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Lista de obras de Sze Ying Leong

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

artículo científico publicado en 2018

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

artículo científico publicado en 2019

Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

artículo científico publicado en 2022

Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment

artículo científico publicado en 2012

Effect of extrusion on the anti-nutritional factors of food products: An overview

Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)

scientific article published on 25 September 2013

Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).

artículo científico publicado en 2015

Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers

article by Tingting Liu et al published February 2017 in Innovative Food Science and Emerging Technologies

Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots

artículo científico publicado en 2016

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

scientific article published on 13 November 2015

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

artículo científico publicado en 2020

Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot

artículo científico publicado en 2019

Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments

artículo científico publicado en 2019

Pulsed electric field improves the bioprotective capacity of purées for different coloured carrot cultivars against H2O2-induced oxidative damage

artículo científico publicado en 2015

Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological analyses

artículo científico publicado en 2017

Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs

scientific article published on 26 August 2019

Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females

scientific article published on 13 January 2020

The feasibility of using pulsed electric field processing to increase the phytochemical contents of plant-based foods

2016 doctoral thesis by Sze Ying Leong at University of Otago

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 stress in Caco-2 cells

artículo científico publicado en 2017

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

scientific article published on 17 July 2020

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing.

artículo científico publicado en 2019

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) during storage and mechanical processing

scientific article published on 15 November 2012

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours

scientific article published on 10 December 2019

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