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Ng, Seng Bee and Pong, Ze Yee and Chang, Kian Aun and Neo, Yun Ping and Chew, Lye Yee and Khoo, Hock Eng and Kong, Kin Weng (2022) Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: Sensory acceptance and physicochemical properties. British Food Journal, 124 (9). pp. 2911-2920. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-08-2021-0883.
Chang, Kian Aun and Ley, Sing Ling and Lee, Mei Yan and Yaw, Hui Yee and Lee, Sook Wai and Chew, Lye Yee and Neo, Yun Ping and Kong, Kin Weng (2021) Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods. LWT-Food Science and Technology, 151. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2021.112177.
Chang, Kian Aun and Kow, Han Ni and Tan, Tzia-E and Tan, Kiat Liang and Chew, Lye Yee and Neo, Yun Ping and Sabaratnam, Vikineswary (2021) Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus. International Journal of Food Science & Technology, 56 (11, SI). pp. 5639-5646. ISSN 0950-5423, DOI https://doi.org/10.1111/ijfs.15158.
