Indrawati Oey

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 31

Top Topics

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Comprehensive reviews in food science and food safety

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

Publications

Norma Cecille Bagarinao, Jessie King, Sze Ying Leong, Dominic Agyei, Kevin Sutton, Indrawati Oey
Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment. Foods (Basel, Switzerland) 13 (11) (2024)
Norma Cecille Bagarinao, Jessie King, Sze Ying Leong, Dominic Agyei, Kevin Sutton, Indrawati Oey
Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment. Foods (Basel, Switzerland) 13 (11) (2024)
Ye Liu, Indrawati Oey, Sze Ying Leong, Rothman Kam, Kevin Kantono, Nazimah Hamid
Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand Apricots. Foods (Basel, Switzerland) 13 (11) (2024)
Ye Liu, Indrawati Oey, Sze Ying Leong, Rothman Kam, Kevin Kantono, Nazimah Hamid
Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand Apricots. Foods (Basel, Switzerland) 13 (11) (2024)
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods (Basel, Switzerland) 12 (6) (2023)
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods (Basel, Switzerland) 12 (6) (2023)
Sze Ying Leong, Indrawati Oey
Application of Novel Thermal Technology in Foods Processing. Foods (Basel, Switzerland) 11 (1) (2022)
Sashie Abeywickrema, Rachel Ginieis, Indrawati Oey, Mei Peng
Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice. Foods (Basel, Switzerland) 11 (6) (2022)
Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey
Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata ), Chickpeas ( Cicer arietinum ) and Kidney Beans ( Phaseolus vulgaris ). Molecules (Basel, Switzerland) 27 (23) (2022)
Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey
Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata ), Chickpeas ( Cicer arietinum ) and Kidney Beans ( Phaseolus vulgaris ). Molecules (Basel, Switzerland) 27 (23) (2022)
Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey
Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata ), Chickpeas ( Cicer arietinum ) and Kidney Beans ( Phaseolus vulgaris ). Molecules (Basel, Switzerland) 27 (23) (2022)
Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey
Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata ), Chickpeas ( Cicer arietinum ) and Kidney Beans ( Phaseolus vulgaris ). Molecules (Basel, Switzerland) 27 (23) (2022)
Ladie Anne Conde, Biniam Kebede, Sze Ying Leong, Indrawati Oey
Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing. Foods (Basel, Switzerland) 11 (22) (2022)
Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, Mike J Boland
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket. Foods (Basel, Switzerland) 10 (3) (2021)
Prit Khrisanapant, Sze Ying Leong, Biniam Kebede, Indrawati Oey
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods (Basel, Switzerland) 10 (6) (2021)
Marbie Alpos, Sze Ying Leong, Indrawati Oey
Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris). Foods (Basel, Switzerland) 10 (6) (2021)
Kayo Horie, Naoki Nanashima, Hayato Maeda, Toshiko Tomisawa, Indrawati Oey
Blackcurrant (Ribes nigrum L.) Extract Exerts Potential Vasculoprotective Effects in Ovariectomized Rats, Including Prevention of Elastin Degradation and Pathological Vascular Remodeling. Nutrients 13 (2) (2021)
Kevin Kantono, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey, Mustafa M Farouk
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods (Basel, Switzerland) 10 (5) (2021)
Evelyn Mete, Jillian Joy Haszard, Tracy Perry, Indrawati Oey, Jim Mann, Lisa Te Morenga
Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial. Nutrients 13 (8) (2021)
Gohar Gholamibozanjani, Sze Ying Leong, Indrawati Oey, Phil James Bremer, Patrick Silcock, Mohammed Farid
Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field. Foods (Basel, Switzerland) 10 (8) (2021)
Setya Budi Muhammad Abduh, Sze Ying Leong, Chun Zhao, Samantha Baldwin, David J Burritt, Dominic Agyei, Indrawati Oey
Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar. Foods (Basel, Switzerland) 10 (10) (2021)
Kayo Horie, Hayato Maeda, Naoki Nanashima, Indrawati Oey
Potential Vasculoprotective Effects of Blackcurrant (Ribes nigrum) Extract in Diabetic KK-Ay Mice. Molecules (Basel, Switzerland) 26 (21) (2021)
Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Candace E Martin, Indrawati Oey
Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking. Foods (Basel, Switzerland) 10 (11) (2021)
Mona M Elbalshy, Andrew Nathan Reynolds, Evelyn Mete, Caleb Robinson, Indrawati Oey, Pat Silcock, Jillian J Haszard, Tracy L Perry, Jim Mann, Lisa Te Morenga
Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes. Diabetologia 64 (6) (2021)
Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil James Bremer, Indrawati Oey
Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods (Basel, Switzerland) 9 (7) (2020)
Kevin Kantono, Nazimah Hamid, Indrawati Oey, Yan Chao Wu, Qianli Ma, Mustafa Farouk, Diksha Chadha
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods (Basel, Switzerland) 9 (10) (2020)
Qianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono, Mustafa Farouk
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules (Basel, Switzerland) 25 (11) (2020)
Jimmy Cahayadi, Sze Ying Leong, Indrawati Oey, Mei Peng
Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females. Foods (Basel, Switzerland) 9 (1) (2020)
Ya-Fei Liu, Indrawati Oey, Phil Bremer, Alan Carne, Patrick Silcock
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Comprehensive reviews in food science and food safety 18 (4) (2019)
Setya Budi Muhammad Abduh, Sze Ying Leong, Dominic Agyei, Indrawati Oey
Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing. Foods (Basel, Switzerland) 8 (5) (2019)
Thirawat Tantamacharik, Sze Ying Leong, Michelle J Leus, Graham T Eyres, David J Burritt, Indrawati Oey
Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs. Foods (Basel, Switzerland) 8 (9) (2019)