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Sze Ying Leong
Sze Ying Leong
Department of Food Science, University of Otago
Adresse e-mail validée de otago.ac.nz - Page d'accueil
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Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables
SY Leong, I Oey
Food chemistry 133 (4), 1577-1587, 2012
3062012
Effect of extrusion on the anti-nutritional factors of food products: An overview
N Nikmaram, SY Leong, M Koubaa, Z Zhu, FJ Barba, R Greiner, I Oey, ...
Food control 79, 62-73, 2017
2392017
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields
SY Leong, DJ Burritt, I Oey
Food Chemistry 196, 833-841, 2016
1052016
A comprehensive characterisation of volatile and fatty acid profiles of legume seeds
P Khrisanapant, B Kebede, SY Leong, I Oey
Foods 8 (12), 651, 2019
892019
Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers
T Liu, E Dodds, SY Leong, GT Eyres, DJ Burritt, I Oey
Innovative food science & emerging technologies 39, 197-208, 2017
752017
Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment
SY Leong, I Oey
Food chemistry 134 (4), 2075-2085, 2012
732012
Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)
SY Leong, LK Richter, D Knorr, I Oey
Innovative food science & emerging technologies 26, 159-167, 2014
532014
Red cherries (Prunus avium var. Stella) processed by pulsed electric field – physical, chemical and microbiological analyses
J Sotelo, K. A. G., Hamid, N., Oey, I., Pook, C., Gutierrez-Maddox, N., Ma ...
Food Chemistry 240, 926-934, 2018
522018
Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)
SY Leong, I Oey
Food chemistry 146, 538-547, 2014
482014
Extraction methods of essential oils from herbs and spices
S Roohinejad, M Koubaa, FJ Barba, SY Leong, A Khelfa, R Greiner, ...
Essential oils in food processing: Chemistry, safety and applications, 21-55, 2017
462017
Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar …
S Raseetha, SY Leong, DJ Burritt, I Oey
Food Chemistry 138 (2-3), 1360-1369, 2013
442013
Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours
SMM Duque, SY Leong, D Agyei, J Singh, N Larsen, I Oey
Food Research International 129, 108839, 2020
422020
Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots
SY Leong, DJ Burritt, I Oey
Scientific reports 6 (1), 25306, 2016
392016
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 …
SY Leong, DJ Burritt, A Hocquel, A Penberthy, I Oey
Food chemistry 227, 404-412, 2017
372017
Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
FJ Barba, S Roohinejad, K Ishikawa, SY Leong, AEDA Bekhit, JA Saraiva, ...
Trends in food science & technology 100, 77-87, 2020
362020
Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
SBM Abduh, SY Leong, D Agyei, I Oey
Foods 8 (5), 159, 2019
352019
Understanding the frying process of plant-based foods pretreated with pulsed electric fields using frying models
Z Xu, SY Leong, M Farid, P Silcock, P Bremer, I Oey
Foods 9 (7), 949, 2020
302020
Determination of pulsed electric fields effects on the structure of potato tubers
I Oey, F Faridnia, SY Leong, DJ Burritt, T Liu
Handbook of electroporation, 1489-1507, 2016
262016
Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments
Q Luo, N Hamid, I Oey, SY Leong, K Kantono, A Alfaro, J Lu
Lwt 115, 108438, 2019
252019
Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot …
SY Leong, M Treadwell, T Liu, M Hochberg, M Sack, G Mueller, J Sigler, ...
Innovative Food Science & Emerging Technologies 59, 102243, 2020
242020
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