Ng K - Search Results

1

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Crit Rev Food Sci Nutr. 2022;62(6):1696-1712. doi: 10.1080/10408398.2020.1846014. Epub 2020 Nov 16. Crit Rev Food Sci Nutr. 2022. PMID: 33190514 Review.

2

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

3

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

4

Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions.

Fu S, Augustin MA, Sanguansri L, Shen Z, Ng K, Ajlouni S. Fu S, et al. Among authors: ng k. J Food Sci. 2016 Mar;81(3):H769-76. doi: 10.1111/1750-3841.13235. Epub 2016 Jan 29. J Food Sci. 2016. PMID: 26824961

5

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High-Performance Liquid Chromatography-Mass Spectrometry.

Sirisena S, Zabaras D, Ng K, Ajlouni S. Sirisena S, et al. Among authors: ng k. J Food Sci. 2017 Feb;82(2):333-340. doi: 10.1111/1750-3841.13625. Epub 2017 Jan 18. J Food Sci. 2017. PMID: 28098940

6

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

7

Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Compr Rev Food Sci Food Saf. 2021 Jan;20(1):652-685. doi: 10.1111/1541-4337.12669. Epub 2020 Nov 23. Compr Rev Food Sci Food Saf. 2021. PMID: 33443794 Review.

8

The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro study.

Zhang YY, Stockmann R, Ng K, Ajlouni S. Zhang YY, et al. Among authors: ng k. Curr Res Food Sci. 2021 Oct 19;4:737-745. doi: 10.1016/j.crfs.2021.10.004. eCollection 2021. Curr Res Food Sci. 2021. PMID: 34729500 Free PMC article.

9

Efficacy of flavonoids on biomarkers of type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials.

Liu F, Sirisena S, Ng K. Liu F, et al. Among authors: ng k. Crit Rev Food Sci Nutr. 2023;63(21):4916-4941. doi: 10.1080/10408398.2021.2009761. Epub 2021 Nov 29. Crit Rev Food Sci Nutr. 2023. PMID: 34842001

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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