Items where Author is "WENG, KONG KIN"

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article | Monograph | Book | Other
Number of items: 28.


WENG, KONG KIN (2015) Correlation of antioxidant activities with theoretical studies for new hydrazone compounds bearing a 3,4,5- trimethoxy benzyl moiety. European Journal of Medicinal Chemistry (103). pp. 497-505.

WENG, KONG KIN (2015) Nutritional values and bioactive components of underutilized vegetables consumed by indigenous people in Malaysia. Journal of the Science of Food and Agriculture.

WENG, KONG KIN (2015) Two level half factorial design for the extraction of phenolics, flavonoids and antioxidants recovery from palm kernel by- product. Industrial Crops and Products.

WENG, KONG KIN (2014) Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin. Food Chemistry .

WENG, KONG KIN (2013) Carotenoids and their geometry isomers in selected tropical fruits. pp. 826-837.

WENG, KONG KIN (2013) Phytochemicals and antioxidant capacity from Nypa fruticans Wurmb. Fruit. Evidence-Based Complementary and Alternative Medicine, 2013. p. 9.

WENG, KONG KIN (2013) Total phenolics and antioxidant activities of Pouteria campechiana fruit parts. Sains Malaysiana, 42 (2). pp. 123-127.

WENG, KONG KIN (2012) Antioxidant activities and polyphenolics from the shoots of Barringtonia racemosa (L.) Spreng in a polar to apolar medium system.

WENG, KONG KIN (2012) Determination and optimization of flavonoids and extract yield from brown mango using response surface methodology. Separation Science and Technology, 47 (1). pp. 73-80.

WENG, KONG KIN (2012) Selection of experimental domain using two level factorial design to determine extract yield, antioxidant capacity, phenolics and flavonoids from Mangifera pajang Kosterm.

WENG, KONG KIN (2011) Antioxidant properties of tropical fruit juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations. International Food Research Journal, 18 (2). pp. 545-552.

WENG, KONG KIN (2011) Lycopene content and lipophilic antioxidant capacity of by-products from Psidium guajava fruits produced during puree production industry. FOOD AND BIOPRODUCTS PROCESSING, 89. pp. 53-61.

WENG, KONG KIN (2011) Nutritional constituents and antioxidant properties of indigenous kembayau fruits (Dacryodes rostrata (Blume) H.J. Lam). Food Research International, 44 (7). pp. 2332-2338.

WENG, KONG KIN (2011) Response surface optimization for the extraction of phenolic compounds and antioxidant capacities of underutilized Mangifera pajang Kosterm. Peel. pp. 1121-1127.

WENG, KONG KIN (2010) Antioxidant capacities of peel, pulp and seed fractions of Canarium odontopyllum Miq. Fruit. pp. 1-8.

WENG, KONG KIN (2010) Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products. International Food Research Journal, 17. pp. 461-468.

WENG, KONG KIN (2010) Epicatechin content and antioxidant capacity of cocoa beans from four different countries. pp. 1052-1059.

WENG, KONG KIN (2010) Flavonoid, hesperidine, total phenolic contents and antioxidant activities from Citrus species. african journal of biotechnology, 9 (3). pp. 326-330.

WENG, KONG KIN (2010) Lycopene-rich fractions derived from pink guava by- product and their potential activity towards hydrogen peroxide-induced cellular and DNA damage. Food Chemistry, 123 (4). pp. 1142-1148.

WENG, KONG KIN (2010) Optimization of oven drying conditions for lycopene content and lipophilic antioxidant capacity in a by- product of pink guava puree industry using response surface methodology. LWT - Food Science and Technology, 43 (5). pp. 729-735.

WENG, KONG KIN (2010) Response surface optimization for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product. International Journal of Food Science and Technology, 45 (8). pp. 1739-1745.


WENG, KONG KIN (2009) Antioxidant properties of pink guava industrial by- product: Exploitation of the potential as functional ingredients. UNSPECIFIED. UNSPECIFIED.

WENG, KONG KIN (2009) Hesperidine, flavonoid, total phenolic contents and antioxidant capacity from citrus fruits. UNSPECIFIED. UNSPECIFIED.


WENG, KONG KIN (2013) Antioxidant Assays: Principles, Methods and Analyses. 978-967-344-341-3. ISBN 978-967-344-341-3


WENG, KONG KIN (2011) Carotenoids and their isomers: Color pigments in fruits and vegetables. UNSPECIFIED.

WENG, KONG KIN (2010) A review on underutilized tropical fruits in Malaysia. UNSPECIFIED.

WENG, KONG KIN (2010) Guava pulp composition-Moving from industrial waste to useful functional food ingredients. Synthesis.

WENG, KONG KIN (2010) Revealing the power of the natural red pigment lycopene. UNSPECIFIED.

This list was generated on Mon May 28 01:50:33 2018 MYT.