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Molecules (Basel, Switzerland)
|
March 26, 2015
Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella)
Kristine Ann Gualberto Sotelo, Nazimah Hamid, Indrawati Oey, et al.
Food Chemistry
|
July 1, 2026
More efficient and precise toward application of tomato-derived lycopene: a state-of-the-art review into sources, chemistry, extraction methods, bioavailability, and uniting power in fatty liver disease
Mohsen Mokhtarian, Fuqing Gao, Indrawati Oey, et al.
Appetite
|
August 14, 2021
The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake
Rachel Ginieis, Sashie Abeywickrema, Indrawati Oey, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2009
Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments
Philippe H C J Verlinde, Indrawati Oey, Wim M Deborggraeve, et al.
Food Chemistry
|
December 1, 2015
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
Anges Teo, Kelvin K T Goh, Jingyuan Wen, et al.
Food Chemistry
|
February 2, 2026
Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa)
Norma Cecille Bagarinao, Jervee Punzalan, Jessie King, et al.
Foods (Basel, Switzerland)
|
October 23, 2021
Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar
Setya Budi Muhammad Abduh, Sze Ying Leong, Chun Zhao, et al.
Pharmaceutical Development and Technology
|
January 28, 2017
Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta-carotene
Cheng Peng, Darren Svirskis, Sung Je Lee, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2010
Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments
Philippe H C J Verlinde, Indrawati Oey, Lien Lemmens, et al.
Food Chemistry
|
September 27, 2017
Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses
Kristine A G Sotelo, Nazimah Hamid, Indrawati Oey, et al.
Page
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Search research articles
Search
Showing results (81-90 of 100) with videos related to
Sort By:
Page
of 10
Molecules (Basel, Switzerland)
|
March 26, 2015
Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella)
Kristine Ann Gualberto Sotelo, Nazimah Hamid, Indrawati Oey, et al.
Food Chemistry
|
July 1, 2026
More efficient and precise toward application of tomato-derived lycopene: a state-of-the-art review into sources, chemistry, extraction methods, bioavailability, and uniting power in fatty liver disease
Mohsen Mokhtarian, Fuqing Gao, Indrawati Oey, et al.
Appetite
|
August 14, 2021
The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake
Rachel Ginieis, Sashie Abeywickrema, Indrawati Oey, et al.
Journal of Agricultural and Food Chemistry
|
July 4, 2009
Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments
Philippe H C J Verlinde, Indrawati Oey, Wim M Deborggraeve, et al.
Food Chemistry
|
December 1, 2015
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
Anges Teo, Kelvin K T Goh, Jingyuan Wen, et al.
Food Chemistry
|
February 2, 2026
Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa)
Norma Cecille Bagarinao, Jervee Punzalan, Jessie King, et al.
Foods (Basel, Switzerland)
|
October 23, 2021
Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar
Setya Budi Muhammad Abduh, Sze Ying Leong, Chun Zhao, et al.
Pharmaceutical Development and Technology
|
January 28, 2017
Design of microemulsion system suitable for the oral delivery of poorly aqueous soluble beta-carotene
Cheng Peng, Darren Svirskis, Sung Je Lee, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2010
Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments
Philippe H C J Verlinde, Indrawati Oey, Lien Lemmens, et al.
Food Chemistry
|
September 27, 2017
Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses
Kristine A G Sotelo, Nazimah Hamid, Indrawati Oey, et al.
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