Siem Siah

Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours

Siem Siah, Jennifer A. Wood, Samson Agboola et al. · Food Chemistry · 2013 · 100 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +5

<i>In vitro</i> investigations of the potential health benefits of Australian-grown faba beans (<i>Vicia faba</i> L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase

Siem Siah, Izabela Konczak, Samson Agboola et al. · British Journal Of Nutrition · 2012 · 65 citations · Full text

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Siem Siah, Kenneth J. Quail · Cereal Chemistry · 2018 · 45 citations

Food Chemistry, Sodium Chloride, Food Composition +13

Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

Siem Siah, Izabela Konczak, Jennifer A. Wood et al. · Plant Foods for Human Nutrition · 2014 · 38 citations

Food Chemistry, Food Bioactive Compound, Vitro Antioxidant Capacity +4