Soo‐Peng Koh

Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

Norlaily Mohd Ali, Swee Keong Yeap, Hamidah Mohd Yusof et al. · Journal of the Science of Food and Agriculture · 2015 · 61 citations

Life Sciences, Biochemistry, Nutritional Sciences +15

Anti‐Inflammatory and Antinociceptive Activities of Untreated, Germinated, and Fermented Mung Bean Aqueous Extract

Norlaily Mohd Ali, Hamidah Mohd Yusof, Swee Keong Yeap et al. · Evidence-based Complementary and Alternative Medicine · 2014 · 37 citations · Full text

Nursing, Pharmacology, Pain Management +16

Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening

Norlelawati Arifin, Ling‐Zhi Cheong, Soo‐Peng Koh et al. · Food and Bioprocess Technology · 2009 · 25 citations

Agriculture, Food Science, Nutritional Sciences +13

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium‐ and long‐chain triacylglycerol‐based salad dressings

Soo‐Peng Koh, Norlelawati Arifin, Chin Ping Tan et al. · European Journal of Lipid Science and Technology · 2008 · 15 citations

Agriculture, Food Science, Nutritional Sciences +15