Ken Ng

Scopus Author ID ResearcherID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 23

Top Venues

Comprehensive reviews in food science and food safety

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Critical reviews in food science and nutrition

University of Melbourne

Monash University (PHD)

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

Affiliation History

University of Melbourne

Australia

Senior Lecturer in Food Chemistry, Coordinator Master of Food Science :: Faculty of Veterinary & Agricultural Sciences

Monash Institute of Pharmaceutical Sciences

Australia

Lecturer :: Pharmaceutical Sciences

Monash Institute of Pharmaceutical Sciences

Australia

Assistent Lecturer :: Pharmaceutical Sciences

University of Melbourne

Australia

ARC Research Fellow :: School of Botany and Walter & Eliza Hall Institute of Medical Research

University of Melbourne

Australia

Research Fellow :: School of Botany

La Trobe University

Australia

Research Fellow :: Dept. Biochemistry

University of Chicago

United States

Postdoctoral Research Fellow :: Dept. Pediatrics & Biochemistry

Education History

Monash University

Australia

PHD :: Biochemistry

Publications

Tom C Karagiannis, Katherine Ververis, Julia J Liang, Eleni Pitsillou, Siyao Liu, Sarah M Bresnehan, Vivian Xu, Stevano J Wijoyo, Xiaofei Duan, Ken Ng, Andrew Hung, Erik Goebel, Assam El-Osta
Identification and Evaluation of Olive Phenolics in the Context of Amine Oxidase Enzyme Inhibition and Depression: In Silico Modelling and In Vitro Validation. Molecules (Basel, Switzerland) 29 (11) (2024)
Zu Jia Lee, Cundong Xie, Xinyu Duan, Ken Ng, Hafiz Ansar Rasul Suleria
Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques. Antioxidants (Basel, Switzerland) 13 (4) (2024)
Ziqi Qi, Alex Duan, Ken Ng
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants. Comprehensive reviews in food science and food safety 23 (3) (2024)
Zimo Zhao, Ruofan Chen, Ken Ng
Effects of Differently Processed Tea on the Gut Microbiota. Molecules (Basel, Switzerland) 29 (17) (2024)
Zu Jia Lee, Cundong Xie, Xinyu Duan, Ken Ng, Hafiz Ansar Rasul Suleria
Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques. Antioxidants (Basel, Switzerland) 13 (4) (2024)
Tom C Karagiannis, Katherine Ververis, Julia J Liang, Eleni Pitsillou, Siyao Liu, Sarah M Bresnehan, Vivian Xu, Stevano J Wijoyo, Xiaofei Duan, Ken Ng, Andrew Hung, Erik Goebel, Assam El-Osta
Identification and Evaluation of Olive Phenolics in the Context of Amine Oxidase Enzyme Inhibition and Depression: In Silico Modelling and In Vitro Validation. Molecules (Basel, Switzerland) 29 (11) (2024)
Ziqi Qi, Alex Duan, Ken Ng
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants. Comprehensive reviews in food science and food safety 23 (3) (2024)
Zu Jia Lee, Cundong Xie, Ken Ng, Hafiz Ansar Rasul Suleria
Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect. Critical reviews in food science and nutrition (2023)
Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu, Ken Ng
Fibre fermentation and pig faecal microbiota composition are affected by the interaction between sugarcane fibre and (poly)phenols in vitro . International journal of food sciences and nutrition (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Ziqi Qi, Xiaofei Duan, Ken Ng
Selenoproteins in Health. Molecules (Basel, Switzerland) 29 (1) (2023)
Ziqi Qi, Xiaofei Duan, Ken Ng
Selenoproteins in Health. Molecules (Basel, Switzerland) 29 (1) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni
Hydrolysis of pea protein differentially modulates its effect on iron bioaccessibility, sulfur availability, composition and activity of gut microbial communities in vitro . Food & function (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive reviews in food science and food safety 21 (2) (2022)
Melody Wong, Sameera Sirisena, Ken Ng
Phytochemical profile of differently processed tea: A review. Journal of food science 87 (5) (2022)
Yun Xiong, Ken Ng, Pang-Zhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Hsi-Yang Tang, Zijian Liang, Zhongxiang Fang
In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes. Foods (Basel, Switzerland) 9 (9) (2020)
Yit Tao Loo, Kate Howell, Miin Chan, Pang-Zhen Zhang, Ken Ng
Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods. Comprehensive reviews in food science and food safety 19 (4) (2020)
Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni
Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Comprehensive reviews in food science and food safety 20 (1) (2020)
Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Critical reviews in food science and nutrition (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Ken Ng