Search Results - Wong, Yu Hua

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  1. 1
    Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein

    Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein by Wong, Yu Hua

    Published 2016
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  2. 2
    In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract

    In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract by Wong, Yu Hua, Tan, Chin Ping, Long, Kamariah, Nyam, Kar Lin

    Published 2014
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  3. 3
    A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

    A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes by Goh, Kok Ming, Wong, Yu Hua, Tan, Chin Ping, Nyam, Kar Lin

    Published 2021
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  4. 4
    Binary solvent extraction system and extraction time effects on phenolic antioxidants from kenaf seeds (Hibiscus cannabinus L.) extracted by a pulsed ultrasonic-assisted extraction

    Binary solvent extraction system and extraction time effects on phenolic antioxidants from kenaf seeds (Hibiscus cannabinus L.) extracted by a pulsed ultrasonic-assisted extraction by Wong, Yu Hua, Lau, Hwee Wen, Tan, Chin Ping, Long, Kamariah, Nyam, Kar Lin

    Published 2014
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  5. 5
    Cytotoxic activity of kenaf (Hibiscus cannabinus L.) seed extract and oil against human cancer cell lines

    Cytotoxic activity of kenaf (Hibiscus cannabinus L.) seed extract and oil against human cancer cell lines by Wong, Yu Hua, Tan, Wai Yan, Tan, Chin Ping, Long, Kamariah, Nyam, Kar Lin

    Published 2014
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  6. 6
    Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

    Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips by Wong, Yu Hua, Muhamad, Halimah, Abas, Faridah, Lai, Oi Ming, Nyam, Kar Lin, Tan, Chin Ping

    Published 2017
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  7. 7
    Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

    Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying by Wong, Yu Hua, Goh, Kok Ming, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Tan, Chin Ping

    Published 2019
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  8. 8
    Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat

    Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat by Wong, Yu Hua, Lai, Oi Ming, Abas, Faridah, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Muhamad, Halimah, Tan, Chin Ping

    Published 2017
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  9. 9
    Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester

    Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester by Goh, Kok Ming, Wong, Yu Hua, Ang, May Yen, Yeo, Samuel Chao Ming, Abas, Faridah, Lai, Oi Ming, Tan, Chin Ping

    Published 2019
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  10. 10
    Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

    Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping

    Published 2019
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  11. 11
    Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics

    Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics by Wong, Yu Hua, Goh, Kok Ming, Abas, Faridah, M., Maulidiani, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping

    Published 2019
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  12. 12
    Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants

    Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Mat Yusoff, Masni, Tan, Tai Boon, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping

    Published 2020
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  13. 13
    Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis

    Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis by Goh, Kok Ming, Maulidiani, Maulidiani, Rudiyanto, R., Wong, Yu Hua, Ang, May Yen, Yew, Wooi Meng, Abas, Faridah, Lai, Oi Ming, Wang, Yonghua, Tan, Chin Ping

    Published 2019
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