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Publication date Communities Collections Article title Author(s) Journal/Conference
15 Jun 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata) Dayna Shu Min Ong, Hui Wen Lee, Michelle Ting Yun Yeo, Jie Hong Chiang Future Foods
27 Oct 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparative evaluation of minerals content of common green leafy vegetables consumed by the Asian populations in Singapore Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Journal of Food Composition and Analysis
22 Sep 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Assessment of oxalates and phytic acid contents in Asian green leafy vegetables: Dietary recommendations Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Food and Humanity
3 Feb 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? Cheryl Jie Yi See Toh, Xinyan BI, Hui Wen Lee, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry Frontiers in Nutrition
17 Mar 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia Hui Wen Lee, Xinyan BI, Christiani Jeyakumar Henry Food Chemistry