Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Delia Pei Shan Lee"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Poor sleep has been associated with the increased risk of developing detrimental health conditions. Diet and certain nutrients, such as dietary protein (PRO) may improve sleep. This cross-sectional study aimed to investigate the relationship between
Externí odkaz:
https://doaj.org/article/39535609dc334f46a6786b669ec8698d
Autor:
Li Yang Tan, Xin Yi Yeo, Han-Gyu Bae, Delia Pei Shan Lee, Roger C. Ho, Jung Eun Kim, Dong-Gyu Jo, Sangyong Jung
Publikováno v:
Life, Vol 11, Iss 7, p 698 (2021)
The central nervous system was classically perceived as anatomically and functionally independent from the other visceral organs. But in recent decades, compelling evidence has led the scientific community to place a greater emphasis on the role of g
Externí odkaz:
https://doaj.org/article/acc14e35ad9644abbd008f54f4dbe2e4
Autor:
Darel Wee Kiat Toh, Wan Yee Lee, Hanzhang Zhou, Clarinda Nataria Sutanto, Delia Pei Shan Lee, Denise Tan, Jung Eun Kim
Publikováno v:
Antioxidants, Vol 10, Iss 4, p 567 (2021)
Incorporating zeaxanthin-rich wolfberry (Lycium barbarum) into a healthy dietary pattern may augment its antioxidant potential. The present 16-week, parallel design randomized controlled trial aimed to investigate the impact of adhering to a healthy
Externí odkaz:
https://doaj.org/article/649af4db7fc54d84b939a764be08b178
Autor:
Delia Pei Shan Lee, Alicia Xinli Gan, Xue Juan Xia, Kate Qi Xuan Toh, Gregory Chan, Sangyong Jung, Jung Eun Kim
Publikováno v:
Molecular Nutrition & Food Research.
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-19
The consumption of processed and refined food lacking in fiber has led to global prevalence of obesity and cardiometabolic diseases. Fiber-fortification into these foods can yield potential health improvements to reduce disease risk. This meta-analys
Autor:
Delia Pei Shan Lee, Alicia Xinli Gan, Clarinda Nataria Sutanto, Kate Qi Xuan Toh, Chin Meng Khoo, Jung Eun Kim
Publikováno v:
Foodfunction. 13(18)
Okara biscuits attenuated postprandial insulin response regardless of fermentation, with biovalorized okara further raising postprandial SCFA compared to control.
Autor:
Xianfang Wang, Yujing Xu, Shi Qi Teo, Chin Wee Heng, Delia Pei Shan Lee, Alicia Xinli Gan, Jung Eun Kim
Publikováno v:
LWT. 182:114840
Autor:
Diane Zimmermann, Lucas Actis-Goretta, Delia Pei Shan Lee, Jacklyn Ruilin Chen, Jasmine Hui Min Low, Jungeun Kim
Publikováno v:
Adv Nutr
The use of postprandial triglyceride (ppTG) as a cardiovascular disease risk indicator has gained recent popularity. However, the influence of different foods or food ingredients on the ppTG response has not been comprehensively characterized. A syst
Publikováno v:
Curr Dev Nutr
OBJECTIVES: Okara is a fiber-rich food processing by-product. However, it is underutilized as food due to its rapid putrefaction and poor sensorial properties. Valorization via fermentation (biovalorization) can alleviate its undesirable qualities wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd4dc614b3bfbdf0250430ce15e1fcb
https://europepmc.org/articles/PMC8182091/
https://europepmc.org/articles/PMC8182091/
Publikováno v:
Curr Dev Nutr
OBJECTIVES: Brewer's spent grains (BSG), the key food processing by-product of beer manufacturing, is rich in dietary fiber and protein. However, BSG has limited use in food production due to its poor digestibility and texture. Therefore, this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1ef3eb1d87f55ea2e0659d0ce33212c
https://europepmc.org/articles/PMC8181221/
https://europepmc.org/articles/PMC8181221/