Search results

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
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
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
29 Jan 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Development of Fatty Acid Reference Ranges and Relationship with Lipid Biomarkers in Middle-Aged Healthy Singaporean Men and Women Cody A. C. Lust, Xinyan BI, Christiani Jeyakumar Henry, David W. L. Ma Nutrients
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
7 Jan 2020 BMRC Singapore Institute for Clinical Sciences Are α-tocopherol levels associated with improved glycaemia? Xinyan BI, Yi Ting Loo, Penny Liu Qing Yeo, Christiani Jeyakumar Henry Journal of Nutrition & Intermediary Metabolism