Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid systemYun Ping Neo, Siew Young Quek, Sudip Ray et al.|Food Chemistry|2012Cited by 402
Subcritical water extraction of bioactive compounds from waste onion skinMuhammad Tajammal Munir, Brent R. Young, Hamid Kheirkhah et al.|Journal of Cleaner Production|2018Cited by 204
Red seaweed: A promising alternative protein source for global food sustainabilityPattarasuda Rawiwan, Siew Young Quek, I Gusta Putu Bayu Paramayuda et al.|Trends in Food Science & Technology|2022Cited by 162
Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk productsXiao Chen, Siew Young Quek, Jiayi Wang et al.|LWT|2021Cited by 50
Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MSYaoyao Peng, Siew Young Quek, Karen Bishop et al.|Food Research International|2019Cited by 37