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D

Denise Tan

National University of Singapore

H指数:8

被引数:203

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Enzymatic hydrolysis preserves nutritional properties of oat bran and improves sensory and physiochemical properties for powdered beverage application

酶解保留了燕麦麸的营养特性，并改善了粉状饮料应用的感官和理化特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-05-013

OAAI

Measures of carbohydrate quality and their association with diet quality and cardiometabolic health outcomes in Singapore middle-aged and older adults*

新加坡中老年人碳水化合物质量的测量及其与饮食质量和心脏代谢健康结果的关系 *

NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

IF3.7

2023-04-012

PRE

Impact of fiber-fortified food consumption on anthropometric measurements and cardiometabolic outcomes: A systematic review, meta-analyses, and meta-regressions of randomized controlled trials

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-03-259

OA

Wolfberry (Lycium barbarum) Consumption with a Healthy Dietary Pattern Lowers Oxidative Stress in Middle-Aged and Older Adults: A Randomized Controlled Trial

IF6.6

2021-04-0715

OAAI

An Assessment of Three Carbohydrate Metrics of Nutritional Quality for Packaged Foods and Beverages in Australia and Southeast Asia

IF5

2020-09-117

OAAI

Association of Sleep Quality and Macronutrient Distribution: A Systematic Review and Meta-Regression

IF5

2020-01-0228

OAAI

Predicting Glycemic Index and Glycemic Load from Macronutrients to Accelerate Development of Foods and Beverages with Lower Glucose Responses

IF5

2019-05-2524

OAAI

The effects of a high-fat, high-cholesterol diet on markers of uterine contractility during parturition in the rat

IF3.7

2011-02-0132

OAAI