Zobrazeno 1 - 10
of 165
pro vyhledávání: '"Khor YP"'
Autor:
Ooi EZH; School of Science, Monash University Malaysia, Subang Jaya, Malaysia., Ab Karim NA; Sime Darby Research Sdn Bhd, R&D Carey Island-Upstream, Carey Island, Malaysia., Chan ES; Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Subang Jaya, Malaysia.; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Subang Jaya, Malaysia., Wang Y; Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, China., Tang TK; Malaysian Palm Oil Board, Kajang, Malaysia., Tong SC; School of Science, Monash University Malaysia, Subang Jaya, Malaysia., Khor YP; Sime Darby Plantation Technology Centre, Ground Floor, Block A, UPM-MTDC III Technology Centre, Serdang, Malaysia., Lee YY; School of Science, Monash University Malaysia, Subang Jaya, Malaysia.; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Subang Jaya, Malaysia.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 May; Vol. 104 (7), pp. 3958-3970. Date of Electronic Publication: 2024 Jan 29.
Autor:
Lee YJ; School of Food Science and Engineering, South China University of Technology., Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia., Kadir NSA; School of Food Science and Engineering, South China University of Technology., Lan D; School of Food Science and Engineering, South China University of Technology., Wang Y; School of Food Science and Engineering, South China University of Technology., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia.; School of Biological Science and Food Engineering, Chuzhou University.
Publikováno v:
Journal of oleo science [J Oleo Sci] 2023; Vol. 72 (5), pp. 533-541.
Autor:
Shafika Abdul Kadir N; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia., Lee YJ; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Lan D; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Qi S; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Wang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt B), pp. 112055. Date of Electronic Publication: 2022 Oct 20.
Autor:
Khor YP; Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Wan SY; Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Tan CP; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Zhao G; Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China., Li C; Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China., Wang Y; Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: twyong@jnu.edu.cn., Li Y; Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: yingli@jnu.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Mar; Vol. 141, pp. 109897. Date of Electronic Publication: 2020 Nov 10.
Autor:
Sim BI; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia., Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia., Yeoh CB; Department of Analytical & Quality Development Unit, Malaysia Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, 43300, Selangor, Malaysia., Wang Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China., Liu Y; State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China., Nehdi IA; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia; Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my.
Publikováno v:
Food chemistry [Food Chem] 2020 Oct 30; Vol. 328, pp. 127147. Date of Electronic Publication: 2020 May 28.
Autor:
Ng SP; Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia., Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia., Lim HK; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia., Wang Y; JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China., Wang Y; Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., Cheong LZ; Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China., Arbi Nehdi I; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.; Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia., Mansour L; Zoology Department, College of Science, King Saud University, Saudi Arabia, P.O. Box 2455, Riyadh 11451, Saudi Arabia., Ping Tan C; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2020 Jul 03; Vol. 9 (7). Date of Electronic Publication: 2020 Jul 03.
Autor:
Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Sim BI; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Abas F; Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia., Wang Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China., Nehdi IA; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Sbihi HM; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Gewik MM; College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.; School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2019 Dec; Vol. 99 (15), pp. 6989-6997. Date of Electronic Publication: 2019 Sep 26.
Autor:
Khor YP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. sweet_appie@hotmail.com., Hew KS; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. khaishin92@gmail.com., Abas F; Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. faridah_abas@upm.edu.my., Lai OM; Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. omlai@upm.edu.my.; Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China. omlai@upm.edu.my., Cheong LZ; Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China. lingzhicheong@yahoo.com., Nehdi IA; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. imed12002@gmail.com.; Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia. imed12002@gmail.com., Sbihi HM; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. hmsbihi@ksu.edu.sa., Gewik MM; Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia. mmossad@ksu.edu.sa., Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia. tancp@upm.edu.my.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2019 Oct 11; Vol. 8 (10). Date of Electronic Publication: 2019 Oct 11.