日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Whole-genome characterization and functional-structural analysis of GST variants in Orang Asli with comparative insights from Malays

对原住民GST变异体的全基因组特征分析和功能结构分析，并与马来人的比较研究进行探讨

期刊:
影响因子:
doi:10.1007/s40203-025-00509-z
Shirat, Aishah Farliani; Zaid, Muhammad Yusuf Abdul; Hashim, Nurul Azmir Amir; Ikbal, Nurul Huda Mohamad; Noorizhab, Mohd Nur Fakhruzzaman; Seow, Eng Keng; Zahrin, Mohammad Masrin Md; Darumalinggam, Thane Moze; Hisham, Muhammad Danish Badrul; Kek, Teh Lay; Salleh, Mohd Zaki
发表日期：2026
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Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

评估烹饪方法对老年人速食强化米粥的理化和感官特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13050723
Shaharom, Noor Farisya Mohd; Yusoff, Anida; Mutalib, Siti Roha Ab; Seow, Eng-Keng
发表日期：2024
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Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel

低浓度凝胶剂对椰子水基水凝胶溶解和体外营养释放的影响研究

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-021-05045-0
Seow, Eng-Keng; Muthu, Vikneswaran; Che Muhamed, Ahmad Munir; Ooi, Cheong Hwa; Singh, Rabindarjeet; Mat Easa, Azhar; Tan, Thuan-Chew
发表日期：2022
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Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

蜂蜜种类和加热处理对糯米粉凝胶流变特性的影响

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-019-03691-z
Seow, Eng-Keng; Gan, Chee-Yuen; Tan, Thuan-Chew; Lee, Lai Kuan; Easa, Azhar Mat
发表日期：2019
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