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Publication date Communities Collections Article title Author(s) Journal/Conference
1 Apr 2025 BMRC Singapore Institute of Food and Biotechnology Innovation NUTRIOSE® soluble fibre supplementation as an effective dietary strategy to improve glycaemic response Jowynn Ang, Eein See, Caroline Perreau, Clementine Thabuis, Laetitia Guérin‑Deremaux, Christiani Jeyakumar Henry, Xinyan BI European Journal of Nutrition
12 Nov 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Comparative Effects of Durian and Banana Consumption on Thermic Effect of Food and Metabolic Responses in Healthy Adults Charlotte Yiin Ling, Michelle Ting Yun Yeo, Yan Kang, Shu Min Ng, Xinyan BI, Christiani Jeyakumar Henry Journal of the American Nutrition Association
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
5 Sep 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Relationship between Non-Alcoholic Fatty Liver Disease and Visceral Fat Measured by Imaging-Based Body Composition Analysis: A Systematic Review Ker Ming Seaw, Christiani Jeyakumar Henry, Xinyan BI Livers
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
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
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