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Yi Xin Seow

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

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Chemical Senses|March 23, 2016
Odor-Specific Loss of Smell Sensitivity with Age as Revealed by the Specific Sensitivity TestYi-Xin Seow, Peter K C Ong, Dejian Huang
International Journal of Food Microbiology|September 1, 2010
Production of flavour-active methionol from methionine metabolism by yeasts in coconut creamYi-Xin Seow, Peter K C Ong, Shao-Quan Liu
Food Chemistry|August 14, 2018
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycineHang Yu, Yi-Xin Seow, Peter K C Ong, et al.
Ultrasonics Sonochemistry|October 25, 2016
Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysineHang Yu, Yi-Xin Seow, Peter K C Ong, et al.
NPJ Science of Food|July 16, 2019
Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systemsHang Yu, Yi-Xin Seow, Peter K C Ong, et al.
Critical Reviews in Food Science and Nutrition|November 23, 2013
Plant essential oils as active antimicrobial agentsYi Xin Seow, Chia Rou Yeo, Hui Ling Chung, et al.
Ultrasonics Sonochemistry|February 3, 2015
High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model systemOlivia X H Ong, Yi-Xin Seow, Peter K C Ong, et al.
Applied Microbiology and Biotechnology|February 29, 2012
Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeastsAmelia W J Tan, Pin-Rou Lee, Yi-Xin Seow, et al.
Pageof 1

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

Sort By:
Pageof 1
Chemical Senses|March 23, 2016
Odor-Specific Loss of Smell Sensitivity with Age as Revealed by the Specific Sensitivity TestYi-Xin Seow, Peter K C Ong, Dejian Huang
International Journal of Food Microbiology|September 1, 2010
Production of flavour-active methionol from methionine metabolism by yeasts in coconut creamYi-Xin Seow, Peter K C Ong, Shao-Quan Liu
Food Chemistry|August 14, 2018
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycineHang Yu, Yi-Xin Seow, Peter K C Ong, et al.
Ultrasonics Sonochemistry|October 25, 2016
Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysineHang Yu, Yi-Xin Seow, Peter K C Ong, et al.
NPJ Science of Food|July 16, 2019
Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systemsHang Yu, Yi-Xin Seow, Peter K C Ong, et al.
Critical Reviews in Food Science and Nutrition|November 23, 2013
Plant essential oils as active antimicrobial agentsYi Xin Seow, Chia Rou Yeo, Hui Ling Chung, et al.
Ultrasonics Sonochemistry|February 3, 2015
High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model systemOlivia X H Ong, Yi-Xin Seow, Peter K C Ong, et al.
Applied Microbiology and Biotechnology|February 29, 2012
Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeastsAmelia W J Tan, Pin-Rou Lee, Yi-Xin Seow, et al.
Pageof 1