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Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

European journal of lipid science and technology, 2020-04, Vol.122 (4), p.n/a

2020

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Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Comprehensive reviews in food science and food safety, 2020-11, Vol.19 (6), p.3825-3885

2020

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Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation

EMBO reports, 2021-05, Vol.22 (5), p.e52680-e52680

2021

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Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit

Food chemistry, 2019-02, Vol.274, p.808-815

2019

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Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit

Food chemistry, 2019-01, Vol.271, p.298-308

2019

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Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Food Chemistry: X, 2022-03, Vol.13, p.100184-100184, Article 100184

2022

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Interfacial Assembly of a Cashew Nut (Anacardium occidentale) Testa Extract onto a Cellulose-Based Film from Sugarcane Bagasse to Produce an Active Packaging Film with pH-Triggered Release Mechanism

Food and bioprocess technology, 2020-03, Vol.13 (3), p.501-510

2020

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Clinically relevant materials & applications inspired by food technologies

EBioMedicine, 2022-01, Vol.75, p.103792-103792, Article 103792

2022

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Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed

International journal of food properties, 2018-01, Vol.21 (1), p.1091-1106

2018

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Selected Physicochemical Properties of Registered Clones and Wild Types Rambutan (Nephelium lappaceum L.) Fruits and Their Potentials in Food Products

Sains Malaysiana, 2018-07, Vol.47 (7), p.1483-1490

2018

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Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Sains Malaysiana, 2018-10, Vol.47 (10), p.2311-2318

2018

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Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning

Innovative food science & emerging technologies, 2024-01, Vol.91, p.103551, Article 103551

2024

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Potential of food and agricultural wastes as sustainable medical materials for neural tissue engineering

Current opinion in biomedical engineering, 2023-12, Vol.28, p.100476, Article 100476

2023

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Turning ameliorates the quality of cocoa bean‐like product from the seed of fermented rambutan (Nephelium lappaceum L.) fruit

Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a

2021

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Precision fermentation to advance fungal food fermentations

Current opinion in food science, 2022-10, Vol.47, p.100881, Article 100881

2022

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Fermentation for future food systems

EMBO reports, 2021-05, Vol.22 (5), p.n/a

2021

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Enzymatic maceration and liquefaction of pumpkin (Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying

Journal of food processing and preservation, 2021-01, Vol.45 (1), p.n/a

2021

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Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals

Food science & technology, 2019-04, Vol.103, p.199-204

2019

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Forward-looking risk assessment framework for novel foods

Food and Humanity, 2023-12, Vol.1, p.500-513

2023

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Solar‐Driven Nitrogen Fixation Catalyzed by Stable Radical‐Containing MOFs: Improved Efficiency Induced by a Structural Transformation

Angewandte Chemie International Edition, 2020-11, Vol.59 (46), p.20666-20671

International ed. in English, 2020

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Temperature‐Triggered Structural Dynamics of Non‐Coordinating Guest Moieties in a Fluorescent Actinide Polyrotaxane Framework

Chemistry : a European journal, 2021-06, Vol.27 (34), p.8730-8736

2021

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3-Year Outcomes of the ULTIMATE Trial Comparing Intravascular Ultrasound Versus Angiography-Guided Drug-Eluting Stent Implantation

JACC. Cardiovascular interventions, 2021-02, Vol.14 (3), p.247-257

2021

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Uranyl Compounds Involving a Weakly Bonded Pseudorotaxane Linker: Combined Effect of pH and Competing Ligands on Uranyl Coordination and Speciation

Inorganic chemistry, 2019-03, Vol.58 (5), p.3271-3282

2019

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Releasing Metal-Coordination Capacity of Cucurbit[6]uril Macrocycle in Pseudorotaxane Ligands for the Construction of Interwoven Uranyl–Rotaxane Coordination Polymers

Inorganic chemistry, 2018-11, Vol.57 (21), p.13513-13523

2018

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UiO-66-Derived PBA Composite as Multifunctional Electrochemical Non-Enzymatic Sensor Realizing High-Performance Detection of Hydrogen Peroxide and Glucose

Inorganic chemistry, 2023-05, Vol.62 (18), p.7014-7023

2023

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Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation

Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit

Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Interfacial Assembly of a Cashew Nut (Anacardium occidentale) Testa Extract onto a Cellulose-Based Film from Sugarcane Bagasse to Produce an Active Packaging Film with pH-Triggered Release Mechanism

Clinically relevant materials & applications inspired by food technologies

Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed

Selected Physicochemical Properties of Registered Clones and Wild Types Rambutan (Nephelium lappaceum L.) Fruits and Their Potentials in Food Products

Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning

Potential of food and agricultural wastes as sustainable medical materials for neural tissue engineering

Turning ameliorates the quality of cocoa bean‐like product from the seed of fermented rambutan (Nephelium lappaceum L.) fruit

Precision fermentation to advance fungal food fermentations

Fermentation for future food systems

Enzymatic maceration and liquefaction of pumpkin (Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying

Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals

Forward-looking risk assessment framework for novel foods

Solar‐Driven Nitrogen Fixation Catalyzed by Stable Radical‐Containing MOFs: Improved Efficiency Induced by a Structural Transformation

Temperature‐Triggered Structural Dynamics of Non‐Coordinating Guest Moieties in a Fluorescent Actinide Polyrotaxane Framework

3-Year Outcomes of the ULTIMATE Trial Comparing Intravascular Ultrasound Versus Angiography-Guided Drug-Eluting Stent Implantation

Uranyl Compounds Involving a Weakly Bonded Pseudorotaxane Linker: Combined Effect of pH and Competing Ligands on Uranyl Coordination and Speciation

Releasing Metal-Coordination Capacity of Cucurbit[6]uril Macrocycle in Pseudorotaxane Ligands for the Construction of Interwoven Uranyl–Rotaxane Coordination Polymers

UiO-66-Derived PBA Composite as Multifunctional Electrochemical Non-Enzymatic Sensor Realizing High-Performance Detection of Hydrogen Peroxide and Glucose

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