Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification von Lei, Qiong, Ba, Sai, Zhang, Hao, Wei, Yanyan, Lee, Jasmine Yiqin, Li, Tianhu

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Principles of food science / von Fennema, Owen R.

“… Contents: V.1. Food chemistry / edited by Owen R Fennema -- v.2. Physical principles of food preparation / Marcus Karel, Owen R Fennema, Daryl B Lund -- v.3.  …”

Alterations of bile acids and gut microbiota in obesity induced by high fat diet in rat model von Lin, Hong, An, Yanpeng, Tang, Huiru, Wang, Yulan

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Determining α-tocopherol in refined bleached and deodorized palm olein using fourier transform infrared spectroscopy von Che Man, Yakoob, Wanna, Ammawath, Mirghani, Mohamed Elwathig Saeed

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W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions von Liu, Yingwei, Lee, Wan Jun, Tan, Chin Ping, Lai, Oi Ming, Wong, Yong, Qiu, Chaoying

Quantification of capsaicinoids in chillies by solid-phase extraction coupled with voltammetry von Chan, Kwok Kiong, Muhammad Shafique Bin Hamid, Webster, Richard David

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Effects of catechin-rich oil palm leaf extract on normal and hypertensive rats’ kidney and liver von M Jaffri, Juliana, Mohamed, Suhaila, Ahmad, Intan Natasya, M. Mustapha, Noordin, A. manap, Yazid, Rohimi, Nordanial

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Water/food flavor microemulsion systems von Suhaimi, Hamdan, Ahmad, Faujan, Che Rose, Laili, Wan Badhi, Wan Ahmad, Abdullah, Dzulkefly Kuang

Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives von Ng, Kuan Rei, Lyu, Xiaomei, Mark, Rita, Chen, Wei Ning

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Nitration of tyrosine in the mucin glycoprotein of edible bird's nest changes its color from white to red von Shim, Eric Kian-Shiun, Lee, Soo-Ying

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Analysis of improved nutritional composition of potential functional food (Okara) after probiotic solid-state fermentation von Gupta, Sulagna, Lee, Jaslyn J. L., Chen, Wei Ning

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Understanding choline bioavailability and utilization: first step toward personalizing choline nutrition von Goh, Ying Qi, Cheam, Guoxiang, Wang, Yulan

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Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum alb... von Lasekan, Olasegun, Khatib, Alfi, Juhari, Hanisah, Patiram, Parveen, Lasekan, Seye

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Why pair food and drink von Spence, C

“… Why people at any point in history may have considered a particular combination of food and drink as pairing especially well is likely due to reasons of food culture (including social and economic factors), more than the underlying food chemistry. …”

Aristolochic Acids as Persistent Soil Pollutants: Determination of Risk for Human Exposure and Nephropathy from Plant Uptake von Dedon, Peter C.

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Metabolic engineering of Saccharomyces cerevisiae for de novo production of kaempferol von Lyu, Xiaomei, Zhao, Guili, Ng, Kuan Rei, Mark, Rita, Chen, Wei Ning

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Honeys with anti-inflammatory capacity can alter the elderly gut microbiota in an ex vivo gut model von Wu, Daoyan, Chen, Liwei, Teh, Jean, Sim, Edric, Schlundt, Joergen, Conway, Patricia Lynne

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Winged bean (Psophocarpus tetragonolobus) tannin level, phytate content and hemagglutinating activity von Tan, Nget Hong, Rahim, Zubaidah H. A., Khor, Hun Teik, Wong, Kai Choo

Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties von Chin, Yi Ling, Chai, Kong Fei, Chen, Wei Ning

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Simultaneous quantifying and visualizing moisture, ash and protein distribution in sweet potato [Ipomoea batatas (L.) Lam] by NIR hyperspectral imaging von He, Hong-Ju, Wang, Yuling, Wang, Yangyang, Liu, Hongjie, Zhang, Mian, Ou, Xingqi

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