer, et al.
Foods (Basel, Switzerland)|March 25, 2022
Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to <i>Ad Libitum</i> Snack ChoiceSashie Abeywickrema, Rachel Ginieis, Indrawati Oey, et al.
Food Chemistry|November 24, 2015
Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damageSze Ying Leong, Indrawati Oey, David John Burritt
Food Chemistry|November 24, 2015
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fieldsSze Ying Leong, David John Burritt, Indrawati Oey
Journal of Colloid and Interface Science|January 11, 2021
Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured compositesStephen G Giteru, M Azam Ali, Indrawati Oey
Food Research International (Ottawa, Ont.)|December 3, 2017
Instrumental and sensory properties of pea protein-fortified extruded rice snacksClaudia Philipp, Roman Buckow, Pat Silcock, et al.
Frontiers in Nutrition|May 31, 2022
Testing Links of Food-Related Olfactory Perception to Peripheral Ghrelin and Leptin ConcentrationsRachel Ginieis, Sashie Abeywickrema, Indrawati Oey, et al.
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation TechnologiesAswathi Soni, Indrawati Oey, Pat Silcock, et al.
Foods (Basel, Switzerland)|July 2, 2021
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney BeansPrit Khrisanapant, Sze Ying Leong, Biniam Kebede, et al.
Pageof 10

Showing results (11-20 of 100) with videos related to

Sort By:
Pageof 10
Molecules (Basel, Switzerland)|November 13, 2021
Potential Vasculoprotective Effects of Blackcurrant (<i>Ribes nigrum</i>) Extract in Diabetic KK-A<sup>y</sup> MiceKayo Horie, Hayato Maeda, Naoki Nanashima, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribsRoman Karki, Indrawati Oey, Phil Bremer, et al.
Foods (Basel, Switzerland)|March 25, 2022
Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to <i>Ad Libitum</i> Snack ChoiceSashie Abeywickrema, Rachel Ginieis, Indrawati Oey, et al.
Food Chemistry|November 24, 2015
Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damageSze Ying Leong, Indrawati Oey, David John Burritt
Food Chemistry|November 24, 2015
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fieldsSze Ying Leong, David John Burritt, Indrawati Oey
Journal of Colloid and Interface Science|January 11, 2021
Elucidating the pH influence on pulsed electric fields-induced self-assembly of chitosan-zein-poly(vinyl alcohol)-polyethylene glycol nanostructured compositesStephen G Giteru, M Azam Ali, Indrawati Oey
Food Research International (Ottawa, Ont.)|December 3, 2017
Instrumental and sensory properties of pea protein-fortified extruded rice snacksClaudia Philipp, Roman Buckow, Pat Silcock, et al.
Frontiers in Nutrition|May 31, 2022
Testing Links of Food-Related Olfactory Perception to Peripheral Ghrelin and Leptin ConcentrationsRachel Ginieis, Sashie Abeywickrema, Indrawati Oey, et al.
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation TechnologiesAswathi Soni, Indrawati Oey, Pat Silcock, et al.
Foods (Basel, Switzerland)|July 2, 2021
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney BeansPrit Khrisanapant, Sze Ying Leong, Biniam Kebede, et al.
Pageof 10