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Akademický článek

Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits

Autor: Wen-Jie Ng, Fai-Chu Wong, Fazilah Abd Manan, Yit-Lai Chow, Ai-Lin Ooi, Mei-Kying Ong, Xuewu Zhang, Tsun-Thai Chai

Publikováno v: Foods, Vol 13, Iss 18, p 2945 (2024)

Antioxidant peptides derived from aquatic organisms have attracted tremendous research interest due to their potential applications in human health. Tilapia is one of the most widely farmed aquaculture species globally. The current understanding of t

Externí odkaz: https://doaj.org/article/1bd00392abe04354abf1c99a48c42d61

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Akademický článek

Ginger-Enriched Honey Attenuates Antibiotic Resistant Pseudomonas aeruginosa Quorum Sensing Virulence Factors and Biofilm Formation

Autor: Wen-Jie Ng, Chin-Lu Hing, Choon-Boq Loo, Ee-Khang Hoh, Ian-Lung Loke, Kah-Yaw Ee

Publikováno v: Antibiotics, Vol 12, Iss 7, p 1123 (2023)

Quorum sensing (QS) in Pseudomonas aeruginosa plays an essential role in virulence factors, biofilm formation as well as antibiotic resistance. Approaches that target virulence factors are known to be more sustainable than antibiotics in weakening th

Externí odkaz: https://doaj.org/article/590abc3d08dd4b859a82fe5c62d55a8b

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Akademický článek

Botanical Origin Differentiation of Malaysian Stingless Bee Honey Produced by Heterotrigona itama and Geniotrigona thoracica Using Chemometrics

Autor: Wen-Jie Ng, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee, Tuck-Meng Lim

Publikováno v: Molecules, Vol 26, Iss 24, p 7628 (2021)

Stingless bee honey, specifically honeydew honey, is generally valued for its better health benefits than those of most blossom types. However, scientific studies about the differentiation of stingless bee honey based on honeydew and blossom origins

Externí odkaz: https://doaj.org/article/ff02e516861942dd8f5916850c5b22d6

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Akademický článek

The Antibacterial Potential of Honeydew Honey Produced by Stingless Bee (Heterotrigona itama) against Antibiotic Resistant Bacteria

Autor: Wen-Jie Ng, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee, Tuck-Meng Lim

Publikováno v: Antibiotics, Vol 9, Iss 12, p 871 (2020)

Scientific studies about the antibacterial effects of honeydew honey produced by the stingless bee are very limited. In this study, the antibacterial activities of 46 blossom and honeydew honeys produced by both honey bees and stingless bees were eva

Externí odkaz: https://doaj.org/article/18f788f697804f09a2693e272df73992

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Ginger-Enriched Honey Attenuates Antibiotic Resistant Pseudomonas aeruginosa Quorum Sensing Virulence Factors and Biofilm Formation

Autor: Ee, Wen-Jie Ng, Chin-Lu Hing, Choon-Boq Loo, Ee-Khang Hoh, Ian-Lung Loke, Kah-Yaw

Publikováno v: Antibiotics; Volume 12; Issue 7; Pages: 1123

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::62b59d3f5c48ffe05ba9c48f79190715

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In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients

Autor: Jia Ying Lim, Tsun-Thai Chai, Ming Quan Lam, Wen Jie Ng, Kah Yaw Ee

Publikováno v: Journal of Food Measurement and Characterization. 16:3477-3487

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0cc0d1285a45288d77a8fbca0f7def8c
https://doi.org/10.1007/s11694-022-01433-y

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A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics

Autor: Yi Qian Phuah, Sui Kiat Chang, Wen Jie Ng, Ming Quan Lam, Kah Yaw Ee

Publikováno v: Food Research International. :113007

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::819eb65547b9b01f72706832a669bbda
https://doi.org/10.1016/j.foodres.2023.113007

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Antioxidant-rich Clitoria ternatea L. flower and its benefits in improving murine reproductive performance

Autor: P.J. Kwong, Chong Lee Ng, Kah-Yaw Ee, Shu En Goh, Wen-Jie Ng

Publikováno v: Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e25921, Published: 09 JUL 2021

C. ternatea is often used as a natural food colouring besides improving the aesthetic value of foods. It contains various antioxidants and bioactive compounds, which exert many functions, such as counteracting oxidative stress, anti-proliferative and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c98d0888ee28a1d34b1ed12607e9dd7a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005035207&lng=en&tlng=en

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Plant Natural Products for Mitigation of Antibiotic Resistance

Autor: Kah-Yaw Ee, Tsun-Thai Chai, Wen-Jie Ng, Chong Seng Shit

Publikováno v: Sustainable Agriculture Reviews ISBN: 9783030582586

The emergence of antibiotic resistance and in particular multi drug resistance is of great threat to human health worldwide. Amid the ongoing efforts to search for novel antibacterial agents as alternatives to conventional antibiotics, researchers ha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::679c1add1231c44bf4001c1920296b6a
https://doi.org/10.1007/978-3-030-58259-3_3

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