Indrawati Oey
University of Otago
H-index: 57
Oceania-New Zealand
Top articles of Indrawati Oey
Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields
Innovative Food Science & Emerging Technologies
2024/3/1
Biniam Kebede
H-Index: 18
Indrawati Oey
H-Index: 34
Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions
Food Control
2024/2/1
Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species
Food Innovation and Advances
2024
Indrawati Oey
H-Index: 34
Biniam Kebede
H-Index: 18
Optimisation of vibrational spectroscopy instruments and pre-processing for classification problems across various decision parameters
Food Innovation and Advances
2024
Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation
Sustainable Food Technology
2024
Indrawati Oey
H-Index: 34
Biniam Kebede
H-Index: 18
Exposure to petroleum-derived and biopolymer microplastics affect fast start escape performance and aerobic metabolism in a marine fish
Science of The Total Environment
2024/1/1
Indrawati Oey
H-Index: 34
Application of Pulsed Electric Field Technology to Skin Engineering
2024/4/16
Lyn Wise
H-Index: 14
Indrawati Oey
H-Index: 34
Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach
LWT
2024/4/15
Indrawati Oey
H-Index: 34
Biniam Kebede
H-Index: 18
Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on …
Food Chemistry
2024/4/9
Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety
2024/3/26
In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich …
Food Research International
2023/12/1
Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification
Food Research International
2023/12/1
Near-infrared reflectance spectroscopy accurately predicted isotope and elemental compositions for origin traceability of coffee
Food Chemistry
2023/11/30
Impact of High-Speed Homogenisation Followed by pH Treatment of Arthrospira platensis on Protein Accessibility and In Vitro Protein Digestibility
Food and Bioprocess Technology
2023/11/29
The role of protein blends in plant-based milk alternative: A review through the consumer lens
Trends in Food Science & Technology
2024
Sze Ying Leong
H-Index: 12
Indrawati Oey
H-Index: 34
Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF)
Innovative Food Science & Emerging Technologies
2023/10/1
Blackcurrant extract promotes the differentiation of MC3T3-E1 pre-osteoblasts
2023/7/21
Indrawati Oey
H-Index: 34
Stable isotope and trace element analyses with non‐linear machine‐learning data analysis improved coffee origin classification and marker selection
Journal of the Science of Food and Agriculture
2023/7
Non-Thermal Technologies for Food Processing
2021/6/8
Knowledge, attitudes, and practises of health professionals in relation to plant-based diets during pregnancy: A scoping review protocol
2023/6/28
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