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Yean Yean Soong

Showing results (1-10 of 8) with videos related to

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Journal of Chromatography. A|August 19, 2005
Isolation and structure elucidation of phenolic compounds from longan (Dimocarpus longan Lour.) seed by high-performance liquid chromatography-electrospray ionization mass spectrometryYean Yean Soong, Philip John Barlow
Food Chemistry|December 4, 2014
Can bread processing conditions alter glycaemic response?Evelyn Lau, Yean Yean Soong, Weibiao Zhou, et al.
European Journal of Nutrition|February 1, 2015
Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitroYean Yean Soong, Rina Yu Chin Quek, Christiani Jeyakumar Henry
International Journal of Food Sciences and Nutrition|January 29, 2013
The influence of saturated fatty acids on complex index and in vitro digestibility of rice starchYean Yean Soong, Hui Jen Goh, C Jeya K Henry
The British Journal of Nutrition|October 1, 2015
Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic responseYean Yean Soong, Joseph Lim, Lijuan Sun, et al.
International Journal of Food Sciences and Nutrition|February 11, 2015
Evaluation of antioxidant capacity of Chinese five-spice ingredientsXinyan Bi, Yean Yean Soong, Siang Wee Lim, et al.
Food Chemistry|July 6, 2014
Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flourYean Yean Soong, Seow Peng Tan, Lai Peng Leong, et al.
The British Journal of Nutrition|May 18, 2016
Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in ChineseYean Yean Soong, Wen Xin Lim, Melvin Khee Shing Leow, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Chromatography. A|August 19, 2005
Isolation and structure elucidation of phenolic compounds from longan (Dimocarpus longan Lour.) seed by high-performance liquid chromatography-electrospray ionization mass spectrometryYean Yean Soong, Philip John Barlow
Food Chemistry|December 4, 2014
Can bread processing conditions alter glycaemic response?Evelyn Lau, Yean Yean Soong, Weibiao Zhou, et al.
European Journal of Nutrition|February 1, 2015
Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitroYean Yean Soong, Rina Yu Chin Quek, Christiani Jeyakumar Henry
International Journal of Food Sciences and Nutrition|January 29, 2013
The influence of saturated fatty acids on complex index and in vitro digestibility of rice starchYean Yean Soong, Hui Jen Goh, C Jeya K Henry
The British Journal of Nutrition|October 1, 2015
Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic responseYean Yean Soong, Joseph Lim, Lijuan Sun, et al.
International Journal of Food Sciences and Nutrition|February 11, 2015
Evaluation of antioxidant capacity of Chinese five-spice ingredientsXinyan Bi, Yean Yean Soong, Siang Wee Lim, et al.
Food Chemistry|July 6, 2014
Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flourYean Yean Soong, Seow Peng Tan, Lai Peng Leong, et al.
The British Journal of Nutrition|May 18, 2016
Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in ChineseYean Yean Soong, Wen Xin Lim, Melvin Khee Shing Leow, et al.
Pageof 1