Ng K - Search Results

1

Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours.

Wu T, Taylor C, Nebl T, Ng K, Bennett LE. Wu T, et al. Among authors: ng k. Food Chem. 2017 Oct 15;233:514-524. doi: 10.1016/j.foodchem.2017.04.158. Epub 2017 Apr 27. Food Chem. 2017. PMID: 28530606

2

Chemical characterisation and speciation of organic selenium in cultivated selenium-enriched Agaricus bisporus.

Maseko T, Callahan DL, Dunshea FR, Doronila A, Kolev SD, Ng K. Maseko T, et al. Among authors: ng k. Food Chem. 2013 Dec 15;141(4):3681-7. doi: 10.1016/j.foodchem.2013.06.027. Epub 2013 Jun 15. Food Chem. 2013. PMID: 23993536

3

Selenium-enriched Agaricus bisporus increases expression and activity of glutathione peroxidase-1 and expression of glutathione peroxidase-2 in rat colon.

Maseko T, Howell K, Dunshea FR, Ng K. Maseko T, et al. Among authors: ng k. Food Chem. 2014 Mar 1;146:327-33. doi: 10.1016/j.foodchem.2013.09.074. Epub 2013 Sep 21. Food Chem. 2014. PMID: 24176350

4

Interactions of buttermilk with curcuminoids.

Fu S, Shen Z, Ajlouni S, Ng K, Sanguansri L, Augustin MA. Fu S, et al. Among authors: ng k. Food Chem. 2014 Apr 15;149:47-53. doi: 10.1016/j.foodchem.2013.10.049. Epub 2013 Oct 18. Food Chem. 2014. PMID: 24295675

5

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models.

Fu S, Augustin MA, Shen Z, Ng K, Sanguansri L, Ajlouni S. Fu S, et al. Among authors: ng k. Food Chem. 2015 Jul 15;179:52-9. doi: 10.1016/j.foodchem.2015.01.126. Epub 2015 Feb 3. Food Chem. 2015. PMID: 25722138

6

Dietary Phytochemicals Promote Health by Enhancing Antioxidant Defence in a Pig Model.

Selby-Pham SNB, Cottrell JJ, Dunshea FR, Ng K, Bennett LE, Howell KS. Selby-Pham SNB, et al. Among authors: ng k. Nutrients. 2017 Jul 14;9(7):758. doi: 10.3390/nu9070758. Nutrients. 2017. PMID: 28708113 Free PMC article.

7

Corrigendum to "Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours" [Food Chem. 233 (2017) 514-524].

Wu T, Taylor C, Nebl T, Ng K, Bennett LE. Wu T, et al. Among authors: ng k. Food Chem. 2018 May 15;248:360. doi: 10.1016/j.foodchem.2017.12.039. Epub 2017 Dec 24. Food Chem. 2018. PMID: 29329866 No abstract available.

8

Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins.

Luo J, Taylor C, Nebl T, Ng K, Bennett LE. Luo J, et al. Among authors: ng k. Food Chem. 2018 Jul 15;254:292-301. doi: 10.1016/j.foodchem.2018.01.164. Epub 2018 Feb 16. Food Chem. 2018. PMID: 29548456

9

In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt.

Fu S, Ajlouni S, Sanguansri L, Ng K, Augustin MA. Fu S, et al. Among authors: ng k. Food Chem. 2019 Jun 15;283:414-421. doi: 10.1016/j.foodchem.2018.12.124. Epub 2019 Jan 17. Food Chem. 2019. PMID: 30722892

10

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. J Agric Food Chem. 2022 Feb 2;70(4):1241-1251. doi: 10.1021/acs.jafc.1c05796. Epub 2022 Jan 24. J Agric Food Chem. 2022. PMID: 35068144

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