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Indrawati Oey

Showing results (51-60 of 100) with videos related to

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Foods (Basel, Switzerland)|November 27, 2021
Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after CookingMarbie Alpos, Sze Ying Leong, Veronica Liesaputra, et al.
Journal of Agricultural and Food Chemistry|February 12, 2011
Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturitiesMichael Wawire, Indrawati Oey, Francis Mathooko, et al.
Food Chemistry|March 10, 2017
The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cellsSze Ying Leong, David J Burritt, Alice Hocquel, et al.
Food Research International (Ottawa, Ont.)|December 29, 2019
Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on MerlotMylene Ross Arcena, Biniam Kebede, Sze Ying Leong, et al.
Foods (Basel, Switzerland)|June 19, 2024
Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand ApricotsYe Liu, Indrawati Oey, Sze Ying Leong, et al.
Foods (Basel, Switzerland)|July 26, 2020
Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying ModelsZihan Xu, Sze Ying Leong, Mohammed Farid, et al.
Foods (Basel, Switzerland)|March 29, 2023
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand ClamsMuhammad Syahmeer How, Nazimah Hamid, Ye Liu, et al.
Nutrients|August 27, 2021
Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover TrialEvelyn Mete, Jillian Haszard, Tracy Perry, et al.
Journal of Food Science|June 16, 2010
Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica)Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, et al.
Food Chemistry|November 10, 2018
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg whiteYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Pageof 10

Showing results (51-60 of 100) with videos related to

Sort By:
Pageof 10
Foods (Basel, Switzerland)|November 27, 2021
Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after CookingMarbie Alpos, Sze Ying Leong, Veronica Liesaputra, et al.
Journal of Agricultural and Food Chemistry|February 12, 2011
Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturitiesMichael Wawire, Indrawati Oey, Francis Mathooko, et al.
Food Chemistry|March 10, 2017
The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cellsSze Ying Leong, David J Burritt, Alice Hocquel, et al.
Food Research International (Ottawa, Ont.)|December 29, 2019
Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on MerlotMylene Ross Arcena, Biniam Kebede, Sze Ying Leong, et al.
Foods (Basel, Switzerland)|June 19, 2024
Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand ApricotsYe Liu, Indrawati Oey, Sze Ying Leong, et al.
Foods (Basel, Switzerland)|July 26, 2020
Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying ModelsZihan Xu, Sze Ying Leong, Mohammed Farid, et al.
Foods (Basel, Switzerland)|March 29, 2023
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand ClamsMuhammad Syahmeer How, Nazimah Hamid, Ye Liu, et al.
Nutrients|August 27, 2021
Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover TrialEvelyn Mete, Jillian Haszard, Tracy Perry, et al.
Journal of Food Science|June 16, 2010
Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica)Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, et al.
Food Chemistry|November 10, 2018
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg whiteYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Pageof 10