Oey I - Search Results

1

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 stress in Caco-2 cells.

Leong SY, Burritt DJ, Hocquel A, Penberthy A, Oey I. Leong SY, et al. Among authors: oey i. Food Chem. 2017 Jul 15;227:404-412. doi: 10.1016/j.foodchem.2017.01.110. Epub 2017 Jan 25. Food Chem. 2017. PMID: 28274450

2

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) during storage and mechanical processing.

Raseetha S, Leong SY, Burritt DJ, Oey I. Raseetha S, et al. Among authors: oey i. Food Chem. 2013 Jun 1;138(2-3):1360-9. doi: 10.1016/j.foodchem.2012.09.126. Epub 2012 Nov 15. Food Chem. 2013. PMID: 23411255

3

Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment.

Leong SY, Oey I. Leong SY, et al. Among authors: oey i. Food Chem. 2012 Oct 15;134(4):2075-85. doi: 10.1016/j.foodchem.2012.04.002. Epub 2012 Apr 9. Food Chem. 2012. PMID: 23442658

4

Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes).

Leong SY, Oey I. Leong SY, et al. Among authors: oey i. Food Chem. 2014 Mar 1;146:538-47. doi: 10.1016/j.foodchem.2013.09.096. Epub 2013 Sep 25. Food Chem. 2014. PMID: 24176379

5

Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length.

Roohinejad S, Oey I, Wen J, Lee SJ, Everett DW, Burritt DJ. Roohinejad S, et al. Among authors: oey i. Food Chem. 2015 May 1;174:270-8. doi: 10.1016/j.foodchem.2014.11.056. Epub 2014 Nov 17. Food Chem. 2015. PMID: 25529680

6

Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract.

Ha TV, Kim S, Choi Y, Kwak HS, Lee SJ, Wen J, Oey I, Ko S. Ha TV, et al. Among authors: oey i. Food Chem. 2015 Jul 1;178:115-21. doi: 10.1016/j.foodchem.2015.01.048. Epub 2015 Jan 21. Food Chem. 2015. PMID: 25704691

7

Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).

Sotelo KA, Hamid N, Oey I, Gutierrez-Maddox N, Ma Q, Leong SY. Sotelo KA, et al. Among authors: oey i. Molecules. 2015 Mar 23;20(3):5223-38. doi: 10.3390/molecules20035223. Molecules. 2015. PMID: 25806548 Free PMC article.

8

Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage.

Leong SY, Oey I, Burritt DJ. Leong SY, et al. Among authors: oey i. Food Chem. 2016 Apr 1;196:654-64. doi: 10.1016/j.foodchem.2015.09.104. Epub 2015 Oct 8. Food Chem. 2016. PMID: 26593539

9

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields.

Leong SY, Burritt DJ, Oey I. Leong SY, et al. Among authors: oey i. Food Chem. 2016 Apr 1;196:833-41. doi: 10.1016/j.foodchem.2015.10.025. Epub 2015 Nov 13. Food Chem. 2016. PMID: 26593562

10

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt.

Teo A, Goh KK, Wen J, Oey I, Ko S, Kwak HS, Lee SJ. Teo A, et al. Among authors: oey i. Food Chem. 2016 Apr 15;197(Pt A):297-306. doi: 10.1016/j.foodchem.2015.10.086. Epub 2015 Oct 19. Food Chem. 2016. PMID: 26616953

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