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Siew Young Quek

Showing results (11-20 of 94) with videos related to

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Antioxidants (Basel, Switzerland)|May 24, 2019
Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa CultivarsYaoyao Peng, Karen Suzanne Bishop, Siew Young Quek
Food Chemistry|December 26, 2018
Development and validation of an HPLC-DAD-MS method for determination of four nucleoside compounds in the New Zealand native mushroom Hericium spZhixia Grace Chen, Peter Buchanan, Siew Young Quek
Critical Reviews in Food Science and Nutrition|June 13, 2020
Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospectsHartono Tanambell, Karen Suzanne Bishop, Siew Young Quek
Foods (Basel, Switzerland)|August 7, 2021
A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating <i>β</i>-Carotene, Lutein, Zeaxanthin, and Fish OilYongchao Zhu, Yaoyao Peng, Jingyuan Wen, et al.
Food Chemistry|January 20, 2019
UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruitsYang Jiao, Donglin Chen, Mingtao Fan, et al.
Food Chemistry|February 19, 2022
What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approachesXiao Chen, Zixuan Gu, Yinghan Peng, et al.
Journal of the Science of Food and Agriculture|October 5, 2016
Optimization of polyphenol removal from kiwifruit juice using a macroporous resinZhenpeng Gao, Zhifang Yu, Tianli Yue, et al.
Comprehensive Reviews in Food Science and Food Safety|June 23, 2023
Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food designXiao Chen, Wangang Zhang, Siew Young Quek, et al.
Foods (Basel, Switzerland)|January 28, 2026
Synergistic Effects of Plant Essential Oils and Extracts on Gut Microbiota in RatsManasweeta Angane, Gunaranjan Paturi, Christine A Butts, et al.
Food Chemistry|November 6, 2020
Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathwayXiao Chen, Bruno Fedrizzi, Paul A Kilmartin, et al.
Pageof 10

Showing results (11-20 of 94) with videos related to

Sort By:
Pageof 10
Antioxidants (Basel, Switzerland)|May 24, 2019
Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa CultivarsYaoyao Peng, Karen Suzanne Bishop, Siew Young Quek
Food Chemistry|December 26, 2018
Development and validation of an HPLC-DAD-MS method for determination of four nucleoside compounds in the New Zealand native mushroom Hericium spZhixia Grace Chen, Peter Buchanan, Siew Young Quek
Critical Reviews in Food Science and Nutrition|June 13, 2020
Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospectsHartono Tanambell, Karen Suzanne Bishop, Siew Young Quek
Foods (Basel, Switzerland)|August 7, 2021
A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating <i>β</i>-Carotene, Lutein, Zeaxanthin, and Fish OilYongchao Zhu, Yaoyao Peng, Jingyuan Wen, et al.
Food Chemistry|January 20, 2019
UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruitsYang Jiao, Donglin Chen, Mingtao Fan, et al.
Food Chemistry|February 19, 2022
What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approachesXiao Chen, Zixuan Gu, Yinghan Peng, et al.
Journal of the Science of Food and Agriculture|October 5, 2016
Optimization of polyphenol removal from kiwifruit juice using a macroporous resinZhenpeng Gao, Zhifang Yu, Tianli Yue, et al.
Comprehensive Reviews in Food Science and Food Safety|June 23, 2023
Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food designXiao Chen, Wangang Zhang, Siew Young Quek, et al.
Foods (Basel, Switzerland)|January 28, 2026
Synergistic Effects of Plant Essential Oils and Extracts on Gut Microbiota in RatsManasweeta Angane, Gunaranjan Paturi, Christine A Butts, et al.
Food Chemistry|November 6, 2020
Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathwayXiao Chen, Bruno Fedrizzi, Paul A Kilmartin, et al.
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