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Publication date Communities Collections Article title Author(s) Journal/Conference
16 Jul 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Are plant-based meat analogues richer in minerals than their meat counterparts? Michelle Ting Yun Yeo, 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
3 Nov 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Almond paste and dietary fibre: a novel way to improve postprandial glucose and lipid profiles? Xinyan BI, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry International Journal of Food Sciences and Nutrition
3 Mar 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates Jie Hong Chiang, Michelle Ting Yun Yeo, Dayna Shu Min Ong, Christiani Jeyakumar Henry Food Chemistry
23 Dec 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Acrylamide Contents of Local Snacks in Singapore Michelle Ting Yun Yeo, Xinyan BI, Christiani Jeyakumar Henry Frontiers in Nutrition
19 Jul 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Energy Content and Nutrient Profiles of Frequently Consumed Meals in Singapore Penny Liu Qing Yeo, Xinyan BI, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry Foods
9 Nov 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend Michelle Ting Yun Yeo, Xinyan BI, Christiani Jeyakumar Henry Malaysian Journal of Nutrition
18 Aug 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Energy Density and Nutrient Contents of Selective Chinese New Year Snacks MICHELLE YEO TING YUN, Penny Yeo Liu Qing, Xinyan BI, Christiani Jeyakumar Henry FOODS
20 Jun 2013 SERC Institute of Chemical and Engineering Sciences Comparison of surface-enhanced Raman scattering on graphene oxide, reduced graphene oxide and graphene surfaces Huanping Yang, Hailong Hu, Zhenhua Ni, Chee Kok Poh, Chunxiao Cong, Jianyi Lin, Ting Yu Carbon