Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults by Chang, Kian Aun, Low, Sheryl Wee Min, Chia, Yih Herng, Setyadi, Andrey, Neo, Yun Ping, Chew, Lye Yee

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Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus by Chang, Kian Aun, Kow, Han Ni, Tan, Tzia‐E, Tan, Kiat Liang, Chew, Lye Yee, Neo, Yun Ping, Sabaratnam, Vikineswary

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Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties by Ng, Seng Bee, Pong, Ze Yee, Chang, Kian Aun, Neo, Yun Ping, Chew, Lye Yee, Khoo, Hock Eng, Kong, Kin Weng

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Strobilanthes Crispus Extract Enhances Attributes of Yogurt: A Study on Physicochemical Property, Antioxidant Activity, Microbial Viability, and Consumer Acceptability by Tiong, Brigitte Yii Sueh, Yiong, Kin Hee, Long, Wenxin, Cheah, Ai Shyien, Abdul Sattar, Yufaan, Chang, Kian Aun, Neo, Yun Ping, Chew, Lye Yee

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A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds by Chin, Ying Yee, Chang, Kian Aun, Ng, Wei Mei, Eng, Zei Pei, Chew, Lye Yee, Neo, Yun Ping, Yan, See Wan, Wong, Ching Lee, Kong, Kin Weng, Ismail, Amin

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Effect of gamma irradiation on the physicochemical properties of sodium alginate solution and internally crosslinked film made thereof by Chang, Kian Aun, Chew, Lye Yee, Law, Kung Pui, Ng, Jeck Fei, Wong, Chee Sien, Wong, Ching Lee, Hussein, Sobri

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Determination of nutritional constituents, antioxidant properties, and α-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking... by Chang, Kian Aun, Ley, Sing Ling, Lee, Mei Yan, Yaw, Hui Yee, Lee, Sook Wai, Chew, Lye Yee, Neo, Yun Ping, Kong, Kin Weng

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