Hau Yin Chung

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 7

Top Topics

Quality Control

Capillary Electrophoresis

Liquid Chromatography Tandem Mass Spectrometry

Top Venues

Analytical and bioanalytical chemistry

Foods (Basel, Switzerland)

International journal of molecular sciences

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Man Chun Wong, Karen Man Kei Chan, Tsz Ting Wong, Ho Wah Tang, Hau Yin Chung, Hoi-Shan Kwan
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline. Foods (Basel, Switzerland) 12 (20) (2023)
Zixing Chen, Thomas Chun Ning Leung, Ying Lam Lui, Sai Ming Ngai, Hau Yin Chung
Combination of untargeted and targeted proteomics for secretome analysis of L-WRN cells. Analytical and bioanalytical chemistry (2023)
Zixing Chen, Thomas Chun Ning Leung, Ying Lam Lui, Sai Ming Ngai, Hau Yin Chung
Combination of untargeted and targeted proteomics for secretome analysis of L-WRN cells. Analytical and bioanalytical chemistry 415 (8) (2023)
Zixing Chen, Thomas Chun Ning Leung, Ying Lam Lui, Sai Ming Ngai, Hau Yin Chung
Combination of untargeted and targeted proteomics for secretome analysis of L-WRN cells. Analytical and bioanalytical chemistry 415 (8) (2023)
Zixing Chen, Wenmeng He, Thomas Chun Ning Leung, Hau Yin Chung
Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632. International journal of molecular sciences 22 (13) (2021)
Ka Woon Karen Chan, Hau Yin Chung, Wing Shing Ho
Anti-Tumor Activity of Atractylenolide I in Human Colon Adenocarcinoma In Vitro. Molecules (Basel, Switzerland) 25 (1) (2020)
Wenmeng He, Hau Yin Chung
Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd). Journal of the science of food and agriculture 99 (6) (2019)