Kok Whye Cheong

Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

Hamed Mirhosseini, Nur Farhana Abdul Rashid, Bahareh Tabatabaee Amid et al. · LWT · 2015 · 106 citations

Agriculture, Food Science, Nutrition +13

Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction

Kok Whye Cheong, Chin Ping Tan, Hamed Mirhosseini et al. · Food Research International · 2010 · 61 citations

Agriculture, Chemistry, Food Science +17

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

Kok Whye Cheong, Chin Ping Tan, Hamed Mirhosseini et al. · Food Chemistry · 2010 · 40 citations

Natural Sciences, Chemistry, Food Science +17

Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed

Hamed Mirhosseini, Bahareh Tabatabaee Amid, Kok Whye Cheong · Food Hydrocolloids · 2012 · 34 citations

Agriculture, Biochemistry, Food Science +12

Postharvest quality indices of different durian clones at ripening stage and their volatile organic compounds

Xue Yi Tan, Azizah Misran, Kok Whye Cheong et al. · Scientia Horticulturae · 2020 · 31 citations

Agriculture, Horticultural Sciences, Plant Sciences +16