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Koh Wee Yin
Koh Wee Yin
Verified email at ums.edu.my
Title
Cited by
Cited by
Year
The sources of chemical contaminants in food and their health implications
IA Rather, WY Koh, WK Paek, J Lim
Frontiers in pharmacology 8, 308465, 2017
3652017
Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains
WY Koh, U Utra, R Ahmad, IA Rather, YH Park
Food science and biotechnology 27, 1369-1376, 2018
632018
Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach
WY Koh, U Utra, A Rosma, ME Effarizah, WIW Rosli, YH Park
Food science and biotechnology 27, 525-535, 2018
462018
Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and £\-glucosidase inhibitory activity: A response surface methodology approach
WY Koh, U Uthumporn, A Rosma, AR Irfan, YH Park
Food Science and Human Wellness 7 (1), 57-70, 2018
432018
Gut microbiome: Microflora association with obesity and obesity-related comorbidities
JB Lone, WY Koh, HA Parray, WK Paek, J Lim, IA Rather, AT Jan
Microbial pathogenesis 124, 266-271, 2018
322018
Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications
WY Koh, XX Lim, TC Tan, R Kobun, B Rasti
Applied Sciences 12 (19), 10005, 2022
252022
Effect of microwave heating on corn flour and rice flour in water suspension
L Uthumporn, U., Nadiah, N. I., Koh, W. Y., Zaibunnisa A. H. and Azwan
International Food Research Journal, 2016
182016
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
M Alrosan, TC Tan, WY Koh, AM Easa, S Gammoh, MH Alu”¦datt
Critical reviews in food science and nutrition 63 (25), 7677-7691, 2023
172023
The development of legume-based yogurt by using water kefir as starter culture.
XX Lim, WY Koh, U Uthumporn, M Maizura, WI Wan Rosli
International Food Research Journal 26 (4), 2019
172019
Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
WY Koh, P Matanjun, XX Lim, R Kobun
Foods 11 (17), 2669, 2022
132022
Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based ”K
WY Koh, U Uthumporn, A Rosma, ME Effarizah, WWI Rosli
International Food Research Journal 26 (2), 429-439, 2019
132019
The sources of chemical contaminants in food and their health implications. Front Pharmacol 2017; 8: 830
IA Rather, WY Koh, WK Paek, J Lim
62017
The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate
WY Koh, XX Lim, ESW Teoh, R Kobun, B Rasti
Foods 12 (1), 213, 2023
42023
Application of ATR-FTIR Incorporated with Multivariate Data Analysis for Discrimination and Quantification of Urea as an Adulterant in UHT Milk
E Tan, N Binti Julmohammad, WY Koh, MS Abdullah Sani, B Rasti
Foods 12 (15), 2855, 2023
32023
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies
WY Koh, XX Lim, TC Tan, H Mamat, R Kobun, B Rasti
Foods 12 (7), 1557, 2023
32023
Characterization of probiotics from water kefir grains
WY Koh, XX Lim, TC Tan, S Abdullah
Transactions on Science and Technology 8 (4), 667-672, 2021
22021
Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats
WY Koh, U Uthumporn, A Rosma, KH Yuen
Acta alimentaria 47 (4), 495-503, 2018
22018
Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology
WY Koh, XX Lim, BH Khor, B Rasti, TC Tan, R Kobun, U Uthumporn
Beverages 10 (2), 34, 2024
2024
Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based ”K
ME Effarizah, U Uthumporn, WR WI, WY Koh, A Rosma
2019
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