Sze Ying Leong
Sze Ying Leong
Department of Food Science, University of Otago
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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
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
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
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
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
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
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
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
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
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
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 [Internet]. Chichester, UK: John Wiley …, 2017
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), 1-13, 2016
Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots
SY Leong, D Du, I Oey
Innovative Food Science & Emerging Technologies 47, 46-55, 2018
Effect of combining pulsed electric fields with maceration time on Merlot grapes in protecting Caco-2 cells from oxidative stress
SY Leong, DJ Burritt, I Oey
Food and bioprocess technology 9 (1), 147-160, 2016
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; Springer International Publishing: New York, NY …, 2017
Pulsed Electric Field Processing: Its Technological Opportunities and Consumer Perception
I Oey, S Roohinejad, S Leong, F Faridnia, P Lee, V Kethireddy
Food Processing Technologies: Impact on Product Attributes, 447-516, 2016
A novel strategy using pulsed electric fields to modify the thermostability of ascorbic acid oxidase in different carrot cultivars
SY Leong, I Oey, DJ Burritt
Food and Bioprocess Technology 8 (4), 811-823, 2015
Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella)
KAG Sotelo, N Hamid, I Oey, N Gutierrez-Maddox, Q Ma, SY Leong
Molecules 20 (3), 5223-5238, 2015
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
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
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