| 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 | 313 | 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 | 250 | 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 | 112 | 2016 |
| 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 | 99 | 2019 |
| 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 | 83 | 2017 |
| 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 | 76 | 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 | 54 | 2014 |
| 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 | 52 | 2018 |
| 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 | 50 | 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 | 48 | 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 | 46 | 2013 |
| 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 | 45 | 2020 |
| 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 | 40 | 2019 |
| 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 | 40 | 2016 |
| 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 | 39 | 2020 |
| 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 | 37 | 2017 |
| 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 | 36 | 2020 |
| 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 | 30 | 2019 |
| 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 | 27 | 2020 |
| 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 | 27 | 2016 |
Indrawati OeyUniversity of Otago在 otago.ac.nz 的电子邮件经过验证
Indrawati OeyUniversity of Otago在 otago.ac.nz 的电子邮件经过验证
David BurrittDepartment of Botany, The University of Otago在 otago.ac.nz 的电子邮件经过验证